All About Croissant by Jean Marie Lanzó & Jérémy Ballester

All About
All About
Croissant
Jean-Marie Lanio and Jérémy Ballester
All About
Croissant
All About
Croissant
Jean-Marie Lanio and Jérémy Ballester

contents
006 Prologue
008 Base 01 - Delicious facts about croissants
010 Base 02 - What makes a delicious croissant?
012 Base 03 - Croissant ‘layers’ with different lamination methods
014 Base 04 - Base temperature determines the condition of the croissant dough
Classique Classic Croissant Base

016 Classic croissant Croissant classique
036 Polish croissant Croissant poolish de lait
042 Orange croissant Croissant à l’orange
048 Coconut and lime croissant Croissant noix de coco-citron vert
056 Colored raspberry croissant Croissant bicolore framboise
064 Colored cocoa praline croissant Croissant bicolore cacao-praliné
072 Caramel vanilla croissant Croissant caramel-vanille
078 Exotic croissant Croissant exotique
086 Speculoos croissant Croissant spéculos
094 Almond croissant Croissant aux amandes

100 Chocolate croissant Pain au chocolat
Salé Savoury Croissant Base

106 Laugen croissant Laugen croissant
113 Sausage mustard croissant Croissant saucisse-moutarde

118 Ham and mushroom croissant Croissant jambon-béchamel aux champignons
126 Chicken curry Colored croissant Croissant bicolore poulet curry
134 Ham croissant with Mornay sauce Croissant jambon-sauce mornay
prologue
Delicious croissants
and French chefs
Viennoiserie croissants are symbols of France.
Jean-Marie and Jeremy put everything they know to make perfect traditional and trendy croissants into this book.
They hope that the English-speaking readers could also savor the taste of the croissants they pursue.
Special Thanks
to Yoo Ji Yoon for the translation from Korean to English. And Hong Jeong Soon for the amazing work on the
design of the English version.
6
His great-grandfather was a miller, but Jean-Marie had never thought he
himself would become a baker. During school breaks, he frequented a local
boulangerie, where he first learned to bake, and in high school, he began
his apprenticeship at a boulangerie. He later obtained the CAP (Certificat
d'Aptitude Professionnelle; certificate of professional training), BEP (Brevet d'Etudes
Professionnelles; vocational training certificate), BP (Brevet Professionnelles;
professional certificate) and, later in 2010, a BM (Brevet de Maîtrise; certificate
of mastery) at the Rouen INBP (Institut National de la Boulangerie-Pâtisserie;
National Institute of Bakery and Pastry). He then taught passionate and earnest
students as a member of INBP’s instruction team. In 2012, following
a suggestion of Thomas Marie, a MOF (Meilleur Ouvrier de France—a title
awarded to craftsmen competition in France held every four years) boulanger,
he worked at EHL Lausanne Hotel School as a professor for three years,
and in 2015 he prepared for the MOF. He now lives in Korea and has been
teaching INBP Master Class at the SPC Culinary Academy for four years.
In June 2017, he co-authored Le Grand Livre de la Boulangerie (The Great
Book of Boulangerie) with Thomas Marie and Patrice Mitaille.
Jean-Marie Lanio
As a child, hovering around his mother,

Jérémy entered the world of baking by making
Jérémy Ballester
creative doughs with the flour at the table. He
started baking seriously when he entered the
Compagnons du Devoir (French organization of
craftsmen and artisans) in Lyon at 15, and obtained
the CAP at 17.
His curiosity about bread led him to numerous
adventures in Paris, Brussels, Oslo, New Zealand,
Dubai, and the UK, where he gained new and
valuable experiences. He moved to Seoul for a
woman who stole his heart in Dubai, whom he
married shortly after.
His current passion is to design French baking
programs at the SPC Culinary Academy and teach
students. His thirst to be a better baker led him to
get training at the INBP to obtain the BP and BM.
He is the proud father of his son Theo and hopes
Theo becomes a baker as well.
7
BASE
01
Delicious facts about

croissants
8
Baguettes and croissants are two major “French breads.” Croissants are a staple for a
Croissant, typical French breakfast. Croissants are classified as bread because yeast is used for the
leavening agent, but they are closer to pastry in reality. In France, Viennoiserie is a term
bread or pastry?
that encompasses baked goods in between bread and pastry, rich with added ingredients
such as eggs, butter, milk, and sugar. Croissants, brioches, pain au chocolat (chocolate
croissant), pain au lait (milk bread), and apple turnovers all fall into this category.
Croissant means crescent in French, and the name comes from its crescent moon
shape.
Crescent-moon-
The most famous legend behind its birth is that a baker made it in Vienna in 1683, after
shaped croissant
Vienna smashed the siege of the Ottoman Turks, taking its shape after the crescent
on the Ottoman flag. The legend became widespread after Alfred Gottschalk and
Auguste Escoffier featured this story when they published the first edition of Larousse
Gastronomique in 1938. This book also proposed another legend that the croissant was
made in 1686 when the Austrian Hapsburg Family took Budapest, Hungary, back from
the Turks. However, Alan Davidson, the author of Oxford Companion to Food, argued that
the present-day croissant recipe first appeared in a French cookbook only in the early
20th century and no other traces can be found in cookbooks before that. In other words,
the 17th-century croissant is assumed to be a product of a completely different baking
method.
When does a croissant taste best? The croissant tastes best not when it is right out of
the oven but after 2-3 hours. Its crispiness, an essential quality of croissant, peaks around
The croissant at
that time, which gives both a crispy crust and a moist crumb.
its most delicious
moment We recommend trying a plain croissant first to savor the flavor of butter and
fermentation. Of course, not when it is piping hot, but after it has cooled down. A spoon
of jam or honey drizzled on top of a croissant makes it even more delicious.
Because paper lets air into the bag, a paper bag is better than a plastic bag, which makes
the croissant soggy. Croissants freeze well, wrapped individually using cling wrap. Then
before eating, defrost the frozen croissants at room temperature and reheat it a little in
the oven or toaster oven.
9
BASE
02
What makes a delicious croissant?
Three pointers to
choose delicious
croissants
1st point
-
Distinct, fluffy layers created

by flour and butter
2 nd point
-
A rich flavor from high-quality

butter and a well-fermented aroma
3 rd point
-
Light, crispy texture
10
Three pointers to bake delicious croissants
1st point [ Wheat Flour ]

No other ingredient is more important than flour in baking. The croissants featured in this book
-
are made mostly by a mixture of strong flour and French flour (Tradition T65) to make the best
Use quality flour and butter. croissant, combining the right amount of elasticity from strong flour and flavor from French flour.
The Korean and French classification systems for flour are different. In Korea, flour is classified
based on the amount of protein in the flour; strong flour (11-13%), all-purpose flour (8-10%), cake
flour (6-8%). French flour is classified into type numbers, Type 45-150, according to ash mass and
mineral content. Ash mass is the mass that remains after a sample is incinerated, and the less
ash amount there is, the more milling process is involved. The lower the type number of the flour,
the closer its color is to white, the lower the mineral content, and the smaller the particle size. In
reverse, the higher the type number of the flour, the coarser and closer to whole wheat flour it is.
In general, T45 is used for pastry, T55 for bread, T65 for the baguette. However, depending on
the flour brand and product, bakers use the combination of T45 and T55, and T55 and T65. Also,
because the classification system is different, it’s hard to classify T45 as cake flour, T55 as all-
purpose flour, and T65 as strong flour. In this book, Tradition T65 French flour is used. The brand
doesn’t matter as long as the product is marked as Tradition..
[ Butter ]
The quality of butter is determined by four things: flavor, consistency, texture, and color. It needs
to have its unique buttery taste and flavor, and the consistency needs to be firm and not all spread
out. Quality butter has an even and smooth texture, and its color is bright, light yellow. The quality
of butter greatly affects the croissant’s taste, and butter with 82-94% milk fat is recommended.
The ratio of lamination butter to flour is basically around 50%, which can be increased to 60-70%,
according to taste. Increasing the amount of butter will give you a crunchy texture similar to a pie,
but too much butter will permeate into the dough, making the dough soggy. For folding, sheeted
butter is usually used because it doesn’t permeate into the dough even when it melts and is pliable
enough to flatten and roll out. Standard butter can also be used, but you need to be careful with
the temperature because when the working temperature is high, the butter will melt and permeate
into the dough.
2 nd point When folding, the dough and the lamination butter need to have the same firmness. If the
lamination butter is firmer than the dough, the butter may rupture or the dough may tear when
-
rolling it out, which will yield uneven layers of dough and butter. If the lamination butter is softer
Pay attention to the temperature than the dough, it will be hard to work with, and the butter will melt, which will cause inconsistent
of the dough and butter layers of butter. It is best to have the dough at 1℃ and the lamination butter at 12-16℃. If you’re
not very skilled, you could decrease the risk of the butter melting by using butter at a lower
temperature than aforementioned.
Even with a croissant dough that has the right viscosity, elasticity, and strength for growth, you
3 rd point
cannot get a satisfying result if you don’t let it ferment and rest well during the process. The dough
- after mixing needs a cold retard in the fridge for a minimum of 8-15 hours for active fermentation
Give it plenty of time and a nice fermented flavor. The dough needs to rest after lamination and after it is cut out to
relax and to get a well puffed, round croissant with even flaky layers without any shrinking or
distorting when baked.
11
BASE
03
The “layers” of croissant that change according

to different folding methods
Depending on the croissant you want, your lamination method will change. Contrary to the popular belief
that more turns of folding will make the layers more distinct, it’s the opposite. The more folding turns, the
thinner the layers of dough and butter become, which will make them stick together and harder to puff.
Less folding turns will give thicker and more distinct layers of croissant, whereas more folding turns will
yield denser layers and a larger volume of the result.
On the other hand, you can choose the right folding method depending on the desired size of the croissant.
For a small size, two turns of letter fold would be appropriate, which makes the layers of dough and butter
distinct even when rolled out thin. Two turns of letter fold would be appropriate for a laugen croissant, which
needs distinct layers. One turn of letter fold and one turn of book fold is the most classic and universal
folding method, appropriate for most croissants and the risk of failure is small because it has the most
stable ratio of dough to lamination butter. Two turns of book fold would be used mostly for products that
need ample volume and have the final dough thickness of 4㎜, while three turns of letter fold would be used
for products that use a large quantity of lamination butter, which makes them preserve better.
12
Method 1
How to laminate dough
1 butter 2
Place the lamination butter in the middle of the dough and fold following the Step 1 and 2.
* This is the method used in this book.
Method 2 Method 3
1 2
butter
butter
3 4
Place the lamination butter like a rhombus in the middle of the square-shaped Place the lamination butter onto the rectangle-shaped dough,
dough, fold the sides of the dough toward the center from Step 1 to 4, and seal it. putting it close to one side and fold in half.
Method 4 Method 5
18℃ butter
Divide the lamination butter in half and set its temperature at 18℃. Roll out the Break up the lamination butter into small pieces, place them onto the
dough into a rectangle, place half the butter at two-thirds of the rectangle, and rectangle-shaped dough as shown in the diagram, and fold.
perform two turns of letter fold. Place the remaining butter
and repeat the process above. (A total of 4 turns of letter fold)
Method 6
butter 2
butter butter 1 butter 2 butter
2
1 2 1 2
butter 1
Divide the lamination butter Place Butter 1 in the middle of the rectangle-shaped dough and fold Part 1. The side
in half. Place Butter 2 on the dough and fold Part 2.
13
BASE
04
Base temperature (Température de base) determines

the condition of the croissant dough
14
Base temperature (Température de base), one of the basics in French baking, is expressed in
terms of T℃. It is used to calculate the temperature of the water needed to get the desired
dough temperature. Fermentation time, temperature, and the results will be affected by
the final temperature of the dough after mixing.
The making and condition of dough are both greatly affected by the weather, but if you
remember the base temperature, which bakers learned from experience, you can make
consistent results despite the weather changes.
While the base temperature is 46-50℃ for croissant and 62-66℃ for baguette, the median
is usually used, so the base temperature would be 48℃ for croissant and 64℃ for
baguette. The base temperature varies according to the type of bread.
Base
temperature
water room flour
temperature temperature temperature
Example)
If the working temperature is 20℃, and the flour temperature is 20℃, to obtain the croissant
dough temperature suggested in this book (24℃), the water temperature should be 8℃ (48
= water temperature + 20 + 20).
15
16
CL ASSICAL B ASE
Classic Croissant
Croissant classique
Classic croissant is the most basic croissant, and its recipe is used in most croissants except for savory croissants.
The mixture of strong flour and French flour and a long low-temperature fermentation make the essential buttery aroma
and rich flavor of a croissant.
Makes 30 croissants
ingredients
Strong flour 750g

French flour (Tradition T65) 250g
Water 420g
Egg 50g
Salt 20g
Sugar 140g
Fresh yeast 45g
Butter 125g
Lamination butter 500g
[ Finish ]
Egg wash
17
Making the lamination butter
1 Cut the lamination butter into rectangles, 250g each, and place the pieces on a plastic liner.
tip. The basic ratio of lamination butter to flour is 50%.
tip. If you cut the butter into rectangles, it is much easier to pound and roll out the butter into rectangular
sheets.
2 With a rolling pin, pound the butter until it is spread out to the desired size.
tip. If you take out the butter from the fridge 30 minutes beforehand, its temperature will be suitable to pound
and spread out.
tip. For regular butter, the temperature should be 2℃ lower than that of sheeted butter. Regular butter with a
higher temperature will permeate into the dough more easily.
tip. Pounding the butter with a rolling pin makes the butter soft, and it’s easier to spread the butter out evenly,
which makes the lamination process easier.
3 First, fold the three sides of the liner into a 20×20㎝ square.
2-1
1 2-2
3-1 3-2
18
4-1 4-2
5 6-1 6-2
4 Turn the liner around 90° and fill the butter into each corner of the liner (see
pictures 4-1, 4-2), and roll it out in even thickness.
5 Turn the liner 180° and fold the remaining side.

6 Using the rolling pin, fill the butter again into each corner of the liner.
7 Roll it out in even thickness and store it in the fridge.
19
Basic
dough recipe
1 Gather the ingredients for the basic dough.

2 Put everything except the lamination butter in a stand mixer bowl
and mix for 3 minutes at Speed 1 (Base temperature 46-50℃).
1
tip. Base temperature (T℃) is a basic reference temperature in French baking.
See p. 15 for more information on base temperature. ready
tip. Strong flour gives the elasticity to the dough, and French flour (Traditional T65) -
gives the flavor. The mixture of strong flour and French flour prevents the dough Strong flour, French flour (Tradition T65),
from shrinking, which makes it easier to stretch and shape. water, egg, salt, sugar, fresh yeast, butter
tip. If French flour is unavailable, replace it with all-purpose flour. If you use 100% strong flour,
the dough will be too elastic.
tip. Butter (125g) makes the dough soft and keeps the temperature of the dough low, which
prevents over-fermentation and makes the process easier.
20
3-1
3 Mix again for 8 minutes at Speed 1 and 3 minutes at Speed 2 (medium-textured

dough, dough temperature 24℃).
tip. T
he mixing time is based on a spiral mixer. For a vertical mixer, mix for 8 minutes at
Speed 1 and 7-8 minutes at Speed 2.
tip. This dough has a consistency of a medium-textured dough (Pâte bâtarde), with proper
gluten development and elasticity.
Dough consistency can be classified into three types, firm dough (Pâte ferme), medium
dough (Pâte bâtarde), and soft dough (Pâte douce). A medium dough has tenacity (resistance
to deformation) and is low in viscosity (stickiness).
3-2
21
4 5
6-1 6-2 6-3
7 8 9
10 11
4 Divide the dough in half, 900g each.

5 Flatten the dough by lightly pressing it with your hands.
6 Fold the dough from the right and left sides over to the center and roll the dough in one direction by pulling
the top of the dough and tucking it downward.
7 Put it in a container and let the dough rest for about 20 minutes at room temperature of 23-24℃.
8 Degas the dough by lightly punching it down.
9 Fold the dough over to the center once from the top and once from the bottom.
10 Shape the dough into an oval by pressing it down and folding it inward from the end of your palm..
11 Put it back into the container and let the dough rest for about 20 minutes at room temperature of 23-24℃.
22
12
12 Using a dough sheeter, roll the dough out until you reach the desired thickness.
tip. When using a sheeter, you must start with the thickness similar to the dough and gradually make it
thinner to minimize the damage to the dough.
13 Fold the dough into thirds (letter fold).

tip. Pull the sides of the dough and encourage it into a rectangle when folding.
13-1 13-2
23
15
14 17
14 Again, using the sheeter, roll out the dough into a 40×20㎝ rectangle lengthwise and place it on a baking sheet.
15 Wrap it with the plastic and freeze it for about an hour in the freezer at -18℃.
16 Store it in a fridge at 1℃ for about 15 hours for slow, cold fermentation.
tip. At least 8-15 hours of cold fermentation is needed for a nice fermented flavor and active fermentation.
17 Place the 250g lamination butter in the middle of the 900g dough.
tip. The lamination butter is best to work with at 12-16℃. If you’re not a seasoned baker, use butter at a lower temperature so it
doesn’t melt during the process.
18 Spread the butter out thin by pressing the top and bottom sides of the butter with a rolling pin.
tip. If you press the edges of the butter thin, it’s much easier to fold.
18-1 18-2
24
19-1 19-2
19 Fold the top and bottom sides of the dough over to the center and
press down to seal the edges well.
20 Turn it 90° and make cuts on the left and right sides of the dough.
tip
When you fold the dough, the folded sides

become more elastic. By turning it 90°, you
can reduce the elasticity, the dough will be
easier to stretch.
tip
When you cut the sides to weaken the strong

gluten strands of the dough, it will keep its
shape during the next steps. The ultimate
goal is to make a neat rectangle. 20
25
21-1 21-2 21-3
21 Grab both ends of the rolling pin and press it down with even pressure to roll
the dough out.
tip. Rolling the dough out with a rolling pin in advance makes it easier to process a more
uniform dough with a sheeter.
tip. To work the dough in even pressure, work on the dough in halves; first, roll the dough on
the side closer to you out and away from you, then turn the dough 180°, and work on the
other half.
22 Use a sheeter to roll out the dough.

tip. When using a sheeter, you need to start with the thickness similar to the dough and
gradually make it thinner. If you roll the dough out too thin from the start, the dough will be
pulled away and the lamination butter will rupture.
tip. When using a sheeter, you can roll the dough out quickly, without raising the dough
temperature. This makes a uniform layer of butter.
tip. When using a rolling pin, it is important to flour it well and let the dough rest regularly by
retarding it in the fridge every time you fold. The benefit of using a rolling pin is that you
can feel the dough with your hands while working on it.
22
26
23-1 23-2
23 Divide the dough into thirds and perform a letter fold.

tip. Since you folded the single-layered dough to three layers, the dough at this stage has three
layers.
24 Again, make cuts on the left and right sides of the dough
tip. As discussed in Step 20, by cutting the sides of the dough, the strong gluten strands will be
weakened and the dough will hold its shape during the next steps.
24
27
25 Use a sheeter to roll out the dough lengthwise.
tip. Make the length about 75㎝ for a letter fold and 90㎝ for a four-fold (also known as a book fold).
tip. When using a sheeter, you can do the second turn of fold straight away without resting the dough, but
when using a rolling pin, you must let the dough rest in the fridge about 20 minutes after each set.
26 Divide the dough into thirds and perform a letter fold or fold over from the sides to the
center in 1/4, 3/4 ratios, seal the edges carefully, and fold once again in half for a book
fold as shown in the pictures (26-2, 26-2, 26-3).
tip. One additional turn of letter fold of a three-layered dough will give you 9 layers, and one turn of
additional book fold to a three-layered dough will give you 12 layers.
tip. When using a sheeter to do 3 turns of letter folds, you do two turns straight away and let the dough
rest in the fridge for 20-30 minutes and then resume one more turn of letter fold. When using a rolling
pin, let the dough rest after each fold.
27 Let the dough rest for 20 minutes in the freezer at -18℃ and 20 minutes in the fridge at 1℃.
28 Using a sheeter, roll out the dough to a 50×28㎝ rectangle.
29 Rest it for about 20 minutes in the fridge at 1℃.
30 Using a sheeter, roll the dough out to a 77×28㎝ rectangle with the final thickness of 3.5㎜.
26-1 26-2 26-3
26-4
28
31 Trim the top and bottom edges of the dough.
tip. T
rimming the edges will enable the layers of butter to rise better.
32 Cut the left edge diagonally and measure the length from left to right with a ruler.
tip. It’s easier to shape the triangle if you first cut the edge diagonally.
33 Make 15 triangles with a base of 9㎝ and a height of 28㎝.

tip. O
ne 900g dough will make 15 triangles, yielding a total of 30 triangles.
34 Cut a 1㎝ notch at the center of the base.
31 32-1 32-2
33-1 33-2
tip
Cutting a notch at the base makes it easier

to shape the croissant because it allows you
to extend the base without pressing onto the
34
layers of butter.
29
35
36 37
38-1 38-2
35 Stretch the base of the dough slightly outward and fold so that the sides of the notch become a triangle.
36 Stretch both sides of the dough by rolling them in place and roll the dough around once.
37 Hold the dough in one hand and pull slightly from top to bottom with the other hand, as if gently patting it.
tip. If you pull and stretch the dough, you have more to roll, so the volume of the croissant will increase.
tip. If you pull the dough too hard, the layers of butter may rupture.
38 Using the tips of your fingers, gently roll the dough into a croissant.
tip. If you press too hard, the layers of butter will be damaged.
tip. Press the tip (apex) gently onto the bottom of the croissant to seal it.
39 Place the croissants on a parchment-lined baking sheet, the tips facing the bottom.
30
40
41 42
40 Apply the egg wash with a pastry brush.

tip. See p. 31 for the amount of the egg wash and how to make it.
tip. L
ightly brush a thin layer of egg wash, so it doesn’t trickle down to the side of the butter
layers.
41 Proof the croissants for about 2.5 hours at 27℃.

42 Apply the egg wash with the pastry brush once again.
tip. T
he double dose of egg wash makes the croissants shiny and appetizingly golden brown.
Also, the egg wash helps maintain the moisture on the surface, which makes it perfect to
work with.
43 For a deck oven, set the top heat to 205℃ and bottom heat to 200℃; for a
convection oven, set the temperature to 170℃, and bake for 16 minutes.
Egg wash Syrup

ingredients Egg 50g, egg yolk 50g, milk 50g ingredients Water 100g, sugar 100g
1 Put everything in a deep container such as a beaker 1 Add water and sugar in a saucepan, place it on the
and mix with an immersion blender for 30 seconds. stove, and stir the mixture with a whisk until the sugar
2 Sift the egg wash and store it in the fridge. dissolves.
2 When the mixture boils, take the saucepan off the
stove, let the syrup cool at room temperature, and
store it in the fridge.
31
Croissant tip
-
Comparison of croissants according to the number of folds.
Two turns of letter fold One turn of letter fold

and one turn of book fold
• 9 layers of butter • • 12 layers of butter •
A croissant made with two turns of letter fold has a total of 9 A croissant made with one turn of letter fold and one turn
layers of butter. When using a sheeter, you can do the second of book fold has a total of 12 layers of butter. When using a
turn of fold straight away without resting the dough, but when sheeter, do one turn of letter fold and one turn of book fold
using a rolling pin, perform one turn of letter fold and let the straight away, but when using a rolling pin, do one turn of letter
dough rest in the fridge 20-30 minutes before performing fold and let the dough rest in the fridge for 20-30 minutes
another turn of letter fold. before performing one turn of book fold. It doesn’t matter
whether you do the letter fold or the book fold first.
This method yields the most distinct, thick, and crispy layers.
Because the layers of the dough and butter remain distinct This is the most classic and universal method of folding. This
even when the dough is rolled out thin, this method is suitable method is suitable for most croissants and has the most
to make mini viennoiseries. Laugen croissants, which need stable ratio of layers of butter to dough, so the risk of failure is
distinct layers, are also made with two turns of letter fold. small.
32
Two turns of book fold Three turns of letter fold
• 16 layers of butter • • 27 layers of butter •
A croissant made with two turns of book fold has a total of 16 A croissant made with three turns of letter fold has a total of
layers of butter. When using a sheeter, you can do the second 27 layers of butter. When using a sheeter, do two turns of fold
turn of fold straight away without resting the dough, but when continuously and let the dough rest for over 30 minutes and
using a rolling pin, perform one turn of book fold and let the perform another turn of letter fold, but when using a rolling pin,
dough rest in the fridge 20-30 minutes before performing let the dough rest in the fridge 20-30 minutes after each turn.
another turn of book fold. This method is not preferred in France, but out of the four
This method yields pretty layers and ample volume. It is methods introduced in this book, this one yields the greatest
usually applied to croissants with cream fillings such as number of layers of butter, and therefore the most volume,
caramel vanilla croissants, exotic croissants, or croissants that and when sliced, the air pockets inside are tight. The dough is
need a lot of volume and have the final dough thickness of 4㎜, very thin, so the croissant stays crunchy for a long time and
such as pain au chocolat, danish… (a type of viennoiserie where becomes less soggy. This method is suitable when you want
you put dry or fresh fruits in or on top of the dough). to increase the amount of lamination butter for the croissant
to preserve better.
33
Croissant tip
-
Comparison of different croissant doughs and the volume of the end

products according to the number of turns of folds
Two turns of One turn of letter fold and Two turns of Three turns of
letter fold one turn of book fold book fold letter fold
34
Two turns of letter fold One turn of letter fold and Two turns of book fold Three turns of letter fold
one turn of book fold
35
36
CL ASSICAL B ASE
Poolish Croissant
Croissant sur poolish au lait
This croissant is made with the poolish method, using milk instead of water. Resting the dough for a while after
cutting out the triangle before rolling it into a croissant will make the crescent-shaped curve prettier.
Makes 30 croissants | One turn of letter fold and one turn of book fold | 12 layers of butter
ingredients
[ Milk Poolish ] [ Finish ]

Milk 250g Egg wash
Fresh yeast 25g
[ Final dough ]
Milk poolish 475g
Strong flour 750g
Milk 320g
Salt 20g
Sugar 140g
Fresh yeast 25g
Butter 120g
37
Milk poolish
1 Gather the ingredients for milk poolish.

2 Add the milk and fresh yeast in a bowl and mix well with a whisk.
3 Add the flour into the bowl and mix well until blended.
1
4 Cover with plastic wrap and let it ferment at room temperature for about 2
ready
hours (Base temperature 46-50℃).
-
tip. See p.15 for more information on base temperature.
Fresh yeast, milk,
tip. Poolish is a method where you make a paste-like pre-fermented dough by mixing
French flour (Tradition 65)
the flour at 20-40% of the total flour used in the final dough with equal parts water
and a small amount of yeast, to mix later with the final dough. The poolish is usually
made the previous day to use the next day, which gives you the advantage of baking
French breads that require relatively long fermentation periods, within a short time
in the morning. The flavor and the volume of the bread are also enhanced.
2-1 2-2 3-1
3-2
tip
A poolish at the end of fermentation should

have gas bubbles with the center slightly fallen. 4
38
5 10
11 12 13
Final dough
5 Put everything except the lamination butter in a stand mixer bowl and mix for 3 minutes at Speed 1 (Base temperature 46-
50℃).
tip. Base temperature (T℃) is the basic temperature for making French bread. See p.15 for more information on base temperature.
tip. The hydration is higher than in a classic croissant. Since milk has fat and water, more milk is added to compensate for the fat content.
6 Mix again for 8 minutes at Speed 1 and 3 minutes at Speed 2 (medium-textured dough, dough temperature 24℃).
tip. The mixing time is based on a spiral mixer. For a vertical mixer, mix for 8 minutes at Speed 1 and 7-8 minutes at Speed 2.
tip. A medium-textured dough (Pâte bâtarde) has proper gluten development and elasticity (See explanation on p.21 ).

8 From rounding to shaping the dough, follow Steps 5-32 of the classic croissant (p.16) basic dough recipe.
9 Make 15 triangles with a base of 9㎝ and a height of 28㎝ and rest them for 10 minutes in the freezer.
tip. Resting the triangle-shaped dough in the freezer will relax the dough and make the crescent-shaped curves pretty.
tip. Each 950g dough will make 15 croissants, making a total of 30.

11 Stretch the base of the dough slightly outward and fold so that the sides of the notch become a triangle.
12 Stretch both sides of the dough by rolling them in place and stretch the sides to make long legs and roll the dough around
once.
tip. It’s impossible to pull the sides after shaping, so you need to stretch the dough to make long legs at this stage.
tip. A crescent-shaped croissant needs legs twice as long as standard croissants.
13 Hold the dough in one hand and pull slightly from top to bottom with the other hand, as if gently patting it.
tip. If you pull and stretch the dough, you have more to roll, so the volume of the croissant will increase.
tip. If you pull the dough too hard, the layers of butter may rupture.
39
14 Using the tips of your fingers, gently roll the dough into a croissant.
tip. Press the tip (apex) gently onto the bottom of the croissant to seal it.
15 Place the croissants on a parchment-lined baking sheet, the tips facing the bottom, making sure to gather the
elongated legs to the center and press them onto the pan.
tip. Gathering the legs and pressing them onto the pan will help maintain the crescent shape before it is baked.
14-1 14-2 14-3
15
40
16 18
17

tip. See p.31 for the amount of the egg wash and how to make it.
tip. Lightly brush a thin layer of egg wash, so it doesn’t trickle down to the side of the butter
layers.

tip. The double dose of egg wash makes the croissants shiny and appetizingly golden brown.
work with.
41
42
CL ASSICAL B ASE
Orange croissant
Croissant à l’orange
Made with sugared orange and orange zest, the orange croissant is full of orange flavor.
For the filling, take out the almond paste from the fridge in advance to make it soft and easier to work with.
Makes 30 croissants | One turn of letter fold and one turn of book fold | 12 layers of butter12
ingredients
[ Orange almond paste ] [ Finish ]

Almond paste (50% almond) 800g Egg wash
Candied orange 400g Chopped almonds
Orange juice 40g Snow sugar
Orange zest from 2 oranges
[ Classic croissant dough ]

Strong flour 750g
Water 420g
Egg 50g
Salt 20g
Sugar 140g
Fresh yeast 45g
Butter 125g
43
Orange
almond paste
1 Gather the ingredients for orange almond paste.

2 Put the room-temperature almond paste, Candied orange, orange
1
juice, orange zest in a stand mixer bowl and mix with the beater.
tip. Take out the almond paste at room temperature in advance to make it soft and ready
easy to work with. Almond paste right out from the fridge will be too firm to mix -
with the beater. Almond paste (50% almond),

tip. Get rid of the syrup from the sugared orange and cut into 5㎜ slices. Candied orange and orange zest,
orange juice
3 Scrape off the sides of the bowl and the beater with a spatula and mix
everything evenly.
4 Divide the mixture into 30 pieces, 40g each, and arrange each piece
into a sausage shape of 8㎝, and store the pieces
in the fridge.
3-1 3-2
44
Classic
croissant dough
5 From mixing to shaping, follow

Steps 1-32 of the classic croissant
(p.16) basic dough.
6 Make 15 triangles with a base of

9㎝ and a height of 28㎝, and cut a
1㎝ notch at the center of the base.
tip. One 900g dough will make 15
triangles, yielding a total of 30
triangles.
45
Finish
7 Place 1 orange almond paste from Step 4 near the base of the triangle-shaped dough.
tip. Store the orange almond paste in the fridge until use.
8 Slightly stretch both sides of the notched base and roll the dough up to shape a croissant.
8-1 8-2 8-3
8-4 8-5 8-6
tip
You don’t need to wrap the orange almond

paste with the dough because the paste
doesn’t leak when baked in the oven.
8-7
46
10 Apply the egg wash with a pastry brush and proof the croissants for about 2.5 hours at 27℃.
tip. Lightly brush a thin layer of egg wash, so it doesn’t trickle down to the side of the butter layers.
tip. The double dose of egg wash makes the croissants shiny and appetizingly golden brown. Also, the egg wash helps
maintain the moisture on the surface, which makes it perfect to work with.
12 Sprinkle the chopped almonds onto the croissant, making a straight line across the center.
13 For a deck oven, set the top heat to 205℃ and bottom heat to 200℃; for a convection oven, set the
temperature to 170℃, and bake for 16 minutes and let them cool down.
14 Sprinkle snow sugar lightly onto the entire croissant.
10 11
12 13 14
47
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CL ASSICAL B ASE
Coconut and lime croissant

Croissant noix de coco-citron vert
This is a croissant made with coconut and lime filling.

The key for the aromatic flavor is to zest a fresh lime and use fine coconut flour for the coconut and lime cream.
ingredients
[ Coconut and lime cream ] [ Coconut croissant dough ]

Butter 160g Strong flour 750g
Sugar 160g French flour (Tradition T65) 250g
Coconut flour 160g Water 160g
Lime zest from one lime Coconut milk 400g
Egg 120g Salt 20g
Sugar 140g
Fresh yeast 50g
Butter 100g
[ Finish ]
Egg wash
Syrup
Shredded coconut flakes
49
Coconut and lime cream
1 Gather the ingredients for coconut and lime cream.

2 Put the softened butter and sugar in a stand mixer bowl and mix with
the beater.
1
3 Add the coconut flour and lime zest and mix evenly.
ready
4 When the mixture becomes crumbly, add the egg, and mix evenly.
-
5 Divide the mixture into 30 pieces, 20g each, arrange each piece into a
Lime zest, sugar, egg, coconut flour, butter
sausage shape of 6㎝, and store all the pieces in the fridge.
tip
Fine coconut flour should be used to make the

cream fully incorporated and taste even.
14 15-1 4-1
2 3 4-2
4-3
50
Coconut
croissant dough
6 Put everything except the lamination butter in a stand mixer bowl and mix for 3
minutes at Speed 1 (Base temperature 46-50℃).
tip. The amount of moisture (water and coconut milk) is higher than the classic croissant dough
because there is little moisture in thick coconut milk, which makes its hydration capacity
low. That is why you need more moisture in a coconut croissant dough than a classic
croissant dough.
7 From mixing to shaping, follow Steps 1-32 of the classic croissant (p.16) basic
dough.
tip. Divide the coconut croissant dough in half, 930g each, and fold with 250g of lamination
butter each.
8 Make 15 triangles with a base of 9㎝ and a height of 28㎝, and cut a 1㎝ notch
at the center of the base.
tip. One 930g dough will make 15 triangles, yielding a total of 30 triangles.
51
Finish
9 Place 1 piece of coconut and lime cream from Step 5 near the base of the
triangle-shaped dough.
tip. Store the coconut and lime cream in the fridge until use.
10 Slightly stretch both sides of the notched base and fold them to wrap the
coconut and lime cream.
tip
The cream can leak when baked in the oven, so

wrap the cream well with the stretched sides
10
52
11-2
11-1 11-3
11 Roll the dough up to shape a croissant.

12 Place the croissants on a parchment-lined baking sheet, the tips facing the
bottom.
tip. Lightly brush a thin layer of egg wash, so it doesn’t trickle down to the side of the butter
layers.
13
53
14
15

tip. The double dose of egg wash makes the croissants shiny and appetizingly golden
brown. Also, the egg wash helps maintain the moisture on the surface, which makes it
perfect to work with.
54
17 Apply syrup with the pastry brush immediately after taking the croissants out of
the oven.
tip. When you apply syrup when the croissants are hot, the remaining heat will dry the syrup,
so the shine and crisp will last longer. If you apply syrup after the croissants cooled down,
the syrup will remain sticky.
tip. See p.31 for the amount of the syrup and how to make it.
18 Garnish the center with the shredded coconut.
17 18
55
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CL ASSICAL B ASE
Colored raspberry croissant

Croissant bicolore framboise
The Colored raspberry croissant is made with sweet and tart raspberry cream.
The key is to bake at a lower temperature than other croissants to avoid color changes.
ingredients
[ Raspberry cream ] [ Classic croissant dough ]

Sugar 100g Strong flour 750g
Cornstarch 50g French flour (Tradition T65) 250g
Raspberry purée 500g Water 420g
Egg 50g
[ Colored raspberry dough ] Salt 20g
Classic croissant dough 250g Sugar 140g
(Use 250g of the 1,800g dough, not Fresh yeast 45g
counting the lamination butter) Butter 125g
Red food coloring 3g Lamination butter 500g
Butter 8g
French flour (Tradition T65) 8g [ Finish ]
Syrup
57
Raspberry cream
1 Gather the ingredients for raspberry cream.

2 Mix the sugar and cornstarch.
tip. Mixing the cornstarch beforehand with sugar, which has a larger particle than
cornstarch, makes it easier to mix it with liquid ingredients. 1
ready
3 Add the mixture from Step 2 and raspberry purée in a saucepan and mix
-
well with a whisk.
Sugar, raspberry purée, cornstarch
tip. If you heat the mixture that has not been mixed completely, it will clump and not
incorporate well.
4 Place the saucepan on the stove, and boil the mixture, stirring with a whisk
so it doesn’t burn.
5 After the mixture starts to boil and make big bubbles, boil for 1 more minute.
6 Remove from heat when the mixture starts to thicken but is still a little runny
when scooped with the whisk.
7 Put the cream in a pastry bag.
8 Pipe the cream into the cavity of a rectangular silicone mold, making 30
pieces, 20g each, and let it harden in the freezer.
9 When the cream is completely hardened, take it out of the mold and store
all the pieces in the freezer.
4 6
58
7 8
tip
Silicone mold size (of each cavity) 44×18×20㎜
Colored
raspberry dough
10 Gather the ingredients for Colored raspberry dough.

11 Add everything into a stand mixer bowl, mix evenly with a beater, and divide the mixture in half.
12 Place each dough onto a plastic liner and fold the liner to a size of about 18×18㎝, and roll out in even
thickness.
13 Store it in the fridge.
10 11-1 11-2
ready
-
Classic croissant dough, butter, red food

coloring, French flour (Tradition T65)
59
Classic croissant dough
14 From mixing to shaping, follow Steps 1-26 of the classic croissant (p.16) basic dough.
tip. Subtract 250g for the Colored dough, divide the remaining dough in half, 775g each, and fold each with 250g of
lamination butter.
15 Carefully take off the top of the plastic liner of the Colored raspberry dough from Step 13.
16 Place the dough from Step 14 on top of the dough from Step 15.
17 Leave the plastic liner on, turn it upside down, and rub with your palms to once again attach the
Colored dough.
18 Take off the plastic liner from the top, and let it rest for 20 minutes in the freezer at -18℃ and 20
minutes in the fridge at 1℃.
19 Using a sheeter, roll out the dough into a 50×28㎝ rectangle and let the dough rest for 20 minutes
in the fridge at 1℃.
20 Again, using the sheeter, roll out the dough into a 77×28㎝ rectangle.
15 16-1 16-2
tip
It’s easier to work with the Colored

raspberry dough when it’s cold, so store it
in the fridge until use.
17 18
60
21-1 21-2
21-3 22
21 Trim the top and the bottom edges of the dough and make 15 triangles with a
base of 9㎝ and a height of 28㎝.
tip. Each 775g dough will make 15 triangles, yielding a total of 30 triangles.
61
Finish
23 Place the dough so that the Colored raspberry dough faces the work surface and
place 1 raspberry cream piece from Step 9 near the base of the triangle.
24 Slightly stretch both sides of the notched base and fold them to wrap the
raspberry cream.
25 Roll the dough up from the base to shape a croissant.
tip
The cream can leak when baked in the

oven, so wrap the cream well with the
stretched sides.
24
25-1 25-3
tip
When shaping, you need to stretch less and

be more careful than when handling a classic
croissant dough. The Colored raspberry dough
layer may get too thin and tear if stretched too
much. 25-2 25-4
62
27-1 27-2
bottom.
28 Bake for 18 minutes in a convection oven at 160℃.
tip. Bake at a lower temperature than other croissants because the color of the Colored dough
may change.
the oven.
29
63
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CL ASSICAL B ASE
Colored cocoa praline croissant

Croissant bicolore cacao-praliné
This is a chocolate-colored two-toned croissant made with milk chocolate and hazelnut praline filling.
When you apply syrup when the croissants are hot, the shine and crisp will last longer.
ingredients
[ Chocolate praline filling ] [ Classic croissant dough ]

Milk chocolate (40% cacao) 300g Strong flour 750g
Hazelnut praline 300g French flour (Tradition T65) 250g
Chopped hazelnuts Water 420g
Egg 50g
[ Colored chocolate dough ] Salt 20g
Classic croissant dough 250g Sugar 140g
(Use 250g of the 1,800g dough, not Fresh yeast 45g
counting the lamination butter) Butter 125g
Cocoa powder 10g Lamination butter 500g
Butter 10g
Water 10g [ Finish ]
Syrup
65
Chocolate praline filling
1 Gather the ingredients for chocolate praline filling.

2 Melt the milk chocolate in a double boiler and add in the hazelnut
praline.
1
3 Mix the milk chocolate and hazelnut praline well with a spatula.
4 Put the mixture in a pastry bag and pipe the mixture into half the ready
-
height of each cavity of a rectangular silicone mold.
Chopped Hazelnuts,
5 Sprinkle the oven-roasted chopped hazelnuts.
Milk chocolate (40% cacao), hazelnut praline
6 Fill the rest of each cavity with the filling and let it harden in the freezer.
tip. The filling will be cut in half, so pipe into 15 cavities.
7 Remove the filling from the mold, cut each piece in half, and store all
the pieces in the fridge.
2 3 4
tip
Roast the chopped hazelnuts for 5 minutes

in the oven at 160℃.
Silicone mold size (of each cavity) 105×10×10㎜ 6
66
Colored chocolate dough
8 Gather the ingredients for the Colored chocolate dough.

9 Add everything into a stand mixer bowl, mix evenly with a beater, and
divide in half.
10 Place each dough onto a plastic liner and fold the liner to a size of 8
about 18×18㎝. ready
11 With a rolling pin, roll out the dough in even thickness. -
12 Store it in the fridge. Classic croissant dough, cocoa powder,

water, butter
9-1 9-2 10
11-2
11-1 11-3
67
tip. Subtract 250g for the Colored dough, divide the remaining dough in half, 775g each, and fold each
with 250g of lamination butter.
14 Take off the top of the plastic liner of the Colored chocolate dough from Step 12.
15 Place the dough from Step 13 on top of the dough from Step 14.
16 Leave the plastic liner on, turn it upside down, and take off the liner from the top.
14 15-1 15-2
tip
It’s easier to work with the Colored

chocolate dough when it’s cold, so
refrigerate until use.
16-1 16-2
68
18
20
17 Let the dough rest for 20 minutes in the freezer at -18℃ and 20 minutes in the
fridge at 1℃.
18 Using a sheeter, roll out the dough into a 50×28㎝ rectangle.
19 Let the dough rest for 20 minutes in the fridge at 1℃.
20 Using the sheeter, roll out the dough into a 77×28㎝ rectangle.
21 Trim the top and the bottom edges of the dough.
22 Make 15 triangles with a base of 9㎝ and a height of 28㎝.
21-1 21-2 22-1
22-2 23
69
Finish
24 Place the dough so that the Colored chocolate dough faces the work surface
and place the filling from Step 7 near the base of the triangle.
24 25-1 25-2
25-4
25-3 25-5
tip
When shaping, stretch less and be more careful than when handling a classic croissant dough.
The Colored chocolate dough layer may get too thin and tear if stretched too much.
70
27-1 27-2
bottom.
the oven.
28
71
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CL ASSICAL B ASE
Caramel vanilla croissant

Croissant caramel vanille
This is a croissant filled with caramel vanilla cream.

The key is to whip the cream filling well enough to make it light and fluffy.
Makes 30 croissants | Two turns of book fold | 16 layers of butter
ingredients
[ Vanilla caramel ] [ Classic croissant dough ]

Whipping Cream French flour (Tradition T65) 250g
(35% milk fat) 440g Water 420g
Butter 440g Egg 50g
4 vanilla beans Salt 20g
Salt 12g Sugar 140g
Fresh yeast 45g
Butter 125g
[ Finish ]
Edible gold leaf flakes
73
Vanilla caramel
1 Gather the ingredients for the vanilla caramel.

2 Place a saucepan on low heat, add sugar in small batches, and melt it
slowly.
1
3 Turn the heat off when the color becomes the desired caramel color.
tip. If the caramel color is dark, the bitter taste will get stronger. Control how long you ready
burn the caramel according to taste. -
Sugar, butter and vanilla beans, salt,

4 Add in the heated heavy cream carefully in small amounts and mix with
whipping cream (35% milk fat)
a whisk.
5 Place the saucepan again on the stove and boil until the mixture reaches
110℃.
6 Transfer the mixture into a bowl and let it cool until it reaches 35℃.
tip. If the caramel is hot, the butter will melt completely when added, and you won’t
be able to make the desired texture of the cream.
7 Add the softened butter, vanilla seeds scraped out of the beans, and salt
to the bowl from Step 6.
8 Whip with a whisk enough to make the texture light and fluffy and store
the vanilla caramel in the fridge.
tip
If you add the sugar all at once, it will take

longer to melt and will burn or clump easily.
2-2
2-1 2-3
74
tip
Be careful not to add in cold whipping cream,

because vigorous bubbling may occur due
4-1 4-2 to the temperature difference between the
caramel and whipping cream, and you may
get a burn.
5 7
75
Classic
croissant dough
tip. For croissants with cream fillings, perform two turns of book fold (See p.33).
76
Finish
10 Scoop the vanilla caramel from Step 8 into a piping bag with a piping tip for filling cream.
tip. Take out the vanilla caramel in advance to room temperature and whip again with a whisk before scooping it
into the piping bag.
11 Fill the sides of fully cooled croissants from Step 9 with the vanilla caramel from Step 10, 45g
each.
12 Pipe a little bit of vanilla caramel on the top of the croissant.
13 Garnish the caramel with edible gold leaf flakes.
11
12
13
77
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CL ASSICAL B ASE
Exotic Croissant
Croissant exotique
The exotic croissant is filled with a cream made with passion fruit and mango purées and lime zest.
The key to a rich lime flavor of the cream is to mix the lime zest after the passion fruit and mango cream is chilled.
ingredients
[ Exotic Cream ] [ Classic croissant dough ]

Cornstarch 76g French flour (Tradition T65) 250g
Mango purée 540g Water 420g
Passion fruit purée 540g Egg 50g
Lime zest from 2 limes Salt 20g
Sugar 140g
[ Passion fruit icing (glace à l’eau) ] Fresh yeast 45g
Passion fruit purée 250g Butter 125g
Water 250g Lamination butter 500g
Sugar powder 2,000g
[ Finish ]
Lime zest
79
Exotic cream
1 Gather the ingredients for exotic cream.

2 Mix the sugar and cornstarch.
tip. Mixing the cornstarch beforehand with sugar, which has a larger particle than
cornstarch, makes it easier to mix it with liquid ingredients. 1
ready
3 Add the two purées in a saucepan and the mixture from Step 2 and
-
mix well with a whisk.
Sugar, cornstarch, mango purée,
tip. If you heat the mixture that has not been mixed completely, it will clump and
passion fruit purée, lime zest
not incorporate well.
4 Place the saucepan on the stove, stirring with a whisk so the mixture
doesn’t burn.
5 After the mixture starts to boil and make big bubbles, boil for 1 more
minute.
6 Remove from heat when the mixture starts to thicken but is still a little
runny when scooped with the whisk.
7 Transfer the mixture into a bowl and cool it in the fridge.
5 6
80
8
8 Soften the cream with a spatula.

9 Zest the lime with a micro-plane zester.
tip. The white pith beneath the skin is bitter, so make sure you
shave only the green outer skin.
10 Mix the lime zest with the cream from Step 8 well.
tip. If you zest the lime into the chilled cream and fill the croissant
with the cream right away, the lime flavor will be much
stronger.
10
81
Passion fruit icing
11 Gather the ingredients for passion fruit icing.

12 Put everything into a bowl and mix with a whisk.
13 Store the icing in the fridge.
11
tip. Making more icing than the amount you actually use makes it easier to cover the
croissant. ready
-
Sugar powder, passion fruit purée, water
tip
Glace à l’eau is the French word for icing, which is used to cover or flood baked goods such
as pound cakes and croissants. Sugar powder mixed with water is called Glace à l’eau, sugar
powder mixed with egg whites is called Glace royale (royal icing). Royal icing is used for decoration
and adhesion.
12-1 12-2
82
dough.
83
Finish
15 Soften the exotic cream from Step 10 with a whisk and scoop it into a piping
bag with a piping tip for filling cream.
16 Fill the sides of fully cooled croissants from Step 14 with the exotic cream from
Step 15, 45g each.
17 Dip the croissant topside down into the passion fruit icing from Step 13 and
cover the croissant with the icing.
18 Put the croissant on a cooling rack to remove excess icing.
19 Sprinkle the lime zest and dry for 4 minutes in a convection oven at 90℃ with
the damper open.
tip. Leaving the oven damper open will make the drying more effective.
16
84
17-1 17-2
18 19
85
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CL ASSICAL B ASE
Speculoos croissant
Croissant spéculos
This croissant is made with speculoos-flavored cream filling.

It is recommended to whisk the cold and firm speculoos cream well to make it light and fluffy.
ingredients
[ Speculoos cream ] [ Classic croissant dough ]

Milk 920g Strong flour 750g
Egg yolks 146g French flour (Tradition T65) 250g
Sugar 146g Water 420g
Cornstarch 38g Egg 50g
Butter 92g Salt 20g
Speculoos paste 184g Sugar 140g
Fresh yeast 45g
Butter 125g
[ Finish ]
30 speculoos cookies
Snow sugar
87
Speculoos cream
1 Gather the ingredients for speculoos cream.

2 Pour milk in a saucepan and heat it on the stove.
3 In a bowl, add egg yolks and sugar and whisk until the mixture becomes white.
1
4 Add cornstarch to the bowl and mix.
ready
-
Butter, speculoos paste, milk, egg yolks,

sugar, cornstarch
3 4
88
5-1 5-2
5 Add a little milk from Step 2 to the bowl of Step 4 and mix a little before pouring
the mixture back into the saucepan and mix again.
6 Place the saucepan on the stove again and boil the mixture while mixing with a
whisk.
7 After the mixture starts to boil and make big bubbles, boil for 1 more minute.
5-3 6
89
8-1 8-2
8 Remove the pan from heat, add softened butter and speculoos paste, and mix
with a whisk.
9 The consistency of the mixture should be soft and runny when you scoop it
with the whisk.
10 Transfer it to a bowl and store it in the fridge.
90
dough.
91
12 13
Finish
12 Soften the speculoos cream from Step 10 with a whisk and scoop it into a piping bag with a piping tip for filling cream.
13 Fill the sides of fully cooled croissants from Step 11 with the speculoos cream from Step 12, 45g each.
14 Pipe a little bit of speculoos cream at the back of the speculoos cookie and place it onto the croissant, a little askew.
15 Sprinkle the snow sugar lightly onto both ends of the croissant.
14-1 14-2
92
15
93
94
CL ASSICAL B ASE
Almond croissant
Croissant aux amandes
Baked with a generous amount of rum syrup and almond cream, the almond croissant is a classic French way to
reuse croissants. It is easy to work with hardened croissants baked the previous day and stored in the fridge.
Makes 30 croissants
ingredients
[ Almond cream ]
Almond powder 520g
Sugar 520g
Butter 520g
Eggs 470g
Dark rum 50g
Cornstarch 52g
[ Rum syrup ]
Water 200g
Sugar 200g
Dark rum 20g
[ Finish ]
30 classic croissants (baked the previous day)
Sliced almonds
Snow sugar
95
Almond cream
1 Gather the ingredients for almond cream.

2 Add everything into a stand mixer bowl and mix evenly with a beater.
tip. Use softened butter and eggs both at room temperature. If the ingredients are
too cold, they are easily separated. 1
ready
3 Slip a cake icer decorating tip into a piping bag and fill the bag with the
-
cream and use it right away.
Eggs, cornstarch, dark rum, almond powder,
sugar, butter
2-1
2-2
96
Rum syrup
4 Gather the ingredients for rum syrup.

5 Add everything except the rum in a saucepan, place it on the stove,
and boil the mixture while stirring with a whisk.
4
6 When the sugar dissolves completely, turn off the heat, add the rum to
the mixture, and let it cool. ready
-
Water, sugar, dark rum
5 6
97
Finish
8 Slice the croissants into half using a bread knife.

9 Lay the divided croissants open and apply syrup from Step 7 with a pastry brush.
10 On the bottom half of the croissant from Step 9, pipe and spread the almond cream from Step 3,
20g each.
11 Cover the bottom half from Step 10 with the top half with the syrup from Step 9.
12 Pipe almond cream enough to cover the top of the croissant, 50g each.
13 Sprinkle almond slices liberally on top of the croissant from Step 12.
14 Bake for 25 minutes in a convection oven at 160 ℃ and let the croissants cool down on a cooling
rack.
15 Sprinkle snow sugar lightly onto the entire croissant.
tip
For the croissant used to make the almond

croissant, it is important to bake it well
and store it overnight in the fridge. Excess
moisture will evaporate in the cold fridge,
and the croissant will harden enough to
sustain the weight of the almond cream
when baked.
14
98
10
11
12
13
99
100
CL ASSICAL B ASE
Chocolate croissant
Pain au chocolat
Pain au chocolat is made by shaping a classic croissant dough into a rectangular shape and baking it with a
chocolate stick inside. The French people love this as much as a standard croissant. This croissant is made with
two turns of book fold to reach ample volume.
ingredients
Strong flour 750g

Water 420g
Egg 50g
Salt 20g
Sugar 140g
Fresh yeast 45g
Butter 125g
[ Finish ]
Egg wash
64 Chocolate sticks for filling
101
Classic
croissant dough
2 Using a sheeter, roll out the dough into a 72×30㎝ rectangle, 4㎜ thick.
3 Trim the top and bottom edges of the dough.
tip. Trimming the edges will enable the layers of butter to rise better.
102
4 Divide the dough in half lengthwise, making each rectangle 72×15㎝.
5 Cut each strip into 8 rectangles, 9×15㎝ each, making a total of 16 rectangles.
tip. One 900g dough will make 16 rectangles, yielding a total of 32 rectangles.
4-1 4-2
103
Finish
6 Place a chocolate stick near the bottom edge of the rectangular-shaped dough.
7 Wrap the dough around the stick and place another chocolate stick on the dough.
tip. Use two chocolate sticks per one chocolate croissant.
8 Using the tips of your fingers, gently roll the dough up.
tip. See p. 31 for the amount of the egg wash and how to make it.
tip. Lightly brush a thin layer of egg wash, so it doesn’t trickle down to the side of the butter layers.
6 7-1 7-2
8-1 8-2
104
11

tip. The double dose of egg wash makes the croissants shiny and appetizingly golden brown.
work with..
12
105
106
S AV O R Y B A S E
Laugen Croissant
Laugen croissant
Laugen croissant gets its distinctive color like a pretzel from sodium hydroxide and a savory flavor from salt pearls.
The key to shaping a laugen croissant is to use lamination butter that is softer than the one used in a classic croissant.
Makes 24 croissants | Two turns of letter fold | 9 layers of butter
ingredients
[ Sodium hydroxide solution ]

Tepid water 1,000g
Sodium hydroxide 50g
[ Laugen Croissant dough ]

Strong flour 1,000g
Milk 310g
Water 310g
Salt 20g
Sugar 50g
Fresh yeast 50g
Butter 80g
[ Finish ]
Salt pearls
107
Sodium hydroxide solution
1 Pour tepid water in a bowl, add sodium hydroxide in small batches, and mix
carefully with a whisk until the sodium hydroxide is completely dissolved.
tip. Use tepid water instead of cold water so that the sodium hydroxide dissolves better.
2 Cover the bowl with plastic wrap and store at room temperature until use.
1-1 1-2
108
Laugen
croissant dough
3 Put everything except the lamination butter in a stand mixer bowl and
mix for 3 minutes at Speed 1 (Base temperature 46-50℃).
4 Mix again for 8 minutes at Speed 1 and 3 minutes at Speed 2 (medium-
textured dough, dough temperature 24℃).
tip. A medium-textured dough (Pâte bâtarde) has proper gluten development and
elasticity (See explanation on p.21).
tip. The mixing time is based on a spiral mixer. For a vertical mixer, mix for 8
minutes at Speed 1 and 7-8 minutes at Speed 2.

6 Let the dough rest for about 20 minutes at room temperature.
7 Shape the dough into an oval and let it rest for 20 minutes.
8 Using a sheeter, roll out the dough, perform one turn of letter fold, and roll 11-1
out the dough into a 40×20㎝ rectangle.

9 Freeze the dough for about an hour in the freezer at -18℃.
10 Place the dough in the fridge at 1℃ for about 15 hours for slow, cold
fermentation.
11 Place a square of 20×20㎝ of 200g lamination butter in the middle of the
dough and fold the sides into the center and perform two turns of letter
fold.
tip. It’s better for the lamination butter for a laugen croissant to be a little softer than
that of classic croissant. The dough will be softer and more elastic, and the folding
will become easier.
11-2
tip
The number of butter layers will be 9 at this

point. A laugen croissant should have distinct
layers, so perform only two turns of letter fold.
Decreasing the amount of butter in the dough
will give additional crunchiness.
109
12 Let the dough rest for 20 minutes in the freezer at -18℃ and 20 minutes in the
fridge at 1℃.
13 Let the dough rest for about 20 minutes in the fridge at 1℃.
14 Using a sheeter, roll out the dough to a 57×28㎝ rectangle, 4㎜ thick.
15 Make 12 triangles with a base of 9.5㎝ and a height of 28㎝.
16 Cut a 1㎝ notch at the center of the base and roll the dough into a croissant.
17 With disposable gloves on, carefully dip the croissants into the sodium
hydroxide solution of Step 2.
tip. Sodium hydroxide solution must be used to get the unique color, taste, and flavor of a
laugen croissant.
18 Line a baking sheet with parchment paper, grease it, and place the croissant of
Step 17, the tips facing the bottom.
tip. If you place the croissant straight onto the parchment paper after dipping it into the
sodium hydroxide solution, they will be prone to stick.
19 Proof the croissants again for a second rise about 1.5 hours at 27℃.
tip. The duration of the second rise for a laugen croissant is 1.5h, shorter than that of a classic
croissant (2.5h). This is because a laugen croissant dough has more yeast and very little
sugar, which prohibits the activation of yeast, so it ferments relatively faster.
17-1
17-2 18
tip
Sodium hydroxide solution is highly alkaline, so you must wear disposable gloves and be very careful so the solution doesn’t
touch your skin directly when working with it.
110
20
Finish
20 Sprinkle the salt pearls.

21 Bake in a deck oven for 18 minutes with the top heat set to 215℃ and bottom
heat to 200℃, and again for 14 more minutes with the damper open.
tip. Laugen croissant is baked at a higher temperature than classic croissant because of the
small amount of sugar it contains.
111
112
S AV O R Y B A S E
Sausage mustard croissant

Croissant saucisse-moutarde
This is a savory croissant (croissant salé) filled with a savory sausage and mustard. Reheating a cold sausage mustard
croissant in the oven will make it so much tastier and crunchier. “Salé” in “croissant salé” means savory in French.
Sausage mustard croissant has less sugar than a classic croissant and you can taste a light yet nutty flavor
because milk is used instead of water.
ingredients
[ Filling ] [ Finish ]
30 Sausages Egg wash
Whole-grain mustard 150g Shredded Gruyère cheese 300g
[ Savory croissant dough ]

Strong flour 750g
Milk 580g
Salt 20g
Sugar 80g
Fresh yeast 45g
Butter 125g
113
Filling
1 Make a cross-shaped incision on both ends of the sausage and store all the sausage links in
the fridge.
tip. Prepare a sausage link that is a little longer than the base of the dough. The sausage link looks nicer
when it sticks out a little when baked.
114
Savory croissant dough
tip. Divide the savory croissant dough in half, 925 g each, and fold 250g of lamination butter into each.
3 Make 15 triangles with a base of 9㎝ and a height of 28㎝ and cut a 1㎝ notch at the center of
the base.
115
Finish
4 Pipe 5g of whole-grain mustard near the base of the dough.

5 Place a sausage from Step 1 on top of the mustard.
6 Gently stretch both sides of the base and roll the dough up into a croissant.
5 6-1 6-2
6-3 6-4 6-5
116
8
7 Place the croissants on a parchment-lined baking

sheet, the tips facing the bottom.
8 Apply the egg wash with a pastry brush and proof
the croissants for about 2.5 hours at 27℃.
tip. See p. 31 for the amount of the egg wash and how to
make it.
tip. Lightly brush a thin layer of egg wash, so it doesn’t
trickle down to the side of the butter layers.
9 Apply the egg wash with the pastry brush once

again.
tip. The double dose of egg wash makes the croissants
shiny and appetizingly golden brown. Also, the egg
wash helps maintain the moisture on the surface, which
makes it perfect to work with.
9
10 Sprinkle shredded Gruyère cheese on top of the
croissant, 10g each.
11 For a deck oven, set the top heat to 210℃ and
bottom heat to 200℃; for a convection oven,
set the temperature to 175℃, and bake for 16
minutes.
tip. The savory croissant has less sugar than a classic
croissant, so it requires a higher temperature to get the
appetizing color.
10
117
118
S AV O R Y B A S E
Ham and mushroom croissant

Croissant jambon-béchamel aux champignons
This is savory croissant with ham and mushroom cooked with béchamel sauce.
Make sure to wrap the pre-made filling well with ham so the filling doesn’t leak when baked.
ingredients
[ Sautéed crimini mushrooms ] [ Savory croissant dough ]

Crimini mushrooms 240g Strong flour 750g
Butter 16g French flour (Tradition T65) 250g
Milk 580g
[ Béchamel sauce ] Salt 20g
Butter 80g Sugar 80g
French flour (Tradition T65) 60g Fresh yeast 45g
Milk 600g Butter 125g
Salt 4g Lamination butter 500g
Black pepper 2g
Sautéed crimini mushrooms 140g [ Finish ]
Egg wash
60 slices of square-shaped ham
Shredded Gruyère cheese 300g
119
Sautéed crimini mushrooms
1 Gather the ingredients for sautéed crimini mushrooms.

2 Peel the mushrooms and dice them.
3 Heat a skillet and melt the butter, add the mushrooms from Step 2 in the
1
pan, and sauté for 3 minutes on medium heat.
ready
4 Store the mushrooms in the fridge.
-
Butter, crimini mushrooms
120
Béchamel sauce
5 Gather the ingredients for the béchamel sauce.

6 Place the saucepan on the stove, melt the butter, and add the flour and
make a roux with a whisk.
5
tip. Roux is made with flour and butter and is the base of white sauce.
tip. After adding the flour, boil while whisking constantly to avoid lumps. ready
-
tip. Béchamel sauce is considered the base of all other white sauces and tastes soft
and creamy. Milk, butter, French flour (Tradition T65), salt,
pepper, sautéed crimini mushroom
7 Pour milk little by little and loosen up the roux with a whisk.
8 Boil for 5 minutes on medium heat while whisking constantly.
9 Remove from heat when the mixture starts to thicken but is still a little
runny when scooped with the whisk.
6-1 6-2
7 8 9
121
10 Turn the heat off, add salt, pepper, and the mushrooms from Step 4 and mix
with a spatula.
11 Pipe the mixture into the cavity of a rectangular silicone mold, making 30
rectangles, 25g each, and let it harden in the fridge.
12 When the mixture is completely hardened, take it out of the mold, place it in a
tray, and store all the pieces in the freezer.
10-1
10-2
11
실리콘 몰드 사이즈(개당) 85×17×15㎜
122
Savory
croissant dough
13 From mixing to shaping, follow

Steps 1-32 of the classic croissant
(p.16) basic dough.
tip. Divide the savory croissant dough
in half, 925g each, and fold 250g of
lamination butter into each dough.
14 Make 15 triangles with a base of 9
㎝ and a height of 28㎝ and cut a 1
㎝ notch at the center of the base.
tip. Each 925g dough will make 15
triangles, yielding a total of 30
triangles.
123
Finish
15 Place a slice of ham on a cutting board like a rhombus and put a filling from
Step 12 on top of it.
16 Fold the sides of the ham to the center to wrap the filling and roll very tightly.
17 Wrap with another slice of ham and roll tightly again.
tip. You need to roll the ham tightly for the béchamel sauce to stay inside when baked.
18 Place the filling from Step 17 near the base of the triangle-shaped dough.
16 17-1
17-2
124
19-1 19-2 19-3
19-4 19-5
19 Slightly stretch both sides of the notched base and roll the dough up to shape a croissant.
21 Apply the egg wash with a pastry brush and proof the croissants for about 2.5 hours at 27℃.
tip. Lightly brush a thin layer of egg wash, so it doesn’t trickle down to the side of the butter layers. See p. 31 for the amount of the egg wash
and how to make it.
23 Garnish with shredded Gruyère cheese, 10g each.
24 For a deck oven, set the top heat to 210℃ and bottom heat to 200℃; for a convection oven, set the temperature to
175℃, and bake for 16 minutes.
tip. The savory croissant has less sugar than a classic croissant, so it requires a higher temperature to get the appetizing color.
21
23
125
126
S AV O R Y B A S E
Chicken curry Colored croissant

Croissant bicolore poulet curry
This is a Colored savory croissant that is made with chicken breast with curry and cranberry filling.
The key is to bake at a lower temperature than other croissants to avoid color changes.
ingredients
[ Chicken curry and cranberry filling ] [ Savory croissant dough ]

Chicken 280g Strong flour 750g
Cream cheese 580g French flour (Tradition T65) 250g
Curry powder 9g Milk 580g
Dried cranberries 32g Salt 20g
Sugar 80g
[ Colored curry dough ] Fresh yeast 45g
Savory croissant dough 250g Butter 125g
(Use 250g of the 1,850g dough, not Lamination butter 500g
counting the folding dough)
Turmeric powder 2g [ Finish ]
Cocoa powder 2g Syrup
Butter 8g
127
Chicken curry and
cranberry filling
1 Gather the ingredients for chicken curry and cranberry filling.

2 Add all the ingredients into a bowl and mix with a spatula.
tip. Boil the chicken, dice it, and weigh 280g of it. This recipe uses chicken breast, but any
1
parts of chicken will do.
tip. Soften the cream cheese with a double boiler and mix it with other ingredients. ready
-
3 Make 30 pieces, 30g each, and arrange each piece into a sausage shape of
Cream cheese, chicken, dried cranberries, curry
6㎝, and store all the pieces in the fridge.
powder
2-1 2-2
128
Colored
curry dough
4 Gather the ingredients for Colored curry dough.

5 Add everything into a stand mixer bowl, mix evenly with a beater, and divide
in half.
4
6 Place each dough onto a plastic liner and fold the liner to a size of about
18×18㎝. ready
-
7 With a rolling pin, roll out the dough in even thickness.
Butter, French flour (Tradition T65),
savory croissant dough, cocoa powder,
turmeric powder
5-1
5-2 7
129
Savory croissant dough
dough.
tip. Subtract 250g for the Colored dough, divide the remaining dough in half, 800g each, and
fold each with 250g of lamination butter.
10 Carefully take off the top of the plastic liner of the Colored curry dough from
Step 8 and place the dough from Step 9 on top of it.
tip. It’s easier to work with when the dough is cold, so store the Colored curry dough in the
fridge until use.
11 Press with your palms to attach the two doughs and turn it upside down, with
the plastic liner on.
12 Rub with your palms to once again attach the Colored dough.
13 Take off the plastic liner from the top and let it rest for 20 minutes in the freezer
at -18℃ and 20 minutes in the fridge at 1℃.
10 11
12 13-1 13-2
130
14
15
14 Using a sheeter, roll out the dough into a 50×28㎝ rectangle and let the dough
rest for 20 minutes in the fridge at 1℃.
15 Again, using the sheeter, roll the dough out to a 77×28㎝ rectangle with a
thickness of 3.5㎜.
16 Trim the top and bottom edges of the dough and make 15 triangles with a base
of 9㎝ and a height of 28㎝.
tip. One 800g dough will make 15 triangles, yielding a total of 30 triangles.
131
Finish
18 Place the dough so that the Colored curry dough faces the work surface and
place the filling from Step 3 near the base of the triangle.
19 Slightly stretch both sides of the notched base and fold them to wrap the filling.
tip. The filling can leak and burn when baked in the oven, so wrap the filling well with the
stretched sides.
18 19
20-1 20-2 20-3
tip
When shaping, stretch less and be more careful than when handling a classic croissant dough.
The Colored curry dough layer may get too thin and tear if stretched too much.
132
22
bottom.
tip. Bake at a lower temperature than other croissants because the color of the Colored dough
may change.
the oven.
tip. When you apply syrup when the croissants are hot, the remaining heat will dry the syrup, so
the shine and crisp will last longer. If you apply syrup after the croissants cooled down, the
syrup will remain sticky.
24
133
134
S AV O R Y B A S E
Ham croissant with Mornay sauce

Croissant jambon-sauce mornay
Ham croissant with Mornay sauce is another brilliant way to reuse left-over croissant, just like the almond croissant.
If you bake the croissant longer than standard croissants, you will be able to get rid of excess moisture, and the croissant
won’t flatten when later baked with sauce.
Makes 30 croissants
ingredients
[ Mornay sauce ]
Butter 210g
Milk 1,400g
Salt 8g
Black pepper 4g
Egg yolks 66g
Shredded Gruyère cheese 152g
[ Finish ]
30 savory croissants (baked the previous day)
30 slices of square-shaped ham
Shredded Gruyère cheese
135
Mornay sauce
1 Gather the ingredients for Mornay sauce.

2 Place a saucepan on the stove, melt the butter, and add the flour and
make a roux with a whisk.
Béchamel sauce 1-1
tip. Roux is made with flour and butter and is the base of white sauce.
tip. After adding the flour, boil while whisking constantly to avoid lumps.
tip. Adding egg yolks and cheese to béchamel sauce will yield Mornay sauce.
3 Pour milk little by little and loosen up the roux with a whisk.
4 Boil for 5 minutes on medium heat, whisking constantly.
5 Remove from heat, add the salt and pepper, mix with a spatula, and let
it cool.
6 Transfer to a bowl, add in the egg yolks and shredded Gruyère cheese, Mornay sauce 1-2
and mix.
ready
7 Store the sauce in the fridge.
-
Béchamel sauce: milk, butter, French flour, salt,

pepper
Mornay sauce: béchamel sauce, egg yolks,
shredded Gruyère cheese
2-1 2-2
136
3
137
Finish
8 Slice a savory croissant into half using a bread knife.

tip. For the savory croissant used to make the ham croissant, it is important to bake it well
and store it overnight in the fridge. Excess moisture will evaporate in the cold fridge, and
the croissant will harden enough to sustain the weight of the Mornay sauce when baked.
9 Put the Mornay sauce from Step 7 in a piping bag with the cake icer decorating
tip.
10 On the bottom half of the croissant from Step 8, pipe and spread the Mornay
sauce from Step 9, 40g each. 8
10
138
11 Place a slice of ham on top of the croissant.
12 Pipe Mornay sauce making a long line on top of the ham, 10g each.
13 Cover the top half from Step 8 on top of the croissant with ham from Step 12.
14 Pipe Mornay sauce making a long line on top of the croissant, 10g each, and
sprinkle a generous amount of shredded Gruyère cheese.
11 12
13 14
139
INSTAGRAM @jeanmarie.lanio / @ballesterjeremy
Text ⓒ Jean-Marie Lanio, Jérémy Ballester

Photographs ⓒ B&C WORLD LTD.,
All rights reserved.
Original Korean edition published by B&C WORLD LTD.,
English translation rights ⓒ by Jean-Marie Lanio, Jérémy Ballester
All you ever wanted to know about croissant
and the affect of lamination is explain in here,
All about Croissant is a step by step book
where you can find all the details in pictures and explained at each
step of the process.
You’ll find 15 croissant recipes, from the classic butter croissant to
some much more original like the exotic croissant filled with mango/
passion fruit cream. a must have for every passionate baker.

All About Croissant by Jean Marie Lanzó & Jérémy Ballester

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All About

Jean-Marie Lanio and Jérémy Ballester

008 Base 01 - Delicious facts about croissants

010 Base 02 - What makes a delicious croissant?

012 Base 03 - Croissant ‘layers’ with different lamination methods

Classique Classic Croissant Base

094 Almond croissant Croissant aux amandes

Salé Savoury Croissant Base

113 Sausage mustard croissant Croissant saucisse-moutarde

As a child, hovering around his mother,

Delicious facts about

What makes a delicious croissant?

Distinct, fluffy layers created

A rich flavor from high-quality

Light, crispy texture

1st point [ Wheat Flour ]

The “layers” of croissant that change according

How to laminate dough

Base temperature (Température de base) determines

Strong flour 750g

5 Turn the liner 180° and fold the remaining side.

1 Gather the ingredients for the basic dough.

3 Mix again for 8 minutes at Speed 1 and 3 minutes at Speed 2 (medium-textured

6-1 6-2 6-3

4 Divide the dough in half, 900g each.

13 Fold the dough into thirds (letter fold).

When you fold the dough, the folded sides

When you cut the sides to weaken the strong

22 Use a sheeter to roll out the dough.

23 Divide the dough into thirds and perform a letter fold.

26-1 26-2 26-3

33 Make 15 triangles with a base of 9㎝ and a height of 28㎝.

34 Cut a 1㎝ notch at the center of the base.

Cutting a notch at the base makes it easier

40 Apply the egg wash with a pastry brush.

41 Proof the croissants for about 2.5 hours at 27℃.

Egg wash Syrup

Comparison of croissants according to the number of folds.

Two turns of letter fold One turn of letter fold

• 16 layers of butter • • 27 layers of butter •

Comparison of different croissant doughs and the volume of the end

[ Milk Poolish ] [ Finish ]

1 Gather the ingredients for milk poolish.

2-1 2-2 3-1

A poolish at the end of fermentation should

7 Divide the dough in half, 950g each.

10 Cut a 1㎝ notch at the center of the base.

tip. A crescent-shaped croissant needs legs twice as long as standard croissants.

14-1 14-2 14-3

16 Apply the egg wash with a pastry brush.

17 Proof the croissants for about 2.5 hours at 27℃.

[ Orange almond paste ] [ Finish ]

Orange zest from 2 oranges

[ Classic croissant dough ]

1 Gather the ingredients for orange almond paste.

with the beater. Almond paste (50% almond),

5 From mixing to shaping, follow

6 Make 15 triangles with a base of

8-1 8-2 8-3

8-4 8-5 8-6

You don’t need to wrap the orange almond

Coconut and lime croissant

This is a croissant made with coconut and lime filling.

3 Mix again for 8 minutes at Speed 1 and 3 minutes at Speed 2 (medium-textured

tip. A crescent-shaped croissant needs legs twice as long as standard croissants.

5 From mixing to shaping, follow

6 Make 15 triangles with a base of

7 Place the croissants on a parchment-lined baking

9 Apply the egg wash with the pastry brush once