Name: Croissants
Yield: Yield: 44 croissants, approximately 3 ounces (85 g) each
Cuisine: France
Ingredients: Egg wash or whole milk; Few drops of lemon juice; 2 teaspoons (10 g) salt; 2¼ teaspoons (7 g) granulated malt extract or 1 tablespoon (15 ml) honey; 3 pounds 4 ounces (1 kg 480 g) bread flour; 3 ounces (85 g) fresh compressed yeast; 2 pounds 8 ounces (1 kg 135 g) chilled unsalted butter; 1 cup (240 ml) cold whole milk; 4 teaspoons (20 g) granulated sugar; 10 ounces (285 g) chilled unsalted butter; 1 ounce (30 g) fresh compressed yeast; 3 tablespoons (45 g) salt; 12 ounces (340 g) bread flour; 1 ounce (30 g) granulated malt extract or 2 ounces (55 g) or 3 tablespoons (45 ml) honey; 1 quart (960 ml) cold whole milk; 3 ounces (85 g) granulated sugar; 2 teaspoons (10 ml) lemon juice

Preparation info

Yield:
44
croissants, approximately 3 ounces each

Difficulty
Medium

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Today, croissants are one of the most popular yeast-leavened breakfast pastries anywhere in the world south of Scandinavia (there, the Wienerbröd or Danish pastry still reigns). In addition to the classic plain croissant, the French also bake them filled with chocolate, soft almond paste, or pastry cream. Instead of curving these pastries into the crescent shape, they are often left straight to signify that they are filled. In Austria, Germany, and Switzerland, bakers make a pastry called <