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Gontran Cherrier Croissants

Fourth generation French boulanger Gontran Cherrier has shared some of the art of viennoiserie - the irresistible bakery products based on fine French pastry - through his recipe for croissants.

Gontran Cherrier Croissants

  • Serves 4
  • Cooks in 2 hours


Flour 400g
Salt 8g
CSR Caster Sugar 60g
Yeast 16g
Water 1.8L
2 eggs
Fermented Dough 60g
Butter 20g
Milk Power 16g
Improver 8g
*Layering Butter 200g


Mix all of the ingredients except the butter in a food processor or stand mixer at a slow speed. Form the pastry dough into a ball and wrap in plastic film and refrigerate for at least 30 minutes.

Bring the layering butter to the same temperature as the dough. Place the butter between two sheets of greaseproof paper and tap with a rolling pin to soften. Form the butter into a rectangle of 10cm x 15cm.

Place the pastry on a lightly floured surface and roll down to 12mm.

Press the rolling pin into the top edge of the pastry and roll out an “arm”. Give the dough a quarter turn and roll out another “arm”. Continue to turn and roll twice more until the pastry is in the shape of a cross. It should be higher in the centre and taper out to the four arms.

Place the butter in the centre of the pastry and fold in the arms, stretching the pastry slightly to seal in the butter.

Lightly tap the top of the pastry with a rolling pin to seal the edges. Then roll out the pastry to a long rectangle about 10cm x 20cm. The edges of the rectangle should be even and straight and the dough should be 7mm.

Fold the bottom third of the rectangle up toward the centre, carefully aligning the edges. Brush off any flour.

Fold the top third down to make a neat square and brush off any flour. You will have a neat square of pastry with the fold on the bottom.

Give the square a quarter turn to the left.

The fold should then be at the side. Roll out the pastry into a long rectangle.
Again fold into thirds. Wrap the pastry in plastic film and refrigerate for 30 minutes.

Give the pastry two more turns and in the last turn roll out into a 6.5mm thick rectangle of approximately 10cm x 30cm.

For maximum rising it is important that you always rotate the pastry in the same direction so that the seam is always on the same side.

Cut ten even triangles and roll them into a croissant shape. Place on a baking tray lined with baking paper.

Cover with plastic or a towel and let the pastry rise for approximately two hours.
The croissants need to double in size.

Brush the croissants with a beaten egg and bake in a 200C oven for approximately 20 minutes.

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