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Croissants classic

The quintessential croissant recipe with Debic products.

Viennoiserie Croissant Butter
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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

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Debic Incorporation Butter Cake Gold 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations
  • Guarantees a nice golden colour

Assembly

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

Recipe tags Viennoiserie Croissant Butter Lunch Brunch Butter CroissantButter
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