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Croissants Au Beurre


Flour 100% 10000 g
Sugar 10% 1000 g
Fresh Yeast 6% 600 g
Proson Luxe au Beurre » 5% 500 g
Salt 1,5% 150 g
Proson Freeze » 1% 100 g
Water approx. 44% 4400 g
Butter for laminating, approx. 60-65% 6000-6500 g
Working method
Kneading Mix all ingredients into a dough which is not fully developed
Dough temperature Approx. 22ºC
Dough rest Approx. 30 minutes in the refrigerator
Laminate Fold the butter plastically before folding (30-45% of the dough, = approx. 60-65% of the flour) Laminate it, fold in once in four (1 x 4) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it once in three (1 x 3) Let the dough rest again in the refrigerator
Moulding Roll the dough into a slice with a thicknees of approx. 2 mm Cut into triangles (12 x24 x 24 cm) and roll them up as a croissant Place the dough pieces on baking sheets
Final proof Approx. 60 minutes at 28°C
Baking Approx. 15-20 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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