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
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
Ingredients used
Vandemoortele Ingredients
Other Ingredients
1000 g flour
100 g sugar
50 g fresh yeast
20 g salt
480 g cold milk