All About Croissant 8995775580, 9788995775585

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All About

All About

Croissant Jean-Marie Lanio and Jérémy Ballester

All About

Croissant

All About

Croissant

Jean-Marie Lanio and Jérémy Ballester

contents

Classique

Salé

006

Prologue

008

Base 01 - Delicious facts about croissants

010

Base 02 - What makes a delicious croissant?

012

Base 03 - Croissant ‘layers’ with different lamination methods

014

Base 04 - Base temperature determines the condition of the croissant dough

Classic Croissant Base 016

Classic croissant Croissant classique

036

Polish croissant Croissant poolish de lait

042

Orange croissant Croissant à l’orange

048

Coconut and lime croissant Croissant noix de coco-citron vert

056

Colored raspberry croissant Croissant bicolore framboise

064

Colored cocoa praline croissant Croissant bicolore cacao-praliné

072

Caramel vanilla croissant Croissant caramel-vanille

078

Exotic croissant Croissant exotique

086

Speculoos croissant

094

Almond croissant Croissant aux amandes

100

Chocolate croissant Pain au chocolat

Croissant spéculos

Savoury Croissant Base 106

Laugen croissant

113

Sausage mustard croissant Croissant saucisse-moutarde

118

Ham and mushroom croissant Croissant jambon-béchamel aux champignons

126

Chicken curry Colored croissant Croissant bicolore poulet curry

134

Ham croissant with Mornay sauce

Laugen croissant

Croissant jambon-sauce mornay

prologue

Delicious croissants and French chefs Viennoiserie croissants are symbols of France. Jean-Marie and Jeremy put everything they know to make perfect traditional and trendy croissants into this book. They hope that the English-speaking readers could also savor the taste of the croissants they pursue.

Special Thanks to Yoo Ji Yoon for the translation from Korean to English. And Hong Jeong Soon for the amazing work on the design of the English version. 6

His great-grandfather was a miller, but Jean-Marie had never thought he himself would become a baker. During school breaks, he frequented a local boulangerie, where he first learned to bake, and in high school, he began his apprenticeship at a boulangerie. He later obtained the CAP (Certificat d'Aptitude Professionnelle; certificate of professional training), BEP (Brevet d'Etudes Professionnelles; vocational training certificate), BP (Brevet Professionnelles; professional certificate) and, later in 2010, a BM (Brevet de Maîtrise; certificate of mastery) at the Rouen INBP (Institut National de la Boulangerie-Pâtisserie; National Institute of Bakery and Pastry). He then taught passionate and earnest

students as a member of INBP’s instruction team. In 2012, following a suggestion of Thomas Marie, a MOF (Meilleur Ouvrier de France—a title awarded to craftsmen competition in France held every four years) boulanger,

he worked at EHL Lausanne Hotel School as a professor for three years, and in 2015 he prepared for the MOF. He now lives in Korea and has been teaching INBP Master Class at the SPC Culinary Academy for four years. In June 2017, he co-authored Le Grand Livre de la Boulangerie (The Great Book of Boulangerie) with Thomas Marie and Patrice Mitaille.

Jean-Marie Lanio

Jérémy Ballester

As a child, hovering around his mother, Jérémy entered the world of baking by making creative doughs with the flour at the table. He started baking seriously when he entered the Compagnons du Devoir (French organization of craftsmen and artisans) in Lyon at 15, and obtained

the CAP at 17. His curiosity about bread led him to numerous adventures in Paris, Brussels, Oslo, New Zealand, Dubai, and the UK, where he gained new and valuable experiences. He moved to Seoul for a woman who stole his heart in Dubai, whom he married shortly after. His current passion is to design French baking programs at the SPC Culinary Academy and teach students. His thirst to be a better baker led him to get training at the INBP to obtain the BP and BM. He is the proud father of his son Theo and hopes Theo becomes a baker as well.

7

BASE 01

Delicious facts about croissants

8

Baguettes and croissants are two major “French breads.” Croissants are a staple for a

Croissant, bread or pastry?

typical French breakfast. Croissants are classified as bread because yeast is used for the leavening agent, but they are closer to pastry in reality. In France, Viennoiserie is a term that encompasses baked goods in between bread and pastry, rich with added ingredients such as eggs, butter, milk, and sugar. Croissants, brioches, pain au chocolat (chocolate croissant), pain au lait (milk bread), and apple turnovers all fall into this category.

Croissant means crescent in French, and the name comes from its crescent moon

Crescent-moonshaped croissant

shape. The most famous legend behind its birth is that a baker made it in Vienna in 1683, after Vienna smashed the siege of the Ottoman Turks, taking its shape after the crescent on the Ottoman flag. The legend became widespread after Alfred Gottschalk and Auguste Escoffier featured this story when they published the first edition of Larousse Gastronomique in 1938. This book also proposed another legend that the croissant was made in 1686 when the Austrian Hapsburg Family took Budapest, Hungary, back from the Turks. However, Alan Davidson, the author of Oxford Companion to Food, argued that the present-day croissant recipe first appeared in a French cookbook only in the early 20th century and no other traces can be found in cookbooks before that. In other words, the 17th-century croissant is assumed to be a product of a completely different baking method.

When does a croissant taste best? The croissant tastes best not when it is right out of

The croissant at its most delicious moment

the oven but after 2-3 hours. Its crispiness, an essential quality of croissant, peaks around that time, which gives both a crispy crust and a moist crumb. We recommend trying a plain croissant first to savor the flavor of butter and fermentation. Of course, not when it is piping hot, but after it has cooled down. A spoon of jam or honey drizzled on top of a croissant makes it even more delicious. Because paper lets air into the bag, a paper bag is better than a plastic bag, which makes the croissant soggy. Croissants freeze well, wrapped individually using cling wrap. Then before eating, defrost the frozen croissants at room temperature and reheat it a little in the oven or toaster oven. 9

BASE 02

What makes a delicious croissant?

Three pointers to choose delicious croissants

1st

point

-

Distinct, fluffy layers created by flour and butter

2 nd

point

-

A rich flavor from high-quality butter and a well-fermented aroma

3 rd

point

-

Light, crispy texture

10

Three pointers to bake delicious croissants

1st

point

[ Wheat Flour ] No other ingredient is more important than flour in baking. The croissants featured in this book

-

Use quality flour and butter.

are made mostly by a mixture of strong flour and French flour (Tradition T65) to make the best croissant, combining the right amount of elasticity from strong flour and flavor from French flour. The Korean and French classification systems for flour are different. In Korea, flour is classified based on the amount of protein in the flour; strong flour (11-13%), all-purpose flour (8-10%), cake flour (6-8%). French flour is classified into type numbers, Type 45-150, according to ash mass and mineral content. Ash mass is the mass that remains after a sample is incinerated, and the less ash amount there is, the more milling process is involved. The lower the type number of the flour, the closer its color is to white, the lower the mineral content, and the smaller the particle size. In reverse, the higher the type number of the flour, the coarser and closer to whole wheat flour it is. In general, T45 is used for pastry, T55 for bread, T65 for the baguette. However, depending on the flour brand and product, bakers use the combination of T45 and T55, and T55 and T65. Also, because the classification system is different, it’s hard to classify T45 as cake flour, T55 as allpurpose flour, and T65 as strong flour. In this book, Tradition T65 French flour is used. The brand doesn’t matter as long as the product is marked as Tradition.. [ Butter ] The quality of butter is determined by four things: flavor, consistency, texture, and color. It needs to have its unique buttery taste and flavor, and the consistency needs to be firm and not all spread out. Quality butter has an even and smooth texture, and its color is bright, light yellow. The quality of butter greatly affects the croissant’s taste, and butter with 82-94% milk fat is recommended. The ratio of lamination butter to flour is basically around 50%, which can be increased to 60-70%, according to taste. Increasing the amount of butter will give you a crunchy texture similar to a pie, but too much butter will permeate into the dough, making the dough soggy. For folding, sheeted butter is usually used because it doesn’t permeate into the dough even when it melts and is pliable enough to flatten and roll out. Standard butter can also be used, but you need to be careful with the temperature because when the working temperature is high, the butter will melt and permeate into the dough.

2 nd

point

-

Pay attention to the temperature of the dough and butter

When folding, the dough and the lamination butter need to have the same firmness. If the lamination butter is firmer than the dough, the butter may rupture or the dough may tear when rolling it out, which will yield uneven layers of dough and butter. If the lamination butter is softer than the dough, it will be hard to work with, and the butter will melt, which will cause inconsistent layers of butter. It is best to have the dough at 1℃ and the lamination butter at 12-16℃. If you’re not very skilled, you could decrease the risk of the butter melting by using butter at a lower temperature than aforementioned.

3 rd

point

Even with a croissant dough that has the right viscosity, elasticity, and strength for growth, you cannot get a satisfying result if you don’t let it ferment and rest well during the process. The dough

-

after mixing needs a cold retard in the fridge for a minimum of 8-15 hours for active fermentation

Give it plenty of time

and a nice fermented flavor. The dough needs to rest after lamination and after it is cut out to relax and to get a well puffed, round croissant with even flaky layers without any shrinking or distorting when baked.

11

BASE 03

The “layers” of croissant that change according to different folding methods

Depending on the croissant you want, your lamination method will change. Contrary to the popular belief that more turns of folding will make the layers more distinct, it’s the opposite. The more folding turns, the thinner the layers of dough and butter become, which will make them stick together and harder to puff. Less folding turns will give thicker and more distinct layers of croissant, whereas more folding turns will yield denser layers and a larger volume of the result. On the other hand, you can choose the right folding method depending on the desired size of the croissant. For a small size, two turns of letter fold would be appropriate, which makes the layers of dough and butter distinct even when rolled out thin. Two turns of letter fold would be appropriate for a laugen croissant, which needs distinct layers. One turn of letter fold and one turn of book fold is the most classic and universal folding method, appropriate for most croissants and the risk of failure is small because it has the most stable ratio of dough to lamination butter. Two turns of book fold would be used mostly for products that need ample volume and have the final dough thickness of 4㎜, while three turns of letter fold would be used for products that use a large quantity of lamination butter, which makes them preserve better.

12

Method 1 2

How to laminate dough 1

butter

2

Place the lamination butter in the middle of the dough and fold following the Step 1 and 2. * This is the method used in this book.

Method 2

Method 3

1

2

butter

butter

3

4

Place the lamination butter like a rhombus in the middle of the square-shaped

Place the lamination butter onto the rectangle-shaped dough,

dough, fold the sides of the dough toward the center from Step 1 to 4, and seal it.

putting it close to one side and fold in half.

Method 4

Method 5

18℃ butter

Divide the lamination butter in half and set its temperature at 18℃. Roll out the

Break up the lamination butter into small pieces, place them onto the

dough into a rectangle, place half the butter at two-thirds of the rectangle, and

rectangle-shaped dough as shown in the diagram, and fold.

perform two turns of letter fold. Place the remaining butter and repeat the process above. (A total of 4 turns of letter fold)

butter

butter

1

2

1

butter

Method 6

butter

2

2

1

2

Divide the lamination butter

Place Butter 1 in the middle of the rectangle-shaped dough and fold Part 1.

in half.

Place Butter 2 on the dough and fold Part 2.

13

butter 2 butter 1 The side

BASE 04

Base temperature (Température de base) determines the condition of the croissant dough

14

Base temperature (Température de base), one of the basics in French baking, is expressed in terms of T℃. It is used to calculate the temperature of the water needed to get the desired dough temperature. Fermentation time, temperature, and the results will be affected by the final temperature of the dough after mixing. The making and condition of dough are both greatly affected by the weather, but if you remember the base temperature, which bakers learned from experience, you can make consistent results despite the weather changes. While the base temperature is 46-50℃ for croissant and 62-66℃ for baguette, the median is usually used, so the base temperature would be 48℃ for croissant and 64℃ for baguette. The base temperature varies according to the type of bread.

Base temperature water temperature

room temperature

flour temperature

Example) If the working temperature is 20℃, and the flour temperature is 20℃, to obtain the croissant dough temperature suggested in this book (24℃), the water temperature should be 8℃ (48 = water temperature + 20 + 20).

15

16

CL ASSICAL B ASE

Classic Croissant Croissant classique Classic croissant is the most basic croissant, and its recipe is used in most croissants except for savory croissants. The mixture of strong flour and French flour and a long low-temperature fermentation make the essential buttery aroma and rich flavor of a croissant.

Makes 30 croissants

ingredients -

Strong flour 750g French flour (Tradition T65) 250g Water 420g Egg 50g Salt 20g Sugar 140g Fresh yeast 45g Butter 125g Lamination butter 500g [ Finish ]

Egg wash

17

Making the lamination butter

1 Cut the lamination butter into rectangles, 250g each, and place the pieces on a plastic liner.

tip. The basic ratio of lamination butter to flour is 50%.

tip. If you cut the butter into rectangles, it is much easier to pound and roll out the butter into rectangular

sheets.

2 With a rolling pin, pound the butter until it is spread out to the desired size. tip. If you take out the butter from the fridge 30 minutes beforehand, its temperature will be suitable to pound

and spread out. tip. For regular butter, the temperature should be 2℃ lower than that of sheeted butter. Regular butter with a

higher temperature will permeate into the dough more easily. tip. Pounding the butter with a rolling pin makes the butter soft, and it’s easier to spread the butter out evenly,

which makes the lamination process easier.

3 First, fold the three sides of the liner into a 20×20㎝ square.

2-1

1

2-2

3-1

18

3-2

5

4-1

4-2

6-1

6-2

4 Turn the liner around 90° and fill the butter into each corner of the liner (see pictures 4-1, 4-2), and roll it out in even thickness.

5 Turn the liner 180° and fold the remaining side. 6 Using the rolling pin, fill the butter again into each corner of the liner. 7 Roll it out in even thickness and store it in the fridge.

7

19

Basic dough recipe

1 Gather the ingredients for the basic dough. 2 Put everything except the lamination butter in a stand mixer bowl

and mix for 3 minutes at Speed 1 (Base temperature 46-50℃).

1

tip. Base temperature (T℃) is a basic reference temperature in French baking.

See p. 15 for more information on base temperature.

ready

tip. Strong flour gives the elasticity to the dough, and French flour (Traditional T65)

-

gives the flavor. The mixture of strong flour and French flour prevents the dough from shrinking, which makes it easier to stretch and shape.

Strong flour, French flour (Tradition T65), water, egg, salt, sugar, fresh yeast, butter

tip. If French flour is unavailable, replace it with all-purpose flour. If you use 100% strong flour,

the dough will be too elastic. tip. Butter (125g) makes the dough soft and keeps the temperature of the dough low, which

prevents over-fermentation and makes the process easier.

2

20

3-1

3 Mix again for 8 minutes at Speed 1 and 3 minutes at Speed 2 (medium-textured dough, dough temperature 24℃).

 he mixing time is based on a spiral mixer. For a vertical mixer, mix for 8 minutes at tip. T

Speed 1 and 7-8 minutes at Speed 2. tip. This dough has a consistency of a medium-textured dough (Pâte bâtarde), with proper

gluten development and elasticity. Dough consistency can be classified into three types, firm dough (Pâte ferme), medium dough (Pâte bâtarde), and soft dough (Pâte douce). A medium dough has tenacity (resistance to deformation) and is low in viscosity (stickiness).

3-2

21

4

5

6-1

6-2

6-3

7

8

9

10

11

4 Divide the dough in half, 900g each. 5 Flatten the dough by lightly pressing it with your hands. 6 Fold the dough from the right and left sides over to the center and roll the dough in one direction by pulling

the top of the dough and tucking it downward. 7 Put it in a container and let the dough rest for about 20 minutes at room temperature of 23-24℃. 8 Degas the dough by lightly punching it down. 9 Fold the dough over to the center once from the top and once from the bottom. 10 Shape the dough into an oval by pressing it down and folding it inward from the end of your palm.. 11 Put it back into the container and let the dough rest for about 20 minutes at room temperature of 23-24℃.

22

12 12 Using a dough sheeter, roll the dough out until you reach the desired thickness. tip. When using a sheeter, you must start with the thickness similar to the dough and gradually make it

thinner to minimize the damage to the dough.

13 Fold the dough into thirds (letter fold). tip. Pull the sides of the dough and encourage it into a rectangle when folding.

13-1

13-2

23

15

14

17

14 Again, using the sheeter, roll out the dough into a 40×20㎝ rectangle lengthwise and place it on a baking sheet. 15 Wrap it with the plastic and freeze it for about an hour in the freezer at -18℃. 16 Store it in a fridge at 1℃ for about 15 hours for slow, cold fermentation. tip. At least 8-15 hours of cold fermentation is needed for a nice fermented flavor and active fermentation.

17 Place the 250g lamination butter in the middle of the 900g dough. tip. The lamination butter is best to work with at 12-16℃. If you’re not a seasoned baker, use butter at a lower temperature so it

doesn’t melt during the process.

18 Spread the butter out thin by pressing the top and bottom sides of the butter with a rolling pin. tip. If you press the edges of the butter thin, it’s much easier to fold.

18-1

18-2

24

19-2

19-1 19 Fold the top and bottom sides of the dough over to the center and

press down to seal the edges well. 20 Turn it 90° and make cuts on the left and right sides of the dough.

tip

When you fold the dough, the folded sides become more elastic. By turning it 90°, you can reduce the elasticity, the dough will be easier to stretch. tip

When you cut the sides to weaken the strong gluten strands of the dough, it will keep its shape during the next steps. The ultimate goal is to make a neat rectangle.

20

25

21-1

21-2

21 Grab both ends of the rolling pin and press it down with even pressure to roll

the dough out. tip. Rolling the dough out with a rolling pin in advance makes it easier to process a more

uniform dough with a sheeter. tip. To work the dough in even pressure, work on the dough in halves; first, roll the dough on

the side closer to you out and away from you, then turn the dough 180°, and work on the other half.

22 Use a sheeter to roll out the dough. tip. When using a sheeter, you need to start with the thickness similar to the dough and

gradually make it thinner. If you roll the dough out too thin from the start, the dough will be pulled away and the lamination butter will rupture. tip. When using a sheeter, you can roll the dough out quickly, without raising the dough

temperature. This makes a uniform layer of butter. tip. When using a rolling pin, it is important to flour it well and let the dough rest regularly by

retarding it in the fridge every time you fold. The benefit of using a rolling pin is that you can feel the dough with your hands while working on it.

22

26

21-3

23-1

23-2

23 Divide the dough into thirds and perform a letter fold. tip. Since you folded the single-layered dough to three layers, the dough at this stage has three

layers.

24 Again, make cuts on the left and right sides of the dough tip. As discussed in Step 20, by cutting the sides of the dough, the strong gluten strands will be

weakened and the dough will hold its shape during the next steps.

24

27

25 Use a sheeter to roll out the dough lengthwise. tip. Make the length about 75㎝ for a letter fold and 90㎝ for a four-fold (also known as a book fold). tip. When using a sheeter, you can do the second turn of fold straight away without resting the dough, but

when using a rolling pin, you must let the dough rest in the fridge about 20 minutes after each set.

26 Divide the dough into thirds and perform a letter fold or fold over from the sides to the

center in 1/4, 3/4 ratios, seal the edges carefully, and fold once again in half for a book fold as shown in the pictures (26-2, 26-2, 26-3). tip. One additional turn of letter fold of a three-layered dough will give you 9 layers, and one turn of

additional book fold to a three-layered dough will give you 12 layers. tip. When using a sheeter to do 3 turns of letter folds, you do two turns straight away and let the dough

rest in the fridge for 20-30 minutes and then resume one more turn of letter fold. When using a rolling pin, let the dough rest after each fold.

27 Let the dough rest for 20 minutes in the freezer at -18℃ and 20 minutes in the fridge at 1℃. 28 Using a sheeter, roll out the dough to a 50×28㎝ rectangle. 29 Rest it for about 20 minutes in the fridge at 1℃. 30 Using a sheeter, roll the dough out to a 77×28㎝ rectangle with the final thickness of 3.5㎜.

26-1

26-2

26-4

28

26-3

31 Trim the top and bottom edges of the dough. tip. T  rimming the edges will enable the layers of butter to rise better.

32 Cut the left edge diagonally and measure the length from left to right with a ruler. tip. It’s easier to shape the triangle if you first cut the edge diagonally.

33 Make 15 triangles with a base of 9㎝ and a height of 28㎝. tip. O  ne 900g dough will make 15 triangles, yielding a total of 30 triangles.

34 Cut a 1㎝ notch at the center of the base.

31

32-1

33-1

32-2

33-2

tip

Cutting a notch at the base makes it easier to shape the croissant because it allows you to extend the base without pressing onto the layers of butter.

34

29

35

36

37

38-1

38-2

35 Stretch the base of the dough slightly outward and fold so that the sides of the notch become a triangle. 36 Stretch both sides of the dough by rolling them in place and roll the dough around once. 37 Hold the dough in one hand and pull slightly from top to bottom with the other hand, as if gently patting it. tip. If you pull and stretch the dough, you have more to roll, so the volume of the croissant will increase. tip. If you pull the dough too hard, the layers of butter may rupture.

38 Using the tips of your fingers, gently roll the dough into a croissant. tip. If you press too hard, the layers of butter will be damaged. tip. Press the tip (apex) gently onto the bottom of the croissant to seal it.

39 Place the croissants on a parchment-lined baking sheet, the tips facing the bottom.

30

40

42

41

40 Apply the egg wash with a pastry brush. tip. See p. 31 for the amount of the egg wash and how to make it. tip. L  ightly brush a thin layer of egg wash, so it doesn’t trickle down to the side of the butter

layers.

41 Proof the croissants for about 2.5 hours at 27℃. 42 Apply the egg wash with the pastry brush once again. tip. T  he double dose of egg wash makes the croissants shiny and appetizingly golden brown.

Also, the egg wash helps maintain the moisture on the surface, which makes it perfect to work with.

43 For a deck oven, set the top heat to 205℃ and bottom heat to 200℃; for a

convection oven, set the temperature to 170℃, and bake for 16 minutes.

Egg wash ingredients

Syrup Egg 50g, egg yolk 50g, milk 50g

ingredients

Water 100g, sugar 100g

1 Put everything in a deep container such as a beaker

1 Add water and sugar in a saucepan, place it on the

and mix with an immersion blender for 30 seconds. 2 Sift the egg wash and store it in the fridge.

stove, and stir the mixture with a whisk until the sugar dissolves. 2 When the mixture boils, take the saucepan off the stove, let the syrup cool at room temperature, and store it in the fridge.

31

Croissant tip -

Comparison of croissants according to the number of folds.

Two turns of letter fold

One turn of letter fold and one turn of book fold

• 9 layers of butter •

• 12 layers of butter •

A croissant made with two turns of letter fold has a total of 9

A croissant made with one turn of letter fold and one turn

layers of butter. When using a sheeter, you can do the second

of book fold has a total of 12 layers of butter. When using a

turn of fold straight away without resting the dough, but when

sheeter, do one turn of letter fold and one turn of book fold

using a rolling pin, perform one turn of letter fold and let the

straight away, but when using a rolling pin, do one turn of letter

dough rest in the fridge 20-30 minutes before performing

fold and let the dough rest in the fridge for 20-30 minutes

another turn of letter fold.

before performing one turn of book fold. It doesn’t matter whether you do the letter fold or the book fold first.

This method yields the most distinct, thick, and crispy layers. Because the layers of the dough and butter remain distinct

This is the most classic and universal method of folding. This

even when the dough is rolled out thin, this method is suitable

method is suitable for most croissants and has the most

to make mini viennoiseries. Laugen croissants, which need

stable ratio of layers of butter to dough, so the risk of failure is

distinct layers, are also made with two turns of letter fold.

small.

32

Two turns of book fold

Three turns of letter fold

• 16 layers of butter •

• 27 layers of butter •

A croissant made with two turns of book fold has a total of 16

A croissant made with three turns of letter fold has a total of

layers of butter. When using a sheeter, you can do the second

27 layers of butter. When using a sheeter, do two turns of fold

turn of fold straight away without resting the dough, but when

continuously and let the dough rest for over 30 minutes and

using a rolling pin, perform one turn of book fold and let the

perform another turn of letter fold, but when using a rolling pin,

dough rest in the fridge 20-30 minutes before performing

let the dough rest in the fridge 20-30 minutes after each turn.

another turn of book fold.

This method is not preferred in France, but out of the four

This method yields pretty layers and ample volume. It is

methods introduced in this book, this one yields the greatest

usually applied to croissants with cream fillings such as

number of layers of butter, and therefore the most volume,

caramel vanilla croissants, exotic croissants, or croissants that

and when sliced, the air pockets inside are tight. The dough is

need a lot of volume and have the final dough thickness of 4㎜,

very thin, so the croissant stays crunchy for a long time and

such as pain au chocolat, danish… (a type of viennoiserie where

becomes less soggy. This method is suitable when you want

you put dry or fresh fruits in or on top of the dough).

to increase the amount of lamination butter for the croissant to preserve better.

33

Croissant tip -

Comparison of different croissant doughs and the volume of the end products according to the number of turns of folds

Two turns of

One turn of letter fold and

Two turns of

Three turns of

letter fold

one turn of book fold

book fold

letter fold

34

Two turns of letter fold

One turn of letter fold and

Two turns of book fold

one turn of book fold

35

Three turns of letter fold

36

CL ASSICAL B ASE

Poolish Croissant Croissant sur poolish au lait This croissant is made with the poolish method, using milk instead of water. Resting the dough for a while after cutting out the triangle before rolling it into a croissant will make the crescent-shaped curve prettier.

Makes 30 croissants | One turn of letter fold and one turn of book fold | 12 layers of butter

ingredients -

[ Milk Poolish ]

[ Finish ]

Milk 250g

Egg wash

Fresh yeast 25g French flour (Tradition T65) 200g [ Final dough ]

Milk poolish 475g Strong flour 750g French flour (Tradition T65) 50g Milk 320g Salt 20g Sugar 140g Fresh yeast 25g Butter 120g Lamination butter 500g

37

Milk poolish

1 Gather the ingredients for milk poolish. 2 Add the milk and fresh yeast in a bowl and mix well with a whisk. 3 Add the flour into the bowl and mix well until blended.

1

4 Cover with plastic wrap and let it ferment at room temperature for about 2

ready

hours (Base temperature 46-50℃).

-

tip. See p.15 for more information on base temperature.

Fresh yeast, milk, French flour (Tradition 65)

tip. Poolish is a method where you make a paste-like pre-fermented dough by mixing

the flour at 20-40% of the total flour used in the final dough with equal parts water and a small amount of yeast, to mix later with the final dough. The poolish is usually made the previous day to use the next day, which gives you the advantage of baking French breads that require relatively long fermentation periods, within a short time in the morning. The flavor and the volume of the bread are also enhanced.

2-1

2-2

3-1

3-2

tip

A poolish at the end of fermentation should have gas bubbles with the center slightly fallen.

4

38

5

10

11

12

13

Final dough

5 Put everything except the lamination butter in a stand mixer bowl and mix for 3 minutes at Speed 1 (Base temperature 4650℃). tip. Base temperature (T℃) is the basic temperature for making French bread. See p.15 for more information on base temperature. tip. The hydration is higher than in a classic croissant. Since milk has fat and water, more milk is added to compensate for the fat content.

6 Mix again for 8 minutes at Speed 1 and 3 minutes at Speed 2 (medium-textured dough, dough temperature 24℃).

tip. The mixing time is based on a spiral mixer. For a vertical mixer, mix for 8 minutes at Speed 1 and 7-8 minutes at Speed 2.

tip. A medium-textured dough (Pâte bâtarde) has proper gluten development and elasticity (See explanation on p.21 ).

7 Divide the dough in half, 950g each. 8 From rounding to shaping the dough, follow Steps 5-32 of the classic croissant (p.16) basic dough recipe. 9 Make 15 triangles with a base of 9㎝ and a height of 28㎝ and rest them for 10 minutes in the freezer. tip. Resting the triangle-shaped dough in the freezer will relax the dough and make the crescent-shaped curves pretty. tip. Each 950g dough will make 15 croissants, making a total of 30.

10 Cut a 1㎝ notch at the center of the base. 11 Stretch the base of the dough slightly outward and fold so that the sides of the notch become a triangle. 12 Stretch both sides of the dough by rolling them in place and stretch the sides to make long legs and roll the dough around

once. tip. It’s impossible to pull the sides after shaping, so you need to stretch the dough to make long legs at this stage. tip. A crescent-shaped croissant needs legs twice as long as standard croissants.

13 Hold the dough in one hand and pull slightly from top to bottom with the other hand, as if gently patting it. tip. If you pull and stretch the dough, you have more to roll, so the volume of the croissant will increase. tip. If you pull the dough too hard, the layers of butter may rupture.

39

14 Using the tips of your fingers, gently roll the dough into a croissant. tip. If you press too hard, the layers of butter will be damaged. tip. Press the tip (apex) gently onto the bottom of the croissant to seal it.

15 Place the croissants on a parchment-lined baking sheet, the tips facing the bottom, making sure to gather the

elongated legs to the center and press them onto the pan. tip. Gathering the legs and pressing them onto the pan will help maintain the crescent shape before it is baked.

14-1

14-2

14-3

15

40

16

18

17

16 Apply the egg wash with a pastry brush. tip. See p.31 for the amount of the egg wash and how to make it. tip. Lightly brush a thin layer of egg wash, so it doesn’t trickle down to the side of the butter

layers.

17 Proof the croissants for about 2.5 hours at 27℃. 18 Apply the egg wash with the pastry brush once again. tip. The double dose of egg wash makes the croissants shiny and appetizingly golden brown.

Also, the egg wash helps maintain the moisture on the surface, which makes it perfect to work with.

19 For a deck oven, set the top heat to 205℃ and bottom heat to 200℃; for a

convection oven, set the temperature to 170℃, and bake for 16 minutes.

41

42

CL ASSICAL B ASE

Orange croissant Croissant à l’orange Made with sugared orange and orange zest, the orange croissant is full of orange flavor. For the filling, take out the almond paste from the fridge in advance to make it soft and easier to work with.

Makes 30 croissants | One turn of letter fold and one turn of book fold | 12 layers of butter12

ingredients -

[ Orange almond paste ]

[ Finish ]

Almond paste (50% almond) 800g

Egg wash Chopped almonds Snow sugar

Candied orange 400g Orange juice 40g Orange zest from 2 oranges [ Classic croissant dough ]

Strong flour 750g French flour (Tradition T65) 250g Water 420g Egg 50g Salt 20g Sugar 140g Fresh yeast 45g Butter 125g Lamination butter 500g

43

Orange almond paste

1 Gather the ingredients for orange almond paste. 2 Put the room-temperature almond paste, Candied orange, orange

juice, orange zest in a stand mixer bowl and mix with the beater.

tip. Take out the almond paste at room temperature in advance to make it soft and

easy to work with. Almond paste right out from the fridge will be too firm to mix with the beater. tip. Get rid of the syrup from the sugared orange and cut into 5㎜ slices.

3 Scrape off the sides of the bowl and the beater with a spatula and mix

1 ready -

Almond paste (50% almond), Candied orange and orange zest, orange juice

everything evenly. 4 Divide the mixture into 30 pieces, 40g each, and arrange each piece

into a sausage shape of 8㎝, and store the pieces in the fridge.

2

3-1

3-2

44

Classic croissant dough

5 From mixing to shaping, follow

Steps 1-32 of the classic croissant (p.16) basic dough. 6 Make 15 triangles with a base of

9㎝ and a height of 28㎝, and cut a 1㎝ notch at the center of the base.

tip. One 900g dough will make 15

triangles, yielding a total of 30 triangles.

45

Finish

7 Place 1 orange almond paste from Step 4 near the base of the triangle-shaped dough. tip. Store the orange almond paste in the fridge until use.

8 Slightly stretch both sides of the notched base and roll the dough up to shape a croissant. 9 Place the croissants on a parchment-lined baking sheet, the tips facing the bottom.

8-1

8-2

8-3

8-4

8-5

8-6

tip

You don’t need to wrap the orange almond paste with the dough because the paste doesn’t leak when baked in the oven.

8-7

46

10 Apply the egg wash with a pastry brush and proof the croissants for about 2.5 hours at 27℃. tip. See p.31 for the amount of the egg wash and how to make it.



tip. Lightly brush a thin layer of egg wash, so it doesn’t trickle down to the side of the butter layers.

11 Apply the egg wash with the pastry brush once again.

tip. The double dose of egg wash makes the croissants shiny and appetizingly golden brown. Also, the egg wash helps

maintain the moisture on the surface, which makes it perfect to work with.

12 Sprinkle the chopped almonds onto the croissant, making a straight line across the center. 13 For a deck oven, set the top heat to 205℃ and bottom heat to 200℃; for a convection oven, set the

temperature to 170℃, and bake for 16 minutes and let them cool down. 14 Sprinkle snow sugar lightly onto the entire croissant.

10

11

12

13

47

14

48

CL ASSICAL B ASE

Coconut and lime croissant Croissant noix de coco-citron vert This is a croissant made with coconut and lime filling. The key for the aromatic flavor is to zest a fresh lime and use fine coconut flour for the coconut and lime cream.

Makes 30 croissants | One turn of letter fold and one turn of book fold | 12 layers of butter

ingredients -

[ Coconut and lime cream ]

[ Coconut croissant dough ]

Butter 160g

Strong flour 750g

Sugar 160g

French flour (Tradition T65) 250g

Coconut flour 160g

Water 160g

Lime zest from one lime

Coconut milk 400g

Egg 120g

Salt 20g Sugar 140g Fresh yeast 50g Butter 100g Lamination butter 500g [ Finish ]

Egg wash Syrup Shredded coconut flakes

49

Coconut and lime cream

1 Gather the ingredients for coconut and lime cream. 2 Put the softened butter and sugar in a stand mixer bowl and mix with

the beater.

1

3 Add the coconut flour and lime zest and mix evenly. ready

4 When the mixture becomes crumbly, add the egg, and mix evenly.

-

5 Divide the mixture into 30 pieces, 20g each, arrange each piece into a

Lime zest, sugar, egg, coconut flour, butter

sausage shape of 6㎝, and store all the pieces in the fridge.

tip

Fine coconut flour should be used to make the cream fully incorporated and taste even.

14

15-1

2

3

4-1

4-2

4-3

50

Coconut croissant dough

6 Put everything except the lamination butter in a stand mixer bowl and mix for 3

minutes at Speed 1 (Base temperature 46-50℃). tip. The amount of moisture (water and coconut milk) is higher than the classic croissant dough

because there is little moisture in thick coconut milk, which makes its hydration capacity low. That is why you need more moisture in a coconut croissant dough than a classic croissant dough.

7 From mixing to shaping, follow Steps 1-32 of the classic croissant (p.16) basic

dough. tip. Divide the coconut croissant dough in half, 930g each, and fold with 250g of lamination

butter each.

8 Make 15 triangles with a base of 9㎝ and a height of 28㎝, and cut a 1㎝ notch

at the center of the base. tip. One 930g dough will make 15 triangles, yielding a total of 30 triangles.

8

51

Finish

9 Place 1 piece of coconut and lime cream from Step 5 near the base of the

triangle-shaped dough. 

tip. Store the coconut and lime cream in the fridge until use.

10 Slightly stretch both sides of the notched base and fold them to wrap the

coconut and lime cream.

tip

The cream can leak when baked in the oven, so wrap the cream well with the stretched sides

9

10

52

11-2

11-1

11-3

11 Roll the dough up to shape a croissant. 12 Place the croissants on a parchment-lined baking sheet, the tips facing the

bottom. 13 Apply the egg wash with a pastry brush. tip. See p.31 for the amount of the egg wash and how to make it. tip. Lightly brush a thin layer of egg wash, so it doesn’t trickle down to the side of the butter

layers.

13

53

14

15 14 Proof the croissants for about 2.5 hours at 27℃. 15 Apply the egg wash with the pastry brush once again. tip. The double dose of egg wash makes the croissants shiny and appetizingly golden

brown. Also, the egg wash helps maintain the moisture on the surface, which makes it perfect to work with.

16 For a deck oven, set the top heat to 205℃ and bottom heat to 200℃; for a

convection oven, set the temperature to 170℃, and bake for 16 minutes.

54

17 Apply syrup with the pastry brush immediately after taking the croissants out of

the oven.

tip. When you apply syrup when the croissants are hot, the remaining heat will dry the syrup,

so the shine and crisp will last longer. If you apply syrup after the croissants cooled down, the syrup will remain sticky. tip. See p.31 for the amount of the syrup and how to make it.

18 Garnish the center with the shredded coconut.

17

18

55

56

CL ASSICAL B ASE

Colored raspberry croissant Croissant bicolore framboise The Colored raspberry croissant is made with sweet and tart raspberry cream. The key is to bake at a lower temperature than other croissants to avoid color changes.

Makes 30 croissants | One turn of letter fold and one turn of book fold | 12 layers of butter

ingredients -

[ Raspberry cream ]

[ Classic croissant dough ]

Sugar 100g

Strong flour 750g

Cornstarch 50g

French flour (Tradition T65) 250g

Raspberry purée 500g

Water 420g Egg 50g

[ Colored raspberry dough ]

Salt 20g

Classic croissant dough 250g

Sugar 140g

(Use 250g of the 1,800g dough, not

Fresh yeast 45g

counting the lamination butter)

Butter 125g

Red food coloring 3g

Lamination butter 500g

Butter 8g French flour (Tradition T65) 8g

[ Finish ]

Syrup

57

Raspberry cream

1 Gather the ingredients for raspberry cream. 2 Mix the sugar and cornstarch.

tip. Mixing the cornstarch beforehand with sugar, which has a larger particle than

1

cornstarch, makes it easier to mix it with liquid ingredients.

3 Add the mixture from Step 2 and raspberry purée in a saucepan and mix

well with a whisk.

tip. If you heat the mixture that has not been mixed completely, it will clump and not

ready -

Sugar, raspberry purée, cornstarch

incorporate well.

4 Place the saucepan on the stove, and boil the mixture, stirring with a whisk

so it doesn’t burn. 5 After the mixture starts to boil and make big bubbles, boil for 1 more minute. 6 Remove from heat when the mixture starts to thicken but is still a little runny

when scooped with the whisk. 7 Put the cream in a pastry bag. 8 Pipe the cream into the cavity of a rectangular silicone mold, making 30

pieces, 20g each, and let it harden in the freezer. 9 When the cream is completely hardened, take it out of the mold and store

all the pieces in the freezer.

3

4

6

58

7

8 tip

Silicone mold size (of each cavity) 44×18×20㎜

Colored raspberry dough

10 Gather the ingredients for Colored raspberry dough. 11 Add everything into a stand mixer bowl, mix evenly with a beater, and divide the mixture in half. 12 Place each dough onto a plastic liner and fold the liner to a size of about 18×18㎝, and roll out in even

thickness. 13 Store it in the fridge.

10

11-1

ready -

Classic croissant dough, butter, red food coloring, French flour (Tradition T65)

59

11-2

Classic croissant dough

14 From mixing to shaping, follow Steps 1-26 of the classic croissant (p.16) basic dough. tip. Subtract 250g for the Colored dough, divide the remaining dough in half, 775g each, and fold each with 250g of

lamination butter.

15 Carefully take off the top of the plastic liner of the Colored raspberry dough from Step 13. 16 Place the dough from Step 14 on top of the dough from Step 15. 17 Leave the plastic liner on, turn it upside down, and rub with your palms to once again attach the

Colored dough. 18 Take off the plastic liner from the top, and let it rest for 20 minutes in the freezer at -18℃ and 20

minutes in the fridge at 1℃. 19 Using a sheeter, roll out the dough into a 50×28㎝ rectangle and let the dough rest for 20 minutes

in the fridge at 1℃. 20 Again, using the sheeter, roll out the dough into a 77×28㎝ rectangle.

15

16-1

16-2

tip

It’s easier to work with the Colored raspberry dough when it’s cold, so store it in the fridge until use.

17

18

60

21-1

21-2

21-3

22

21 Trim the top and the bottom edges of the dough and make 15 triangles with a

base of 9㎝ and a height of 28㎝. tip. Each 775g dough will make 15 triangles, yielding a total of 30 triangles.

22 Cut a 1㎝ notch at the center of the base.

61

Finish

23 Place the dough so that the Colored raspberry dough faces the work surface and

place 1 raspberry cream piece from Step 9 near the base of the triangle. 24 Slightly stretch both sides of the notched base and fold them to wrap the

raspberry cream. 25 Roll the dough up from the base to shape a croissant.

tip

The cream can leak when baked in the oven, so wrap the cream well with the stretched sides.

24

25-1

25-3

tip

When shaping, you need to stretch less and be more careful than when handling a classic croissant dough. The Colored raspberry dough layer may get too thin and tear if stretched too much.

25-2

62

25-4

27-1

27-2

26 Place the croissants on a parchment-lined baking sheet, the tips facing the

bottom. 27 Proof the croissants for about 2.5 hours at 27℃. 28 Bake for 18 minutes in a convection oven at 160℃. tip. Bake at a lower temperature than other croissants because the color of the Colored dough

may change.

29 Apply syrup with the pastry brush immediately after taking the croissants out of

the oven. tip. When you apply syrup when the croissants are hot, the remaining heat will dry the syrup,

so the shine and crisp will last longer. If you apply syrup after the croissants cooled down, the syrup will remain sticky. tip. See p.31 for the amount of the syrup and how to make it.

29

63

64

CL ASSICAL B ASE

Colored cocoa praline croissant Croissant bicolore cacao-praliné This is a chocolate-colored two-toned croissant made with milk chocolate and hazelnut praline filling. When you apply syrup when the croissants are hot, the shine and crisp will last longer.

Makes 30 croissants | One turn of letter fold and one turn of book fold | 12 layers of butter

ingredients -

[ Chocolate praline filling ]

[ Classic croissant dough ]

Milk chocolate (40% cacao) 300g

Strong flour 750g

Hazelnut praline 300g

French flour (Tradition T65) 250g

Chopped hazelnuts

Water 420g Egg 50g

[ Colored chocolate dough ]

Salt 20g

Classic croissant dough 250g

Sugar 140g

(Use 250g of the 1,800g dough, not

Fresh yeast 45g

counting the lamination butter)

Butter 125g

Cocoa powder 10g

Lamination butter 500g

Butter 10g Water 10g

[ Finish ]

Syrup

65

Chocolate praline filling

1 Gather the ingredients for chocolate praline filling. 2 Melt the milk chocolate in a double boiler and add in the hazelnut

praline.

1

3 Mix the milk chocolate and hazelnut praline well with a spatula. ready

4 Put the mixture in a pastry bag and pipe the mixture into half the

-

height of each cavity of a rectangular silicone mold.

Chopped Hazelnuts, Milk chocolate (40% cacao), hazelnut praline

5 Sprinkle the oven-roasted chopped hazelnuts. 6 Fill the rest of each cavity with the filling and let it harden in the freezer. tip. The filling will be cut in half, so pipe into 15 cavities.

7 Remove the filling from the mold, cut each piece in half, and store all

the pieces in the fridge.

2

3

4

5 tip

Roast the chopped hazelnuts for 5 minutes in the oven at 160℃.

Silicone mold size (of each cavity) 105×10×10㎜

66

6

Colored chocolate dough

8 Gather the ingredients for the Colored chocolate dough. 9 Add everything into a stand mixer bowl, mix evenly with a beater, and

divide in half. 8

10 Place each dough onto a plastic liner and fold the liner to a size of

about 18×18㎝.

ready

11 With a rolling pin, roll out the dough in even thickness.

-

12 Store it in the fridge.

Classic croissant dough, cocoa powder, water, butter

9-1

9-2

10

11-2

11-1

67

11-3

Classic croissant dough

13 From mixing to shaping, follow Steps 1-26 of the classic croissant (p.16) basic dough. tip. Subtract 250g for the Colored dough, divide the remaining dough in half, 775g each, and fold each

with 250g of lamination butter.

14 Take off the top of the plastic liner of the Colored chocolate dough from Step 12. 15 Place the dough from Step 13 on top of the dough from Step 14. 16 Leave the plastic liner on, turn it upside down, and take off the liner from the top.

14

15-1

15-2

tip

It’s easier to work with the Colored chocolate dough when it’s cold, so refrigerate until use.

16-1

16-2

68

18

20 17 Let the dough rest for 20 minutes in the freezer at -18℃ and 20 minutes in the

fridge at 1℃. 18 Using a sheeter, roll out the dough into a 50×28㎝ rectangle. 19 Let the dough rest for 20 minutes in the fridge at 1℃. 20 Using the sheeter, roll out the dough into a 77×28㎝ rectangle. 21 Trim the top and the bottom edges of the dough. 22 Make 15 triangles with a base of 9㎝ and a height of 28㎝.

tip. Each 775g dough will make 15 triangles, yielding a total of 30 triangles.

23 Cut a 1㎝ notch at the center of the base.

21-1

69

21-2

22-1

22-2

23

Finish

24 Place the dough so that the Colored chocolate dough faces the work surface

and place the filling from Step 7 near the base of the triangle. 25 Roll the dough up from the base to shape a croissant.

24

25-1

25-2

25-4

25-3 tip

When shaping, stretch less and be more careful than when handling a classic croissant dough. The Colored chocolate dough layer may get too thin and tear if stretched too much.

70

25-5

27-1

27-2

26 Place the croissants on a parchment-lined baking sheet, the tips facing the

bottom. 27 Proof the croissants for about 2.5 hours at 27℃. 28 For a deck oven, set the top heat to 205℃ and bottom heat to 200℃; for a

convection oven, set the temperature to 170℃, and bake for 16 minutes. 29 Apply syrup with the pastry brush immediately after taking the croissants out of

the oven. 

tip. When you apply syrup when the croissants are hot, the remaining heat will dry the syrup,

so the shine and crisp will last longer. If you apply syrup after the croissants cooled down, the syrup will remain sticky. tip. See p.31 for the amount of the syrup and how to make it.

28

71

72

CL ASSICAL B ASE

Caramel vanilla croissant Croissant caramel vanille This is a croissant filled with caramel vanilla cream. The key is to whip the cream filling well enough to make it light and fluffy.

Makes 30 croissants | Two turns of book fold | 16 layers of butter

ingredients -

[ Vanilla caramel ]

[ Classic croissant dough ]

Sugar 660g

Strong flour 750g

Whipping Cream

French flour (Tradition T65) 250g

(35% milk fat) 440g

Water 420g

Butter 440g

Egg 50g

4 vanilla beans

Salt 20g

Salt 12g

Sugar 140g Fresh yeast 45g Butter 125g Lamination butter 500g [ Finish ]

Edible gold leaf flakes

73

Vanilla caramel

1 Gather the ingredients for the vanilla caramel. 2 Place a saucepan on low heat, add sugar in small batches, and melt it

slowly.

1

3 Turn the heat off when the color becomes the desired caramel color. ready

tip. If the caramel color is dark, the bitter taste will get stronger. Control how long you

-

burn the caramel according to taste.

Sugar, butter and vanilla beans, salt, whipping cream (35% milk fat)

4 Add in the heated heavy cream carefully in small amounts and mix with

a whisk. 5 Place the saucepan again on the stove and boil until the mixture reaches

110℃. 6 Transfer the mixture into a bowl and let it cool until it reaches 35℃. tip. If the caramel is hot, the butter will melt completely when added, and you won’t

be able to make the desired texture of the cream.

7 Add the softened butter, vanilla seeds scraped out of the beans, and salt

to the bowl from Step 6. 8 Whip with a whisk enough to make the texture light and fluffy and store

the vanilla caramel in the fridge.

tip

If you add the sugar all at once, it will take longer to melt and will burn or clump easily.

2-2

2-1

74

2-3

tip

4-1

4-2

5

7

Be careful not to add in cold whipping cream, because vigorous bubbling may occur due to the temperature difference between the caramel and whipping cream, and you may get a burn.

8

75

Classic croissant dough

9 From mixing to shaping, follow Steps 1-43 of the classic croissant (p.16) basic dough. tip. For croissants with cream fillings, perform two turns of book fold (See p.33).

76

Finish

10 Scoop the vanilla caramel from Step 8 into a piping bag with a piping tip for filling cream. tip. Take out the vanilla caramel in advance to room temperature and whip again with a whisk before scooping it

into the piping bag.

11 Fill the sides of fully cooled croissants from Step 9 with the vanilla caramel from Step 10, 45g

each. 12 Pipe a little bit of vanilla caramel on the top of the croissant. 13 Garnish the caramel with edible gold leaf flakes.

11

12

13

77

78

CL ASSICAL B ASE

Exotic Croissant Croissant exotique The exotic croissant is filled with a cream made with passion fruit and mango purées and lime zest. The key to a rich lime flavor of the cream is to mix the lime zest after the passion fruit and mango cream is chilled.

Makes 30 croissants | Two turns of book fold | 16 layers of butter

ingredients -

[ Exotic Cream ]

[ Classic croissant dough ]

Sugar 270g

Strong flour 750g

Cornstarch 76g

French flour (Tradition T65) 250g

Mango purée 540g

Water 420g

Passion fruit purée 540g

Egg 50g

Lime zest from 2 limes

Salt 20g Sugar 140g

[ Passion fruit icing (glace à l’eau) ]

Fresh yeast 45g

Passion fruit purée 250g

Butter 125g

Water 250g

Lamination butter 500g

Sugar powder 2,000g [ Finish ]

Lime zest

79

Exotic cream

1 Gather the ingredients for exotic cream. 2 Mix the sugar and cornstarch. tip. Mixing the cornstarch beforehand with sugar, which has a larger particle than

1

cornstarch, makes it easier to mix it with liquid ingredients.

3 Add the two purées in a saucepan and the mixture from Step 2 and

mix well with a whisk. tip. If you heat the mixture that has not been mixed completely, it will clump and

not incorporate well.

ready -

Sugar, cornstarch, mango purée, passion fruit purée, lime zest

4 Place the saucepan on the stove, stirring with a whisk so the mixture

doesn’t burn. 5 After the mixture starts to boil and make big bubbles, boil for 1 more

minute. 6 Remove from heat when the mixture starts to thicken but is still a little

runny when scooped with the whisk. 7 Transfer the mixture into a bowl and cool it in the fridge.

3

5

6

80

8

9

8 Soften the cream with a spatula. 9 Zest the lime with a micro-plane zester. tip. The white pith beneath the skin is bitter, so make sure you

shave only the green outer skin.

10 Mix the lime zest with the cream from Step 8 well. tip. If you zest the lime into the chilled cream and fill the croissant

with the cream right away, the lime flavor will be much stronger.

10

81

Passion fruit icing

11 Gather the ingredients for passion fruit icing. 12 Put everything into a bowl and mix with a whisk. 13 Store the icing in the fridge.

11

tip. Making more icing than the amount you actually use makes it easier to cover the

ready

croissant.

-

Sugar powder, passion fruit purée, water

tip

Glace à l’eau is the French word for icing, which is used to cover or flood baked goods such as pound cakes and croissants. Sugar powder mixed with water is called Glace à l’eau, sugar powder mixed with egg whites is called Glace royale (royal icing). Royal icing is used for decoration and adhesion.

12-1

12-2

82

Classic croissant dough

14 From mixing to shaping, follow Steps 1-43 of the classic croissant (p.16) basic

dough. tip. For croissants with cream fillings, perform two turns of book fold (See p.33).

83

Finish

15 Soften the exotic cream from Step 10 with a whisk and scoop it into a piping

bag with a piping tip for filling cream. 16 Fill the sides of fully cooled croissants from Step 14 with the exotic cream from

Step 15, 45g each. 17 Dip the croissant topside down into the passion fruit icing from Step 13 and

cover the croissant with the icing. 18 Put the croissant on a cooling rack to remove excess icing. 19 Sprinkle the lime zest and dry for 4 minutes in a convection oven at 90℃ with

the damper open. tip. Leaving the oven damper open will make the drying more effective.

16

84

17-1

17-2

18

19

85

86

CL ASSICAL B ASE

Speculoos croissant Croissant spéculos This croissant is made with speculoos-flavored cream filling. It is recommended to whisk the cold and firm speculoos cream well to make it light and fluffy.

Makes 30 croissants | Two turns of book fold | 16 layers of butter

ingredients -

[ Speculoos cream ]

[ Classic croissant dough ]

Milk 920g

Strong flour 750g

Egg yolks 146g

French flour (Tradition T65) 250g

Sugar 146g

Water 420g

Cornstarch 38g

Egg 50g

Butter 92g

Salt 20g

Speculoos paste 184g

Sugar 140g Fresh yeast 45g Butter 125g Lamination butter 500g [ Finish ]

30 speculoos cookies Snow sugar

87

Speculoos cream

1 Gather the ingredients for speculoos cream. 2 Pour milk in a saucepan and heat it on the stove. 3 In a bowl, add egg yolks and sugar and whisk until the mixture becomes white. 4

Add cornstarch to the bowl and mix.

1 ready -

Butter, speculoos paste, milk, egg yolks, sugar, cornstarch

3

4

88

5-1

5-2

5 Add a little milk from Step 2 to the bowl of Step 4 and mix a little before pouring

the mixture back into the saucepan and mix again. 6 Place the saucepan on the stove again and boil the mixture while mixing with a

whisk. 7 After the mixture starts to boil and make big bubbles, boil for 1 more minute.

5-3

6

89

8-1

8-2

8 Remove the pan from heat, add softened butter and speculoos paste, and mix

with a whisk. 9 The consistency of the mixture should be soft and runny when you scoop it

with the whisk. 10 Transfer it to a bowl and store it in the fridge.

9

90

Classic croissant dough

11 From mixing to shaping, follow Steps 1-43 of the classic croissant (p.16) basic

dough. tip. For croissants with cream fillings, perform two turns of book fold (See p.33).

91

12

13

Finish

12 Soften the speculoos cream from Step 10 with a whisk and scoop it into a piping bag with a piping tip for filling cream. 13 Fill the sides of fully cooled croissants from Step 11 with the speculoos cream from Step 12, 45g each. 14 Pipe a little bit of speculoos cream at the back of the speculoos cookie and place it onto the croissant, a little askew. 15 Sprinkle the snow sugar lightly onto both ends of the croissant.

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CL ASSICAL B ASE

Almond croissant Croissant aux amandes Baked with a generous amount of rum syrup and almond cream, the almond croissant is a classic French way to reuse croissants. It is easy to work with hardened croissants baked the previous day and stored in the fridge.

Makes 30 croissants

ingredients -

[ Almond cream ]

Almond powder 520g Sugar 520g Butter 520g Eggs 470g Dark rum 50g Cornstarch 52g [ Rum syrup ]

Water 200g Sugar 200g Dark rum 20g [ Finish ]

30 classic croissants (baked the previous day) Sliced almonds Snow sugar

95

Almond cream

1 Gather the ingredients for almond cream. 2 Add everything into a stand mixer bowl and mix evenly with a beater. tip. Use softened butter and eggs both at room temperature. If the ingredients are

1

too cold, they are easily separated.

3 Slip a cake icer decorating tip into a piping bag and fill the bag with the

cream and use it right away.

ready -

Eggs, cornstarch, dark rum, almond powder, sugar, butter

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Rum syrup

4 Gather the ingredients for rum syrup. 5 Add everything except the rum in a saucepan, place it on the stove,

and boil the mixture while stirring with a whisk.

4

6 When the sugar dissolves completely, turn off the heat, add the rum to ready

the mixture, and let it cool.

-

7 Store it in the fridge.

Water, sugar, dark rum

5

6

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Finish

8 Slice the croissants into half using a bread knife. 9 Lay the divided croissants open and apply syrup from Step 7 with a pastry brush. 10 On the bottom half of the croissant from Step 9, pipe and spread the almond cream from Step 3,

20g each. 11 Cover the bottom half from Step 10 with the top half with the syrup from Step 9. 12 Pipe almond cream enough to cover the top of the croissant, 50g each. 13 Sprinkle almond slices liberally on top of the croissant from Step 12. 14 Bake for 25 minutes in a convection oven at 160 ℃ and let the croissants cool down on a cooling

rack. 15 Sprinkle snow sugar lightly onto the entire croissant.

tip

For the croissant used to make the almond croissant, it is important to bake it well and store it overnight in the fridge. Excess moisture will evaporate in the cold fridge, and the croissant will harden enough to sustain the weight of the almond cream when baked.

14

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CL ASSICAL B ASE

Chocolate croissant Pain au chocolat Pain au chocolat is made by shaping a classic croissant dough into a rectangular shape and baking it with a chocolate stick inside. The French people love this as much as a standard croissant. This croissant is made with two turns of book fold to reach ample volume.

Makes 32 croissants | Two turns of book fold | 16 layers of butter

ingredients -

Strong flour 750g French flour (Tradition T65) 250g Water 420g Egg 50g Salt 20g Sugar 140g Fresh yeast 45g Butter 125g Lamination butter 500g [ Finish ]

Egg wash 64 Chocolate sticks for filling

101

Classic croissant dough

1 From mixing to shaping, follow Steps 1-29 of the classic croissant (p.16) basic dough. 2 Using a sheeter, roll out the dough into a 72×30㎝ rectangle, 4㎜ thick. 3 Trim the top and bottom edges of the dough. tip. Trimming the edges will enable the layers of butter to rise better.

1

102

4 Divide the dough in half lengthwise, making each rectangle 72×15㎝. 5 Cut each strip into 8 rectangles, 9×15㎝ each, making a total of 16 rectangles. tip. One 900g dough will make 16 rectangles, yielding a total of 32 rectangles.

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Finish

6 Place a chocolate stick near the bottom edge of the rectangular-shaped dough. 7 Wrap the dough around the stick and place another chocolate stick on the dough. tip. Use two chocolate sticks per one chocolate croissant.

8 Using the tips of your fingers, gently roll the dough up. tip. If you press too hard, the layers of butter will be damaged.

9 Place the croissants on a parchment-lined baking sheet, the tips facing the bottom. 10 Apply the egg wash with a pastry brush. tip. See p. 31 for the amount of the egg wash and how to make it. tip. Lightly brush a thin layer of egg wash, so it doesn’t trickle down to the side of the butter layers.

6

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11 11 Proof the croissants for about 2.5 hours at 27℃. 12 Apply the egg wash with the pastry brush once again. tip. The double dose of egg wash makes the croissants shiny and appetizingly golden brown.

Also, the egg wash helps maintain the moisture on the surface, which makes it perfect to work with..

13 For a deck oven, set the top heat to 205℃ and bottom heat to 200℃; for a

convection oven, set the temperature to 170℃, and bake for 16 minutes.

12

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S AV O R Y B A S E

Laugen Croissant Laugen croissant Laugen croissant gets its distinctive color like a pretzel from sodium hydroxide and a savory flavor from salt pearls. The key to shaping a laugen croissant is to use lamination butter that is softer than the one used in a classic croissant.

Makes 24 croissants | Two turns of letter fold | 9 layers of butter

ingredients -

[ Sodium hydroxide solution ]

Tepid water 1,000g Sodium hydroxide 50g [ Laugen Croissant dough ]

Strong flour 1,000g Milk 310g Water 310g Salt 20g Sugar 50g Fresh yeast 50g Butter 80g Lamination butter 400g [ Finish ]

Salt pearls

107

Sodium hydroxide solution

1 Pour tepid water in a bowl, add sodium hydroxide in small batches, and mix

carefully with a whisk until the sodium hydroxide is completely dissolved. tip. Use tepid water instead of cold water so that the sodium hydroxide dissolves better.

2 Cover the bowl with plastic wrap and store at room temperature until use.

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Laugen croissant dough

3 Put everything except the lamination butter in a stand mixer bowl and

mix for 3 minutes at Speed 1 (Base temperature 46-50℃). 4 Mix again for 8 minutes at Speed 1 and 3 minutes at Speed 2 (mediumtextured dough, dough temperature 24℃). tip. A medium-textured dough (Pâte bâtarde) has proper gluten development and

elasticity (See explanation on p.21).

tip. The mixing time is based on a spiral mixer. For a vertical mixer, mix for 8

minutes at Speed 1 and 7-8 minutes at Speed 2. 5 Divide the dough in half, 910g each. 6 Let the dough rest for about 20 minutes at room temperature. 7 Shape the dough into an oval and let it rest for 20 minutes.

11-1

8 Using a sheeter, roll out the dough, perform one turn of letter fold, and roll

out the dough into a 40×20㎝ rectangle. 9 Freeze the dough for about an hour in the freezer at -18℃. 10 Place the dough in the fridge at 1℃ for about 15 hours for slow, cold

fermentation. 11 Place a square of 20×20㎝ of 200g lamination butter in the middle of the

dough and fold the sides into the center and perform two turns of letter fold. tip. It’s better for the lamination butter for a laugen croissant to be a little softer than

that of classic croissant. The dough will be softer and more elastic, and the folding will become easier.

11-2 tip

The number of butter layers will be 9 at this point. A laugen croissant should have distinct layers, so perform only two turns of letter fold. Decreasing the amount of butter in the dough will give additional crunchiness.

109

12 Let the dough rest for 20 minutes in the freezer at -18℃ and 20 minutes in the

fridge at 1℃. 13 Let the dough rest for about 20 minutes in the fridge at 1℃. 14 Using a sheeter, roll out the dough to a 57×28㎝ rectangle, 4㎜ thick. 15 Make 12 triangles with a base of 9.5㎝ and a height of 28㎝. tip. Each 910g dough will make 12 triangles, yielding a total of 24 triangles.

16 Cut a 1㎝ notch at the center of the base and roll the dough into a croissant. 17 With disposable gloves on, carefully dip the croissants into the sodium

hydroxide solution of Step 2. tip. Sodium hydroxide solution must be used to get the unique color, taste, and flavor of a

laugen croissant.

18 Line a baking sheet with parchment paper, grease it, and place the croissant of

Step 17, the tips facing the bottom. tip. If you place the croissant straight onto the parchment paper after dipping it into the

sodium hydroxide solution, they will be prone to stick.

19 Proof the croissants again for a second rise about 1.5 hours at 27℃. tip. The duration of the second rise for a laugen croissant is 1.5h, shorter than that of a classic

croissant (2.5h). This is because a laugen croissant dough has more yeast and very little sugar, which prohibits the activation of yeast, so it ferments relatively faster.

17-1

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18

tip

Sodium hydroxide solution is highly alkaline, so you must wear disposable gloves and be very careful so the solution doesn’t touch your skin directly when working with it. 110

20

Finish

20 Sprinkle the salt pearls. 21 Bake in a deck oven for 18 minutes with the top heat set to 215℃ and bottom

heat to 200℃, and again for 14 more minutes with the damper open. tip. Laugen croissant is baked at a higher temperature than classic croissant because of the

small amount of sugar it contains.

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S AV O R Y B A S E

Sausage mustard croissant Croissant saucisse-moutarde This is a savory croissant (croissant salé) filled with a savory sausage and mustard. Reheating a cold sausage mustard croissant in the oven will make it so much tastier and crunchier. “Salé” in “croissant salé” means savory in French. Sausage mustard croissant has less sugar than a classic croissant and you can taste a light yet nutty flavor because milk is used instead of water.

Makes 30 croissants | One turn of letter fold and one turn of book fold | 12 layers of butter

ingredients -

[ Filling ]

[ Finish ]

30 Sausages

Egg wash

Whole-grain mustard 150g

Shredded Gruyère cheese 300g

[ Savory croissant dough ]

Strong flour 750g French flour (Tradition T65) 250g Milk 580g Salt 20g Sugar 80g Fresh yeast 45g Butter 125g Lamination butter 500g

113

Filling

1 Make a cross-shaped incision on both ends of the sausage and store all the sausage links in

the fridge. tip. Prepare a sausage link that is a little longer than the base of the dough. The sausage link looks nicer

when it sticks out a little when baked.

1

114

Savory croissant dough

2 From mixing to shaping, follow Steps 1-32 of the classic croissant (p.16) basic dough.

tip. Divide the savory croissant dough in half, 925 g each, and fold 250g of lamination butter into each.

3 Make 15 triangles with a base of 9㎝ and a height of 28㎝ and cut a 1㎝ notch at the center of

the base.

tip. Each 925g dough will make 15 triangles, yielding a total of 30 triangles.

115

Finish

4 Pipe 5g of whole-grain mustard near the base of the dough. 5 Place a sausage from Step 1 on top of the mustard. 6

Gently stretch both sides of the base and roll the dough up into a croissant.

4

5

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8 7 Place the croissants on a parchment-lined baking

sheet, the tips facing the bottom. 8 Apply the egg wash with a pastry brush and proof

the croissants for about 2.5 hours at 27℃. tip. See p. 31 for the amount of the egg wash and how to

make it. tip. Lightly brush a thin layer of egg wash, so it doesn’t

trickle down to the side of the butter layers.

9 Apply the egg wash with the pastry brush once

again. tip. The double dose of egg wash makes the croissants

shiny and appetizingly golden brown. Also, the egg wash helps maintain the moisture on the surface, which makes it perfect to work with.

9

10 Sprinkle shredded Gruyère cheese on top of the

croissant, 10g each. 11 For a deck oven, set the top heat to 210℃ and

bottom heat to 200℃; for a convection oven, set the temperature to 175℃, and bake for 16 minutes. tip. The savory croissant has less sugar than a classic

croissant, so it requires a higher temperature to get the appetizing color.

10

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118

S AV O R Y B A S E

Ham and mushroom croissant Croissant jambon-béchamel aux champignons This is savory croissant with ham and mushroom cooked with béchamel sauce. Make sure to wrap the pre-made filling well with ham so the filling doesn’t leak when baked.

Makes 30 croissants | One turn of letter fold and one turn of book fold | 12 layers of butter

ingredients -

[ Sautéed crimini mushrooms ]

[ Savory croissant dough ]

Crimini mushrooms 240g

Strong flour 750g

Butter 16g

French flour (Tradition T65) 250g Milk 580g

[ Béchamel sauce ]

Salt 20g

Butter 80g

Sugar 80g

French flour (Tradition T65) 60g

Fresh yeast 45g

Milk 600g

Butter 125g

Salt 4g

Lamination butter 500g

Black pepper 2g Sautéed crimini mushrooms 140g

[ Finish ]

Egg wash 60 slices of square-shaped ham Shredded Gruyère cheese 300g

119

Sautéed crimini mushrooms

1 Gather the ingredients for sautéed crimini mushrooms. 2 Peel the mushrooms and dice them. 3 Heat a skillet and melt the butter, add the mushrooms from Step 2 in the

1

pan, and sauté for 3 minutes on medium heat. ready

4 Store the mushrooms in the fridge.

-

Butter, crimini mushrooms

3

120

Béchamel sauce

5 Gather the ingredients for the béchamel sauce. 6 Place the saucepan on the stove, melt the butter, and add the flour and

make a roux with a whisk.

5

tip. Roux is made with flour and butter and is the base of white sauce.



tip. After adding the flour, boil while whisking constantly to avoid lumps.



tip. Béchamel sauce is considered the base of all other white sauces and tastes soft

ready -

Milk, butter, French flour (Tradition T65), salt, pepper, sautéed crimini mushroom

and creamy.

7 Pour milk little by little and loosen up the roux with a whisk. 8 Boil for 5 minutes on medium heat while whisking constantly. 9 Remove from heat when the mixture starts to thicken but is still a little

runny when scooped with the whisk.

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7

8

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9

10 Turn the heat off, add salt, pepper, and the mushrooms from Step 4 and mix

with a spatula. 11 Pipe the mixture into the cavity of a rectangular silicone mold, making 30

rectangles, 25g each, and let it harden in the fridge. 12 When the mixture is completely hardened, take it out of the mold, place it in a

tray, and store all the pieces in the freezer.

10-1

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11 실리콘 몰드 사이즈(개당) 85×17×15㎜

122

Savory croissant dough

13 From mixing to shaping, follow

Steps 1-32 of the classic croissant (p.16) basic dough. tip. Divide the savory croissant dough

in half, 925g each, and fold 250g of lamination butter into each dough.

14 Make 15 triangles with a base of 9

㎝ and a height of 28㎝ and cut a 1 ㎝ notch at the center of the base. tip. Each 925g dough will make 15

triangles, yielding a total of 30 triangles.

123

Finish

15 Place a slice of ham on a cutting board like a rhombus and put a filling from

Step 12 on top of it. 16 Fold the sides of the ham to the center to wrap the filling and roll very tightly. 17 Wrap with another slice of ham and roll tightly again. tip. You need to roll the ham tightly for the béchamel sauce to stay inside when baked.

18 Place the filling from Step 17 near the base of the triangle-shaped dough.

16

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19 Slightly stretch both sides of the notched base and roll the dough up to shape a croissant. 20 Place the croissants on a parchment-lined baking sheet, the tips facing the bottom. 21 Apply the egg wash with a pastry brush and proof the croissants for about 2.5 hours at 27℃. tip. Lightly brush a thin layer of egg wash, so it doesn’t trickle down to the side of the butter layers. See p. 31 for the amount of the egg wash

and how to make it.

22 Apply the egg wash with the pastry brush once again. 23 Garnish with shredded Gruyère cheese, 10g each. 24 For a deck oven, set the top heat to 210℃ and bottom heat to 200℃; for a convection oven, set the temperature to

175℃, and bake for 16 minutes. tip. The savory croissant has less sugar than a classic croissant, so it requires a higher temperature to get the appetizing color.

21

23

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S AV O R Y B A S E

Chicken curry Colored croissant Croissant bicolore poulet curry This is a Colored savory croissant that is made with chicken breast with curry and cranberry filling. The key is to bake at a lower temperature than other croissants to avoid color changes.

Makes 30 croissants | One turn of letter fold and one turn of book fold | 12 layers of butter

ingredients -

[ Chicken curry and cranberry filling ]

[ Savory croissant dough ]

Chicken 280g

Strong flour 750g

Cream cheese 580g

French flour (Tradition T65) 250g

Curry powder 9g

Milk 580g

Dried cranberries 32g

Salt 20g Sugar 80g

[ Colored curry dough ]

Fresh yeast 45g

Savory croissant dough 250g

Butter 125g

(Use 250g of the 1,850g dough, not

Lamination butter 500g

counting the folding dough) Turmeric powder 2g

[ Finish ]

Cocoa powder 2g

Syrup

Butter 8g French flour (Tradition T65) 8g

127

Chicken curry and cranberry filling 1 Gather the ingredients for chicken curry and cranberry filling. 2 Add all the ingredients into a bowl and mix with a spatula. tip. Boil the chicken, dice it, and weigh 280g of it. This recipe uses chicken breast, but any

1

parts of chicken will do. tip. Soften the cream cheese with a double boiler and mix it with other ingredients.

ready

3 Make 30 pieces, 30g each, and arrange each piece into a sausage shape of

-

Cream cheese, chicken, dried cranberries, curry powder

6㎝, and store all the pieces in the fridge.

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3

128

Colored curry dough 4 Gather the ingredients for Colored curry dough. 5 Add everything into a stand mixer bowl, mix evenly with a beater, and divide

in half.

4

6 Place each dough onto a plastic liner and fold the liner to a size of about ready

18×18㎝.

-

7 With a rolling pin, roll out the dough in even thickness.

Butter, French flour (Tradition T65), savory croissant dough, cocoa powder, turmeric powder

8 Store it in the fridge.

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7

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Savory croissant dough

9 From mixing to shaping, follow Steps 1-26 of the classic croissant (p.16) basic

dough. tip. Subtract 250g for the Colored dough, divide the remaining dough in half, 800g each, and

fold each with 250g of lamination butter.

10 Carefully take off the top of the plastic liner of the Colored curry dough from

Step 8 and place the dough from Step 9 on top of it. tip. It’s easier to work with when the dough is cold, so store the Colored curry dough in the

fridge until use.

11 Press with your palms to attach the two doughs and turn it upside down, with

the plastic liner on. 12 Rub with your palms to once again attach the Colored dough. 13 Take off the plastic liner from the top and let it rest for 20 minutes in the freezer

at -18℃ and 20 minutes in the fridge at 1℃.

10

11

12

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14

15 14 Using a sheeter, roll out the dough into a 50×28㎝ rectangle and let the dough

rest for 20 minutes in the fridge at 1℃. 15 Again, using the sheeter, roll the dough out to a 77×28㎝ rectangle with a

thickness of 3.5㎜. 16 Trim the top and bottom edges of the dough and make 15 triangles with a base

of 9㎝ and a height of 28㎝. tip. One 800g dough will make 15 triangles, yielding a total of 30 triangles.

17 Cut a 1㎝ notch at the center of the base.

131

Finish

18 Place the dough so that the Colored curry dough faces the work surface and

place the filling from Step 3 near the base of the triangle. 19 Slightly stretch both sides of the notched base and fold them to wrap the filling. tip. The filling can leak and burn when baked in the oven, so wrap the filling well with the

stretched sides.

20 Roll the dough up from the base to shape a croissant.

18

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19

20-2

20-3

tip

When shaping, stretch less and be more careful than when handling a classic croissant dough. The Colored curry dough layer may get too thin and tear if stretched too much.

132

22 21 Place the croissants on a parchment-lined baking sheet, the tips facing the

bottom. 22 Proof the croissants for about 2.5 hours at 27℃. 23 Bake for 18 minutes in a convection oven at 160℃. tip. Bake at a lower temperature than other croissants because the color of the Colored dough

may change.

24 Apply syrup with the pastry brush immediately after taking the croissants out of

the oven. tip. When you apply syrup when the croissants are hot, the remaining heat will dry the syrup, so

the shine and crisp will last longer. If you apply syrup after the croissants cooled down, the syrup will remain sticky. tip. See p.31 for the amount of the syrup and how to make it.

24

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S AV O R Y B A S E

Ham croissant with Mornay sauce Croissant jambon-sauce mornay Ham croissant with Mornay sauce is another brilliant way to reuse left-over croissant, just like the almond croissant. If you bake the croissant longer than standard croissants, you will be able to get rid of excess moisture, and the croissant won’t flatten when later baked with sauce.

Makes 30 croissants

ingredients -

[ Mornay sauce ]

Butter 210g French flour (Tradition T65) 140g Milk 1,400g Salt 8g Black pepper 4g Egg yolks 66g Shredded Gruyère cheese 152g [ Finish ]

30 savory croissants (baked the previous day) 30 slices of square-shaped ham Shredded Gruyère cheese

135

Mornay sauce

1 Gather the ingredients for Mornay sauce. 2 Place a saucepan on the stove, melt the butter, and add the flour and

make a roux with a whisk. tip. Roux is made with flour and butter and is the base of white sauce.



tip. After adding the flour, boil while whisking constantly to avoid lumps.



tip. Adding egg yolks and cheese to béchamel sauce will yield Mornay sauce.

Béchamel sauce

1-1

Mornay sauce

1-2

3 Pour milk little by little and loosen up the roux with a whisk. 4 Boil for 5 minutes on medium heat, whisking constantly. 5 Remove from heat, add the salt and pepper, mix with a spatula, and let

it cool. 6 Transfer to a bowl, add in the egg yolks and shredded Gruyère cheese,

and mix.

ready

7 Store the sauce in the fridge.

-

Béchamel sauce: milk, butter, French flour, salt, pepper Mornay sauce: béchamel sauce, egg yolks, shredded Gruyère cheese

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2-2

3

4

6

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Finish

8 Slice a savory croissant into half using a bread knife. tip. For the savory croissant used to make the ham croissant, it is important to bake it well

and store it overnight in the fridge. Excess moisture will evaporate in the cold fridge, and the croissant will harden enough to sustain the weight of the Mornay sauce when baked.

9 Put the Mornay sauce from Step 7 in a piping bag with the cake icer decorating

tip. 10 On the bottom half of the croissant from Step 8, pipe and spread the Mornay

sauce from Step 9, 40g each.

8

10

138

11 Place a slice of ham on top of the croissant. 12 Pipe Mornay sauce making a long line on top of the ham, 10g each. 13 Cover the top half from Step 8 on top of the croissant with ham from Step 12. 14 Pipe Mornay sauce making a long line on top of the croissant, 10g each, and

sprinkle a generous amount of shredded Gruyère cheese. 15 Bake for 10 minutes in a convection oven at 160℃.

11

12

13

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INSTAGRAM @jeanmarie.lanio / @ballesterjeremy Text ⓒ Jean-Marie Lanio, Jérémy Ballester Photographs ⓒ B&C WORLD LTD., All rights reserved. Original Korean edition published by B&C WORLD LTD., English translation rights ⓒ by Jean-Marie Lanio, Jérémy Ballester

All you ever wanted to know about croissant and the affect of lamination is explain in here, All about Croissant is a step by step book where you can find all the details in pictures and explained at each step of the process. You’ll find 15 croissant recipes, from the classic butter croissant to some much more original like the exotic croissant filled with mango/ passion fruit cream. a must have for every passionate baker.