Lesaffre, Global Key Player in Baking and Fermentation

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ingredients

IngredientsQuantity
Flour2000g
Water900g
L’hirondelle® LHIS Gold24g
Butter100g
Sugar240g
Salt40g
Magimix® Light Green30g
Egg100g
Livendo® BD10040g
Butter for Folding 28%972.7g

FEATURED PRODUCTS

L’hirondelle® LHIS Gold
Magimix® Light Green

Croissant Pre-Proofed Frozen (PPF)

European French

Serving Size

Depends on batch volume (portion each at 50 g)

Time Required

Approx. 4½ hours (plus freezing/storage)

Serving Suggestion

Perfect for breakfast, brunch or with savory accompaniments

Process

  1. Begin by mixing all dough ingredients in a spiral mixer: run on slow speed for 4 minutes, then continue on high speed for 6 minutes, until the dough temperature reaches 15 °C.
  2. For the first fermentation: if after mixing the dough is cooler than required, proceed directly with the lamination.
  3. Let the dough rest for 30 minutes at 0 °C before adding butter.
  4. Next, incorporate the butter sheet during lamination. Once fully incorporated, fold the dough into a double book fold.
  5. Allow it to rest at room temperature for 8 minutes before performing a second double book fold.
  6. After folding, place the dough in a chiller for the final rest of 2 hours at 4 °C.
  7. Divide the dough into 50-gram pieces and shape each into a croissant form.
  8. Let the shaped croissants proof at 28 °C for 1 hour and 50 minutes.
  9. Once proofed, freeze them for 30 minutes at –30 °C, then store at –18 °C until needed.

Baking

  1. When ready to bake, thaw each croissant for 20 minutes at room temperature.
  2. Apply an even coating of egg wash, and bake at 170 °C for about 15 minutes or until
    golden brown.

[/if_unlocked]
← back

Croissant Pre-Proofed Frozen (PPF)

European French

Serving Size

Time Required

Serving Suggestion

Process

  1. Begin by mixing all dough ingredients in a spiral mixer: run on slow speed for 4 minutes, then continue on high speed for 6 minutes, until the dough temperature reaches 15 °C.
  2. For the first fermentation: if after mixing the dough is cooler than required, proceed directly with the lamination.
  3. Let the dough rest for 30 minutes at 0 °C before adding butter.
  4. Next, incorporate the butter sheet during lamination. Once fully incorporated, fold the dough into a double book fold.
  5. Allow it to rest at room temperature for 8 minutes before performing a second double book fold.
  6. After folding, place the dough in a chiller for the final rest of 2 hours at 4 °C.
  7. Divide the dough into 50-gram pieces and shape each into a croissant form.
  8. Let the shaped croissants proof at 28 °C for 1 hour and 50 minutes.
  9. Once proofed, freeze them for 30 minutes at –30 °C, then store at –18 °C until needed.

Baking

  1. When ready to bake, thaw each croissant for 20 minutes at room temperature.
  2. Apply an even coating of egg wash, and bake at 170 °C for about 15 minutes or until
    golden brown.

ingredients

IngredientsQuantity
Flour2000g
Water900g
L’hirondelle® LHIS Gold24g
Butter100g
Sugar240g
Salt40g
Magimix® Light Green30g
Egg100g
Livendo® BD10040g
Butter for Folding 28%972.7g

FEATURED PRODUCT

L’hirondelle® LHIS Gold
Magimix® Light Green

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