Re: Heres two recipes for croissant dough.

Posted by IRINA on March 20, 1998 at 10:58:13:

In Reply to: Re: Heres two recipes for croissant dough. posted by Charles on June 06, 1997 at 22:12:55:

WE NEED PREPARATION STEPS USING THE RECIPE BELOW. THANKS.
: CROISSANT DOUGH.....PRO CHEF 5TH EDITION

: YIELD:
: 12.5 lbs

: DOUGH:
: 4.5 oz yeast
: 3 lbs cold milk
: 2 oz salt
: 4.5 oz sugar
: 5 lbs bread flour
: 8 oz unsalted butter

: ROLL IN:
: 3.5 lbs butter
: 4 oz flour
: --------------------------------------------------------
: CROISSANT DOUGH.....PROFESSIONAL PASTRY CHEF 3RD EDITION

: YEILD:
: 44 croissants about 3oz each

: DOUGH:
: 3 lbs bread flour
: 3oz compressed yeast
: 1 qt cold milk
: 3 oz granulated sugar
: 1 oz malt sugar or 3 tbsp honey
: 3 tbsp salt

: ROLL IN:
: 2 tbsp lemon juice
: 4 oz bread flour
: 2.5 lbs unsalted butter
: ----------------------------------------------------------