The Perfect French Croissant: A Master Baker Reveals His Full Recipe〈Paul Merry〉

To soften my rolling butter I lightly flour it so I can roll it out I start descending gradually We go down to 6 mm I cut it in half to get my portion per loaf And then we'll move on to the wrapping So my dough is rolled out to 7 mm My butter is 6 mm So I'm going to incorporate my softened butter into my dough From the very beginning I'm working to create my layer of dough and butter I do my double lap at 5 mm I make sure to stay consistent to be as solid as possible I cut back on my edges to slightly soften my strength And there I'll go take my simple walk So also 5 mm I cut it and I have a piece that's nicely rectangular The technique for achieving a beautiful perfectly smooth croissant is to add an untwisted piece of dough onto my final dough piece So 10% of the total dough weight I have dough batches that weigh 3750 grams So we'll subtract 375 grams of natural dough from my dough weight So I'm placing my untwisted dough directly onto the final sheet This will give us a smooth finish after baking Once my dough has finished kneading the dough rests for one hour in cold storage Then I continue kneading my other doughs So I just lowered my croissants to 3 mm The goal is to have croissants that don't exceed 80 grams At the detailing level we have triangles with a base of 8 and a height of 28 Behind us after what we're about to do The thing is we're going to shoot at them again to get even more roll After I shape my croissant I avoid pulling the dough too much I prefer a croissant that's nicely puffed When shaping my croissant I make sure to keep the bicolored layer on the outside We bake approximately 300 croissants per day for the shop My chocolate discs I'm rolling my dough to a height of 60 so that's the setting on my rolling pin And I'll roll out my dough to 3.5 mm thick Behind I 'll divide it in half to make rectangles 15 cm tall 6.8 cm What I really like about my job is that the chocolate bar sticks out just a little bit With the two chocolate sticks we have a chocolate bar weighing 80 grams Crue And in my way of working I don't fold the chocolates I only roll them And as soon as I'm good I stop right there For raisin breads we don't use a traditional pastry cream Instead we make what's known as a semolina cake This allows for a much thicker cream that after cooking does not release water For a 3.7 kg dough how much cream do you use 1 kg And the grapes 500 grams So a raisin pastry It weighs approximately 110 grams So this is my Swiss bread dough so I'm really respecting my instinct for scoring Now I'm going to start rolling it out To make sure I stick to my strips Then I turn it over and go for my final roll So I've got my Swiss bread loaf here I'm going to mark it using my ruler The goal will be to make rectangles measuring 20 cm So 1 kg of semolina cream I like loading it up with chips customers love it So I put in a lot of chips So the Swiss I'm detailing them at 5.5 cm That allows me to make about 60 pieces per batch And there similarly it's between 100 and 110 grams raw The goal is to maintain consistency at the store whatever product is offered to the client