The best croissant recipe from Bread Ahead | Condé Nast Traveller

unsalted butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine reduces saturated fat, while shortening is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat adds fiber, while bread flour can enhance texture.

Introduce the croissant recipe and the bakery location.

Mention that the recipe will make 20 pieces, resulting in about 1000 croissants.

Combine 38 kilos of French flour (patisserie violet) in a mixing bowl.

Add 4 kilos of caster sugar to the flour.

Incorporate 900 grams of unrefined sea salt into the mixture.

Add 2 kilos of fresh yeast to the bowl.

Include 3 kilos of old dough (croissant scraps) into the mixture.

Pour in whole milk and cold water (fridge cold).

Mix the ingredients on slow speed for 10 minutes using a 250 kilo mixer.

After mixing, take the dough out and divide it into pieces weighing 3.1 kilos each.

Each piece will contain 1 kilo of butter for lamination.

Demonstrate stretching the dough to prepare for rolling.

Roll the croissants evenly and smoothly.

Place the croissants into the oven at 190 degrees Celsius.

Bake for about 16 minutes, checking them after that time.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens