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Knead all the ingredients together, except for the butter and the Crema Blanca, until you a fine, obtain a firm and rollable dough. Recommended
dough temperature: 20ºC.
Divide into dough sheets and leave to rest, chilled at +5ºC.
Incorporate the butter and make double folds.
Spread out onto 5 cm tall baking sheets.
Cut into strips measuring approximately 12 cm and paint one side with egg.
Pipe out the Crema Blanca with the piping bag.
Join the edges, exceeding 30% of its surface area.
Cut the units to the required size.
Leave to prove in the cold-storage room until volume has increased by 75% (at 22ºC – 75% humidity).
Paint the units with egg.
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