Posted by Charles on June 06, 1997 at 22:12:55:
In Reply to: Urgent!! Recipe for croissant please posted by Morris Fenton on June 06, 1997 at 19:34:38:
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
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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
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Good Luck,
Charles Rivers, CEC