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Charcoal Croissant Dough
Bakery

Charcoal Croissant Dough

4 hServes 8Nutri-Score D€€
from @chef.ichirowong1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • all-purpose flourGrains400 g
  • bread flourGrains100 g
  • unsalted butter (softened, for the dough)Dairy75 g
  • cold water (ice cold)Other75 ml
  • ice cubesOther50 g
  • honeyPantry20 g
  • activated charcoal powderPantry5 g
  • unsalted butter (cold, for the butter block)Dairy195 g

per serving

Nutrition

475kcal

Carbs
50 g
Proteins
7 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Stand mixer
  • Rolling pin
  • Kitchen thermometer
  • Baking tray
  • Oven

step by step

Method

  1. Mix the dough

    • Combine the all-purpose flour, bread flour, softened butter, cold water, ice cubes, honey and charcoal powder in the bowl of a stand mixer.
    • Mix on low speed for 5 minutes, then on speed 2 until the dough reaches a final temperature of 24 °C.
    Step 1

  2. Chill the dough

    • Shape the dough into a flat rectangle, wrap it and refrigerate until cold and relaxed.
    Step 2

  3. Prepare the butter block

    • Pound the cold butter between two sheets into an even rectangle.
    • Keep it chilled until firm but still pliable.
    Step 3

  4. Laminate

    • Enclose the butter block in the dough.
    • Roll out and perform a double turn, then a single turn, chilling the dough between each turn.
    Step 4

  5. Shape the croissants

    • Roll the dough to an even thickness and cut long triangles.
    • Roll each triangle up from the base to form the croissant shape.
    Step 5

  6. Proof

    • Place the shaped croissants on a baking tray and let them proof at warm room temperature until puffy and jiggly.
    Step 6

  7. Bake

    • Bake the croissants in a preheated oven at 180 °C until deep golden and crisp.
    Step 7
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