Cold Chocolate Cake
Desserts from France
translated by Italian with
Recipe for preparing the real French croissant
Amalgamate all the ingredients except butter, which you will be cold. The important thing in this step is to continue kneading for at least 12 minutes.
A secret: repeat the dough with the rolling pin. Then let it rest in the refrigerator for eight hours.
Between two layers of baking paper spread the dough (which will have rested as indicated) to a size that will need to be twice that of the butter.
Spread the butter over the dough and cover it with half the dough, as if you were preparing a piadina.
Pour the dough with the butter inside to a thickness of 0.5 centimeters, fold the dough into four and place in the fridge for at least two hours.
Take the dough back from the fridge and spread it back to about 0.5 inches thick, bend it in three and place it in the fridge for an hour. Repeat the operation.
Spread the pasta and extract the isosceles triangles (with the same sides) with a base of about 8 inches and a height of about 20.
Roll each triangle from the base, taking care to do it first with a small vertical cut.
Place the croissants close to a heat source for about half an hour. Brush with egg red and bake at 200 degrees for about 12 minutes. You can not! Les croissant sont faits!