Recipe steps

Croissant Pastry

  • 1000g Strong white bread flour
  • 25g Salt
  • 120g Sugar
  • 30g Inverted sugar
  • 50g Baker's yeast
  • 200g Dry butter 84%
  • 480g Whole UHT milk
  • 500g Dry butter 84%
  1. Starting temperature: 125°F (52°C). Mix all the ingredients (except the dry pastry butter) at your mixer’s lowest speed. The dough should have under 60% hydration. Knead for 8 to 10 minutes at your electric mixer’s second slowest speed. Check your dough is at 75°F (24°C). Weigh out 900g rounds of dough and cover with plastic film. Leave to rest overnight at 35°F (2°C). Place on baking trays in the freezer for 45 minutes (flip the dough after 20 minutes). Fold in 250g of butter for each 900g round of dough to make the pastry. Fold using a book turn, followed by a letter turn. Leave to sit in the refrigerator for 30 minutes. Spread out and cut. Glaze with egg wash. Leave to sit for 2 hour at 80°F (25°C). Glaze with egg wash. Bake at 430°F (220°C) in a deck oven.
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