If you have a sweet tooth for french delicacies, drop at ‘Le – Delice, The French Bakery’ , to sweeten up your taste buds with different varieties of french delights and relish the available aromatic french savour.
CROISSANT DOUGH
To make one 1.6 kg dough roll
• 890 g gruau flour T45
• 20 g salt
• 100 g sugar
• 25 g honey
• 45 g fresh yeast in winter (35 g in summer)
• 180 g butter
• 360 g water
• 500 g tourage butter
Method
Roll into a ball, place in a container with a lid and ferment 45 min Place overnight in fridge@ 3°C or freeze for future use. If processing from frozen, the dough should be defrosted from frozen overnight in a fridge @ 3°C
For Croissant: Pin the dough out flat (15mm – 20. thick). place the 300g of chilled butter over 1/2 of the dough, fold over the other half of the dough to enclose. Croissant: Give one book and one 1/2 turns Pin to 12mm. Rest for 30 min wrapped in plastic in a freezer.
Then sheet to 3.5 – 4 mm in thickness.
For Pain au Chocolate: Use same incorporation method as for Croissant, but give 2 book turns, wrap in plastie as above
1.Pastry break 4mm thickness and approximately Slem long x
48em wide
2.Cat the dough 8.5cm x 15em. Score as shown with a sharp knife
2.Place on two strips of chocolate (8g each)
3.Moisten the end of the pastry to stick it and roll up.
4.Egg wash after proof
Croissantsi
1.Pastry break 4mm thickness approx S6em & 40cm in size
2.Cut out isosceles triangles 28 em high and Sem wide at the base.
3.Let dough relax 10-15 minutes after cutting covered in freezer
4.Make a 1/2-inch incision in the center of the base.
S. Roll up to form a croissant shape as shown.
6.Tray up.
7.Egg wash after proof
Proof Time: 90-120+min
Temperature should never exceed 28°C as butter will melt
Baking Temperature:
200°C on a deck oven or at 170-175°C using a fan oven
Baking Time:
Deck Oven 20 -22 minutes / Fan oven 12-15 min
Courtesy – Le – Delice / Saqib Mir
