Yeast-based flaky dough (for croissants)

A recipe from cooking-ez.com
135K 43.8 June 9th 2019
Yeast-based flaky dough (for croissants)
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For 1 kg 400 g, you will need:

Times:

PreparationRestingStart to finish
58 min.3 hours3 hours 58 min.

Step by step recipe

Remarks

When making any viennoiseiries, but especially this yeast-based flaky dough, cold is your friend. This is because the recipe uses a lot of butter. If you are having trouble with the folding and turning because the dough is going soft, pause and put the dough in the freezer to firm up for 30 minutes (or longer). Do this as often as necessary.
Ideally, the butter to use for this kind of flaky dough is the special "beurre de tourage" the professionals use, which can be hard to find. But don't worry, normal butter works quite well.
View this recipe : https://cooking-ez.com/base/recipe-yeast-based-flaky-dough-for-croissants.php
March 29th 2024.
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