Carefully peeled croissants, the result of slow times and precise technique, for a light and balanced fragrance.
Difficulty
hard
Cooking time
20 minutes
Ingredients
Ingredients for 30 pieces of 60 g, 20 pieces of 90 g, 60 pieces of 30 g
Strong manitoba flour
750 g
Butter
380 g
Egg
200 g
Sugar
150 g
Cold water
125 ml
Fresh whole milk
110 ml
Fresh brewer's yeast
30 g
Cream for brushing
30 g
Yolk
30 g
Acacia honey
15 g
Salt
5 g
Lemon peel
qb
Vanilla
qb
Preparation
Phase 1:
Yeast
1
In a bowl, combine 250 g of strong Manitoba flour, 30 g of fresh brewer's yeast and 125 ml of cold water to prepare the yeast.
2
Let the dough rest at room temperature for about 1 hour.
Phase 2:
Dough
1
In a bowl, combine 500 g of flour, 150 g of sugar, 15 g of honey, 5 g of salt, the flavorings and the previously prepared yeast, then mix to combine the ingredients.
2
Knead by adding the milk, then incorporate the lightly beaten eggs little at a time, until completely absorbed into the dough.
3
Then add the soft butter cut into pieces, little at a time, until you obtain a smooth and elastic dough.
4
Cover the dough with cling film and leave to rest in the refrigerator for about 2 hours.
Phase 3:
Browsing
1
Spread the butter, left at room temperature, between two sheets of baking paper, forming a rectangle of approximately 20x40 cm and 1 cm thick, then place in the refrigerator.
2
Roll out the leavened dough on a lightly floured surface, forming a square of approximately 40 cm. Place the slab of butter in the center and fold the dough over it, sealing the edges without overlapping them.
3
Then flatten with a rolling pin, applying pressure from above and rotating the dough until it becomes thin and the butter is incorporated, lengthening the dough rather than widening it.
4
Fold the dough into thirds and leave to rest in the refrigerator for at least 1 hour.
5
Knead the dough again and repeat the process with the rolling pin another two times. Then roll out until you obtain a rectangle of approximately 70x40 cm and leave to rest in the fridge again for 1 hour.
6
Divide the dough in two lengthwise, trim the edges and make approximately 12 triangles per side. Slightly lengthen the tip of each triangle, making it adhere to the work surface.
7
Roll each triangle from the base towards the tip, until the croissants are formed.
8
Leave to rise in a steam oven at 30°C until doubled in volume.
9
Brush with a mixture of egg yolk and cream in equal parts, then bake using the Croissant automatic setting in the Lhov oven.
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