Carrot & Co

Ingredients

Croissant

Carrot Jam

450	g	Carrots (grated)
250	g	Orange Juice
250	g	Water
2	g	Ground Cinammon
200	g	Sugar

Cream Cheese Chantilly

Method

Croissant

1. In a spiral mixer, add bread flour, plain flour, sugar, salt, yeast, mix at low speed for 30 seconds.
2. Add Anchor UHT Milk and Anchor Unsalted Butter, mix at slow speed for 4 minutes, then increase the speed and mix for 5-7 minutes or until the dough is developed but ensuring that the dough is not overworked​.
3. Scale dough into 400g and 250g portions to mix with orange coloring and cocoa powder respectively​.
4. Shape the remaining dough into a neat rectangular shape and keep in the chiller overnight​.
5. Prepare Anchor Lamination Butter Sheet for lamination, once  temperature is about 8-11°C, take out the dough from the chiller (dough temperature should be about 3°C) and wrap the lamination butter in it.​
6. Apply 1x single fold, then let it rest in the freezer for about 30 minutes.​
7. Apply 1x double fold and let rest in freezer for about 30 minutes​.
8. At 15mm, brush surface dough with water and lay chocolate dough and follow by orange dough on the laminated dough​.
9. Roll to 12mm, and rest in freezer for approx. 10 mins​.
10. Cut approx. 1.5cm strips, lay laminated sides up onto the other half of the dough​.
11. Roll out the laminated dough to 3mm thickness​.
12. Cut the dough into 16cm(L) x 13cm(W) rectangular pieces, roll up place dough in baking tin 22cm(L) x 4.5cm(W) x 4cm(H)​.
13. Proof at 28°C RH±80% for approx 90 minutes​.
14. Bake at 155°C in convection oven for 18- 20 minutes​.
15. Immediately once out from the oven, glace the colour strips of croissant loaves with thick syrup and flash in the oven for a further 5 mins.

Carrot Jam

1. In a pot, add grated carrots, orange juice and water​.
2. Bring to boil, cover and let simmer for 45 minutes.​
3. Sprinkle cinnamon powder and sugar over carrots​.
4. Continue cooking until jam-like texture.

Cream Cheese Chantilly

1. Bloom gelatin with water, set aside, melt before using.​
2. In a pot, heat Anchor Whipping Cream, Anchor Cream Cheese and orange zest, stir until fully combined​.
3. Add melted gelatin and mix well​.
4. Transfer to container and allow to cool​.
5. Store in chiller overnight​.
6. Whip to semi-stiff peak and transfer to piping bag with round tip.