Giant Croissant
15 servings
105 minutes
The giant croissant is a true work of art in European baking. This airy, flaky, and buttery masterpiece originates from France, where the croissant became a symbol of morning gastronomy. Its rich flavor unfolds thanks to cream, butter, and rye sourdough, creating a delicate balance of sweetness and crispness. Such a croissant is not just a morning dessert — it can serve as a base for creative fillings: from chocolate to herb cheese. Perfect for festive breakfasts, cozy family gatherings, or simply enjoying the aroma of fresh pastry. The preparation takes time, but the result is worth every minute: a golden crust, tender dough, and unforgettable taste.
1
Then, mix all the mentioned ingredients in a large bowl in turn.
- Wheat flour: 1350 g
- Salt: 25 g
- Sugar: 200 g
- Heavy cream 35% fat: 500 ml
- Rye sourdough starter: 600 ml
- Water: 600 ml
- Butter: 750 g
- Dry yeast: 80 g
2
Carefully roll out the thoroughly mixed dough and gently twist it into a croissant (spiral).
3
Leave the dough covered with a towel for 15 minutes.
4
Preheat the oven to 160 degrees and bake for about 50 minutes.