Puff pastry style baked goods: Croissant for salty fillings

120 min
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Strong flour 0.125 kg
Plain flour 0.125 kg
Water 0.1 l
Table salt 3.75 g
Flour enhancer 2.5 g
Yeast 12.5 g
Sugar 0.04 kg
Eggs 0.75 ud
Powdered milk 10.0 g
Butter 0.01 kg
Margarine puff pastry 0.15 kg

Mixing time:13´/15´.

Temperature of the paste: 25 ºC

  1. Fermentation dough without dividing.
  2. Fermentation piece of divided dough:10´
  3. Fermentation formed part: 1h 30´.

Cooking time:12´.

Temperature of the oven:220 ºC


  • Knead all the ingredients together until you get a fine and elastic dough.
  • Divide it into pieces fo 1kg and thrash them.
  • In each piece, introduce 300 grs.margarine for any croissant and even puff pastry.
  • Give it three simple turns and let rest for 15´ in between.
  • Roll out each puff pastry and cover all the greased oven layers or the oven paper.
  • Ferment the croissant at enclosed chamber at 28ºC and 75% of moisture.
  • Bake without egg-painting, steam free and open shot. 
Nutritional information (1 portion)
Fiber 2.41 g
Saturates 7.94 g
Monounsaturated fatty acids 7.39 g
Polyunsaturated fatty acids 11.77 g
Cholesterol 75.95 mg
Calcium 35.86 mg
Iron 1.0 mg
Zinc 0.67 mg
Vitamin A 39.16 ug
Vitamin C 0.11 g
Folic acid 55.28 ug
Salt (Sodium) 558.48 mg
Sugars 8.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.