A. Mixing

• Mix the flour, salt, sugar, yeast, water and milk in a mixer for 3 minutes at low speed until the dough comes together and gluten begins to develop.
• Add the butter and continue mixing for 2 minutes at low speed and 1 minute at high speed.
•  Mix until the dough reaches 80% gluten development, forms a smooth gluten membrane and leaves the bowl clean.
•  Divide the dough and rest for 30 minutes. Wrap and freeze to make rolling easier.
• Laminate the dough and butter with 3 single folds.
• The dough should be around 4 to 6 degrees and the butter between 10 and 15 degrees.
• Shape into a Christmas tree: cut to 43cm long and 8cm wide, rolling to a thickness of 4mm.
• Proof at 28 degrees and 70% humidity for 1 hour 30 minutes.

B. Baking

• Filling: cook the sugar to caramel and mix with toasted cashews. Blend until smooth.
• Whip the cream until it holds its shape. Fold the 2 mixtures together.

B. Baking

• Filling: cook the sugar to caramel and mix with toasted cashews. Blend until smooth.
• Whip the cream until it holds its shape. Fold the 2 mixtures together.