INGREDIENTS
- I knead:
- – 1 kg of 000 flour.
- – 150 g of sugar.
- – 25 g of salt.
- – 20 g of recent yeast.
- – 480 cc of water.
- – 150 g of butter.
- Filling:
- – 450 g of chilly butter.
- – Doradura c/n.
- Syrup:
- – 300 g sugar.
- – 300 cc water.
Discover ways to put together a traditional croissant with this recipe with all the guidelines and secrets and techniques to make it spectacular
PROCEDURE:
1. In a bowl, place the flour, sugar, salt and yeast beforehand diluted in water.
2. Combine till all of the flour is effectively hydrated. Pour the preparation onto the desk and add the butter. Knead till you obtain a easy and homogeneous dough.
3. Let the dough relaxation for 10 minutes and roll out to 1 cm thick.
4. Place the dough, coated with plastic wrap, within the freezer or freezer for 1 hour.
5. Place the filling within the heart of it. make a closure
double, first folding the 2 ends in the direction of the middle after which superimposing one of many two halves shaped on the opposite. Let it relaxation for quarter-hour within the chilly and stretch to 2 cm, sustaining the oblong form. Make a easy flip bringing the 2 sides to the middle, making them be a part of within the center.
6. Let the dough relaxation, beforehand coated with plastic wrap, within the freezer or freezer for one hour.
7. Stretch the dough to 4 millimeters and minimize 8 x 28 triangles. Let it relaxation for half-hour within the chilly and assemble the croissants. To do that, roll the dough from the widest facet of the triangle in the direction of the tip.
8. Place the items distanced from one another on a beforehand buttered plate.
9. Let it ferment for 3 to 4 hours at 26 °C.
10. Paint with gold earlier than coming into the oven and cook dinner at 180 °C for roughly 20 minutes. Paint with syrup as quickly as we take it out of the oven (a single move).
