Pavé Carré

Dissolve the yeast in the milk and knead everything together for approximately 15 minutes until you obtain a fine and elastic dough.

Let it rest in the fridge until the next day.

Laminate with Croissant Butter and give a simple and a double turn.

Let it rest, preventing it from fermenting.

Form and ferment at 26°C for approximately two and a half hours.

Bake in an air oven at 190°C to 200°C.

Heat the Stand & Overrun with the sugar and make a ganache with the milk chocolate.

Emulsify with the hazelnut and almond paste.

Let cool until filling the pieces.