Dough croissant

[Sol Damiani]

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[Sussan ScoolinaryTeam]

Hi Mỡ Cục

Refrigerating croissant dough for 24 hours (or at least overnight) is crucial for achieving the best results. Here’s why:

Gluten development and dough relaxation

A prolonged rest in the fridge allows the gluten developed during kneading to relax. This makes the dough easier to roll out and handle during lamination. If you only refrigerate it for an hour, the gluten may remain too tense, making it difficult to create proper laminated layers.

Better absorption of liquids

During the cold rest, the flour fully absorbs the moisture from the liquid ingredients (milk and butter). This contributes to a more uniform final texture and makes the dough easier to work with during the lamination process.

Flavor maturation

Extended cold fermentation allows the yeast to work more slowly, developing aromatic compounds that enhance the flavor and provide the signature aroma of croissants.

Temperature control

The dough needs to be well-chilled for lamination because working with butter requires the dough to stay at a low temperature to prevent the butter from melting. A longer rest ensures that the dough is evenly cold.

What happens if you only refrigerate it for 1 hour?

If you reduce the refrigeration time:

▪️The dough may be harder to roll out and could tear during lamination.

▪️The butter layers may melt more easily during lamination, compromising the flakiness of the layers.

▪️You might not achieve the same depth of flavor.

Alternative if you’re short on time

If you can’t refrigerate the dough for 24 hours, try chilling it for at least 12 to 14 hours. This offers a reasonable compromise for relaxing the gluten and cooling the dough, although it won’t be ideal for flavor development or optimal handling.

As an additional note, the chef’s goal in letting the croissant dough rest for such a long time is to preserve the flavor of the butter and prevent the dough from becoming acidic.

We hope this information is helpful.

Best regards!