3500 g basic croissant dough
1000 g Debic Croisant butter Gold
1000 g grated cheese, Gruyère
1 tbsp nutmeg
1 tbsp pepper
Prepare a classic croissant dough with the dough and the croissant butter. Give 2 double tours (2 x 4).
Spread the cheese mix (gruyere + spices) on the surface of the dough after the first double tour and continue the second tour.
Leave the dough in the freezer for 1 hour.
Stretch out to 5 mm and 60 cm width. Cut out sheets of 30 cm. Plie and fold them as for ‘palmiers’.
Press firmly and leave to rest in the freezer for 30 à 60 minutes.
Cut strips of 2 cm and place them with the ‘cut’side on the baking tray.
Store, covered in the freezer.
Thaw the dough pieces during 12 hours at 4 °C.
Ferment them at 28 °C during 3 hours.
Bake with a slight push of steam and bake at 220 °C during 15 minutes.
Open the steam van after 12 minutes.