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Croissants

This water dough (or détrempe) resembles crust dough in its preparation. Apart from croissants, this dough can also be used to make Danish pastries.

Recipe by Wim van Gerwen, Bakker Meelmuts bakery, Eindhoven, the Netherlands.

Recipe makes 1930 grams.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose
  • Gluten
  • Vegetarian

Ingredients

1000
g
flour
50
g
fresh yeast
440
g
ice water
100
g
whole egg
50
g
butter
15
g
salt
275
g
butter

Scale recipe

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