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Cooking for children

Croissants

Croissants made with plant-based butter.

Croissants made with plant-based butter.

  • Cooking time15 minutes
  • Preparation time30 minutes
  • Servings40 portions
recipe image Croissants
For Dough
  • 3 kg 100% bread flour
  • 120 grams 4% yeast
  • 1300 grams water
  • 300 grams 10% sugar
  • 60 grams 2% sea salt
  • 90 grams 3% crusty bread powder
Fat For Folding
  • 1.5 kg 50% Stork
  1. Mix the dough until smooth but not tough. Dough temperature should be around 22°C.
  2. Fold in the pastry margarine. Make two half Dutch folds (into fours) or three half French folds (into threes).
  3. Allow to rest for a while and then shape (keeping the dough as cool as possible). Freeze as soon as possible after shaping.
Defrosting and Heating
  1. When using a proofer, add the croissants to the other products the day before baking.
  2. When using a refrigerator, place the croissants in the refrigerator the day before baking. Warm up gradually, taking care not to let them dry out. Allow to rise fully in a warm but not hot proofer.
  3. In the bakery, allow the croissants to thaw fully, taking care not to let them dry out. Allow to rise fully in a warm but not hot proofer.
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