CROISSANT DOUGH VIDEO
In this informative online class, Chef Michel demonstrates how to shape classic yeast croissants, guiding you through each step to achieve that perfect pastry. You'll learn how to identify when the croissants are properly proofed, ensuring they rise beautifully during baking. Chef Michel will also show you how to apply an egg wash for a glossy, golden finish before placing them in the oven. By the end of the class, you’ll have the skills to create beautifully shaped and perfectly baked croissants that are flaky, buttery, and irresistible!
1000 g Bread flour
25 g Salt
100 g Sugar
15 g Inverted sugar
20 g Dry instant yeast
250 g Butter
280 g Water 39 °F (4 °C)
200 g Milk 39 °F (4 °C)
500 g Butter for lamination
Combine all of the ingredients except the butter.
Mixing:
2 min in first speed, then add 250 g of butter.
8 min in second speed.
Desired dough temperature: 75 °F (24 °C).
Divide at 1890 g and pre shape into balls.
Bench rest for 30 min (pointage).
Stop the fermentation with 30–45 min in the blast freezer.
First fermentation: overnight in the cooler at 39 °F (4 °C).
Place the dough in the freezer for 10 min.
Set up the butter and roll it to half the size of the dough.
Lock in the butter, making sure the edges are straight and the corners are squared.
Administer 3 single folds with 30 min rests in the cooler between each of them.
Let the dough rest for 30 min in the cooler.
Roll to 4mm thickness.
Cut and shape.
Brush the croissants with egg wash.
Proofing: 2 h at 79 °F (26 °C).
Brush the croissants with egg wash for a second time.
Bake at 338 °F (170 °C) in convection oven for 12–15 min (7 min with vent closed).
Folding alternative: 1 double and 1 single fold instead with 30 min rests between them.
Stand Mixer
Food Scale
Bowl Scraper
Rolling Pin
Sheet pan
Once the dough has finished the first fermentation be sure to roll it into a rectangle to set yourself for success during the lamination.