Croissant & Brioches Recipe

Knead CROISSANT & BRIOCHE with lukewarm water (approximately 26-30°C) for a few minutes.

When the dough begins to form, add the brewer's yeast and knead until a smooth and elastic dough is obtained.

Dough temperature: 26-28°C.

Cover the dough with a plastic sheet and let it rest for about 30 minutes until it begins to proof.

Divide the dough into the desired portions and shape as desired.

Place in a proofing chamber at 30°C (86°F) with 70% humidity.

Brush with whole egg and decorate as desired with sugar crystals, jam, or pastry cream.

Bake at 180-200°C (356-392°F) for approximately 15-20 minutes.

Knead CROISSANT & BRIOCHE with lukewarm water (approximately 26-30°C) for a few minutes.

When the dough begins to form, add the brewer's yeast and knead until a smooth and elastic dough is obtained.

Dough temperature: 26-28°C.

Cover the dough with a plastic sheet and let it rest for about 30 minutes until it begins to proof.

Roll out the dough using a sheeter and incorporate the MAXIME SFOGLIA/CROISSANT margarine.

Shape the dough into a sheet and fold it into four parts.

Let it rest for 5 minutes, then repeat the process.

Wait for 5 minutes, then proceed with shaping.

Roll out the dough to a thickness of 3-4 mm, cut the croissants to the desired size, fill as desired with cream or jam, and roll them up.

Place in a proofing chamber at 30°C (86°F) with 70% humidity.

Brush with whole egg and decorate as desired with sugar crystals.

Bake at 180-200°C (356-392°F) for approximately 15-20 minutes.