DOUGH
01. Place the Zeelandia Croissant and part of the cold water (450 ml) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (50 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.



LAYERS
01. Roll out the dough (1st time) to a thickness of approximately 1 cm on a floured table.
02. Remove excess flour from the dough with a brush.
03. Cover 2/3 of the dough with room temperature croissant margarine and fold the dough so that all the margarine is enclosed (the part without margarine over the part with margarine and on top of that the third part with margarine).
04. Roll out the dough (2nd time) to achieve again a thickness of approximately 1 cm.
05. Fold the dough into 3 overlapping layers.
06. Roll out the dough (3rd time) to achieve again a thickness of approximately 1 cm and fold again into 3 overlapping layers.
07. Let rest for 5 to 10 minutes, covered with plastic.
08. Roll out the dough for the 4th and last time to a thickness of less than 0.5 cm.
09. Brush off the excess flour from the dough.
10. Cut the dough into triangles with a height of 25 cm and a base of 10 cm.
11. Apply a dollop of Strawberry Filling at the base of the triangle and roll the croissant without bending the tips.
12. Arrange on baking sheets, ferment for approximately 120 minutes, glazing with eggs halfway through the rising.
13. Bake at 200°C in a deck oven for approximately 20 minutes with some steam at the beginning.
14. Let cool.


01. Melt the hydrogenated chocolate and dip the tips of the croissants in the chocolate.
02. Sprinkle cashew meal over the chocolate coating.