🥐 Process – Croissant

Mixing: 5 min speed 1 + 7 min speed 2 → smooth dough (final temperature 22–24°C)

Dividing / bulk fermentation

Dough 1950 g / butter 500 g

Rest 45 min at room temperature, covered with cling film touching the surface

Roll out the dough, then freeze

Dough in 40×60 cm → freezer 24 h

Prepare the butter as a 40×30 cm sheet

Thaw the dough in the fridge

Enclose the butter

Laminating: 1 double turn + 1 single turn

Rest in the freezer 2 h

Roll out to 3 mm

Cut out and line the moulds

Freeze the flan bases before filling them

🟡 Process – Pastry cream

Mix part of the caster sugar with the custard powder

Add the eggs

Whisk the mixture until pale

Bring the milk to the boil with the remaining sugar

Pour 2/3 of the boiling milk over the pale mixture

Stir, then return everything to the pan

Cook to the boil, whisking constantly

Keep boiling for 1 to 2 min

Blend until perfectly smooth

Fill the flan bases

Assembly and baking

🔪 Preparation

Roll the croissant dough out to 3 mm

Cut a strip 5 cm x 60 cm to line the ring, plus a base to the diameter of the mould

Line the moulds, placing the strip around the side first, then adding the base

Seal well and mark the corners

Chef’s option: freeze the bases slightly for better hold

🔥 Blind baking

Bake the pastry bases at 170°C for 30 min

Cool completely before filling

Goal: a well-baked base, dry and crisp

🧁 Filling

Pipe in the hot flan cream

Fill to 90–95%

Smooth if needed

🔥 Final baking

Bake at 170–180°C for 30 to 40 min

🌡️ Base temperature

Technique

Formula

(desired dough temperature × 3) – (flour temperature + room temperature + friction)

Goal

Final dough temperature: 22–24°C

Worked example

Flour: 22°C

Bakery: 22°C

Friction: 8°C

(23 × 3) = 69

69 – (22 + 22 + 8) = 17°C

Result

Base temperature = 17°C (water temperature)