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    This document provides a recipe for making croissants, including ingredients like milk, yeast, sugar, salt, and butter. The method involves scalding milk, mixing ingredients into a dough, proofing the dough until doubled in size, incorporating more butter, rolling and folding the dough multiple times, shaping into triangles, proofing again, and then baking at 200 degrees. Variations for chocolate, almond, and cheese croissants are also described.

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    This document provides a recipe for making croissants, including ingredients like milk, yeast, sugar, salt, and butter. The method involves scalding milk, mixing ingredients into a dough, proofing the dough until doubled in size, incorporating more butter, rolling and folding the dough multiple times, shaping into triangles, proofing again, and then baking at 200 degrees. Variations for chocolate, almond, and cheese croissants are also described.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    4 views1 page

    Untitled

    Uploaded by

    api-83793488
    This document provides a recipe for making croissants, including ingredients like milk, yeast, sugar, salt, and butter. The method involves scalding milk, mixing ingredients into a dough, proofing the dough until doubled in size, incorporating more butter, rolling and folding the dough multiple times, shaping into triangles, proofing again, and then baking at 200 degrees. Variations for chocolate, almond, and cheese croissants are also described.

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    Attribution Non-Commercial (BY-NC)
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    Croissants 1. Milk - 225g 2. Dry yeast - 5g 3. Sugar - 15g 4. Salt - 8g 5. UNSALTED butter - 40g 6. Cake flour - 200g 7.

    Bread flour - 200g 8. UNSALTED butter - 225g (yes, separate amount) Method:

    Scald milk, cool to lukewarm and dissolve yeast Add remaining ingredients except last quantity of butter (#8) Mix into a smooth dough but do not overmix Proof dough until it doubles in size (set aside in warm area) Incorporate last amount of butter and rest Roll out dough in perfect rectangle shape. Fold 3 times over (like a page). Rest the dough in between folds (in the fridge if butter melts) Slice the dough into triangles Make up and proof the croissants Egg wash and bake at 200 degrees For chocolate croissants roll small amount of dark couverture inside the croissant For almond croissants use frangipan before rolling, proof, egg wash and sprinkle flaked almonds before baking Follow same steps for cheese croissants

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