Simple Croissant
This is my Croissant Recipe for Starters. It's as simple as a good quality vegan Croissant can get. But still there is alot to consider when making vegan Croissant work.
Servings: 10 Croissants
Notes
Ingredients
Dough
- 500 g Flour Caputo Cuoco
- 100 g vMilk Oat
- 140 Water cold
- 15 Water cold
- 40 g Sugar white
- 10 g Salt small grain
- 30 g vButter softened
- 21 g Yeast fresh
Lamination Butter
- 250 g vButter VioBlock
Simple Syrup
- 67 g Sugar white
- 50 g Water
Instructions
Day 1 (20:00-22:30)
- Mix water, milk, sugar and yeast until everything is dissolved.
- Add flour and mix 3 min on medium speed until no dry flour is left in the bowl.
- Add the remaining water and salt.
- Mix on medium speed for around 10 min.
- Add the softened butter.
- Mix until the dough reaches a temperature of 24 °C. Don’t go above.
- Flatten the dough and wrap in cling film.
- Put the dough into the freezer for 2 hours.
- Transfer the dough into the fridge overnight at 3-6 °C for 12 hours (10 also possible)
Day 2 (9:00-16:00)
- Flatten the butter Block straight out of the fridge between two sheets of parchment paper to around 20 x 15 cm.
- Roll out dough at 3 °C to double of the dice of your butter sheet (20 x 30 cm) and make sure the butter is flexible, but not to soft.
- Do a french lock in and roll out the dough to a length of around 80 cm.
- Do a book fold (4 layers)
- Rest 30 min in the fridge.
- Roll out to 60 cm and do a single fold (3 layers).
- Rest 60 min in the fridge.
- Roll out the dough to 40 cm in width and around 40 – 50 cm in length, or a far as you come with the dough. Depending on your flour this could be more or less.
- If the dough is springing back to much you can rest again in the fridge for 30 min.
- Roll out to 100% (40 cm width / 50 cm length).
- Cut into croissant 8 x 40 cm.
- Prove for 3 h in the oven at 28 °C with just the oven light on. Put a small glass (200 ml) of boiling water in the bottom of the oven to help achieve a good humidity. Change the boiling water after 1 hour.
- Bake at 200 °C fan assisted for 20 min
- Mix sugar and water together for the syrup and heat for 20-30 seconds in the microwave.
- Brush thinly with syrup.
- Bake for another 2 min.
