Original creation by
Monsieur BLOT
SMYRNA
Chef :
Brand
Quantity :
Recipe for 72 pièces
CROISSANT DOUGH
Ingredients
Dough of 2 700 g
500 g flour T45
500 g flour T55
30 g salt
120 g sugar
10 g improver
60 g milk powder
60 g yeast
500 g water
750 g butter
Step
Mix the flours, salt, sugar, improver, milk powder, baking and
water. Knead 5 minutes on first speed. Add the butter.
Give one simple turn, then one double turn (book turn).
Roll out the dough croissant to give 6 crusts on sheet 60
x 40 cm in a thin layer. Refrigerate.
Spread on 3 crusts:
1.000 g of pastry cream (according your recipe)
flavoured with Cointreau® 60% vol.
Spread over the whole surface:
750 g of dried raisins soaked in Cointreau® 60% vol.
Cover with the croissant dough (the remaining 3 crusts).
Refrigerate. Then divide in equal parts (24 per sheet 60 x
40 cm), well apart on a baking sheet. Let swell, glaze. Place in
oven for about 20 minutes to 200°C.
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