croissant

Croissants


Recipe from Chef Rocco Lugrine

Ingredient

 

Grams

 

Ounces

 

Procedure

Water
Milk
Bread flour
Fresh yeast
Butter
Sugar
Salt

Roll in butter

 

125
214
620
15
11
74
13

450

 

4.4
7.5
21.9
0.5
0.4
2.6
0.5

16.0

 
  1. Mix flour, yeast and sugar together in a mixing bowl fitted with a hook attachment.
  2. Add milk and water and mix for 1 minute on low speed & 1 minute on medium speed.
  3. Shape into a round ball and cover. Rest at room temperature for two hours. Refrigerate overnight.
  4. Cream roll in butter until soft. Shape into a square. Roll rested dough into a rectangle and place butter block on top of one half of the dough and fold in half. Rest 20 minutes.
  5. Roll dough into a rectangle and fold into three like a letter. Rest 20-30 minutes in the refrigerator.
  6. Repeat the folding and resting 2 more times for a total of three times all together.
  7. At this point the dough can be stored in the freezer.
  8. Roll the dough on Roulpat® to 1/8" thick.
  9. Cut into triangles 4 inches wide by 9" long.
  10. Roll into croissant shape. Proof in a warm place for 5-6 hours.
  11. Brush with egg wash (scrambled eggs).
  12. Bake onto Silpain® at 350F/170C for 15 minutes.

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