Recipes >
Patisserie
Croissant Dough
Yield: 18
Directions
Mix all ingredients for five minutes on first speed and two minutes on second speed. Ferment for two hours.
Refrigerate dough overnight. Remove from cooler and degas, shape into a rectangular dough and place in the freezer for 30 to 60 minutes.
Laminated dough with roll in butter and give two half turns. Place in freezer for 10 minutes, then give last half turn or three fold. Place in freezer for 10 minutes and then move to cooler for 30 minutes.
Place dough in freezer for 30 minutes, remove from freezer then sheet to #3 on sheeter cut out triangles at 10 1/2-inch by three inches.
This recipe is courtesy of Alan Dumonceaux, C.B.S., chair of the baking program at the School of Hospitality and Culinary Arts at the Northern Alberta Institure of Technology (NAIT). Alan is also Viennoiserie participant, team manager and coach for the Baking Team of Canada.
Ingredients:
Bread flour
Overall formula
Quantity (g) = 613
Bakers % = 75
Final dough
Quantity (g) = 521
Bakers % = 71.8
Pastry flour
Overall formula
Quantity (g) = 204
Bakers % = 25
Final dough
Quantity (g) = 204
Bakers % = 28.2
Sugar
Overall formula
Quantity (g) = 98
Bakers % = 12
Final dough
Quantity (g) = 98
Bakers % = 13.5
Salt
Overall formula
Quantity (g) = 15
Bakers % = 1.8
Final dough
Quantity (g) = 15
Bakers % = 2.0
Diastatic malt powder
Overall formula
Quantity (g) = 4
Bakers % = 0.5
Final dough
Quantity (g) = 4
Bakers % = 0.6
Milk powder
Overall formula
Quantity (g) = 31
Bakers % = 3.8
Final dough
Quantity (g) = 31
Bakers % = 4.2
Butter
Overall forumla
Quantity (g) = 82
Bakers % = 10
Final dough
Quantity (g) = 82
Bakers % = 11.3
Fresh yeast
Overall forumla
Quantity (g) = 41
Bakers % = 5.1
Final dough
Quantity (g) = 41
Bakers % = 5.7
Levain
Final dough
Quantity (g) = 184
Bakers % = 25.4
Water
Overall forumla
Quantity (g) = 92
Bakers % = 11.3
Whole milk
Overall formula
Quantity (g) = 319
Bakers % = 39
Final dough
Quantity (g) = 319
Bakers % = 43.9
Egg
Overall formula
Quantity (g) = 123
Bakers % = 15
Final dough
Quantity (g) = 123
Bakers % = 16.9
