Croissants - Direct Method

Jun 07, 2017

Croissants – Direct Method


Croissants - Direct Method
category
ingredients
quantity
croissant più mix
1000 g
water
400-430 g
baker's yeast
40-50 g
Frio improver
15 g

FOR LAMINATION
category
ingredients
quantity
Crystal Puff Pastry - Croissant
400 g

Knead all of the ingredients for a few minutes to form a smooth, even dough (dough temperature: 26-28°C). Leave the dough to rest for around 10 minutes, covered with a plastic sheet, at room temperature. Roll out the dough with a sheeter and place the lamination margarine at the centre, performing a letter fold. Laminate the dough prepared in this way, performing two book-fold sequences and leaving to rest, covered with a plastic sheet, for around 5 minutes at room temperature. Laminate the dough until it reaches a thickness of 3-4 mm, cut into triangles of the desired size, fill as desired with pastry cream or jam, roll and lay out on a baking tray. Leave to rise in a proofing cabinet at 28-30°C for 90-120 minutes, with relative humidity of 80%. Once fully risen, place in a chiller for 30 minutes, place in well-sealed plastic bags and store in the freezer. Bake in a fan-assisted oven at 160-170°C or in a static oven at 180-190°C for around 20 minutes.