This Croissant recipe is not a quickly-made easy one. It’s a recipe of the famous pastry Chef Dominique Ansel (the inventor of Cronuts). It takes more than 3 days and involves making of a proper laminated pastry with 27 layers and growing of a Croissant starter / levain.
But it’s totally worth it! Check out this video with detailed guidance and let me know what you think.
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Here’s the recipe for CROISSANTS (makes 11):
– 12 g Active dry yeast
– 5 g Sugar
– 203 g Water
– 560 g Unbleached Bread flour
– 29 g Butter (83-85% fat)
– 72 g Sugar
– 29 g Egg
– 15 g Cream (35% fat)
– 12 g Kosher salt
– 68 g Croissant levain
– 284 g Butter (83-85% fat) [FOR LAMINATING]
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| Making proper French Croissants (3 days recipe with levain by Chef Dominique Ansel)|
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