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Corman Artisan

Baker-Pastry chef

An croissant dough

Two 940g pieces of dough


240 g water
20  Yeast
240 g all-purpose flour
760 g Bread flour
20 g salt
120 g sugar
20 g invert sugar
200 g Liquid Clarified Butter 99,9 % fat
240 g Full fat milk
  • Whisk together the water and yeast, then add the all-purpose flour (poolish).
  • Cover with a plastic wrap and leave to ferment for about an hour at room temperature. (the mixture should double in volume)
  • When the poolish has doubled in volume, knead lightly with all the ingredients, except the butter for puff pastry, on first speed. Firm dough.
  • Knead 8 to 10 mins. At second speed. (the dough should be smooth) Dough at 24°C.
  • Weigh 940 g pieces of dough, shape into balls, place on a baking sheet and cover with plastic.
  • Initial fermentation at 2°C until the next day.
  • Make turns with 250 g of Laiterie Corman butter for puff pastry for each piece of 940 g dough.
  • Make one double turn and one single turn.
  • Allow to rest for 30 minutes in the refrigerator.
  • Roll out, cut out and shape as desired.
  • Prove for about 2 hours at 25°C.
  • Egg wash.
  • Cook at 210°C in a deck oven, or 170°C in a convection oven, for 15 to 20 minutes depending on the size of the products.

Did you know ?

  • If you want a little more strength in your dough, you can use bread flour in the poolish.

Corman'products of the recipe