- Make a dough using all ingredients.
- Mix the ingredients for 5 minutes and knead for at least 6 more minutes.
- Knead until a gluten window at 24 °C.
- Roll the dough out into a rectangular shape of 40 x 60 cm and leave it to rest for 30 minutes, covered with plastic film, in the freezer.
- Roll the butter out to a thickness of 8 mm, then incorporate it into the dough.
- Give 2 double turns (2 x 4) and leave to rest for 30 minutes.
- Roll the dough out to the desired thickness (2.5 to 3.5 mm) and cut into triangles of 10 x 28 cm. Roll the croissants.
- Proof: 90 to 120 minutes at 26-28 °C and 75-80% humidity.
- Baking: 15 to 18 minutes in a ventilated oven or 18 to 20 minutes in a floor oven.
- Once the croissants have cooled down, you can garnish them like a sandwich.
Fillings:
- A bit cream cheese, smoked salmon, rocket salad, pepper, salt, chives and radish
- Cream cheese, prosciutto (or another cured ham), rocket salad, walnuts and figs (another idea of the chef: offer this filling on a cheese croissant)
