Croissant

2 h 30 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Strong flour 0.217 kg

Table salt 5.435 g

Sugar 0.026 kg

Yeast 6.522 g

Sterilised milk 0.065 l

Water 0.054 l

Margarine puff pastry 0.136 kg

Elaboration

Knead all the ingredients for 10'. Until it has an elastic consistency.
Do not shape.
In the laminator, between baking paper, spread the margarine with a little flour.
Roll out the dough and add a little fat inside. Roll out.
Make a single turn and without letting it rest, a double turn.
Laminate 0.5 cm thick.
Cut the pieces with a croissant roll and form the croissant shapes.
Ferment the pieces between 1 h 45 minutes and 2 h at 28 ºC with 80 % humidity.
Preheat the oven to 210 ºC.
Brush with egg.
Cook at 210 ºC for approximately 18 to 20 minutes.

Nutritional information (1 portion)

Energy

396.16

kcal

Carbohydrates

41.09

Proteins

5.21

Lipids

23.0

Sugars 5.77 g

Salt (Sodium) 655.33 mg

Folic acid 30.76 ug

Vitamin C 0.23 g

Vitamin A 4.57 ug

Zinc 0.45 mg

Iron 0.65 mg

Calcium 25.31 mg

Cholesterol 33.08 mg

Polyunsaturated fatty acids 10.46 g

Monounsaturated fatty acids 5.99 g

Saturates 6.11 g

Fiber 1.85 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.