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French Croissants
Makes 56, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 2.6 | kg | Bakers Flour |
| 200 | g | Castor Sugar |
| 50 | g | Salt |
| 40 | g | Dried Yeast |
| 700 | mL | Cold Water |
| 500 | mL | Milk |
| 20 | mL | Vanilla Essence |
| 20 | mL | Lemon Essence |
| 350 | g | Eggs |
| 1.5 | kg | Danish Pastry Margarine |
Method
Step 1
Mix together the bakers flour, castor sugar, salt and dried yeast to disperse the ingredients.
Step 2
Add the cold water, milk, vanilla and lemon essence and eggs to the ingredients in Step 1. Mix on second speed for five minutes.
Step 3
Cover mixture and refrigerate for two hours.
Step 4
Roll out dough and incorporate the Danish Pastry Margarine. Proceed with three half turns with fifteen minute intervals. Margarine dough must be of the same temperature throughout the lamination process to ensure even dispersal of margarine.
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Step 5
Cover and refrigerate for one hour.
Step 6
Roll out to required thickness and proceed to cut required shapes.
Step 7
Bake for 15-20 minutes at 200°C
Note: Number of Serves based on 56 Croissants at approximately 100 grams each.