Coffee gianduia

Knead all ingredients, except the Croissant Butter, for 5 minutes at first speed. 

Continue at second speed for 15 minutes, just until a well-formed silk dough. 

Dough temperature 21°C-23°C.

Leave the dough at ambient temperature for 30 minutes, well covered with a plastic sheet.

Divide the dough in 2 pieces (1500 g + 454 g).

Degas the dough, plie into an oval form, place for 30 minutes in the freezer and give it a rest for 12 hours in the refrigerator 1° à 4°C.

Flatten the dough and form into a rectangle piece. 

Cut the edges and place on top of the butter.

Give 1 single turn (plie in 3), followed by a second single turn (plie in 3). 

Place in the refrigerator for 1 hour.

Melt the chocolate chips and add the gianduja.

Once the mixture is smooth, pour the chocolate into 9 cm-long, 0.5 cm-diameter moulds.

Place in the fridge to set.

Note: The addition of chocolate chips helps maintain an ideal consistency during baking. The gianduja dominates in terms of taste, while retaining an attractive cost-benefit ratio.