How to Make CROISSANTS Like a Pastry Chef

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Start by adding 1 liter of whole milk into the mixing bowl.

Add 1.3 kilo of whole grain flour and 700 grams of plain flour into the bowl.

Add 300 grams of caster sugar, making sure to keep the salt and yeast separate in the bowl.

Add 50 grams of dry yeast and 50 grams of salt in different spots in the bowl to prevent direct contact.

Attach the bowl to the mixing machine with a cold dough hook.

Start mixing on a slow speed to incorporate ingredients, then increase to a higher speed for about 15 minutes.

Check the dough temperature; it should not exceed 23 degrees Celsius.

Once mixed, cover the dough with plastic wrap to prevent it from drying out and let it rest for 30 to 40 minutes.

After resting, shape the dough into a rectangle on a 60x40 tray, ensuring it is smooth and soft.

Cover the dough with plastic wrap without air bubbles and place it in the freezer for 1-2 hours to relax.

Move the dough to the fridge for a long fermentation overnight.

Prepare the butter by shaping it into a thin block for lamination.

After 12 hours in the fridge, check the croissant dough; it should be pliable and elastic.

Pass the butter through a sheeter to achieve the desired thickness.

Cut half of the butter block and place it on top of the first block, then combine them for lamination.

Begin the lamination process, ensuring to keep the dough and butter at the same consistency throughout.

Cooking Techniques

Equipment Needed

Allergens