MANUFACTURE OF CROISSANTS 

 Here is one of the receipts to make pres little 60 croissants (and chocolate-filled pastries)

1 liter of milk

100 gr of sugar

30 gr of salt

80 gr of yeast

1 kg 800 of flour (pres little according to the type of flour)

500 gr of butter

Any dabbord it needs to mold all the ingredients except the hanging butter pres little 5 minutes.

Then flatten your butter of facon that it is the most squared possible.

To put the butter has l inside of the paton

Fold up the edges of the paton to cover entiérement the butter.

Etallez the paton has l help(assistant) d a roller has patisserie (I j have a machine apellé ROLLING MILL for more speed).

Sweep(Annihilate), please, the flour, and make what l we apelle a double tour (apellé also ' tour(tower) in wallet '; then to put in the hanging cool pres little 15 minutes so that the paton is very cold to work again him(it). Tours(towers) fact in the paton serve has to make savoury pastry the pate by making several coats(layers) of pate

Take out then of the refrigerator and make now a " simple tour(tower) ". (N forget especially not to make 1/4  of tour(tower) has your paton for l étallé otherwise it will be too elasticated)

Flatten the paton in the roller so that he(it) is very flat and squared

Then put in the cool.

10 minutes apres étallez the paton in the maximun (millimetres d 5 thickness) to be able to detailed(retailed) has l help(assistant) d a big knife. For chocolate-filled pastries make bands(strips) of the length of the baton of chocolate (put 2 baton of chocolate).

For croissants make triangles.

Then the rolled without excess to squeeze(tighten) them.

Have on a patch in espacant indeed; then gild(bronze) has them l egg.

Leave the pushed jusqu has 30 ° has what they double of volume; and regild has them l egg before mettrent in the oven (pres little 10 minutes has 220 °) .Surveillez indeed the cooking.

And Voila of good croissants pure butter.