Bakery products from France
Croissant with yeast
Croissant with yeast
translated by Italian with
I love to madness Paris! And most of all I love to have breakfast in Paris! Those super buttery croissants that have a fascinating and irresistible scent, I could eat one every hour!
In the bowl of the planetary with leaf, Licola dissolve in water until it create a froth.
Then add all the flour and sugar. Stir briefly and when everything is blended replace the leaf with the hook.
Knead for a long time for about 10/15 minutes to obtain a smooth and homogeneous bellimpasto. At this point add 30 grams of butter, one piece at a time, and finally the salt.
At this point, place the dough in a floured bowl, cover with plastic wrap and let rest in refrigerator for at least 10 hours (for me all night).
After this time, remove the dough from the fridge and to acclimatize for about 2 hours. Meanwhile, prepare the butter will be used for stripping, there are two streets, the easiest in my opinion is this:
-With the refrigerated cold dough, cut the butter in the lengthwise direction of a thickness of about 5mm, and place them on a sheet of transparent film to form a rectangle.
Cover with another sheet of transparent film and with the help of a rolling pin spread to cover the spaces between a slice and laltra. Immediately put in the fridge and let rest for at least 45 minutes.
-The classic road instead plans to flour the butter and then place it between two sheets of film. Beat with a rolling pin to flatten it into a rectangle.
Immediately put in the fridge and let rest for at least 45 minutes.
At this point we can start the Package stage:
Take the dough from the refrigerator, and spread with a rolling pin on floured work surface to obtain a rectangle with a thickness of approximately 1 cm and which must be larger than the butter rectangle.
Take from the fridge also the butter rectangle of dough and place it on the rectangle in such a way that it covers 2/3 of the mix. Leave approximately 1 cm free side.
Fold in the butter and then the top remaining free dough and overlap this part of the dough with the butter.
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Turn the dough 90 degrees with the short side of the rectangle toward you and the part open to your right and flatten the sides to avoid spills of butter at the folds.
Roll out the dough with a rolling pin to form a thick rectangle about 8 mm. Fold toward the center of the underside of the dough, then bend the upper side, again turn the dough 90 °
(Always with the open side to the right). Seal the edges well and place the dough in a sheet of transparent film. Let rest in refrigerator for at least 1 hour.
After this time, take the dough from the refrigerator and make a further turn of the folds: spread the dough with a rolling pin to form a thick rectangle about 8 mm, always with the short side toward you.
Fold toward the center of the underside of the dough, then bend the upper side, again turn the dough 90 degrees (always with the open side to the right).
Place the dough in the sheet of transparent film. Let rest in refrigerator for at least 1 hour.
Repeat again the round of folds for the last time and let rest in refrigerator for Another hour.
After this time we are ready to train our croissants:
Take the dough from the refrigerator and spread in a rectangle ONLY for the direction of the length. With a wheel or knife, cut many triangles, I have come out 13.
Cut the base of each triangle of about half a centimeter and with hands gently stretch the ends of the triangle.
Form the croissants trying to do as many laps as possible: the real croissants must have the 7 steps.
Place the croissants on a baking tray covered with plastic wrap and let rise for about 15-18 hours (for me all night). In the morning, preheat the oven to 220 ° and meanwhile brush the croissants with egg yolk
and granulated sugar. To bake the croissants for about 5 minutes, then lower the temperature to 180 ° and continue cooking until the classical gold plating (about 10 minutes).
And after so much work, good breakfast at all!