Puff pastry style baked goods: Croissant for salty fillings

120 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.104 kg
Plain flour 0.104 kg
Water 0.083 l
Table salt 3.125 g
Flour enhancer 2.083 g
Yeast 10.417 g
Sugar 0.033 kg
Eggs 0.625 ud
Powdered milk 8.333 g
Butter 0.008 kg
Margarine puff pastry 0.125 kg

Mixing time:13´/15´.

Temperature of the paste: 25 ºC

  1. Fermentation dough without dividing.
  2. Fermentation piece of divided dough:10´
  3. Fermentation formed part: 1h 30´.

Cooking time:12´.

Temperature of the oven:220 ºC


  • Knead all the ingredients together until you get a fine and elastic dough.
  • Divide it into pieces fo 1kg and thrash them.
  • In each piece, introduce 300 grs.margarine for any croissant and even puff pastry.
  • Give it three simple turns and let rest for 15´ in between.
  • Roll out each puff pastry and cover all the greased oven layers or the oven paper.
  • Ferment the croissant at enclosed chamber at 28ºC and 75% of moisture.
  • Bake without egg-painting, steam free and open shot. 
Nutritional information (1 portion)
Fiber 2.01 g
Saturates 6.62 g
Monounsaturated fatty acids 6.16 g
Polyunsaturated fatty acids 9.81 g
Cholesterol 63.29 mg
Calcium 29.88 mg
Iron 0.83 mg
Zinc 0.56 mg
Vitamin A 32.64 ug
Vitamin C 0.09 g
Folic acid 46.07 ug
Salt (Sodium) 465.4 mg
Sugars 7.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.