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)

IngredientsQuantity
Butter250 g

Dough

IngredientsQuantity
Whole milk (cold)65 g
Water (cold)145 g
Fine salt8 g
Superfine sugar45 g
Bread flour500 g
Acacia honey15 g
Baker’s yeast23 g
Softened butter115 g

Egg wash

IngredientsQuantity
Whole egg1

Instructions


EQUIPMENT


VIDEO RECIPE

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One Comment

  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.

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