Recipes/SpecialsRecipesCroissants Using Pepe Saya Cultured Butter Sheets

Croissants Using Pepe Saya Cultured Butter Sheets

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

  1. PLACE flour, sugar, salt in bowl of electric mixer fitted with dough hook.
  2. WARM milk, add yeast & stir.
  3. TURN machine on low.
  4. POUR over warm milk.
  5. WORK together to form a smooth elastic dough.
  6. WRAP in cling film and refrigerate.
  7. REST overnight.

STEP 2 : DOUGH

Ingredients

20g yeast
430g milk
15g butter
800g strong flour
70g sugar
20g salt

Method

  1. PLACE preferment, flour, sugar, salt in bowl of electric mixer fitted with dough hook.
  2. WARM milk with the butter add yeast & stir.
  3. TURN machine on low.
  4. POUR over warm milk.
  5. WORK for 15 minutes to form a firm smooth dough.
  6. WRAP very tightly in cling film and refrigerate.
  7. REST for a minimum of 3 hours or overnight

STEP 3: LAMINATION

Ingredients

620g butter sheet.

Method

  1. REMOVE butter & dough from fridge.
  2. ROLL dough into rectangle twice the length of butter sheet and approx 1cm thick.
  3. ENCASE butter with dough by completely folding over edges.
  4. ROLL dough carefully lengthways only, creating a long rectangle approx 1cm thick.
  5. CONCERTINA FOLD dough in thirds. As you would a business letter.
  6. RELAX dough in fridge for 30 min.
  7. ROTATE dough 90 degrees and roll again (open end to open end) into a long rectangle. Again folding into thirds.
  8. REPEAT this rolling & rotating 2 more times, relaxing for 30 min between each.

STEP 4: BAKE

Method

  1. PREHEAT oven to 190 degrees.
  2. ROLL dough into rectangle approx 70cm x 20cm x0.6cm thick.
  3. CUT triangles with a base of roughly 8cm.
  4. ROLL triangles from base to tip creating a log.
  5. PROVE croissants till double in size.
  6. BRUSH lightly with egg wash.
  7. BAKE for 15 – 20 min till dark golden, flaky and cooked throughout.

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