The croissant
The base for viennoiserie made with laminated dough (LMD)
RECIPE INFO
Servings
8-10
Time to make
3h30
Cooking time
20-25 min.
LIST OF INGREDIENTS
Dry butter (or AOP with 82% fat)
| Ingredients | Quantity |
|---|---|
| Butter | 250 g |
Dough
| Ingredients | Quantity |
|---|---|
| Whole milk (cold) | 65 g |
| Water (cold) | 145 g |
| Fine salt | 8 g |
| Superfine sugar | 45 g |
| Bread flour | 500 g |
| Acacia honey | 15 g |
| Baker’s yeast | 23 g |
| Softened butter | 115 g |
Egg wash
| Ingredients | Quantity |
|---|---|
| Whole egg | 1 |
I’m interested in your recipe.
Wondering if you have the flour brand to use here in the USA.
Here is really hard to find the French flour.
Je me pose la même question.
Beaucoup parlent d’utiliser de la bread flour ici mais je crois que ce n’est pas equivalent.
DOM avez-vous essayé avec de la farine américaine ?
Le plus important concerne le taux de protéine de la farine qui doit être d’environ 12% !