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croissant

croissant

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croissants

 Here is an ideal recipe for breakfast: croissants. At the base. They have a good taste of butter, are well flaky, with a "crumb" and a beautiful golden crust. It's a bit long and complicated to do, but frankly it's worth the cost. Natures, with honey or milk jam, everyone will enjoy!

Ingredients / for 10 people

For twenty croissants:

500 g flour
300 ml of milk
50 gr of sugar
15 g fresh yeast
12 g of salt
190 g of cold butter for puff pastry
1 egg yolk beaten with a little milk to brown

PREPARATION

1 In a large bowl, mix the yeast with 150 ml warm milk (not boiling hot) and 10 g sugar. Stir in 125 g flour, mix well, cover with a damp cloth and let stand in a warm place for 30 minutes. Add leftover flour, milk and sugar and salt. Knead until you obtain a homogeneous paste.


2 Spread the cold butter in a square between 2 sheets of parchment paper. On a floured work surface, roll out the dough into an even larger rectangle. Place the butter in the middle and enclose it by folding the edges of the dough on it. Extend the dough into a large rectangle, about 0.5 mm thick.



3 Fold in 3 and make 1/4 turn as for puff pastry and place in refrigerator for 30 minutes. Repeat twice, checking each time that the fold is on the right. Spread the dough on 4 mm thick then cut triangles of 10 to 12 cm base. In the middle of this base, so facing the tip of the triangle, cut the dough on 1cm. Shape the croissants by rolling them from the base and place them on the baking tray lined with parchment paper.

 

       
                                                 

To finish

Allow to swell in a warm place for 45 minutes to 1 hour. Preheat the oven to 220 ° C 428 ° F. (th.7) Before baking, brown the croissants with the egg yolk beaten in a little milk and cook for 15 to 20 minutes. Let cool on a wire rack. You can eat them!

see as well :

basic pasta      basic pastry creams        gluten-free         nutrition   


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