Mimetic 32 at slow speed for 2-3 mins; fast speed for 7-8 mins until gluten is formed.
1700g – slightly round it up.
Flatten dough into rectangular shape after bulk fermentation 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 thickness and cut into 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 Noir Sugar Reduced CT. Pipe whipped Ambiante on top. Place biscuit pieces on top. Decorate with rose petals and gold leaf.
Warm up whipping cream and pour into Belcolade Selection Noir Sugar Reduced CT. Mix well.
Combine Ambiante and whipping cream and whip until soft peak.
Fold whipped cream into ganache, mix well, pipe into cube croissants.