Essentials

BISCUITS, PASTRIES & BASICS

CROISSANT DOUGH

Unit of measure

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Ingredients

  • 500 g Bread flour
  • 12 g Salt
  • 60 g Sugar
  • 15 g Invert sugar
  • 20 g Baker’s yeast
  • 100 g Butter
  • 240 g Whole milk
  • 250 g Dry pastry butter
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Recipe

Basic mixing temperature: 52°C (125°F).

Mix all the ingredients (except the dry pastry butter) at your mixer’s lowest speed.

Knead for 8 to 10 minutes at medium speed in a stand mixer so that your dough cools to 24°C (75°F).

Weigh out 900g rounds of dough and cover with plastic film.

Leave to rest overnight at 2°C (35°F).

Place in the freezer for 45 minutes (flip the dough after 20 minutes).

Fold in 250g of butter for each 900g round of dough.

Fold using a book turn, followed by a letter turn.

Leave to rest in the refrigerator for 30 minutes.

Stretch out your dough lengthways, then shape.

Glaze, then leave to rise for 2 hours at 25°C (77°F). Afterwards, glaze again.

BAKING: 170°C (340°F).

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