Baker-Pastry chef

Multigrain croissant with filling

Salty pastry s an important pillar for bakeries and allows them to differentiate themselves with an adapted offer. Our idea? A salty croissant with different fillings... for all tastes!

Multigrain croissant with filling


500 g multigrain flour
1500 g flour (15 % protein)
920 g water at 0-3 °C
140 g fresh yeast
40 g salt
250 g sugar
10 g crust improver
1000 g Dairy Butter 82 % fat - Sheet
  • 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. 


  • 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)

You can use 70 g dry yeast instead of the 140 g fresh yeast.

Corman's products of the recipe

Dairy Butter 82 % fat - Sheet

Dairy Butter 82 % fat - Sheet

The easiest traditional butter to use

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