Culinary Arts Culinary Arts Sign in

Home / Recipes / CROISSANT AU BEURRE

CROISSANT AU BEURRE

Shared recipe

CROISSANT AU BEURRE

Pastry Yield qty: 48 Public Chef LA

Yield: 48 units Method: Laminated dough Flaky, honeycomb crumb with a shattering crust. Built for early-morning service—proof, egg wash, bake, hold under gentle heat.

Sign in for kitchen tools

Ingredients

No ingredients listed for this shared sheet.

Method

1

Lock in butter block at 52°F; detrempe rested overnight.

2

Two single turns, rest 30 minutes between.

3

Sheet to 4 mm, cut triangles, roll tight without tearing layers.

4

Proof 75–85°F until jiggle; egg wash twice; bake 375°F convection.

Comments

Daniel 6 days ago

Published mine after copying from the pool—this is the standard to beat.