Butter lovers meet Jaci Koludrovic, dessert and pastry guru, formerly of Becasseand Icebergs Dining Room & Bar, who is going to teach you how to make the perfect CROISSANT using sheets of Pepe Saya Cultured Butter.
STEP 1 : PREFERMENT
Ingredients
150g milk
15g instant yeast
175g strong flour
20g sugar
5g salt.
Method
- PLACE flour, sugar, salt in bowl of electric mixer fitted with dough hook.
- WARM milk, add yeast & stir.
- TURN machine on low.
- POUR over warm milk.
- WORK together to form a smooth elastic dough.
- WRAP in cling film and refrigerate.
- REST overnight.
STEP 2 : DOUGH
Ingredients
20g instant yeast
430g milk
15g butter
800g strong flour
70g sugar
20g salt
Method
- PLACE preferment, flour, sugar, salt in bowl of electric mixer fitted with dough hook.
- WARM milk with the butter add yeast & stir.
- TURN machine on low.
- POUR over warm milk.
- WORK for 15 minutes to form a firm smooth dough.
- WRAP very tightly in cling film and refrigerate.
- REST for a minimum of 3 hours or overnight
STEP 3: LAMINATION
Ingredients
620g butter sheet.
Method
- REMOVE butter & dough from fridge.
- ROLL dough into rectangle twice the length of butter sheet and approx 1cm thick.
- ENCASE butter with dough by completely folding over edges.
- ROLL dough carefully lengthways only, creating a long rectangle approx 1cm thick.
- CONCERTINA FOLD dough in thirds. As you would a business letter.
- RELAX dough in fridge for 30 min.
- ROTATE dough 90 degrees and roll again (open end to open end) into a long rectangle. Again folding into thirds.
- REPEAT this rolling & rotating 2 more times, relaxing for 30 min between each.
STEP 4: BAKE
Method
- PREHEAT oven to 190 degrees.
- ROLL dough into rectangle approx 70cm x 20cm x0.6cm thick.
- CUT triangles with a base of roughly 8cm.
- ROLL triangles from base to tip creating a log.
- PROVE croissants till double in size.
- BRUSH lightly with egg wash.
- BAKE for 15 – 20 min till dark golden, flaky and cooked throughout.
Original Recipe by: Pepe Saya
