A. Dough

1. 1. Mix all dry ingredients thoroughly: flour, cream powder, sugar, salt, milk powder and S500.

1. 1. Dissolve the dry yeast in the milk, cold water and yogurt.

1. 1. Add the milk, water and yogurt mixture to the dry ingredients along with the butter. Knead until smooth and elastic (dough temperature after kneading: 22°C).

1. 1. Flatten the dough, wrap tightly and place in a freezer at –4 to –5°C for 1 hour, until the dough temperature falls below 5°C.

B. Enclosing the Butter and Laminating (Tourage)

1. 1. Shape the butter into an even square. Keep it at approximately 12–14°C for easier rolling.

1. 1. Roll the dough into a rectangle twice the size of the butter sheet.

1. 1. Place the butter in the center and fold the dough over it (2 four-fold turns), then roll out thinly.

C. Shaping and Final Proofing

1. 1. Roll out the dough to approximately 3–4mm thick. Keep it smooth without breaking through the butter layers.

1. 1. Cut into triangles with a base of approximately 8–9cm and a height of approximately 20cm.

1. 1. Roll the croissants: Make a small cut in the base of each triangle, gently stretch, then roll up firmly.

D. Baking

1. 1. Egg wash: Use beaten egg, optionally mixed with a little fresh milk.

1. 1. Convection oven: 170–175°C for 18–20 minutes / Conventional oven: 180°C for 20–22 minutes.

E. Cheese Pudding

1. 1. Heat the milk, cream and vanilla to 80°C.

1. 1. Whisk together the egg whites, cornstarch, sugar and salt.

1. 1. Combine the mixtures from steps 1 and 2 thoroughly.

1. 1. Finally, add the cream cheese to the mixture.