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Illustrative image 
Layered Croissant
Recipe no. 123 · mikilab.de/123
Flour 630 + eggs
Tested by Michele
On TikTokRecipe no. 123
What you need· draft
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Oven and steam can burn.
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Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
MICKEY LAB INTRODUCTION The classic croissant is a test of technique: few ingredients, controlled temperature and quick hands. Without sugar in the détrempe the gluten network stays strong and the layers rise straight. EQUIPMENT Dough sheeter or long rolling pin, probe thermometer, proofing cabinet or fridge at 4°C, perforated trays, water spray. STEP-BY-STEP PROCEDURE 1) Détrempe: mix flour, cold water and cold milk, yeast, malt, salt and the 50 g of soft butter. Stop mixing when the dough is DEVELOPED but not too warm (max 22°C). Shape into a rectangle, cover and rest in the fridge 8-12 h. 2) Butter block: work the butter (50%) between two sheets into a 1 cm rectangle, keep it at 12-14°C (pliable but not soft). 3) Enclosure: roll out the détrempe and enclose the butter wallet-style. 4) 1st letter fold (simple): roll out to 4-5 mm, fold in three. Rest in the fridge 30-40 min. 5) 2nd letter fold: repeat. Rest 30-40 min. 6) 3rd letter fold: repeat. Final rest 1 h (or overnight). 7) Final sheeting to 3.5 mm. Cut triangles with a 9-10 cm base and 26-28 cm height. 8) Make a small cut at the base and roll up WITHOUT pressing down, leaving the tip underneath. 9) Final proof (appretto) at 26-27°C (NEVER above, or the butter will leak) and 75% RH, 2-2.5 h until +70% volume increase. 10) Light egg wash or milk wash only. BAKING Conventional/convection oven at 195°C for 16-18 min. First few minutes with light steam, then open the vent. Look for an amber colour and layers that 'crackle'. STORAGE Best enjoyed the same day. Freeze raw shaped pieces after forming: proof directly from frozen the following morning. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
Dough with Water + Eggs = 60% of flour weight (≈4 eggs, ~200 g, on 3.4 kg of flour → yield 96 croissants). Lamination with butter/margarine (2 folds at 20%). Rest in retarder at 16°C between folds.
Useful terms *
Made with Michele's hands
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