Breads

Criossant Pure Beurre

Gaby Guillen
July 12, 2013
160

The Best recipe, and way, to make a delicious crispy, layered and chewy-soft CRIOSSANT!!! The Best thing is that you succeed with only the first try,if you just treat the dough with care and love.

16
250 grams Water, (1 cup) at temperature required for the yeast to work
4 teaspoons Fast Acting Dry Yeast, or Active Dry Yeast
500 Grams All-Purpose Flour, (3 1/2 cups)
1 teaspoon Salt, or 1 tablespoon Kosher Salt
50 grams Granulated Sugar, (1/4 cup)
100 grams Unsalted Butter, (6.5 Tablespoons) Softened
250 Grams Unsalted Butter, (16.5 tablespoons) Softened
flour for rolling
Combine yeast and water together ; wait until yeast is proofed (5-10 Minutes). Meanwhile mix together the flour, salt, and sugar. Set aside. Make a well in the center Add in the yeast
See the full directions on my site
Nutritions

Calories
18920

Sodium
634mg
26% DV

Fat
389g
599% DV

Protein
449g
899% DV

Carbs
3648g
1240% DV

Fiber
163g
654% DV

Baked