Integrate the butter and give 1 single fold. Rest for 30 minutes in the freezer then give the second single fold. Rest for 30 minutes, then perform the 3rd final single fold. Place dough in freezer for 30 minutes. Remove dough and sheet down to 3.6mm. Cut into triangular pieces (22/11cm) and curl into croissant shape. Place onto baking trays with parchment paper.
Final Proof
45-60 min at 32C/75RH
Preparation Before Baking
Brush with Sunset Glaze
Oven Temp
200 °C
Baking Time
18-20 minutes
About this recipe
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A French staple with roots in Austria - this crispy, flaky, buttery croissant is worth drooling over. Puratos Sapore Daphne makes all the difference!
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