The croissant, one of the most emblematic French pastries find its origin… in Vienna, Austria! It was called the Kipferl, a similar pastry made with a yeast-leavened doughIt. The croissant then traveled to France where generations of bakers worked to improve it. Croissant roll, chocolate croissant, cruffin, savory croissant, New-York roll, bicolor croissant… the realizations are infinite, but for sure they are all delicious!
Ingredients
- 700 g T45 Gruau Flour
- 300 g T65 flour
- 20 g salt
- 560 g milk
- 30 g yeast
- 120 g sugar
- 70 g butter
- 100 g fermented sourdough
Directions
- Speed 1: 5 min
- Speed 2: 7 min
- Mass rise: 20 min
- Fridge: 2 h
- Fold: 1 double + 1 simple (or 3 simple)
- Cut as desired (croissants, chocolatine,…)
- Final proofing: around 2h30 min
- Brown with egg if needed
- Baking: 5 min to 370° F (288° C), high fan 10 min to 370 lon fan in convection oven
Note : pour le tourage, utiliser 600 g de beurre/kg de farine. Les croissants peuvent être congelés et cuits plus tard en ajoutant un améliorant à la pâte.
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(Photo credit: Pexel, Unsplash/free pictures & C Gillet/BakeLabRC consulting)