Pan de croissant

Pan de croissant

5.0 5 ratings

Prep. 50 min

Total 6 h 30 min

12 rebanadas

Ingredients

Masa previa

de leche entera
100 g
de levadura prensada fresca
15 g
de harina de fuerza
170 g

Masa de brioche con masa madre

de harina de fuerza
340 g
de agua
80 g
huevo
1
de azúcar
75 g
de sal
5 g
de mantequilla a temperatura ambiente, en trozos
100 g

Hojaldrado

de mantequilla en un bloque, muy fría
250 g

Difficulty

advanced

Nutrition per 1 rebanada

Sodium 176.4 mg

Protein 6.7 g

Calories 1682 kJ / 402 kcal

Fat 25.2 g

Fibre 1.4 g

Saturated Fat 15.3 g

Carbohydrates 38 g

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Also featured in

Revista Thermomix Nº 176 56 Recipes
Spain

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