Ingredients
- VDP croissant dough
- egg yolk
- 10% whole milk
Croissant dough
Baking Advice
17 minutes 195 °C
Preparation
1. Roll out the croissant dough to a thickness of 3 mm.
2. Cool the rolled dough back down to 3-4°C.
3. Cut the dough into pieces measuring 12 by 28 cm.
4. Cool the pieces again down to freezing point.
5. Lightly moisten the dough.
6. Roll the croissant tightly at the beginning to ensure a nice structure.
7. Let the croissants rise in a proofing cabinet at 28°C with a maximum humidity of 70% until the dough has risen well.
8. For extra shine, brush the croissants before baking with a mixture of egg yolk and 10% whole milk.
Tip!
After brushing on the egg mixture, use a sieve to sprinkle extra fine granulated sugar over the croissant for extra shine and crispiness.