Welcome to our new website. Wander a bit. Stay awhile. We're happy to have you. 

CHOCOLATE STUDIO | RECIPES | Viennoiserie & Breakfast Pastries & Bread

Croissant Dough

Contains
Dairy, gluten
This croissant dough is all about layers—thin sheets of butter folded into a soft, enriched dough to create a pastry that bakes up crisp on the outside, tender within, and deeply buttery in every bite.

Dough

Ingredients
  • 518 gwater
  • 518 gmilk
  • 51 gmilk powder
  • malt powderinstant yeast (osmotolerant)
  • 1945 gKing Arthur Sir Galahad Artisan Flour
  • 233 gsugar
  • 39 gsalt
  • 50 gbutter
Directions
  1. 1

    Bring dough together on speed 1, mix of 6 minutes on 2nd speed.

  2. 2

    Target dough temperature: 75°F. 

  3. 3

    Rest for 45 minutes at room temperature.

  4. 4

    Retard for 12-14 hours at 38°F. 

Lamination

Ingredients
  • 1000 glamination butter
Directions
  1. 1

    Give 3 single folds with 45 minutes rest between folds.

Join Our Newsletter

Stay up-to-date with new product releases, Guittard updates and chocolate recipes. No spam, we promise.