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How can I make some croissants like in France?

post #1 of 2
Thread Starter 

Hello,

I tried a couple of times to make some croissants, just like those I used to eat in France. However they do not come as fluffy and puffed.

 

The last time I tried, I opened a brand-new yeast bag but nothing have changed.

 

I read online that Bakers in France use a special flour named "T45", supposed to be more pure and having less proteine.

 

Does anyone have tried this type of flour?

And also would you know where I came find it in England?

Or does anyone have any idea how I can make my croissants fluffy?

 

Thanks a lot in advance for your help.

post #2 of 2

The equivalent version of the "T45" type flour in England is the Patent White flour. It is meant to be used for pastries. You can experiment from there by using just this flour or a combination of White with the Patent White flour until you get the results that you are looking for. 

 

Hope this helps :)

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