Pâte à Croissant

Croissant Dough

Preparation info
  • Makes

    2 dozen

    • Difficulty


    • Ready in

      4 hr 30

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


For the détrempe

  • 500 grams (1 pound, ounces) all-purpose flour


Prepare your mise en place.

To make the détrempe, combine the flour, sugar, and salt in the bowl of a standing electric mixer. Add the beurre en pommade and, using a wooden spoon, mix together to just combine.

Combine the yeast and <