Croissant Recipe Book by Tetyana Ovrutska

edition
CROISSANT
RECIPE BOOK
CONTENTS
Whole wheat croissants........................................................................................................................................ 3
Strawberry croissants............................................................................................................................................ 7
Almond croissants................................................................................................................................................13
Croissants with vanilla custard..........................................................................................................................19
Croissants with dark chocolate custard.......................................................................................................... 25
Raisin buns............................................................................................................................................................ 31
WHOLE WHEAT
CROISSANTS
Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
4
WHOLE WHEAT CROISSANTS
for 12 croissants
CROISSANT DOUGH
Ingredients Total weight: ~ 885 g 100%
Whole wheat flour 75 g 8%

Manitoba flour 250 g 28%
All-purpose flour (11% protein) 175 g 20%
Water 225 g 25%
Sugar 60 g 7%
Milk powder 15 g 2%
Butter 82% 25 g 3%
Sea salt 10 g 1%
Whole eggs 25 g 3%
Fresh yeast 25 g 3%
1 Place sifted whole wheat flour, Manitoba flour, all-purpose flour, yeast, milk powder, sugar, sea
salt, water, whole eggs and butter into the bowl of a stand mixer and mix with a hook attachment
for 10 minutes. All ingredients should be cold.
TIP
Monitor the mixing process and the temperature of the dough, it shouldn’t be higher than 24 °C / 75 °F.
2 To check whether the dough is ready, pinch off a piece of dough and stretch it with your hands.
If it does not break and has an elastic structure, then it is done properly.
3 Shape the dough into a ball and cover it with cling film. Leave the dough at 24 °C / 75 °F for
15 minutes.
4 Place the dough in the freezer for 30 minutes.
EGG WASH
Egg yolks 50 g 33%

Whipping cream 35% 50 g 33%
Milk 2.5% 50 g 33%
1 Pour the egg yolks, milk and whipping cream into а high measuring cup.
2 Process the mixture with а hand blender to obtain а smooth emulsion.
WHOLE WHEAT CROISSANTS
for 12 croissants
BUTTER BLOCK AND CROISSANT DOUGH LAMINATION
Ingredients
Chilled croissant dough

Egg wash
Cold butter 82% 300 g
All-purpose flour Sufficient quantity
1 Using a rolling pin or a dough sheeter, roll the butter into a 18x27 cm rectangle 4 mm thick.
2 Take the dough from the freezer. Roll it out into a rectangle measuring 40x30 cm and 5 mm thick.
3 Place the butter sheet measuring 18x27 cm exactly in the center of the rolled-out dough, cover
the butter with the dough and pinch its edges together.
4 Roll the dough with the butter to 5 mm thick. Fold the edges inward to meet at the center, then
fold again at the center line, as if closing a thick book.
5 Turn the dough to 90 degrees and roll it out again into a layer 5 mm thick. Divide the dough
roughly into 3 parts, find the one-third point and fold it on both sides.
6 Cover the dough with cling film and place it in the freezer for 40 minutes.
7 Dust the table with some flour and roll the finished dough to 4 mm thick. Mark 8.5 cm wide strips
with a roller cutter and cut out triangles 23 cm long with a knife. Stretch the triangles a little bit
and roll them into croissants. Start rolling from the wider side.
8 Brush the croissants with the egg wash and let them proof at 27 °C / 80 °F and 80% humidity for
about 3 hours.
9 Cover the croissants with the egg wash ones again.
10 Preheat the oven to 220 °C / 428 °F. Then place the croissants in the oven, reduce the
temperature to 165 °C / 329 °F and bake them for 18 minutes.
See how the chef rolls up and shapes croissants by this link:
https://youtu.be/iMfKBVKrd6s
STRAWBERRY
CROISSANTS
8
STRAWBERRY CROISSANTS
for 12 croissants
CROISSANT DOUGH

Bread flour (14% protein) 250 g 28%
Water 225 g 25%
Sugar 60 g 7%
Milk powder 15 g 2%
Butter 82% 25 g 3%
Sea salt 10 g 1%
Whole eggs 25 g 3%
Fresh yeast 25 g 3%
1 Place sifted bread flour, all-purpose flour, yeast, milk powder, sugar, sea salt, water, whole eggs
and butter into the bowl of a stand mixer and mix with a hook attachment for 10 minutes.
All ingredients should be cold.
TIP
2 To check whether the dough is ready, pinch off a piece of dough and stretch it with your hands. If
it does not break and has an elastic structure, then it is done properly.
15 minutes.
COLORED CROISSANT DOUGH

Water 112 g 25%
Sugar 30 g 7%
Milk powder 7g 2%
Butter 82% 12 g 3%
Sea salt 5g 1%
Whole eggs 12 g 3%
Fresh yeast 12 g 3%
Red water-soluble food colorant 1g <1%
Yellow water-soluble 0.5 g <1%
food colorant
1 Add the food colorants to the water and process with a hand blender.
9
for 12 croissants
COLORED CROISSANT DOUGH
2 Place sifted bread flour, all-purpose flour, yeast, milk powder, sugar, sea salt, colored water, whole
eggs and butter into the bowl of a stand mixer and mix with a hook attachment for 10 minutes.
TIP
15 minutes.
EGG WASH
Egg yolks 50 g 33%

Milk 2.5% 50 g 33%
Ingredients

Chilled colored croissant dough
Egg wash
fold again at the center line, as if closing a thick book. 10
for 12 croissants
7 Take the colored dough from the freezer. Roll the dough out into a rectangle measuring
40x30 cm and 3 mm thick. Then place it in the fridge for 20 minutes.
8 Roll the regular dough into a layer 12 mm thick and cover with colored dough.
9 Roll the two-colored dough into a layer 4 mm thick. Mark 8 cm wide strips with a roller cutter and
cut out triangles 23 cm long with a knife. Stretch the triangles a little bit and roll them into
croissants. Start rolling from the wider side.
about 3 hours.
STRAWBERRY JUICE
Ingredients
Frozen strawberries 1000 g
1 Put frozen strawberries in a metal bowl.
2 Place the bowl over a pan with boiling water and cover it with plastic wrap to keep the steam
inside. Reduce the heat to minimum and leave to cook for about 120 minutes. Make sure the
mixing bowl does not touch the boiling water.
3 Turn off the heat, remove the plastic wrap and leave the strawberries for about 10 minutes to
drain into a clean bowl through a fine strainer. Do not press them to obtain clear juice.
11
for 12 croissants
STRAWBERRY GEL
Strawberry juice 150 g 49%

Lemon juice 25 g 8%
Water 100 g 32%
Agar-agar 3.5 g 1%
Sugar 30 g 10%
1 Place the strawberry juice, lemon juice and water into a saucepan and bring to 30 °C / 86 °F.
2 In a separate bowl mix agar-agar and sugar with a whisk.
3 Gradually add the agar-agar and sugar mixture to the saucepan, constantly mixing with a whisk.
4 Bring the gel to a boil and cook it for about 2-3 minutes.
5 Take the saucepan from the heat, cool the gel down to room temperature and process it with a
hand blender.
ASSEMBLY
Ingredients
Baked croissants
Strawberry gel
1 Transfer the strawberry gel to a piping bag fitted with a needle tip.
2 Fill the croissants with the gel by inserting the needle tip on the side or top of the croissant.
12
ALMOND
CROISSANTS
14
ALMOND CROISSANTS
for 10 croissants
CROISSANT DOUGH

Water 225 g 25%
Sugar 60 g 7%
Milk powder 15 g 2%
Butter 82% 25 g 3%
Sea salt 10 g 1%
Whole eggs 25 g 3%
Fresh yeast 25 g 3%
TIP
15 minutes.
EGG WASH
Egg yolks 50 g 33%

Milk 2.5% 50 g 33%
15
ALMOND CROISSANTS
for 10 croissants
Ingredients

Egg wash
about 3 hours.
16
ALMOND CROISSANTS
for 10 croissants
ALMOND CREAM
Butter 82% 100 g 23%

Sugar 100 g 23%
Whole eggs 100 g 23%
Almond powder 100 g 23%
Almond liqueur 30 g 8%
1 Put the soft butter and sugar into the bowl of a stand mixer. Mix the ingredients at low speed
with a paddle attachment until you get a smooth and soft texture.
2 Add the almond powder to the whipped butter and mix slowly with a spatula for 5 minutes.
3 Gradually add the room temperature eggs and almond liqueur to the butter, mixing with a paddle
attachment at low speed. Keep mixing after each addition. The texture you need to get has to be
smooth and homogeneous. Make sure to scrape the sides of the bowl from time to time to
ensure the proper mixing.
4 Transfer the finished almond cream to a piping bag.
SUGAR SYRUP
Water 500 g 46%

Sugar 500 g 46%
Dark rum 50 g 8%
1 Place the sugar and water into a saucepan and bring to a boil.
2 Take the saucepan from the heat, let the syrup cool down to room temperature and add rum.
17
ALMOND CROISSANTS
for 10 croissants
ASSEMBLY AND DECORATION
Ingredients
Baked croissants
Sugar syrup
Almond cream
Almond flakes 30 g
Egg whites 2g
Sugar 10 g
Snow sugar Sufficient quantity
1 Dip each croissant in cold sugar syrup for 5 seconds.
2 With a serrated knife сut the croissant in half without cutting all the way through so that the top
of the croissant remains attached to the bottom.
3 Apply 40 g of almond cream to the bottom part of the croissant and cover with the top half.
4 Mix together almond flakes, sugar and egg whites and apply 4 g of this mixture to each
croissant.
5 Place the croissants in the oven, preheated to 150 °C / 302 °F, and bake for 20 minutes.
6 Let the baked croissants cool down at room temperature and dust them with some snow sugar.
18
CROISSANTS WITH
VANILLA CUSTARD
20
CROISSANTS WITH VANILLA CUSTARD
for 12 croissants
CROISSANT DOUGH

Water 225 g 25%
Sugar 60 g 7%
Milk powder 15 g 2%
Butter 82% 25 g 3%
Sea salt 10 g 1%
Whole eggs 25 g 3%
Fresh yeast 25 g 3%
TIP
15 minutes.
EGG WASH
Egg yolks 50 g 33%

Milk 2.5% 50 g 33%
21
for 12 croissants
Ingredients

Egg wash
about 3 hours.
22
for 12 croissants
VANILLA CUSTARD
Milk 2.5% 375 g 66%

Sugar 75 g 13%
Cornstarch 15 g 3%
All-purpose flour 15 g 3%
Egg yolks 85 g 15%
Vanilla 1 pod <1%
1 Pour milk into a saucepan, add vanilla seeds and the vanilla pod itself. Bring to a boil.
2 Meanwhile, mix the sugar, flour and cornstarch with a whisk, add the egg yolks and whisk until
smooth.
3 Pour the hot vanilla infused milk onto the egg mixture, stir with a whisk and transfer everything
back into the saucepan.
4 Return the saucepan on the stove and bring the mixture to a boil on medium heat, stirring
constantly with a whisk. Cook the custard for another minute and then remove it from the heat.
5 Pour the custard into a cold bowl, cover it with cling film in contact and cool down quickly to
4 °C / 39 °F.
SUGAR SYRUP
Water 500 g 50%

Sugar 500 g 50%
2 Take the saucepan from the heat and let the syrup cool down to room temperature.
23
for 12 croissants
Ingredients
Baked croissants
Sugar syrup
Chilled vanilla custard
3 Transfer the chilled vanilla custard to a piping bag and apply 40 g of it to the bottom part of the
croissant and cover with the top half.
4 Place croissants in the oven, preheated to 150 °C / 302 °F, and bake for 20 minutes.
5 Let the baked croissants cool down at room temperature. Then dust them with some snow
sugar.
24
CROISSANTS WITH DARK
CHOCOLATE CUSTARD
26
CROISSANTS WITH DARK CHOCOLATE CUSTARD
for 12 croissants
CROISSANT DOUGH

Water 225 g 25%
Sugar 60 g 7%
Milk powder 15 g 2%
Butter 82% 25 g 3%
Sea salt 10 g 1%
Whole eggs 25 g 3%
Fresh yeast 25 g 3%
TIP
15 minutes.
EGG WASH
Egg yolks 50 g 33%

Milk 2.5% 50 g 33%
27
for 12 croissants
Ingredients

Egg wash
about 3 hours.
28
for 12 croissants
DARK CHOCOLATE CUSTARD
Milk 2.5% 300 g 57%

Sugar 60 g 11%
Cornstarch 12 g 2%
Egg yolks 68 g 13%
Dark chocolate 70% 70 g 14%
1 Pour milk into a saucepan and bring it to a boil.
smooth.
3 Pour the hot milk onto the egg mixture, stir with a whisk and transfer everything back into the
saucepan.
5 Transfer the chocolate to a measuring cup, pour hot custard over it and process with a hand
blender until smooth.
6 Pour the dark chocolate custard into a cold bowl, cover it with cling film in contact and cool
down quickly to 4 °C / 39 °F.
SUGAR SYRUP
Water 500 g 50%

Sugar 500 g 50%
29
for 12 croissants
Ingredients
Baked croissants
Sugar syrup
Chilled dark chocolate custard
Cocoa powder Sufficient quantity
3 Transfer the chilled chocolate custard to a piping bag, apply 40 g of it to the bottom part of the
croissant and cover with the top half.
4 Place the croissants in the oven, preheated to 150 °C / 302 °F, and bake for 20 minutes.
5 Let the baked croissants cool down at room temperature. Then dust half of the croissant with
some snow sugar and the other half - with cocoa powder.
30
RAISIN BUNS
RAISIN BUNS
for 12 buns
SOAKED RAISINS
Sugar 112 g 28%

Water 112 g 28%
Dark rum 30 g 7%
Dark raisins 150 g 37%
1 Place sugar and water into a saucepan and bring to a boil.
2 Pour the syrup into a clean bowl, add dark rum and mix with a whisk.
3 Add raisins to the bowl, cover with cling film and leave for 12 hours at room temperature.
VANILLA CUSTARD
Milk 2.5% 200 g 72%

Sugar 25 g 9%
Cornstarch 10 g 3%
Egg yolks 35 g 12%
Vanilla 1 pod <1%
1 Pour milk into a saucepan, add vanilla seeds and the vanilla pod itself. Bring to a boil.
smooth.
3 Pour the hot vanilla infused milk onto the egg mixture, stir with a whisk and transfer everything
back into the saucepan.
5 Pour the custard into a cold bowl, cover with cling film in contact and cool down quickly to
4 °C / 39 °F.
32
RAISIN BUNS
for 12 buns
SUGAR SYRUP
Water 250 g 44%

Sugar 312 g 56%
PUFF PASTRY

Water 225 g 25%
Sugar 60 g 7%
Milk powder 15 g 2%
Butter 82% 25 g 3%
Sea salt 10 g 1%
Whole eggs 25 g 3%
Fresh yeast 25 g 3%
TIP
15 minutes.
33
RAISIN BUNS
for 12 buns
EGG WASH
Egg yolks 50 g 33%

Milk 2.5% 50 g 33%
BUTTER BLOCK AND PUFF PASTRY LAMINATION
Ingredients
Chilled puff pastry

34
RAISIN BUNS
for 12 buns
ASSEMBLING AND BAKING THE RAISIN BUNS
Ingredients
Laminated puff pastry

Chilled vanilla custard
Soaked raisins
Egg wash
Sugar syrup
1 Dust the table with some flour and roll the finished dough to 4 mm thick.
2 Apply an even layer of chilled vanilla custard to the dough with an offset spatula.
3 Strain the raisins and sprinkle them on top of the custard.
4 Roll the dough in a spiral way and cut the buns 2.5 cm wide.
5 Brush the buns with the egg wash and leave them to proof at 27 °C / 80 °F and 80% humidity for
about 3 hours.
6 Cover the buns with the egg wash ones again.
7 Preheat the oven to 180 °C / 356 °F. Place the buns in the oven and bake for 18 minutes until
ready.
8 Soak the baked hot buns with sugar syrup using a pastry brush.
35
CHOOSE YOUR DESIRED RECIPE BOOKS
AT A VERY SPECIAL PRICE!
FASHION ECLAIR COLLECTION BEST OF KARIM BOURGI

RECIPE BOOK RECIPE E-BOOK
bit.ly/3hZAhKb bit.ly/3Qvmt6M
TEATIME BAKERY CARAMEL, NUTS AND

BY TETYANA VERBYTSKA CHOCOLATE RECIPE BOOK
bit.ly/3X1hMUO bit.ly/3ismOuG
www.kica-academy.com +380 (068) 863 15 86 info@kica-online.com
Copyright©2022 International Culinary Academy KICA, All rights reserved

Croissant Recipe Book by Tetyana Ovrutska

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Croissant Recipe Book by Tetyana Ovrutska

Uploaded by

Copyright:

Available Formats

edition

Whole wheat croissants........................................................................................................................................ 3

Croissants with vanilla custard..........................................................................................................................19

Croissants with dark chocolate custard.......................................................................................................... 25

Ingredients Total weight: ~ 885 g 100%

Whole wheat flour 75 g 8%

4 Place the dough in the freezer for 30 minutes.

Ingredients Total weight: ~ 150 g 100%

Egg yolks 50 g 33%

2 Process the mixture with а hand blender to obtain а smooth emulsion.

BUTTER BLOCK AND CROISSANT DOUGH LAMINATION

Chilled croissant dough

9 Cover the croissants with the egg wash ones again.

Ingredients Total weight: ~ 885 g 100%

All-purpose flour (11% protein) 250 g 28%

4 Place the dough in the freezer for 30 minutes.

COLORED CROISSANT DOUGH

Ingredients Total weight: ~ 442 g 100%

All-purpose flour (11% protein) 125 g 28%

COLORED CROISSANT DOUGH

5 Place the dough in the freezer for 30 minutes.

Ingredients Total weight: ~ 150 g 100%

Egg yolks 50 g 33%

2 Process the mixture with а hand blender to obtain а smooth emulsion.

BUTTER BLOCK AND CROISSANT DOUGH LAMINATION

Chilled croissant dough

BUTTER BLOCK AND CROISSANT DOUGH LAMINATION

11 Cover the croissants with the egg wash ones again.

Frozen strawberries 1000 g

1 Put frozen strawberries in a metal bowl.

Ingredients Total weight: ~ 309 g 100%

Strawberry juice 150 g 49%

2 In a separate bowl mix agar-agar and sugar with a whisk.

Ingredients Total weight: ~ 885 g 100%

All-purpose flour (11% protein) 250 g 28%

4 Place the dough in the freezer for 30 minutes.

Ingredients Total weight: ~ 150 g 100%

Egg yolks 50 g 33%

2 Process the mixture with а hand blender to obtain а smooth emulsion.

BUTTER BLOCK AND CROISSANT DOUGH LAMINATION

Chilled croissant dough

9 Cover the croissants with the egg wash ones again.

Ingredients Total weight: ~ 430 g 100%

Butter 82% 100 g 23%

4 Transfer the finished almond cream to a piping bag.

Ingredients Total weight: ~ 1050 g 100%

Water 500 g 46%

ASSEMBLY AND DECORATION

1 Dip each croissant in cold sugar syrup for 5 seconds.

Ingredients Total weight: ~ 885 g 100%

All-purpose flour (11% protein) 250 g 28%

4 Place the dough in the freezer for 30 minutes.

Ingredients Total weight: ~ 150 g 100%

Egg yolks 50 g 33%

2 Process the mixture with а hand blender to obtain а smooth emulsion.

BUTTER BLOCK AND CROISSANT DOUGH LAMINATION

Chilled croissant dough

9 Cover the croissants with the egg wash ones again.

Ingredients Total weight: ~ 565 g 100%

Milk 2.5% 375 g 66%

Ingredients Total weight: ~ 1000 g 100%

Water 500 g 50%

ASSEMBLY AND DECORATION

1 Dip each croissant in cold sugar syrup for 5 seconds.