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Master Croissant Recipe Master Pastry Chef Peter Yuen La Patisserie P Bakery Chicago, IL 60640 6 cups unsifted bread flour 3/4 cup water 3/4 cup whole milk 2 Tablespoons milk powder 2 Tablespoons.

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Butter is an emulsion of fat and water; if it gets too warm and starts to melt, the emulsion will break, and the water from the butter will get absorbed into the dough, producing croissants that are bready instead of flaky.

To ensure your pastries are perfectly baked, we suggest removing them from your freezer 30 minutes prior to cooking and left on the baking tray to prove. However, be sure to not let them thaw completely.

Baker says a common mistake when baking croissants is over or under-proofing, which will ruin the airy, flaky texture key to making a quality croissant. "Ideally, you should prove your croissants at around 80 F/26 C, which is slightly warmer than room temperature; 75 to 90 minutes is recommended," Baker says.

The key is to keep the butter solid between the layers of dough, this is what gives the croissant its flakiness. My first attempt croissants look nothing like the ones in your pictures!

The croissant made from dough with more folds (left) has a slightly "bready" texture, while the one made with fewer folds (right) is crispy, puffy, and flaky.

The dough is rolled out, dotted with butter, folded, rolled out and repeated a few times. As the croissants are baked, the butter melts, steam is created, which is why they are light and fluffy. A combination of the butter and dough makes them crispy.

0:53 2:58 Guidelines to offer packed crusty croissants that keep longer fresh YouTube Start of suggested clip End of suggested clip Longer. So by increasing the amount of layering to 1627. Or more you can actually have a closerMoreLonger. So by increasing the amount of layering to 1627. Or more you can actually have a closer structure in your croissant. Which will actually keep the freshness.

In 1915, Sylvain Claudius Goy recorded the first-known French version of the croissant recipe. Instead of brioche dough, as August Zang used, Goy transformed the recipe to use a laminated yeast dough.

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© Copyright 1997-2025
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Form Packages
Adoption
Bankruptcy
Contractors
Divorce
Home Sales
Employment
Identity Theft
Incorporation
Landlord Tenant
Living Trust
Name Change
Personal Planning
Small Business
Wills & Estates
Packages A-Z
Form Categories
Affidavits
Bankruptcy
Bill of Sale
Corporate - LLC
Divorce
Employment
Identity Theft
Internet Technology
Landlord Tenant
Living Wills
Name Change
Power of Attorney
Real Estate
Small Estates
Wills
All Forms
Forms A-Z
Form Library
Customer Service
Terms of Service
DMCA Policy
About Us
Blog
Affiliates
Contact Us
Privacy Notice
Delete My Account
Site Map
Industries
Forms in Spanish
Localized Forms
State-specific Forms
Forms Kit
Legal Guides
Real Estate Handbook
All Guides
Prepared for You
Notarize
Incorporation services
Our Customers
For Consumers
For Small Business
For Attorneys
Our Sites
US Legal Forms
USLegal
FormsPass
pdfFiller
signNow
airSlate workflows
DocHub
Instapage
Social Media
Call us now toll free:
1-877-389-0141
As seen in:
  • USA Today logo picture
  • CBC News logo picture
  • LA Times logo picture
  • The Washington Post logo picture
  • AP logo picture
  • Forbes logo picture
© Copyright 1997-2025
airSlate Legal Forms, Inc.
3720 Flowood Dr, Flowood, Mississippi 39232