Croissants

MAKING OF « CROISSANTS »

Here is one of the recipes to make more or less 60 croissants (and chocolate-filled rolls "Pains au Chocolat”)

1 liter of milk

100 gr of sugar

30 gr of salt

80 gr of yeast

1 kg 800 flour (more or less, depending on the type of flour)

500 gr of butter

Firstly you must knead all the ingredients except butter for about 5 minutes.

Then flatten your butter so that it is as square as possible.

Put the butter inside the « pâton »

Fold the edges of the pâton to completely cover the butter

Spread the dough with a rolling pin (I have a machine called ROLLING MILL for more speed)

Sweep the flour, and do what is called a double turn (also called “portfolio turn”), then put it in the fridge during 15 minutes so that the dough is cold enough for reworking. The turns to the pâton are done to get flaky pastry

Then flatten your butter so that it is as square as possible.

Then put in the fridge

For croissants cut triangles.

Then roll them loosely

Arrange on a baking sheet spacing them, then glaze them with egg.

Let them swell at 30 ° until they double in volume, and re-glazed with egg before putting them in the oven (about 10 minutes at 220 °). Keep an eye on the baking.

And here are good buttery croissants.