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French Croissant Recipe Guide

This document provides a croissant recipe from Chef Dominique Ansel that requires time-intensive techniques to produce the perfect French pastry. The recipe calls for ingredients like bread flour, butter, sugar, eggs, cream, salt and levain starter. Detailed instructions on the recipe website guide the reader through the process of making croissants, from mixing the dough to shaping and baking the pastries. Mastering this recipe allows one to hone their baking skills and distinguish between good and exceptional croissants.

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193 views1 page

French Croissant Recipe Guide

This document provides a croissant recipe from Chef Dominique Ansel that requires time-intensive techniques to produce the perfect French pastry. The recipe calls for ingredients like bread flour, butter, sugar, eggs, cream, salt and levain starter. Detailed instructions on the recipe website guide the reader through the process of making croissants, from mixing the dough to shaping and baking the pastries. Mastering this recipe allows one to hone their baking skills and distinguish between good and exceptional croissants.

Uploaded by

alext chess
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Croffle Recipe

Sure! Here is a recipe for croissants by Chef Dominique Ansel, chef of the famous Cronut
and owner of Dominique Ansel Bakery. He says that making croissants is a labor of love
and dedication—a lifelong baking project. This humble French pastry is all about
mastering time-intensive techniques to produce perfect results. But don’t be intimidated
by this task: rather, with Chef Dominique’s guidance, you will learn how to make French
croissants, hone your skills with each subsequent batch you create, and spot the
difference between a good croissant and an exceptional one 1.

Here are the ingredients you will need:

 12 grams - Dry Instant Yeast (preferably SAF Gold Label)


 203 grams - Cold Water (cold)
 560 grams - All-Purpose Bread Flour (plus more as needed for dusting)
 29 grams - Vermont (or high-fat “European-style” preferably 83 to 84 percent
butter fat, unsalted butter, softened)
 72 grams - Granulated Sugar
 29 grams (1 each)s - Large Egg
 15 grams - Heavy Cream
 12 grams - Kosher Salt
 68 grams - Levain (prepared, https://www.masterclass.com/articles/how-to-make-
levain-starter-with-chef-dominique-ansel)
 Needed Nonstick Cooking Spray
 284 grams - Vermont Unsalted Butter (or high-fat European-style, softened, 83 to
84 percent butter fat)
 2 - Eggs (1 pinch of salt, and a dash of milk, beaten together)
 Stand Mixer (with dough hook attachment)
 Plastic Wrap
 Parchment Paper
 Ruler
 Pan
 Bench Scraper (or large offset spatula)
 Pastry Brush
 Whisk
 Large Rubber Spatula

Here is the link to the recipe which includes detailed step-by-step instructions with
pictures1. I hope this helps!

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