Croissant Dough

Croissants are extremely time consuming and labour intensive to make. But when you live outside of the western world, good ones are really hard to come by. So here is a recipe that I used to use when I was in Napa and the criossants used to turn out perfectly there. Of course I did have a proofing box and a professional sheeter and a deck oven at my disposal. Hopefully you can find a way to make this work at home.

Croissant Dough

By October 18, 2012

This has been scaled down by 1/4 from the original recipe (which produces about 120 croissants about 1-3/4 oz. each). This will still turn out a lot of croissants though, about 30. You would make your life a lot easier to have a croissant roller.

  • Prep Time : 2h 30 min
  • Cook Time : 15 minutes
  • Yield : 30 croissants (3 Lb. 6 oz.)

Ingredients

Instructions

Method: Straight Dough (Lean)/ Lamination

1. Combine first set of ingredients, mix for 8 minutes at medium speed.

2. Roll dough to sheet pan size, cover and chill

3. Combine the roll in butter and flour, using a paddle on "pulse" 1st speed until butter is chopped up, then switch to 2nd speed only until butter is smooth, firm, with no lumps. Roll the butter in flour to 2/3 the size of the dough. Alternatively prepare roll-in fat by pounding butter and flour together with rolling pin until firm but pliable.

4. When butter and dough are the same consistency, place the rolled butter on the dough so that 2/3 of the dough is covered.

5. Lock butter into the dough by way of a 3-fold (the dough will have 5 layers, 3 of dough, 2 of butter), seal the ends and sides, turn by 90 degrees.

6. Roll out immediately to a rectangle 2 times the length of a sheet pan, brush off extra flour, give a 3-fold. It will now fit the sheet pan. Cover and rest in the refrigerator for 20-30 minutes.

7. Repeat step #6 two more times, turning the dough 90° before rolling.

8. Mark the dough with 3 indentations to indicate the number of 3-folds that have been done, wrap in plastic and refrigerate overnight or freeze.

9. Next day roll out the dough, cut to fit croissant cutter width, roll-up as directed.

10. Egg wash, proof, egg wash again before baking, bake at 380°F for 28 minutes, or until medium golden brown. Alternatively bake in the convection oven at 350°F for approximately 12-15 minutes.

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