The most popular croissant ... what is it? Of course, French. It is one of the typical foods of this country. Its preparation is not simple, but the result is spectacular. With a little patience and practice, you will achieve a delicious french croissant.
The croissant is highly caloric, therefore, it is recommended to include it in children's breakfast, never in dinner.
- 120 ml milk
- 250 gr unsalted butter
- 500 gr of flour (strength)
- 2 eggs
- 110 ml of water
- 65 gr of sugar
- 10 grams of salt
- 25 gr of fresh baker's yeast
Tips: Also reserve two egg yolks to paint the croissants. You can also varnish them with syrup.
1. Mix the milk with the water and yeast.
2. In another bowl, sift the strength flour. Add the salt, sugar and eggs and knead well.
3. Add the milk, water and yeast mixture and mix well.
4. Make a ball with this dough and let it rest for 45 minutes, covered with plastic wrap.
5. Knead again and leave to rest in the fridge for 8 hours.
6. Remove the ball of dough and flatten with the rolling pin, but in the shape of a cross. Leave the central part wider, because there you will have to put the butter.
7. Squash the butter before placing it in the center of the dough in the shape of a cross. You can help yourself by covering it with plastic wrap and flattening it with the roller. Try to make it 1 cm thick.
8. Now, put the butter in your cross-shaped dough. Cover the butter with the 'arms' of the cross, as if hugging it. Now use the rolling pin and flatten everything into a rectangle 1 cm thick.
9. You have to close the rectangle. The top (calculate a third of the top of the rectangle) down and the bottom up, above the front. The top and bottom sides of the rectangle have to be 'hugged'. Let it rest in the fridge for 20 minutes.
10. Now remove the dough, unfold the edges and do the same but with the right and left sides. The one on the right inwards and the one on the left above the previous one. Again in the fridge for 20 minutes.
11. Third and last fold after undoing the previous one: The same as in step 10 but if you started to fold from the left, this time you start from the right side. Put the dough in the fridge for 30 minutes.
12. Roll out the dough to 1 cm thick and cut out triangles. You can cut the dough in half first and then each half, into triangles.
13. Stretch each of the triangles and make the shape of the croissant. To do this, you just have to roll them from the widest base to the tip and put the peaks inside in a crescent shape.
14. Put them on the baking sheet on parchment paper but let them rest for 2 hours until they double in size. It is best to leave the tray in a warm place.
15. Now, paint your croissants with egg or syrup and put them in the oven. Before preheating the oven for about 10 minutes at 160ºC. Put the croissants in for 15 minutes and ... voila!
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