Croissant dough with cultured butter

Creme Fraiche

2000g    cream kilgus farmstead

2  packets culture Creme fraiche C33

  1. Place cream in a pot and place over low heat. Stir until the cream very slowly reaches 86 degrees F.
  2. When the cream reaches 86 degrees F, pour the warm cream into a cambro, and sprinkle the culture over the surface of the cream. Let stand undisturbed for 2 minutes.
  3. After 2 minutes, whisk the hydrated culture into the cream, and cover.
  4. Let the cream culture for 12 hours at room temperature, then transfer to the refrigerator for 12 hours.

Cultured Butter Burrage

2000g    creme fraiche

  1. Remove creme fraiche from the refrigerator and temper it at room temperature until it reaches 60-65 degrees F.
  2. Place creme fraiche in the bowl of a hobart mixer fit with a whip attachment.  Turn the mixer on speed 2, and mix until the butterfat breaks from the buttermilk.
  3. Turn the mixer to speed 1 to avoid sloshing, and continue mixing until the butter forms a large mass, and most of the buttermilk has been pressed from the fat.
  4. Strain the buttermilk from the butterfat, reserving buttermilk for another use.
  5. Transfer the butterfat to a counter lined with thick clean towels.
  6. Use the towels to press the remaining buttermilk from the butterfat.
  7. Scale 2 blocks of 700g of butter, reserving any extra for another use.
  8. Shape the butter into an 8 by 18 inch slab. Wrap in parchment and transfer to the refrigerator, or use immediately.


675g      milk 65 degrees 30g        sucrose

14g        yeast, instant dry

25g        salt

125g      butter, softened