Home Recipes Vennoisserie Croissant

Vennoisserie Croissant

By Chef Otto Tay

Viennoiserie

photo1 | Debic

Ingredients

For 1 servings

24 pcs Croissant Dough (3mm thick)

800 g Japanese flour 11%

200 g all purpose flour 9-10%

20 g salt

120 g sugar

17 g instant dry yeast

50 g whipping cream

450 g water ice cold

80 g Debic Crème Butter Block

500 g Debic Croissant Butter Sheet

Debic products used

Debic Crème Butter Block 4x2.5kg

Debic Croissant Butter Sheet 5x2KG

Viennoiserie

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