Croissant paste
Ingredients
2500g
fresh milk - high quality
1000g
salt
25g
yeast
120g
Preparation
- Knead all ingredients for approximately 20 minutes until the dough becomes smooth, velvety and soft.
- Form a dough mass and allow it to rest for 40 minutes to initiate fermentation, then stop the process by flattening the dough.
- Perform a positive blast-chilling cycle to improve the dough’s performance during lamination.
Colored paste
Ingredients
water
320g
type 00 white flour
600g
unsalted butter 82% fat - Creamy
90g
Food coloring powder - water-soluble
2g
Preparation
Mix the powders with water, butter and pistachio paste.
Put in nylon bags to rest in the fridge for 24 hours.
Alternative method for COLORED PASTE
Ingredients
735g
Whole Milk
275g
Salt
7g
Brewer's yeast
33g
Water
20g
Butter - 82% m.g.
40g
Green water-soluble dye
2g
Preparation
Use 450 g of coloured dough for each 1,800 g dough batch, plus 500 g of butter in sheets.
- Mix the colouring agent with water.
- Add the milk.
- Knead with Dolce Forno, salt and yeast.
- Finally, add the softened butter.
Flaking
Ingredients
butter-platte
1000g
Preparation
- Laminate the dough with a 1,000 g butter sheet and make a single fold (book fold).
- Give one 3-fold, followed by one 4-fold.
- Let the dough rest in the refrigerator for 20–30 minutes.
Final composition
- Roll out the dough on the work surface and cut into triangles, then roll them into the classic croissant shape.
- Blast freeze the croissants at negative temperature and use them as needed, or place them on a baking tray lined with parchment paper, brush with a mixture of egg yolk, milk and dextrose (300 g - 150 g - 20 g), and proof for 5–6 hours at 24°C.
- Brush again before baking and bake at 170°C for approximately 17 minutes.
NOTE: If possible, use a fork mixer (diving-arm mixer) for the dough preparation.
