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Corman Artisan

Baker-Pastry chef

Multi-vitamin croissant

48 croissants

Poolish

450 g Puréed carrots
150 g orange juice
50 g Lemon juice
10 g Brewer's yeast
  • Prepare a poolish with 200 g flour, 10 g yeast, the puréed carrots and the fruit juice.

Dough

20 g Brewer's yeast
100  Honey
80 g Liquid Clarified Butter 99,9 % fat
25 g salt
100 g egg yolks
q.b. g vanilla
600 g Dairy Butter 82 % fat - Sheet
  • When mixed, tip the rest of the flour (800 g) on top of the poolish. Leave to ferment. You can tell when fermentation has taken place when cracks form on the flour (approximately one hour at 20-22 °C). The poolish is then ready for the dough.
  • Add the rest of the yeast, honey, egg yolks and salt.  Mix the vanilla into the liquid clarified butter and add to the dough. Once the dough is kneaded (it should be about 26 °C) wrap it in plastic film. Leave to rest at room temperature for approximately 30-40 minutes, then chill overnight in the fridge.
  • The following day, laminate the dough with the butter sheet, giving it three single turns.
  • Roll out, shape into croissants, then prove for approximately two and a half hours at 27 °C.
  • Bake at 180 °C for 20 minutes, with the vent closed.

Did you know ?

Adding Corman liquid clarified butter to the dough improves both the aroma and flavour of the croissants because liquid butter is reputed to enhance butter taste. The baked products will also be softer inside and wonderfully flaky and crispy on the outside. This butter, which is a concentrated butter with a low melting point (17 °C), improves the shelflife of the product, helping it to stay fresh for longer.


Corman'products of the recipe

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