INGREDIENTS
- For the dough:
- – Harina 0000 600gr.
- – Eggs 2 items.
- – Milk 225cc.
- – Sugar 100gr.
- – Sal 10gr.
- – Miel 10gr.
- -Zest of half an orange.
- – Vanilla essence 3cc.
- – Contemporary yeast 10gr.
- For the filling:
- – Butter 250gr.
- For the gilding:
- – Eggs 2 items.
- – 40cc water.
- – A pinch of tremendous salt.
- – Pinch of sugar.
- For the syrup:
- – Sugar 300gr.
- – Water 300gr.
- – Honey 20gr.
- – Peel and juice of an orange.
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1.For the dough, place the eggs, milk, sugar, salt, honey, orange zest and vanilla essence in a bowl. Beat till dissolved. Add the shelled yeast and blend.
2.Incorporate the flour within the type of a rain bathe and blend with a spatula till forming a dough. Pour it onto a flippantly floured counter and knead till it types a clean dough. This may take as much as fifteen minutes of kneading. Wrap and let relaxation within the fridge for ½ hour.
3.To make the paste, wrap the butter in plastic and beat it with a rolling pin till you obtain a malleable texture.
4.Take away the dough from the fridge and stretch it on the floured counter within the form of a rectangle as much as 5 millimeters thick.
5.Take the butter together with your arms and distribute it over two thirds of the dough. The butter shouldn’t be too gentle to stop it from melting.
6.Fold the third with out butter over the center one, and the remaining one over two earlier ones. We name this pastón. Wrap and put within the fridge for an hour.
7.Take the dough and sprinkle it flippantly with flour and stretch it with a stick within the path of the openings on the ends till reaching a thickness of seven millimeters, and make a easy flip bringing one of many ends in direction of the middle and the opposite finish over the 2 earlier ones. Repeat this course of with a relaxation within the fridge for one hour.
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FOR THE ARMED:
1.Stretch the dough with a rolling pin to a thickness of 4 millimeters, producing a 70 x 30 centimeters rectangle. Rigorously put it within the freezer till it is rather chilly.
2.Lay it out once more on the floured counter and minimize the sides with a knife. Fold the rectangle in half and minimize two 70 x 15 centimeter strips.
3.Mark every strip ten centimeters aside and minimize triangles. Put it again within the freezer for twenty minutes. It is necessary that it by no means freezes.
4.Take the triangles in small portions and gently stretch them till they double their size. Roll the dough and form it right into a half moon.
5.Calmly butter baking sheets and organize each bit in a half-moon form, ensuring the top of the roll is going through down. Cowl with plastic and let ferment in a heat atmosphere for an hour. It ought to enhance its quantity by fifty p.c.
6.Preheat the oven to 190°C (Excessive oven)
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FOR THE SYRUP:
1.Place the sugar, water, honey and orange peel in a saucepan and cook dinner. Let it boil for 5 minutes. Reserve.
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FOR THE GOLD:
1.Place the eggs, water, salt and sugar in a bowl and blend them flippantly.
2.With a brush, paint the items evenly and uniformly
3.Decrease the oven temperature to 180° (medium oven) and cook dinner the croissants for about ten minutes, ensuring they’re golden brown.
4.Take away from the oven and brush generously with the syrup.
5.Let it cool on the identical plate.
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FOR FINISHING:
1.Minimize the croissants from the again and fill with dulce de leche with the assistance of a pastry bag. Sprinkle
with powdered sugar to style.
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Secret: It is necessary that through the manufacturing course of the chilly relaxation occasions are revered, to keep away from the softening of the butter and fermentation, which we solely search for within the final occasion of the method.
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Take pleasure in them!.
