RECIPES PASTRY
French croissant
INGREDIENTS
- 1000g Gruau Rouge Τ45
- 30g Powdered milk
- 120g Sugar
- 40g yeast
- 20g salt
- 450g water
- 500g Butter 82% fat, for the dough foldings
INSTRUCTIONS
- Mix all the ingredients together (except the butter that we keep for the foldings).
- Knead on 1st speed for 5 minutes and on 2nd speed for 6-8 minutes.
- Rest the croissant dough for 30-45 minutes at room temperature
- Rest the dough for 30-45 minutes in the freezer at -18°C (wrapped in cellophane) OR Rest the dough overnight at 4°C (wrapped in cellophane).
- Fold the butter into four in the shape of an envelope in a pastry machine.
- Fold into quarters in the pastry machine.
- Fold in thirds in the pastry machine.
- Rest the dough for 30-45 minutes in the freezer at -18°C (wrapped in cellophane).
- Open a sheet of 3.5mm thickness and cut to a dimension of 30X10cm. (for 90-100g croissants)
- Place in the stuffing for 90-120 minutes at 28°C, with 60% humidity and take out for 5-10 minutes outside the stuffing to "peel" and brush them with egg
- Fan bake for 17-20 minutes at 165-175°C.
THE FLOURS OF THE RECIPE
Fine Flour
French croissant
INGREDIENTS
- 1000g Gruau Rouge Τ45
- 30g Powdered milk
- 120g Sugar
- 40g yeast
- 20g salt
- 450g water
- 500g Butter 82% fat, for the dough foldings
INSTRUCTIONS
- Mix all the ingredients together (except the butter that we keep for the foldings).
- Knead on 1st speed for 5 minutes and on 2nd speed for 6-8 minutes.
- Rest the croissant dough for 30-45 minutes at room temperature
- Rest the dough for 30-45 minutes in the freezer at -18°C (wrapped in cellophane) OR Rest the dough overnight at 4°C (wrapped in cellophane).
- Fold the butter into four in the shape of an envelope in a pastry machine.
- Fold into quarters in the pastry machine.
- Fold in thirds in the pastry machine.
- Rest the dough for 30-45 minutes in the freezer at -18°C (wrapped in cellophane).
- Open a sheet of 3.5mm thickness and cut to a dimension of 30X10cm. (for 90-100g croissants)
- Place in the stuffing for 90-120 minutes at 28°C, with 60% humidity and take out for 5-10 minutes outside the stuffing to "peel" and brush them with egg
- Fan bake for 17-20 minutes at 165-175°C.