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French Croissant

Made with St. Villepré® Crème/Dough and St. Villepré® Plate for Lamination

Cooking Time

45 mins

Serving Suggestion

30 people

Difficulty

Allergy information

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How to make French Croissant

1

Mix all the ingredients together to obtain a homogenous dough. Let the dough rest for 30 minutes in the freezer

2

Give the dough 2 double folding

3

Let the dough rest for 1 hour in the fridge

4

Roll the dough to 3.2 mm and cut triangles of 8x30 cm

5

Let proof for 90 minutes

6

Bake for 20 minutes at 175°C

Other Ingredients

1000 g flour
100 g sugar
50 g fresh yeast
20 g salt
480 g cold milk

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