53 recipes

18

share on

Croissant with yeast

ingredients

servings

12

Egg, yolk

1 unit

White sugar

1 teaspoon

Puff pastry butter

250 oz

Iodized salt

10 oz

White sugar

80 oz

Butter

30 oz

Water

200 oz

Sourdough starter

150 oz

Type 00 wheat flour

500 oz

Bakery products from France

Croissant with yeast

Croissant with yeast

vegetarian with gluten with eggs with lactose

ready in

36 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Croissant with yeast

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!

Croissant with yeast step 1

step 1

In the bowl of the planetary with leaf, Licola dissolve in water until it create a froth.

Croissant with yeast step 2

step 2

Then add all the flour and sugar. Stir briefly and when everything is blended replace the leaf with the hook.

Croissant with yeast step 3

step 3

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.

Croissant with yeast step 4

step 4

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).

Croissant with yeast step 5

step 5

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:

Croissant with yeast step 6

step 6

-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.

Croissant with yeast step 7

step 7

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.

Croissant with yeast step 8

step 8

-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.

Croissant with yeast step 9

step 9

Immediately put in the fridge and let rest for at least 45 minutes.

Croissant with yeast step 10

step 10

At this point we can start the Package stage:

Croissant with yeast step 11

step 11

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.

Croissant with yeast step 12

step 12

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.

Croissant with yeast step 13

step 13

Fold in the butter and then the top remaining free dough and overlap this part of the dough with the butter.

placeholder step

sponsor of the author

Croissant with yeast step 14

step 14

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.

Croissant with yeast step 15

step 15

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 °

Croissant with yeast step 16

step 16

(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.

Croissant with yeast step 17

step 17

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.

Croissant with yeast step 18

step 18

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).

Croissant with yeast step 19

step 19

Place the dough in the sheet of transparent film. Let rest in refrigerator for at least 1 hour.

Croissant with yeast step 20

step 20

Repeat again the round of folds for the last time and let rest in refrigerator for Another hour.

Croissant with yeast step 21

step 21

After this time we are ready to train our croissants:

Croissant with yeast step 22

step 22

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.

Croissant with yeast step 23

step 23

Cut the base of each triangle of about half a centimeter and with hands gently stretch the ends of the triangle.

Croissant with yeast step 24

step 24

Form the croissants trying to do as many laps as possible: the real croissants must have the 7 steps.

Croissant with yeast step 25

step 25

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

Croissant with yeast step 26

step 26

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).

Croissant with yeast step 27

step 27

And after so much work, good breakfast at all!

Loading pic