Gastronomixs

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.

CroissantsEnlarge

Ingredients

1000

g

flour

50

g

fresh yeast

440

g

cold water

100

g

eggs

50

g

butter

15

g

salt

275

g

butter

Preparation method

Serving suggestions

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