Croissant Dough

Question 1

What is the main difference between croissant dough and puff pastry?

Answer 1

Puff pastry is similar to croissants in that it has visible airy layers.

However, croissant dough is different from puff pastry because croissant dough contains yeast, but puff pastry does not contain yeast.

The yeast in croissants give them a lighter and softer texture than that of puff pastry.

Question 2

What is the recipe for pâte levée feuilletée (laminated yeast dough)?

Answer 2

15 g yeast
120 ml water
150 ml milk
250 g plain flour (T55)
250 g strong flour (T45)
50 g sugar
10 g salt
5 g dough improver
20 g butter

Tourage
225 g dry butter

Question 3

What is the method for laminated yeast dough (PLF)?

Answer 3

• Add yeast, milk and water and mix to dissolve the yeast.
• Add flour, salt, sugar and 5g dough improver and add butter and mix in slow speed for approx. 3 mins then increase speed for 5 mins.
• Roll into ball and flat it and chill.
• roll out the yeast dough and laminated dough by incorporating the 225g dry butter.
• Laminate the dough x1 double turn and then x1 single turn.
• Let dough rest for 30 mins in fridge.
• Then shape croissants then prove overnight at 4°C or 2 hours before baking at 30°C
• Egg wash and bake at 170°C for 15 mins.