Croissant - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Croissant. Pastries, Room temperature
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Cooking tools:
- Laminator
- Croissant cutter
- Proofing cabinet
- Stand mixer
- Rolling pin
- Mixing bowl
- Pastry brush
- Baking sheet
- Parchment paper
- Oven
Ingredients
- Strong flour 0.217 kg
- Table salt 5.435 g
- Sugar 0.026 kg
- Yeast 6.522 g
- Sterilised milk 0.065 l
- Water 0.054 l
- Margarine puff pastry 0.136 kg
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