Croissant Recipe

The Croissant is a viennoiserie pastry, buttery and flaky. This is served at Breakfast. The place of origin of Croissant is Austria. The main ingredients of croissant are yeast-leavened dough, butter. The variations of the Croissant is Pain aux raisins and pain au chocolate.

Nutritional Value:-

100 grams of Croissant contains 406 calories.

The total fat is 21 grams, Cholesterol 67 mg, Carbohydrates 46 grams and Protein 8 grams.

It also contains Vitamin A, Iron and Calcium.

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• 28-litre capacity suitable for large families.
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• 1-year comprehensive warranty on the product.
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• With this product, it also includes some utensils like 1 microwave oven, 1 glass tray, 1 rotating ring, 1 owner manual, 1 recipe manual, 1 cookbook.
• This product is made in India.

 Ingredients:-

1. Flour, 1 kg
2. Gluten, 40 grams
3. Yeast, 30 grams
4. Sugar, 86 grams
5. Salt, 15 grams
6. Melted Butter, 100 grams
7. Eggs, 10 nos.
8. Milk, 500 ml

For Butter Block

1. Butter, 600 grams
2. Flour, 100 grams

 Method Of Cooking:-

1. Sift all dry ingredients together and combine in a mixing bowl. 
2. Add the yeast, egg and milk.
3. Start to mix the dough on speed 1 for about 4 minutes and then speed 2 for 5 minutes.
4. Now add melted butter and knead the dough.
5. Check the dough to see if has been kneaded well ( windscreen set ).
6. Mix the butter with flour and roll the butter between sheets to form a block and chill.
7. Rest for 20 minutes, remove and roll, add the butter block and give the book fold, place in the walk-in.
8. Remove and roll again, give the book fold.
9. And repeat this process three times.
10. Note each time the rolling is done the dough should be kept in the walk-in.
11. Finally, sheet out 3 mm cut into triangles and roll. Approx 50 grams per piece.
12. Place on a baking tray and leave to prove.
13. When proved, egg wash and bake in an oven at 220°C for 5 minutes then at 180°C for 7 minutes.

Remarks:-

• If you are using dry yeast first activate the yeast mix the yeast in water and stir it.
• The milk should be warm, not hot.
• The dough should soft and firm.
• Proof the dough for 1 to 2 hours. Cover it with a muslin cloth.
• Remember one thing use only melted butter.
• Rest for 1 hour in the refrigerator.
• When you again roll the dough, it should not be thin.
• Don't grease the baking tray.
• Preheat the oven at 200°C for 30 minutes.

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