dishL2 · intermediate

Layered croissant

croissant-classic · pastry · French

About

Croissants from three-turn dough, proofed cool and baked deep gold.

Building blocks

Top-down view: Ready blocks stay closed; open Make to see nested components.

Proofed laminated dough 100 g · preparation · structure

Turned laminated dough 100 g · preparation · structure

Locked-in laminated dough 100 g · preparation · structure

Yeasted détrempe 74 g · preparation · structure

Bread flour42 g · ingredient · structure

Water21 g · ingredient · liquid

Whole milk5 g · ingredient · liquid

Sugar4 g · ingredient · sweetener

Salt1 g · ingredient · seasoning

Instant yeast1 g · ingredient · leavening

Butter block 26 g · preparation · fat

Unsalted butter26 g · ingredient · fat

Three-turn croissant dough350 g · component · structure

Beaten egg 20 g · preparation · structure

Whole egg20 g · ingredient · structure

Recipe build

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Steps

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Full raw-ingredient roll-up

Secondary view: every leaf ingredient with its path.

127.7 g Bread flour
path croissant-classic → croissant-dough-classic → bread-flour
63.9 g Unsalted butter
path croissant-classic → croissant-dough-classic → butter-block → unsalted-butter
60.7 g Water
path croissant-classic → croissant-dough-classic → water
41.7 g Bread flour
path croissant-classic → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → bread-flour
26.7 g Bread flour
path croissant-classic → croissant-dough-classic → locked-in-laminated-dough → yeasted-detrempe → bread-flour
26.3 g Unsalted butter
path croissant-classic → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → butter-block → unsalted-butter
20.9 g Water
path croissant-classic → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → water
20.0 g Whole egg
path croissant-classic → beaten-egg → whole-egg
16.8 g Unsalted butter
path croissant-classic → croissant-dough-classic → locked-in-laminated-dough → butter-block → unsalted-butter
16.0 g Whole milk
path croissant-classic → croissant-dough-classic → whole-milk
13.3 g Water
path croissant-classic → croissant-dough-classic → locked-in-laminated-dough → yeasted-detrempe → water
12.8 g Sugar
path croissant-classic → croissant-dough-classic → sugar
5.2 g Whole milk
path croissant-classic → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → whole-milk
4.2 g Sugar
path croissant-classic → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → sugar
3.3 g Whole milk
path croissant-classic → croissant-dough-classic → locked-in-laminated-dough → yeasted-detrempe → whole-milk
2.7 g Sugar
path croissant-classic → croissant-dough-classic → locked-in-laminated-dough → yeasted-detrempe → sugar
2.6 g Instant yeast
path croissant-classic → croissant-dough-classic → instant-yeast
2.6 g Salt
path croissant-classic → croissant-dough-classic → salt
0.8 g Instant yeast
path croissant-classic → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → instant-yeast
0.8 g Salt
path croissant-classic → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → salt
0.5 g Instant yeast
path croissant-classic → croissant-dough-classic → locked-in-laminated-dough → yeasted-detrempe → instant-yeast
0.5 g Salt
path croissant-classic → croissant-dough-classic → locked-in-laminated-dough → yeasted-detrempe → salt