Cheese Croissant


Units %
Part 1
Cake flour 1000g 0
Sweety 15% Premix 150g 0
NCP Yeast Wet 40g 0
Water 480g 0
Pastrex Croissant 400g 0
Part 1 total 0
Grated Cheese 518g 0
Topping total 0

Working Method

  1. Place cake flour, premix, yeast and ice cold water into mixing bowl.
  2. Mix for 3 minutes on slow speed and 7 minutes on second speed using the dough hook. Dough temperature ± 18° C.
  3. Cover and rest dough for 10 minutes after mixing.
  4. Roll the basic dough into a rectangular shape and cover half with pastry fat. Enclose fat with overlapping dough and seal edges well.
  5. Give the dough 3 single folds and rest before finally rolling out to ± 4 mm thick.
  6. Cut dough with croissant cutter into triangular shapes.
  7. Proof for 50 minutes, the last 10 minutes outside the prover.
  8. Bake at 230° C for ± 15 - 20 minutes.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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