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Croissants Authentic


Flour 100% 10000 g
Sugar 12% 1200 g
Proson Luxe au Beurre » 5% 500 g
Fresh Yeast 3% 300 g
Proson Krokant Malt (crusty malt) » 2% 200 g
Salt 1,5% 150 g
Water approx. 52% 5200 g
Butter for laminating, approx. 50% 5000 g
Working method
Kneading Mix all ingredients into a dough which is not fully developed
Dough temperature Approx. 20ºC
Dough rest Approx. 12 hours in the refrigerator
Laminate Fold the butter plastically before folding (30% of the dough, = approx. 50% 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. 2.5 mm Cut into triangles (18 x 20 x 20 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. 20 minutes at 220ºC with steam
BRC Halal Kosher RSPO Skal

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