dishL4 · expert
Hand-turned croissant
croissant-expert · pastry · French
About
Expert croissant: hand turns, precise proof, and a steam-assisted bake for shatter.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Poolish croissant dough350 g · component · structure
Beaten egg 25 g · preparation · structure
Whole egg25 g · ingredient · structure
Whole milk10 g · ingredient · liquid
Recipe build
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Steps
Shopping
History Unverified
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Sources
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Uses
- Poolish croissant dough 350 g
- Beaten egg 25 g
- Whole milk 10 g
Preparations used
Used in
- Nothing references this node yet.
Similar in this layer
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 119.9 g Bread flourpath croissant-expert → croissant-dough-advanced → bread-flour
- 83.9 g Unsalted butterpath croissant-expert → croissant-dough-advanced → butter-block → unsalted-butter
- 59.9 g Waterpath croissant-expert → croissant-dough-advanced → water
- 25.0 g Bread flourpath croissant-expert → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → bread-flour
- 25.0 g Whole eggpath croissant-expert → beaten-egg → whole-egg
- 15.8 g Unsalted butterpath croissant-expert → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → butter-block → unsalted-butter
- 12.5 g Waterpath croissant-expert → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → water
- 12.0 g Whole milkpath croissant-expert → croissant-dough-advanced → whole-milk
- 10.5 g Sugarpath croissant-expert → croissant-dough-advanced → sugar
- 10.0 g Whole milkpath croissant-expert → whole-milk
- 3.1 g Whole milkpath croissant-expert → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → whole-milk
- 2.5 g Sugarpath croissant-expert → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → sugar
- 2.4 g Saltpath croissant-expert → croissant-dough-advanced → salt
- 1.5 g Instant yeastpath croissant-expert → croissant-dough-advanced → instant-yeast
- 0.5 g Instant yeastpath croissant-expert → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → instant-yeast
- 0.5 g Saltpath croissant-expert → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → salt