Classic French Croissant

Croissant is one of the symbols of France, but it originates from Austria (Vienna) and introduced to France in the 1770s. To create this buttery flaky pastry, the dough is layered with butter through multiple folds to give its distinctive light and airy texture in every bite. No special ingredient but good technique is essential to create this delicious pastry.

INGREDIENTS

DoughQuantity
Wheat flour1000g
Eggs100g
Milk400ml
Salt20g
Sugar150g
Saf-instant® Gold Instant Dry Yeast15g
Butter50g
Folding butter500g

FEATURED PRODUCT

Saf-instant® Gold

PREPARE THE DOUGH

  1. Place all the dough ingredients into the mixer except for the folding butter.
  2. Mix the ingredients for 4 minutes on low speed and 6 minutes on high speed.
  3. Final dough temperature should be approximately 21˚C.
  4. Place the dough into a bowl, cover with plastic and let it rest for 60 minutes at room temperature and 30 minutes at -18˚C.

SHAPING

  1. Incorporate the slightly softened folding butter into the dough.
  2. Give one double folding and one single folding.
  3. Let the dough rest in the chiller for 30 minutes.
  4. Laminate the dough at 3mm thickness.
  5. Using a measuring tape and a knife, cut out triangles of 10cm base and 25cm length.
  6. Make a small notch in the centre of the shortest side of the triangle.
  7. With the shortest side of the triangle closest to you, begin to roll the dough away from you towards the pointed end.
  8. Let the dough rest for 150 minutes at around 30˚C.

BAKING

  1. Preheat oven at 160˚C.
  2. Brush a layer of egg-wash.
  3. Bake for 18 minutes at 180˚C.