Exotic croissant

Mix the flour, salt, and sugar. Gradually add the water, reserving some to adjust texture, and the Cake Butter. 

Once the dough gains consistency, add the dissolved yeast and develop the gluten. 

Divide the dough into 3 kg portions. Let rest at room temperature for 20-30 minutes. 

Then chill at -7°C for 1 hour and finally store at 2°C overnight. 

Roll the dough to 60x40 cm and the butter to 30x40 cm. 

Chill both for 20 minutes at -3°C. Then laminate the dough with the Croissant Butter, making a double fold followed by a single fold. 

Chill at -7°C for at least 1 hour or until the next day. 

Finally, roll out the dough and cut into 70-75 g triangles. Proof at 28°C, egg wash, and bake at 180°C for 20 minutes.

Make a syrup with sugar and water, heat to 112°C, then add the almonds. Stir constantly to caramelise and crystallise the nuts. 

Once golden, turn off the heat and add the coconut. 

Let cool and grind finely.

Emulsify the hot cream with the melted white chocolate in three stages.

Once the mixture reaches 45°C, incorporate the butter.

Finally, blend in the coconut praline.

Mix the sugar, pectin, and guar gum. Heat the mango, lime juice, and zest to approx. 40°C, then add the powder mix and bring to the boil.

Cool until set and store in a piping bag.