Recipes
Products used
Campionario del Gusto®
Croissant Recipe
Discover all the steps of our recipe for our special croissants using high-quality ingredients.
Pre-mix
Ingredients
| OlMix Ricorrenza | 600g |
| Lingotto 51 blend | 120g |
| Medium strength flour | 600g |
| Sugar | 100g |
| Whole milk or water | 500g |
| Baker’s yeast | 60g |
Method
Put all the ingredients into the mixer and knead well to form a smooth and elastic dough. Cover the dough with a plastic sheet and leave it to rest on the table for 10 minutes, or 30 minutes in the fridge. Roll out the resulting dough in a pastry machine, add the Lingotto 51 blend and make two 4-way folds. Allow to rest again for 5 minutes, covering with a plastic sheet.
Layering
Ingredients
| Lingotto 51 blend | 500g |
Method
Shape the croissants in the desired size and leave to rise at 30/32°C and RH 70% for 60-90 minutes.
Bake for 10-20 minutes depending on the size in a fan oven at 160°C or in a static oven at 180°C.
Immediately glaze with a 1:1 blend of milk and icing sugar.
Bake for 10-20 minutes depending on the size in a fan oven at 160°C or in a static oven at 180°C.
Immediately glaze with a 1:1 blend of milk and icing sugar.
