Croissants
Serves 1
Directions
- 1Add 3kg of flour to the mixer.
- 2Add 3kg of flour to the mixer.
- 3Add 3kg of flour to the mixer.
- 4Add 360g of butter to the mixer.
- 5Add 360g of butter to the mixer.
- 6Add 360g of butter to the mixer.
- 7Add 390g of sugar to the mixer.
- 8Add 390g of sugar to the mixer.
- 9Add 390g of sugar to the mixer.
- 10Add 54g of salt to the mixer.
- 11Add 54g of salt to the mixer.
- 12Add 54g of salt to the mixer.
- 13Add 180g of milk to the mixer.
- 14Add 180g of milk to the mixer.
- 15Add 180g of milk to the mixer.
- 16Add 1kg 200g of water to the mixer.
- 17Add 1kg 200g of water to the mixer.
- 18Add 1kg 200g of water to the mixer.
- 19Add 16g of bread improver to the mixer.
- 20Add 16g of bread improver to the mixer.
- 21Add 16g of bread improver to the mixer.
- 22Add 120g of yeast to the mixer.
- 23Add 120g of yeast to the mixer.
- 24Add 120g of yeast to the mixer.
- 25Mix all ingredients in the mixer until a dough forms.
- 26Mix all ingredients in the mixer until a dough forms.
- 27Mix all ingredients in the mixer until a dough forms.
- 28Remove the 3kg dough from the mixer and wrap it in plastic wrap.
- 29Remove the 3kg dough from the mixer and wrap it in plastic wrap.
- 30Remove the 3kg dough from the mixer and wrap it in plastic wrap.
- 31Lightly press the dough to flatten it.
- 32Lightly press the dough to flatten it.
- 33Lightly press the dough to flatten it.
- 34Place 1kg of butter on the dough.
- 35Place 1kg of butter on the dough.
- 36Place 1kg of butter on the dough.
- 37Fold the dough over the butter to encase it.
- 38Fold the dough over the butter to encase it.
- 39Fold the dough over the butter to encase it.
- 40Pass the dough through a pastry sheeter to flatten and laminate it.
- 41Pass the dough through a pastry sheeter to flatten and laminate it.
- 42Pass the dough through a pastry sheeter to flatten and laminate it.
- 43Fold the dough multiple times to create layers.
- 44Fold the dough multiple times to create layers.
- 45Fold the dough multiple times to create layers.
- 46Continue passing the dough through the pastry sheeter to achieve desired thickness and layers.
- 47Continue passing the dough through the pastry sheeter to achieve desired thickness and layers.
- 48Continue passing the dough through the pastry sheeter to achieve desired thickness and layers.
- 49Cut the laminated dough into triangular shapes for croissants.
- 50Cut the laminated dough into triangular shapes for croissants.
- 51Cut the laminated dough into triangular shapes for croissants.
- 52Roll each triangular piece of dough from the wide end to form a crescent shape.
- 53Roll each triangular piece of dough from the wide end to form a crescent shape.
- 54Roll each triangular piece of dough from the wide end to form a crescent shape.
- 55Place the shaped croissants on a baking sheet and put them in a proofer at 35 degrees Celsius.
- 56Place the shaped croissants on a baking sheet and put them in a proofer at 35 degrees Celsius.
- 57Place the shaped croissants on a baking sheet and put them in a proofer at 35 degrees Celsius.
- 58Spray the croissants with water before baking.
- 59Spray the croissants with water before baking.
- 60Spray the croissants with water before baking.
- 61Bake the croissants for 18 minutes at 175 degrees Celsius.
- 62Bake the croissants for 18 minutes at 175 degrees Celsius.
- 63Bake the croissants for 18 minutes at 175 degrees Celsius.
- 64Remove the golden-brown croissants from the oven.
- 65Remove the golden-brown croissants from the oven.
- 66Remove the golden-brown croissants from the oven.
- 67Slice a croissant in half to show the internal structure.
- 68Slice a croissant in half to show the internal structure.
- 69Slice a croissant in half to show the internal structure.
Ingredients
- 3 kg Flour
- 3 kg Flour
- 3 kg Flour
- 360 g butter
- 360 g butter
- 360 g butter
- 390 g sugar
- 390 g sugar
- 390 g sugar
- 54 g salt
- 54 g salt
- 54 g salt
- 180 g milk
- 180 g milk
- 180 g milk
- 1 kg water
- 1 kg water
- 1 kg water
- 200 g water
- 200 g water
- 200 g water
- 16 g Bread improver
- 16 g Bread improver
- 16 g Bread improver
- 120 g yeast
- 120 g yeast
- 120 g yeast
- 1 kg butter
- 1 kg butter
- 1 kg butter
Equipment
mixerplastic wrapknifepastry sheeterbaking sheetprooferspray bottleoven