HOW TO MAKE

A. Croissant Dough

1. Mix the dough: 4 minutes at speed 1, 4 minutes at speed 2 → final dough temperature: 24–25℃.
2. First proof: 27℃, 80% humidity, 20 minutes.
3. First freezing: 20 minutes at room temperature.
4. Second proof: 20 minutes at room temperature.
5. Fold the dough: 3 single folds.
6. Rest the dough: 20 minutes.
7. Shape: roll and cut to the final size of 2040 mm, then freeze at -2 ~ -3℃.

B. Finishing the Croissants

1. Fold the  butter-laminated dough: 3 single folds, then roll and cut to the desired thickness.
2. Roll out: 27 × 76 cm (3.5 mm thick) → cut to the desired size.
3. Brush with egg → shape, then freeze at -5℃.
4. Thaw: 27℃, 80% humidity, 45–60 minutes.
5. Second proof: 27℃, 80% humidity, 2 hours.
6. Bake: top heat 200℃, bottom heat 180℃, 15 minutes.

C. Making the Cream Cheese Topping

1. Heat the milk: warm the milk with half the sugar in a saucepan.
2. Egg mixture: in another bowl, beat the eggs with the remaining sugar and cornstarch.
3. Combine: gradually pour the hot milk into the egg mixture, stirring well, then return to the saucepan and cook over medium heat.
4. Thicken: heat to 82–84℃ until thickened, remove from the heat and add the black sesame paste and salt.
5. Add butter & cheese: add the softened butter and cream cheese, blend to emulsify, then refrigerate until cool before use.