Making your own Croissant with Pepe Saya cultured butter
Butter lovers meet Jaci Koludrovic, dessert and pastry guru, formerly of Becasse, currently of Icebergs Dining Room and Bar, who is going to teach you how to make the perfect CROISSANT using sheets of Pepe Saya Cultured Butter.Content information
- Apr 07, 2017
Butter by Pepe Saya | Recipe by Jaci Koludrovic
STEP 1: PREFERMENT
INGREDIENTS 150g milk, 15g instant yeast, 175g strong flour, 20g sugar, 5g salt.
PLACE flour, sugar, salt in bowl of electric mixer fitted with dough hook.
STEP 2: DOUGH
INGREDIENTS preferment, 20g yeast, 430g milk, 15g butter, 800g strong flour, 70g sugar, 20g salt
PLACE preferment, flour, sugar, salt in bowl of electric mixer fitted with dough hook.
STEP 3: LAMINATION
INGREDIENTS 620g butter sheet.
|REMOVE butter & dough from fridge.
ROLL dough into rectangle twice the length of butter sheet and approx 1cm thick.
ENCASE butter with dough by completely folding over edges.
ROLL dough carefully lengthways only, creating a long rectangle approx 1cm thick.
CONCERTINA FOLD dough in thirds. As you would a business letter.
RELAX dough in fridge for 30 min.
ROTATE dough 90 degrees and roll again (open end to open end) into a long rectangle. Again folding into thirds.
REPEAT this rolling & rotating 2 more times, relaxing for 30 min between each.
Note: to make a Buttersheet, you can buy Pepe Saya Butter rounds and flatten them with a rolling pin to fit the size of the pastry.
STEP 4: BAKE
|PREHEAT oven to 190 degrees.
ROLL dough into rectangle approx 70cm x 20cm x0.6cm thick.
CUT triangles with a base of roughly 8cm.
ROLL triangles from base to tip creating a log.
PROVE croissants till double in size.
BRUSH lightly with egg wash.
BAKE for 15 - 20 min till dark golden, flaky and cooked throughout.
Recipe kindly provided by Pepe Saya, recipe created by Jaci Koludrovic