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All recipes

Pastry

Croissant

Andrea Fiori

Chef suggests

MultiFresh® Next

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Food family	Dessert
Used cycle	Delicate Freezing
Cycle temperature	-18ºC
Ventilation level	2

Ingredients

For the biga:

225 gr water (35°C), 500 gr flour (280 w), 70 gr yeast

For the dough:

1000 gr flour (280 w), 300 gr sugar, 40 gr malt, 150 gr butter, 450 gr egg, 300 ml fresh milk, 30 gr salt,

For the folds: 750 gr butter

Procedure

Prepare the mixture using the biga, roll out the sheet with the butter, let the croissants rise, blast chill them and freeze them. When required, cook them from frozen.