Corman
  • Baker-Pastry Chef

Croissants poolish

  • An original recipe from Rony Parijs
  • Recipe calculated for 55 pieces
  • 4 completion stages
1

1

Poolish

  • Make a poolish by combining the flour, the water at 20°C, and the yeast.
  • Let rise for 1 hour at room temperature (23-25°C)
480 g water 40 g yeast 480 g plain flour (T55, approximately 11% protein)
2

2

Poolish-based croissant dough

  • Dissolve the yeast in the cold milk.
  • Combine the poolish, flour, salt, sugar, inverted sugar, the 400 g of butter (Traditional butter block) and the yeast/milk mixture on speed 1 of the stand mixer for 5 minutes.
  • Knead on speed 2 for 8 to 10 minutes.
  • Roll out into a rectangle and refrigerate overnight.  
1 recipe poolish 1520 g strong flour (T45, approximately 14% protein) 36 g salt 220 g sugar 60 g invert sugar 480 g milk 40 g yeast 400 g Traditional Butter 82% fat – Block 1000 g Dairy Butter 82% fat – Sheet
3

3

Cream, milk & egg yolk wash

  • Combine all ingredients. 
200 g egg yolks 50 g milk 50 g cream
4

4

Shaping & baking

  • Enclose the sheet of butter in the dough.
  • Give it 2 turns and let rest in the refrigerator for 30 minutes.
  •  
  • Roll out to a thickness of 3 mm and cut into triangles 28 cm in length and measuring 9 cm at their base (75 g).
  • Cut a notch in the bases then roll up to form the croissants.
  • Store in the freezer or let rise for 1¾ hours at 28°C.
  • Let rest for 15 minutes in the refrigerator then brush with the egg wash.
  • Preheat the convection oven to 190°C and bake at 170°C for approximately 17 minutes.