Striped Chocolate Croissants

  1. Croissant Dough
  2. Cocoa Détrempe
  3. Homemade Chocolate sticks
Croissant Dough:
  1. 71.78 oz/2035 g high-gluten flour
  2. 5 oz/140 g European style butter
  3. 1.6 oz/45 g sea salt
  4. 10.5 oz/300 g granulated sugar
  5. 2.1 oz/60 g milk powder 26% fat
  6. 1.76 oz/50 g fresh yeast
  7. 34.5 oz/980 g fresh water

NOTE: Make your base temperature calculation, take 55°C as a BT and use as follows: Base Temperature – (room temperature + flour temperature) = water temperature

  1. Once you have the water at the correct temperature, pour all the ingredients in the bowl, and start mixing the dough, first speed for 8 minutes, then second speed for 3 minutes.
  2. You want your detrempe firm but not too hard. Dough temperature out of the bowl should be between 21.5°C and 22.5°C.
  3. Wrap the dough in plastic and let rise at room temperature for 1 hour. Tight it up (knock down), and give it a square shape before placing it into the freezer for 1 hour (turn it upside down after 35 minutes).


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