Mix all dough ingredients except Mimetic 32 at slow speed for 2-3 mins, fast speed for 7-8 min until gluten is formed.
1700g – slightly round it up.
Flatten dough into rectangular shape after intermediate proof and freeze overnight.
Sheet out Mimetic 32 to around 7mm pliable state, sheet out defrosted dough to around 7mm, and lock in Mimetic. Double fold twice and let it rest in freezer for 30 mins then chill for 30 mins. Sheet out dough to 5mm and cut squares of 8cm x 8cm. Spray some water, stick 2 pieces together, place into an 8cm x 8cm x 8cm cube mould and put on a tray.
2.5-3 hours at 27°C and 65% R.H. (proof until 80% height)
Cover the moulds
Top 210°C, bottom 190°C.
Finishing after baking
Coat the top and a little of the side with Belcolade Selection Amber CT. Pipe thin lines on top with Belcolade Selection NoirSugar Reduced CT and draw pattern with a toothpick. Cover the sides with almond nibs. Place chocolate deco.
Warm up whipping cream and pour into Belcolade Selection Amber CT. Mix well.
Combine Ambiante and whipping cream and whip till soft peak.
Fold whipped cream into ganache, mix well, pipe into cube croissants.