Vanilla and caramel croissant roll

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.

Shape rolls and ferment at 26°C for approximately two and a half hours inside steel rings greased with butter.

Bake preferably in an air oven at 180°C for approximately 17 to 19 minutes between two trays.

Infuse the Stand & Overrun with the vanilla.

Heat a little of the Stand & Overrun with the gelatin, emulsify with the chocolate and vanilla.

Let it rest for 24 hours in the fridge before whipping.

Caramelize the sugars at 180°C.

Mix with the hot Stand & Overrun infused with the vanilla and coffee and boil everything at 104°C.

Let it cool to 50°C.

Add the Crème Butter, chocolate and salt, emulsify very well with a blender.