French Croissants

Goodman Fielder Food Service
French Croissants

French Croissants

Posted on 1st August 2015
These flaky parcels of golden goodness have been a breakfast go-to through the ages. This recipe shows you how you can recreate them for your breakfast menu
Makes 56, scale as needed.


2.6 kg Bakers Flour
200 g Castor Sugar
50 g Salt
40 g Dried Yeast
700 mL Cold Water
500 mL Milk
20 mL Vanilla Essence
20 mL Lemon Essence
350 g Eggs
1.5 kg Danish Pastry Margarine


Step 1

Mix together the bakers flour, castor sugar, salt and dried yeast to disperse the ingredients.

Step 2

Add the cold water, milk, vanilla and lemon essence and eggs to the ingredients in Step 1. Mix on second speed for five minutes.

Step 3

Cover mixture and refrigerate for two hours.

Step 4

Roll out dough and incorporate the Danish Pastry Margarine. Proceed with three half turns with fifteen minute intervals. Margarine dough must be of the same temperature throughout the lamination process to ensure even dispersal of margarine.

Step 5

Cover and refrigerate for one hour.

Step 6

Roll out to required thickness and proceed to cut required shapes.

Step 7

Bake for 15-20 minutes at 200°C


Note: Number of Serves based on 56 Croissants at approximately 100 grams each.

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