Croissants classic

The quintessential croissant recipe with Debic products.

Viennoiserie Croissant Butter
Croissants classic - photo1 | Debic



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


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