Wayne Gisslen

Croissants

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

Mixing:

  • Straight dough method.
  • Scald milk, cool to lukewarm. Add remaining ingredients except last 1 lb (456 g) butter. Mix into a smooth dough. Do not overmix.

Fermentation:

  • 1 hour at 75°F (24°C).
  • Punch down, s

Per 1 ounce (28.35 g): Calories, 110; Protein, 2 g; Fat, 7 g (57% cal.); Cholesterol, 20 mg; Carbohydrates, 10 g; Fiber, 0 g; Sodium, 160 mg.