Dough:
4 ounces Granulated sugar
1 ounce Salt
1 ounce Dry milk powder
1 Egg
18 ounces Water, ice cold
1 teaspoon Vanilla extract
1 ounce Instant yeast
2 pounds Bread flour
30 ounces Unsalted butter, softened (1 lb. 14 oz.)
Egg wash:
5 fluid ounces Heavy cream
3 Eggs
Yield: 5 1/2 pounds
9. Position the dough with seamless side towards you and roll length-wise 15 inch wide (38 centimeter) and 1/8 inch thick (3 millimeter).
10. Using a pastry wheel, cut the dough lengthwise in half to obtain 2 strips. Cut the strips into uniform triangles approximately 7 1/2 inches long (19 centimeters) with a base width of 4 1/2 inches (11 centimeters).
11. Roll croissants from base to point, with the point tucked underneath the croissant, bend the ends toward the center. Place croissants on a paper-lined sheet pan. Cover and retard the croissants in refrigerator overnight.
12. Remove the croissants from the refrigerator and proof them until increased 70% in size. Place croissants in a proof box set to a maximum temperature of 80°F (26°C) with 80% humidity.
13. Combine the heavy cream and beaten eggs. Brush the proofed croissants with the egg wash. Bake at 425°F (220°C) until golden, approximately 18 to 20 minutes.
14. Yield: 35 Croissants, approximately 2 1/2 oz. (75g) each
Total dough weight: 5 pounds 8 ounces
Notes: The flakiest croissants are made with the highest percentage of butter. This formula is among the richest with nearly 30% more butter than the Parisian Croissant formula. To complete the layering in only three turns, this formula uses a combination of the single-book fold and the double-book fold. For the best flavor development and to ease handling, retard this dough overnight before proofing and baking the finished products.
4 ounces Granulated sugar
1 ounce Salt
1 ounce Dry milk powder
1 Egg
18 ounces Water, ice cold
1 teaspoon Vanilla extract
1 ounce Instant yeast
2 pounds Bread flour
30 ounces Unsalted butter, softened (1 lb. 14 oz.)
Egg wash:
5 fluid ounces Heavy cream
3 Eggs
Yield: 5 1/2 pounds
9. Position the dough with seamless side towards you and roll length-wise 15 inch wide (38 centimeter) and 1/8 inch thick (3 millimeter).
10. Using a pastry wheel, cut the dough lengthwise in half to obtain 2 strips. Cut the strips into uniform triangles approximately 7 1/2 inches long (19 centimeters) with a base width of 4 1/2 inches (11 centimeters).
11. Roll croissants from base to point, with the point tucked underneath the croissant, bend the ends toward the center. Place croissants on a paper-lined sheet pan. Cover and retard the croissants in refrigerator overnight.
12. Remove the croissants from the refrigerator and proof them until increased 70% in size. Place croissants in a proof box set to a maximum temperature of 80°F (26°C) with 80% humidity.
13. Combine the heavy cream and beaten eggs. Brush the proofed croissants with the egg wash. Bake at 425°F (220°C) until golden, approximately 18 to 20 minutes.
14. Yield: 35 Croissants, approximately 2 1/2 oz. (75g) each
Total dough weight: 5 pounds 8 ounces
Notes: The flakiest croissants are made with the highest percentage of butter. This formula is among the richest with nearly 30% more butter than the Parisian Croissant formula. To complete the layering in only three turns, this formula uses a combination of the single-book fold and the double-book fold. For the best flavor development and to ease handling, retard this dough overnight before proofing and baking the finished products.
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