Homemade croissant dough and mini croissants

Ingredients

• 250 g Type 55 wheat flour (all‑purpose flour, high protein content)
• 250 g Type 65 wheat flour (bread flour, more supple)
• 100 g White sugar (granulated sugar)
• 12 g Fine salt (table salt)
• 20 g Liquid honey (mild honey)
• 70 g Unsalted butter (for détrempe) (unsalted butter, at room temperature)
• 18 g Fresh baker's yeast (fresh baker's yeast)
• 1 unit Egg (about 50 g, at room temperature)
• 450 g Cold water (tap water)
• 400 g Lamination butter (low‑moisture butter, ideal for laminating)
• 50 g Liquid cream (light cream 15 % fat)
• 2 units Egg yolks (for glazing)

Instructions

1. Weighing the ingredients

   Weigh the two flours, the sugar, the salt, the honey, the butter for the détrempe, the egg, the yeast and the water. Prepare the lamination butter separately.

   Time: PT5M

2. Prepare the détrempe

   In the mixer bowl, add the flours, sugar, salt, honey, détrempe butter (70 g), the egg and the yeast. Add 400 g of cold water and mix on a very slow speed for 2 minutes.

   Time: PT2M

3. Adjust the hydration

   If the dough seems too firm, incorporate an additional 50 g of water and mix for 1 minute.

   Time: PT1M

4. Rest the détrempe

   Form a ball, wrap it in plastic film and place it in the refrigerator for 1 hour to relax the gluten.

   Time: PT1H

5. Prepare the lamination butter

   Roll the 400 g of butter between two sheets of parchment paper into a sheet about 1 cm thick using a rolling pin. Return to the fridge for 30 minutes.

   Time: PT10M

6. Enclose the butter

   Take the chilled dough out, roll it into a rectangle twice the size of the butter. Place the butter in the centre and fold the edges to completely enclose it.

   Time: PT5M

7. First double turn (lamination)

   Roll the dough into a rectangle about 1 cm thick, fold it into four (single turn) then repeat to obtain a double turn. Rest in the refrigerator for 30 minutes.

   Time: PT10M

8. Second double turn

   Repeat the rolling and folding a second time. Rest again for 30 minutes in the fridge.

   Time: PT10M

9. Final rest before shaping

   Leave the dough in the refrigerator for 1 hour to stabilise before shaping.

   Time: PT1H

10. Shape the mini‑croissants

    Roll the dough out to 3‑4 mm thickness. Cut triangles of 10 × 5 cm, roll each triangle starting from the base, trim the tips and place the croissants on a sheet lined with parchment paper.

    Time: PT15M

11. Proofing (final rise)

    Let the croissants proof at room temperature (max 25 °C) for 1 hour until they double in volume.

    Time: PT1H

    Temperature: 25°C

12. Glazing

    Whisk 2 egg yolks with 50 g of liquid cream. Brush each croissant gently with the mixture.

    Time: PT5M

13. Baking

    Preheat the oven to 200 °C. Bake the croissants for 10 minutes until they are golden and well risen.

    Time: PT10M

    Temperature: 200°C

14. Cooling

    Remove the croissants from the oven and let them cool on a rack for 10 minutes before serving.

    Time: PT10M

15. Cleaning

    Wash all utensils, wipe the work surface and store the equipment.

    Time: PT20M

Nutrition Facts

Calories

70

Protein

2 g

Carbohydrates

8 g

Fat

4 g

Fiber

0.3 g