350 grams water 1
300 grams milk
15 grams SAF yeast
55 grams water 2
25 grams salt
100 grams sugar
1100 grams all purpose flour
484 grams butter
1. Add all ingredients except butter together in bowl.
2. Mix on low speed with dough hook attachment until it all comes together.
3. Knead on floured table a little but not too much. Shape into square roughly
8 X 8 and wrap in plastic.
4. Let rest in refrigerator.
Butter for Laminating:
1. Flour parchment paper
2. Chop butter lengthwise into roughly 115 gram (4 ounce) pieces.
3. Flour the butter lightly and cover with paper.
4. Beat with rolling pin to soften and flatten. Try to shape it into rectangle.
5. Make sure the butter is roughly 2/3 the size of the dough.
Laminating the Croissant Dough:
1. Roll out dough to form rectangle. Don’t let the dough get too wide, no
more than 10-12 inches wide.
2. Brush off excess flour with a brush and mark about 2/3 of the dough.
Place the butter on the 2/3 portion of the dough and trim any edges. The
butter should be cold but malleable.
3. Fold 1/3 of the dough over. Brush off flour and fold the other 1/3 over
keeping the edges neat and tight. See diagram below.
4. Rotate the dough 90° and flour it up. Hit the ends to seal the dough and
bang it down. Roll the dough out, keeping the edges neat, tight and not
too long or thin. The dough should be about 3 ½ feel long.
5. Brush off the flour and double turn. Sealing the two ends when you bring
them to the middle.
6. Roll it out a little and cover with plastic wrap. Let rest in fridge between
turns if needed.
7. Repeat the double turn. Flour the dough and triple wrap in plastic. Let
dough rest overnight in refrigerator.
Cut dough in half, approximately 2 pounds 8 ounces for each half.
Shaping First Half of the Dough
1. Roll out so that the width is 11 inches and the length is about 26 inches.
The dough should be 1/8 of an inch thick (not too thick, not too thin)
2. Trim 3 edges so that they are straight.
3. Mark alongside the dough every 4 inches at the bottom. At the top, mark 2
inches in, then every 4 inches. Then form zig zag cuts to make triangles.
Discard ends. See diagram below:
4. Take each triangle and cut 2 cuts ¼ inch deep in the middle between 10
and 12 inches.
5. Pick up and pull open, forming a batman shape with the cuts and run your
thumb down the middle, stretching out the dough.
6. 1-2 seal, roll down dough holding bottom with your finger, stretching
slightly and keeping elbows out. Roll the dough down until the end.
7. Line a sheet tray with parchment paper and place each rolled croissant on
the pan, ends underneath and tips facedown. Cover and let proof.
8. Egg wash tops and place into 350°F oven for 25 minutes. Rotate tray
about halfway through.
Shaping Second Half of the Dough
1. Roll out to 1/4 -1/8 inch thick, about 14 inches wide and about 24 inches
2. Cut off two sides straight with a right angle. See below:
3. Mark along width every 4 inches and along length every 3 ½ inches. Cut
across to make rectangles like below.
4. Egg wash bottom of inch of each rectangle. Lay two chocolate batons
down lengthwise on dough above egg wash.
5. Fold over top third. Then fold over again sealing with egg wash
ress down slightly and place on sheet tray lined with parchment paper.
Cover and proof.
7. Egg wash tops and place into 350°F oven for 25 minutes. Rotate tray
about halfway through.