The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with Croissant Détrempe

Anonymous's picture
Anonymous (not verified)

Help with Croissant Détrempe

Hello guys,

I have been reading this forum for quite a while now, because it is really interesing.

Yesterday I wanted to prepare the Détrempe for a Croissant dough.

Croissant Dètrempe

6 fl oz 180 g Water
15 g Fresh yeast
55 g Sugar, granulated
 10 g Salt
 150 g Milk
50 g Butter, melted, cooled

250 g Butter for rolling out


I prepared the détrempe with my stand mixer. Unfortunately, the dough was extremely sticky, which I usually dont have a problem with.

I was wondering how I am supposed to roll out this sticky dough multiple times??? I remember that my base dough for puff pastry was never that sticky and difficault to handle.

The recipe is taked from "Le Cordon Bleu - Cuisine Foundations:Classic Recipes"

Maybe I should have used a recipe from this page :/.


thanks in advance.

P.S.: is it really necessary to prepare a  détrempe for croissants one day ahead, leaving it in the refrigerator overnight?




lazybaker's picture

How much flour was used?

I like using a firm dough that is not sticky. It should be as firm as the cold butter when you press down on the dough and the butter. The dough should not stick. Whenever I roll, I apply a light dusting of flour.

Whenever I use a soft dough, the layers aren't pronounced and not as flaky. The interior tend to be too moist and causes the croissant to collapse if it's not thoroughly baked. The firmer dough gives flakier layers and a more stable structure that doesn't collapse and doesn't require longer baking time.

The dough left in the refrigerator overnight is to develop flavor. I do the reverse. I knead the dough. Let it rest for 15 minutes. Then start the lamination. Complete the lamination. Let it rest overnight.

kallisto's picture
kallisto (not verified)

Thanks for the advice. I have used another recipe following your advice. I have laminated the dough before going to bed. Today I rolled out the dough. Now the croissants are proofing at 58 degrees fahrenheit in my winter  garden.



lazybaker's picture

The ideal proofing temperature for croissants is between 75 and 80 degrees F. Any hotter, the butter melts. I find that when they fully proof by looking really puffy, the butter won't melt during baking. 

I hope the croissants come out delicious.