Master your yeasted laminated dough!

Combine the flour, salt, sugar, butter, yeast, and milk in the bowl of a stand mixer.

Knead on speed 1 for 5 minutes, then on speed 2 for 8 minutes.

Check the temperature of the dough, which should be between 24 and 25°C.

Check the gluten network.

Shape the détrempe into a ball and let rise for one hour.

Punch down, roll into a rectangle, and refrigerate overnight.

Remove the butter sheet from the refrigerator 15 minutes before using.

Lightly flour before laminating. The firm yet pliable texture of Corman butter facilitates lamination.

Fold the détrempe over the butter letting it protrude 0.5 to 1 cm so the butter is distributed evenly.

Make an incision on each side and give the dough a quarter turn.

Roll.

Give the dough a double turn by folding the ends towards the center.

Fold the whole in half to finish the double turn. Give the dough another quarter turn.

Make another incision and roll.

Give the dough a single turn by folding it in three.

Let rest at 4°C for 30 minutes. Give the dough another quarter turn.

Make another incision.

Place a second rolled-out piece of détrempe on top of the folded dough and press together.

Turn the dough parcel over then roll to a thickness of 3 mm.

Cut the edges of the dough to have regular products.

To make croissants, cut the dough into triangle measuring 30 cm long by 9 cm wide.

Roll up the triangles starting from the base.

Lightly press the tip of the triangle to close the croissants.

To make “pains au chocolat”, cut the dough into 18 cm wide strips and then into 8.5 cm rectangles.

Roll the dough up around two sticks of chocolate, ensuring that the seam is underneath.

Store in the freezer or proof immediately for 2 hours at 27°C.

Brush with a mixture of egg yolks, milk and cream.

Preheat the convection oven to 190°C. Bake the croissants at 170°C for approximately 17 minutes and the “pains au chocolat” for 18 minutes.