Croissant competition 2022, The final of the best croissant with Isigny A.O.P.

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Hello today relive the Final of the 2022 contest of the butter croissant from Isigny Sainte Mère A.O.P. An unmissable event organized by Isigny Sainte Mère and the AAINB (association of bakery teachers in France)
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00:00 presentation
01:00 preparation of a croissant dough
01:16 preparation of Isigny Ste Mère A.O.P tourage butter
01:48 debrief of day 1 growing contest 2022
02:40 rolling croissants, double turn and single turn
03:40 Bicolor croissant
04:30 Rolling out croissants with Isigny butter
05:30 Preparation of a ridged croissant dough
06:33 Revisited pastries
07:10 Carefully detail 12 Isigny butter croissants
08:05 Making curved croissants with Isigny butter
08:53 Demonstration by chef Maxime Frédéric
11:05 gilding recipes
11:38 recipe for gilding by maxime frédéric
12:32 Gilding recipe by Yann Tabourel MOF baker
13:19 Presentation of croissants and revisited pastries
14:48 My favorites
4:00 p.m. the results of the final of the 2022 Isigny butter croissants competition
16:35 the technique of the croissant champion 2022
18:16 debriefing
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➼ Recipe for croissants at home!
• Oatmeal flour (T55) or (T45): 500g
• Salt: 9g
• Sugar: 60g
• Fresh yeast: 25g
• Milk powder: 15g
• Water: 240g
• butter: 50g
Butter Isigny holy mother A.O.P. 82% fat = 1/4 of the weight of the dough. (125g in the video for 1 dough piece of 450g)
• Pointing: 20 min at -18°c
• Do a two simple turn in a row
• Place 30min at 4°c
• for cutting: lower to 35cm X 30cm
cut 8 croissants and 8 pain au chocolat
• finish: 2 hours at 29°
• cooking: 16min at 170°
• grid penetrant testing.
See you soon on bakery step by step by fabrice Cotez