The classic croissant | Corman International
A recipe for Baker-Pastry Chef | Recipe calculated for 55 pieces | 3 completion stages
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.corman.pro.
Ingredients
- 1113 g plain flour (T55, approximately 11% protein)
- 1113 g strong flour (T45, approximately 14% protein)
- 40 g salt
- 267 g sugar
- 87 g fresh yeast
- 220 g Traditional Butter 82% fat – Block
- 1147 g milk
- 1000 g Dairy butter 82% fat – Sheet
- 200 g egg yolks
- 100 g milk
- 100 g Selection cream 35% fat
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