Il croissant it is a flagship product of bakeries and pastry shops. It is a simple leavened dough, with few ingredients: flour, yeast, sugar, water and / or milk, salt, which is then rolled out with butter. It has become part of the habits of Italians, a croissant with cappuccino is a must for breakfast!
Time of realization: 2 hours and minutes 30
Rest times: 1 hour for the dough, 3 × 30 minutes after each fold, 6-10 hours of rest in the fridge of the ready croissants.
Degree of difficulty (1 to 5): 3
Portions: 25 croissants of 50 g
Ingredients for making my croissant
520 g of flour for pastry (W330-350 with good extensibility)
380 g of milk
80 g of sugar
6 g salt
18 g of fresh brewer's yeast
30 g of butter
250 g of butter for puff pastry
Method
Dissolve the yeast in the milk, put in the bowl with ¾ of the flour. Begin to knead, after a few minutes add the sugar and salt and then the remaining flour. Knead well, add the butter and continue to knead until the stringing is complete.
Place in a lightly greased container, cover with cling film and refrigerate for 1 hour.
Browse with 250 g of butter, performing the classic flaking for croissants, making three folds by three with rest in the fridge for half an hour after each fold. After the last fold and the respective rest, take the dough out of the fridge and roll it out to about 5-6 mm. Cut into triangles, cut the base and form the croissants. Place on baking sheets with parchment paper and cover with cling film.
Leave in the fridge overnight (8-10 hours). Take out and let the leavening finish. They must double in volume.
Brush with milk and bake at 210 ° C, after 5 minutes lower the oven to 180 ° C and cook, about another 15-20 minutes. The passage in the fridge can be skipped, letting them rise directly. They can also be frozen as soon as they are formed. They can also be made in other forms: saccottini, bundles, swivels, ribbons, etc.
The taste is neutral, slightly tending to sweet, they can be accompanied with both sweet and salty.
The dough should be kept in the coldest part of the fridge at 3-4 degrees. If the room temperature is high, I recommend putting the dough before peeling and the croissants ready for a few minutes in the freezer before the fridge, in order to immediately reduce the temperature and not start leavening.
The butter must be plastic and with a delicate flavor, the Bavarian type is excellent. Good quality margarine can also be used. Alternatively, you can use 350 g of strong flour + 170 g of commercial 00 flour.
The recipe was made by Lyuba Radeva
based on 2 Review (s)
