Light, airy croissants with a perfectly crispy crust – An excellent treat for morning coffee. To anytime on breakfast have a portion of the freshest croissants, prepare them in advance and store in the freezer, taking out as needed and baking the right amount. On rolling puff pastry required time and patience, but the end result will amaze you. Work with test quickly so that it does not have time to warm up, and cool well it after each rolling. The best will be to roll out the dough 4 times, but the more circles it passes, the more layered and airy there will be your buns.
Recipe author – Gale Gand – American pastry chef and co-owner of the Chicago restaurant TRU
Time: one час. 29 minutes Difficulty: hard Servings: 20 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 30 gr fresh yeast
- 3.5 tbsp. flour
- 1/4 Art. brown sugar
- 2 tsp salt
- 1 tbsp. milk (or more)
- 450 gr butter
- 2 tbsp. l flour for work
- 1 egg
- 1 tbsp. l milk
Recipes with similar ingredients: yeast, premium flour, sugar brown, milk, butter, eggs
Recipe preparation:
- In a mixer bowl with a dough hook, mix yeast, flour, sugar, salt and milk and knead for 2 minutes, until the hook does not form a soft, moist dough. If most of the flour remained dry, add another milk for 1 tbsp. l at a time until the dough will not become wet, using no more than 4 tbsp. l Increase speed mixer to maximum and knead the dough for another 4 minutes until it is will become uniform and elastic.
- Put the dough from a bowl on a floured board, cover wet towel and let it rest for 15 minutes to gluten relaxed. Remove the towel and using french roll the dough into a 22×25 cm rectangle. thick 1.5 cm. Wrap in cling film and refrigerate for 1 hour or night.
- Ten minutes before the dough is ready for further work, prepare the butter. Beat it with a rolling pin on floured surface to soften and mash in 15×21 cm rectangle. Pre-place it between two sheets of parchment paper or plastic film.
- Take the dough out of the refrigerator and roll it on the sprinkled flour the working surface into a rectangle 0.5 cm thick. and 25×37 cm in size. Swipe the excess flour from the dough. Position rectangle with the shorter side facing you. Put in the center longitudinally butter. Fold the bottom of the dough over the butter and shake off the excess flour, and then fold the top over the butter, to completely hide it. Press lightly with a rolling pin so that everything the layers pressed against each other.
- Roll the puff pastry again to form a new one a rectangle measuring 25×37 cm., adding flour formed holes from where butter peeps. Fold the stratum in three fold like a letter, shake off excess flour and mark the dough by poking finger in the corner once. That means you made one rolling out.
- Wrap tightly in cling film and refrigerate for 1 hour and night. Roll the same three more times (some do only 3 rolls, some do 6, and some do 3 + 1, folding the dough for the fourth time as a cover for a book), marking dough each time with the appropriate number of recesses and cooling between each rolling.
- After the fourth round, you can put the dough in the refrigerator for 1 hour or overnight, or roll it into a layer measuring 32×60 cm., less than 0.5 cm thick., cut out the triangles and form croissants.
- I roll the dough and cut it with a sharp large knife into strips 15 cm., then cut them into triangles with a base width of 10 see (or for a more curved croissant I cut triangles with base with a width of 15 cm.). Stretch these triangles again so that they become 22 cm long, lay on a work surface, then put a piece of dough in the middle of the wide side to ready croissant swelling in the center. Roll the triangles along towards you, starting at the wide end, and lay them out 5 cm apart from each other on a sheet of parchment paper the baking sheet, slightly bent by a crescent, and so that the tips were down below. At this point, you can freeze the croissants or continue bake. In a small bowl, beat the egg with milk and grease with a mixture croissants.
- To make the croissants rise, put them in a warm, but turned off the oven, setting a lower pan with hot water and creating a moist environment. Leave to rise for 1.5-2.5 hours, until they swell and are elastic to the touch. Then get out from the oven.
- Sprinkle the oven up to 220 ° C with water and close the door. Put the croissants in the oven and sprinkle the oven inside again water, close the door and reduce the temperature to 200 ° C. after 10 minutes, turn the pan on the other side if the croissants baked unevenly and reduce the oven temperature to 190 ° C. Bake another 5-8 minutes until golden brown.
