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Croissants classic

The quintessential croissant recipe with Debic products.

Dairy Viennoiserie

Croissants classic - photo1 | Debic

Ingredients

Poolish

2500 g Flour

500 ml Buttermilk

2000 ml Water

10 g Yeast, frozen

Mother dough

5000 g Poolish (see recipe)

7500 g Flour

2300 ml Water

500 g Sugar

170 g Salt

500 g Yeast, frozen

1000 g Debic Cake Gold Turning (folding)

5000 g Debic Croissant

Debic products used

Cake Butter Gold 4x2.5KG

Assembly

Roll out the pieces of dough so they are ready to use.

Recipe tags Dairy Viennoiserie

debic for baker

debic for baker