Recipes
In an electric mixer, fitted with the hook attachment knead all the
ingredients but the butters for 2 mn on setting 1, then add the
diced cold butter and continue kneading for 8 mn on setting 2.
Temperature of the dough: 24°C
Rising time: 30 mn at the temperature of the laboratory.
Retighten the dough, put in the freezer for 45 mn and then in the
refrigerator at 4°C overnight. The next day, roll out the dough
with a rolling machine to 60 x 40 cm, place on a cold baking
sheet and put in the freezer for 10 mn. Roll the butter through
the machine to half the size of the dough, place on the dough
and fold the sides over it.
Do a double fold along three-quarters of the length, stretch
slightly and refrigerate. Roll again, fold once, roll out to fit the
baking sheet and return to the refrigerator. Lengthen the dough
in the rolling machine until 3 mm thick and 35 cm wide. Relax the
dough well and cut out 7 cm triangles to make the croissants. Roll
up the croissants, let rise for 2 hours at 24-25°C, Brush on egg
wash and bake for about 20 mn in a convection oven at 170°C.
Size of croissants:
8 x 35 cm triangle, 3 mm thick, weighs 70 g.
