Croissants

Preparation info

    • Difficulty

      Complex

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

Ingredients U.S. Metric Percentage

Method

Procedure

Mixing:

  • Straight dough method.
  • Scald milk, cool to lukewarm. Add remaining ingredients except last 1 lb (450 g) butter. Mix into a smooth dough. Do not overmix.

Fermentation:

  • 1 hour at 75°F (24°C).
  • Punch down, spread out on flat pan, and rest in retarder 30 m