A quick and easy recipe to make for your breakfast or snack. it’s very good.
Croissants. Basically, it’s a recipe from my grandmother that I modified a little. They have a nice buttery taste.
It’s a bit long and complicated to do, but honestly it’s worth the cost. Plain, with honey or milk jam, everyone will enjoy it!
To make the recipe a success, you must measure the ingredients carefully and prepare them before starting the recipe.
You must also respect the cooking time and temperature, so follow the steps described below step-by-step.
Ingredients :
For 16 large ones or around thirty small ones:
320 g flour
– 30 g of soft butter
– 1 Greek yogurt of 120 g (whole milk)
– 10 g of fresh baker’s yeast
– (+/-) 10 cl of lukewarm water
– 2 tbsp. tablespoon of sugar
– 80 g of soft butter (for the puff pastry)
– 2/3 tbsp. tablespoon of flour
– 1/2 tsp. teaspoon of salt
For the gilding:
– 1 egg beaten with a pinch of salt or a little milk.
Preparation :
STEP 1
In the robot tank, place the yeast diluted in 5 cl of water.
2ND STEP
Cover with the flour then add the yogurt, sugar and salt.
STEP 3
Start mixing with a flat whisk (or hook attachment) at low speed, adding the remaining water (if necessary).
STEP 4
The dough should be soft. Then add the butter.
STEP 5
Continue mixing for approx. 10 min at medium speed until the dough comes away slightly from the sides.
STEP 6
Leave the dough to rise covered for 1 hour (oven off and preheated to 50°C (th.1/2).
STEP 7
Choose the folding of your choice to make the lamination then reserve your well-wrapped dough for at least 30 minutes in the fridge.
Tips for folding:
STEP 1
Flour the work surface and the rolling pin, the dough remains sticky.
2ND STEP
Spread the dough quite thinly then the butter in an even layer (same thickness as that of the dough) and sprinkle with a little flour.
STEP 3
Crush on the edge for the “snail” version: (where the snail ends) before spreading the dough delicately to have the different layers necessary for a nice puff pastry.
STEP 4
Refrigerate to allow the dough to relax and the butter to set. It will then be easier to spread it and make clean cuts.
STEP 5
Roll out the dough into a rectangle (< 0.5 cm thick) and cut out long triangles.
STEP 6
Roll out starting from the widest part and place on a baking sheet covered with parchment paper.
STEP 7
Brown and leave to rest for 30 minutes at room temperature.
STEP 8
Bake for 10/15 minutes (depending on size) in an oven preheated to 180°C (Th.6).
STEP 9
Let cool (or at least lukewarm) before eating.
Leave a Comment