Earl Grey Croissants

Earl Grey Croissants

Yield: 16 croissants

Ingredients 

[A]

  • Medium-strong flour: (100%) 500 g
  • Sugar: (10%) 50 g
  • Instant dry yeast: (1%) 5 g
  • Salt: (2%) 10 g
  • Milk: (25%) 125 g
  • Water: (33%) 165 g
  • Earl Grey tea powder: 10 g
  • Unsalted butter: (4%) 20 g
Dough weight: 885 g

[B]
  • Unsalted butter, chilled: (50%) 250 g 

Products:
RS201/SB-04
PF102W

Instructions 

Prepare Earl Grey tea powder:

Grind Earl Grey tea leaves into fine powder using a food processor.

Prepare the butter sheet:

Wrap 250 g of butter [B] in plastic wrap and roll it into a 16 cm x 16 cm square. Refrigerate until firm.

Prepare the dough:

Combine all ingredients [A] except butter and knead until the dough forms. Add the butter and continue kneading until smooth. Target dough temperature is 25°C (77°F).
Wrap the dough in plastic wrap and refrigerate overnight.

  1. Roll the dough into a 32 cm x 16 cm rectangle. Place the chilled butter sheet on half of the dough.

  2. Encase the butter sheet and press the rolling pin upward and downward from the center to help the butter adhere to the dough. 

  3. Lightly flour your rolling surface and the dough.
    Adjust the rollers according to the desired thickness of the dough for laminating. Then, gradually roll the dough to a thickness of 5.0 mm. Flip and flour as needed to prevent sticking.

  4. Fold the dough into thirds, wrap it, and refrigerate for 30–40 minutes.

  5. Remove the dough from the fridge, rotate it 90° (seam vertical), and repeat the rolling and folding process twice more.

  6. Repeat step 5 one more time.
    After the third fold, wrap the dough and refrigerate it for 50 minutes.

  7. Roll the dough to 2 mm thickness.

  8. Mark intervals of 9 cm along the bottom edge and create alternating points along the top, forming isosceles triangles. Cut along the marked lines.

  9. Stretch each triangle gently, roll tightly from the wide base to the tip, and place on a baking tray.

  10. Proof the shaped croissants at 28°C (82°F) for 90–120 minutes until doubled in size.

  11. Bake in a hot oven at 210°C (410°F), then reduce the heat to 190°C (374°F) and bake for 18 minutes.
    After 15 minutes, open the oven vent to release the moisture from the dough and bake for an additional 3 minutes.

    Baking time and temperature will vary depending on the type of oven.

  12. Taste and enjoy your croissants!
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