You can always send us your messages, comments or suggestions.
Create your personal recipe book! In one click, store and find all your favourite recipes from MeilleurduChef.com.Add this recipe
Before starting this Croissants recipe, make sure you have organised all the necessary ingredients.
Combine the improving agent with 25 grams of water.
In a separate bowl, mix the yeast (cut into small pieces) in 200 grams of warm water.
Combine 150 grams of flour with the yeast mixture.
Mix with a whisk. The resulting preparation is called a poolish.
Pour the poolish into the stand mixer recipient.
Add 950 grams of flour...
... and the milk.
Add the improving agent and the soft butter.
Knead the dough using a flat beater (stand mixer accessory), without thickening it too much.
Remove the recipient from the mixer.
Work the dough into a ball, scraping the sides of the bowl with a pastry scraper.
Cover with a clean tea towel...
... and let the dough rise in a warm room for one hour.
Knock the dough back with your hand.
Cover the surface of the dough with cling film...
... and set aside in the fridge during 2 hours.
Knock the dough back again, and place it on the kitchen bench.
Divide the dough...
... into 2 dough balls of equal weight.
Roll out the dough into a rectangle.
Take 500 grams of butter and spread it on 2/3 of the dough surface. The remaining quantity (500 grams) will be used for the second dough ball.
Fold the dough into three sections, folding one side over the middle part...
... then folding the other side.
Give the dough a quarter-turn.
Roll out the pastry again, lengthwise.
Give the dough a quarter-turn (anticlockwise this time). Fold the dough into three parts, starting with the right side, then the left side. During the folding process, make sure you remove the flour excess.
Set aside in the fridge during at least 2 hours.
Repeat the folding process 2 more times...
... and set aside in the fridge again.
Roll out the dough into a strip, to a thickness of 2.5 or 3mm.
Cut out the croissants...
... using a croissant cutter roller.
Remove the dough scraps.
Take a dough triangle. Slightly stretch the triangle base...
... then roll the triangle, without making the roll too tight...
... in order to shape the croissant. Repeat the above 4 steps with the remaining triangles.
Place the croissants on a baking sheet which has been slightly greased. Leave to prove in a warm room.
Glaze the croissants with egg wash (beaten egg yolk and water) and bake on high heat, at 200°C (gas 6)...
... until puffed up and golden brown.
To submit a review, please log into your MeilleurduChef.com account or create a new account.Log in