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 |
