By Nicolas Boussin

Recipe Traditional Croissants

To make this dish

Ingredient list

  • Lactic starter
    80 g traditional French flour (T55, approximately 11% protein)
    64 g milk
    50 g Cream 35% Fat
    80 g natural liquid starter
  • Traditional croissant dough
    926 g traditional French flour (T55, approximately 11% protein)
    270 g lactic starter
    71 g honey
    110 g eggs
    365 g milk
    290 g water
    121 g roasted butter
    150 g sugar
    44 g salt
    92 g yeast
    926 g French pastry (gruau) flour (T45, approximately 14% protein)
    1000 g Unsalted 1kg butter Sheet 84% M.G.
  • Cream egg wash
    200 g egg yolks
    100 g cream
    100 g milk

The recipe, step by step

  1. 01

    Lactic starter

    Heat the milk and cream to 40°C. Add the flour followed by the starter. Let rise at 30°C for 3 hours.

  2. 02

    Traditional croissant dough

    Dissolve the yeast in the cold milk. Combine the flours, salt, sugar, brown butter, water, milk/yeast mixture, eggs, honey and lactic starter on speed 1 of the stand mixer for 5 minutes. Increase speed to 2 and knead for 8 minutes. Shape into a ball and let rise for 30 minutes. Punch down and roll out into a rectangle. Wrap with plastic film, freeze for 45 minutes then refrigerate overnight.

  3. 03

    Cream egg wash

    Combine all ingredients.

  4. 04

    Shaping and baking

    Set aside a 400 g piece of croissant dough.
     

    Enclose the sheet of butter in the remaining dough and perform 1 double turn. Then give the dough a single turn and let rest for 30 minutes in the refrigerator. 

     

    Roll out the 400 g piece of dough to the size of the butter/dough packet . Stick together and roll out to a thickness of 3.5 mm. Cut into triangles measuring 30 cm high by 7.5 cm at the base (75 - 80 g). Cut a 1 cm notch in the base of the triangles and spread out to a width of 13.5 cm. Roll up the croissants and give them their traditional crescent shape. Store in the freezer or let rise for 2 hours at 27°C (80% humidity). Place in the refrigerator for 10 minutes, then brush with the cream egg wash. Preheat the convection oven to 190°C and bake at 160°C for approximately 18 minutes. If using a deck oven, bake at 200°C (top and bottom) for approximately 25 minutes.


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