Easter croissants

Mix the flour, salt and sugar in a dough mixer. Mix the water, milk, yeast and honey thoroughly until the yeast and sugar dissolve. Slowly knead in the liquid and do so for 5 minutes. Finally, add the butter (1) and knead until you achieve good gluten formation. Leave to rise at room temperature for one hour, then let it rise slowly in the fridge for 12 hours. Take 100g of the dough, colour it orange using the two food colourings, roll out to a 1.5mm thickness and freeze immediately. Roll out most of the dough into a rectangle, fold in the butter (2) and give it first a double turn, then a single turn. Roll out to about the same size as the orange dough and place it on top. Roll out the dough to a 3mm thickness and cut into triangles (12cm wide and 30cm long). Freeze for about 30 minutes, then cut in half crosswise with a sharp knife. Leave to rise for about 90 minutes and then bake at 155°C for 20 minutes. Immediately dust all sides with the glaze powder (see below) and bake again for 2 minutes at 200°C to melt the powder until the croissants are nice and shiny.

Gently heat the cream cheese with the spice to make it smooth. Whisk CARMA® Carmavanil with milk for 5 minutes, and fold into the cream cheese.

Mix CARMA® White Nuit Blanche 37% with the coloured cocoa butter thoroughly and pre-crystallise. Lightly dampen a baking tray, and spread a transfer sheet smoothly over it. Now slide this tray into a trolley with the sheet facing down. Dip a small cup or selfinking stamp into the CARMA® White Nuit Blanche 37% and wait a few seconds. Then press the stamp lightly onto the transfer sheet from below and pull it down sharply after 2–3 seconds to create chocolate threads. Allow these to crystallise, then remove the baking tray from the trolley and place it with the decoration facing up to remove it from the sheet. Spray with more coloured cocoa butter to adjust the colour if needed.

Boil glucose and CARMA® Fondant together at 165°C, pour onto cling film and allow to crystallise. Grind into a powder and immediately pack in an airtight container. Sieve onto the baked product and put into the oven at 240°C for approx. 3 minutes. Bake until the powder has completely dissolved and developed a nice, opaque shine.