CROISSANT DOUGH:
200g  Bread flour
50g  Cake flour
5g  Salt
25g  Granulated sugar
10g  Dry yeast
170ml  Milk
15g  Unsalted butter
160g  Unsalted butter
1/2 Neaten egg

FILLING & DECORATION:
280g DLA Ivana 30% White Chocolate
10g  Strawberry powder
250g DLA White Chocolate Filling
Dried strawberries

1. Make the croissants. Put the 160g butter between two sheets of film, stretch to a
15cm square, and refrigerate.

2. Put all the croissant dough ingredients except the beaten egg into a dough
kneading machine and knead until smooth and elastic.

3. Roll out the dough, place in a bowl, cover with plastic wrap and refrigerate for 1 hour.

4. Take out the dough, roll out into a 25 cm square. Place the butter in the center of the
dough and fold it so the butter is completely covered.

5. Use a rolling pin to gradually extend the dough into a rectangle of about 45 cm long.

6. Fold the dough over itself twice. Using a rolling pin, flatten it and roll it over itself
twice again. Wrap in a plastic wrap and place in the fridge for 30 minutes.

7. Take out the dough and place onto a table. Roll it on into an even thickness. Cut
into long triangle strips and roll out the croissants from top to bottom.

8. Place on a baking sheet and let rise at warm room temperature for 50 minutes.

9. Brush the surface with beaten egg and bake in an oven preheated to 220°C for
about 15 minutes.

10. Fill a pastry bag with the DLA White Chocolate Filling and pipe it into the
croissant.

11. Melt and temper the DLA Ivana 30% White Chocolate and mix in the strawberry
powder.

12. Dip the sides of the croissants into the melted chocolate, decorate with dried
strawberries, and let them set.