Tarts to matcha tea with lemon curd
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58 recipes
Croissants without peeling with sourdough
ingredients
servings
12
Type 1 wheat flour
400 grams
Grated lemon peel
a bit
Salt
5 grams
Brown sugar
80 grams
Unsweetened milk
180 mL
Vanilla flavour
a bit
Butter
80 grams
Sourdough starter
100 grams
Egg, yolk
2 unit
Desserts from Italy - Piemonte
Croissants without peeling with sourdough
Croissants without peeling with sourdough
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
How many times do we wake up in the morning, with the desire of a warm, sweet and soft croissant but above all do not think? It happens to me personally often. I propose this recipe for having a good croissant always ready at the moment .. Freezing it
preparation
step 1
In a planetary mixer, melt the sourdough well with the milk, the lemon rind, the vanilla flavor and the pinch of salt. Add the sugar and let it melt well too
step 2
Add the flour and the two egg yolks gradually
step 3
Once the whole is well mixed, add the butter, which must be neither cold nor completely melted, but with cream. Allow the dough to absorb everything
step 4
Place the dough just obtained on the work surface covered with a cloth and let it rest for 15 minutes
step 5
After 15 minutes of waiting, roll out the dough with a rolling pin and form the classic triangles and fill to taste. I stuffed with raspberry jam, while others I left empty. See photo
step 6
From here you have two choices: 1) let your croissants rise for 4/6 hours in the oven off covered with a cloth; brush with the advanced egg white and bake at 180 ° for 10 min in a static oven; See second choice in the next step
step 7
2) place the croissants on a baking sheet without letting them rise and place it in the freezer until it freezes. Then put them in a bag to remove the pan. Defrost and leaven the croissant in the afternoon, the evening before and bake the next morning at 180 ° for 10 '
step 8
In this way you will always have a freshly baked croissant, sweet, soft and warm. I used to cook them all and then freeze them, noting however that, once thawed, they remained hard and dry. In doing so, no. Try and tell me
