The Art of Making Perfect Croissants: A Journey Inside Colson Patisserie

TLDRDiscover the intricate process of making perfect croissants at Colson Patisserie, where attention to detail and precise techniques create flaky, flavorful pastries. Executive chef Natalie Abrams leads a team in crafting 21,000 croissants every week, ensuring each one is made with care and expertise. From mixing the dough to layering with butter, lamination, proofing, and baking, every step is critical in achieving the honeycomb interior and heavenly texture of these delectable treats. Experience the devotion and artistry that make Colson Patisserie's croissants truly unforgettable.

Key insights

🥐Colson Patisserie produces 21,000 croissants each week, requiring precise techniques and careful attention to detail.

🧈The dough is mixed with a combination of milk, water, sourdough starter, yeast, and butter, which is added last to inhibit gluten development.

❄️Cold temperatures are essential in slowing down the fermentation process and maintaining the quality of the dough.

⏲️The dough is frozen, then moved into the refrigerator overnight to relax and develop flavor.

🔄Through a process called lamination, layers of butter and dough are folded repeatedly to create the flaky, layered texture of croissants.

Q&A

How many croissants does Colson Patisserie make each week?

—Colson Patisserie produces 21,000 croissants every week.

What ingredients are used in making the croissant dough?

—The dough is made using a combination of milk, water, sourdough starter, yeast, and butter.

Why is cold temperature important in the dough-making process?

—Cold temperatures help slow down the fermentation process and maintain the quality of the dough.

What is the purpose of adding butter last in the mixing process?

—Adding butter last inhibits gluten development in the dough.

How are the layers created in croissants?

—The layers in croissants are created through a process called lamination, where butter and dough are folded repeatedly.

Timestamped Summary

00:00Colson Patisserie produces 21,000 croissants each week, requiring precise techniques and careful attention to detail.

02:59The dough is mixed with a combination of milk, water, sourdough starter, yeast, and butter.

03:56Cold temperatures are essential in slowing down the fermentation process and maintaining the quality of the dough.

05:29The dough is frozen and then moved into the refrigerator overnight to relax and develop flavor.

06:38Through a process called lamination, layers of butter and dough are folded repeatedly to create the flaky, layered texture of croissants.

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