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.