Pâtisserie Fous Desserts
ingredients
Unbleached Quebec flour from sustainable agriculture Canadian butter Yeast Sugar Honey Salt Water Manufacturing: Preparation of the tempera, mixture of flour, water, yeast, sugar and salt, in a mixer. Divide the dough then leave to rest in the cold. After this first rest time, insertion of the butter and start of the turning process. Each round is followed by a rest period. The next day, the refrigerated pieces of dough are rolled out in a rolling mill then cut into croissants or chocolatines. They will spend approximately 1:45 in a proofing chamber before going into the oven for 15 minutes. 2 days of making for a few minutes of pleasure!
Unbleached Quebec flour from sustainable agriculture Canadian butter Yeast Sugar Honey Salt Water Manufacturing: Preparation of the tempera, mixture of flour, water, yeast, sugar and salt, in a mixer. Divide the dough then leave to rest in the cold. After this first rest time, insertion of the butter and start of the turning process. Each round is followed by a rest period. The next day, the refrigerated pieces of dough are rolled out in a rolling mill then cut into croissants or chocolatines. They will spend approximately 1:45 in a proofing chamber before going into the oven for 15 minutes. 2 days of making for a few minutes of pleasure!
