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leftover dough
what can I do with dough I dont use for the croissants and bicolour, can I freeze? fridge? Use in another batch?
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1 Reply
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Scoolinary Team
Hi Christine Tizzard.
Welcome to the Scoolinary community!
If you have leftover croissant and bicolour dough from the course, you can handle it in several ways depending on what you want to do next:
Freezing it
-You can freeze the base dough (detempre) after the initial kneading and before laminating with butter.
-Wrap it tightly in plastic or store it in an airtight container.
-It lasts up to one month in the freezer.
-To use it, thaw it slowly in the fridge overnight before laminating.
Refrigerating it
-If you plan to use it within the next 2-3 days, keep it well covered in the fridge.
-Take it out a bit before laminating so it’s not too cold and stiff.
Using it in another batch
-You can incorporate it into a new batch of dough, but it shouldn’t be more than 10-15% of the total to avoid affecting gluten structure.
-It works best if you crumble it and mix it with fresh ingredients.
Repurposing it in other recipes
-Leftover dough can be used for cinnamon rolls, danishes, or even baked doughnuts.
-If it’s already laminated with butter, you can make palmiers or puff pastry bites.
-If you need a quick solution, refrigerating for the next day or freezing for later is the best option,this way, nothing goes to waste!
Best regards!
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