Hello greedy friends
Why don't we make some delicious homemade butter croissants. Okay, it's not really very light in calories, but it's so good!
Just out of the oven on Sunday morning for family breakfast!
Preparation: 30 minutes
Cooking time: 15 minutes
For a dozen croissants
- 15 cl milk
- 35g sugar
- 5g butter
- 230g flour
- 4g dry yeast
- 125g softened soft butter
- 1 egg
The day before, prepare the puff pastry. Spread the 125 g of butter wedged between 2 sheets of parchment paper with a rolling pin to form a square of about 10 x 10 cm and then reserve it in the refrigerator
In a large bowl, pour half of the flour mixed with the salt, then the yeast previously diluted in a little lukewarm milk, sugar, 5 g butter diced and finally milk.
Mix well, gradually adding the rest of the flour. Mix until smooth.
Cover the bowl with a cloth and let stand for at least 3 hours at room temperature; The dough should at least double in size.
On the floured work surface, place the dough and lower it until you have a square of about 25 x 25 cm. Place the cold butter in the centre, so that the square is positioned like a diamond
Fold the dough over the butter to cover it completely and prevent it from coming out afterwards.
Spread the dough containing the butter with the rolling pin, always facing you to get a rectangle three times longer than wide
Fold it by first folding the lower part which will then be covered by the upper part. Repeat the operation by turning the dough 90 degrees. This allows you to get the famous flick
Make a fingerprint with two fingers to remember the number of laps performed. Cover the dough with clingfilm and refrigerate for 30 minutes.
Repeat at least twice, always turning the dough 90 degrees. You have to do a whole six laps.
The last two laps to be done just before using the dough, it is at this time that it is possible to freeze it or leave it in the fridge until the next morning.
After the last turn, let the dough rest for 30 minutes before using.
Preheat the oven to 200oC (Th 6/7
Spread out the puff pastry and cut out large triangles at least three times the width.
Roll the croissants without too tightly and place them on a baking sheet lined with parchment paper.
Brush croissants with egg and bake for at least 15 minutes at 200 degrees C. Enjoy them when they are still lukewarm.
If you liked the recipe for butter croissants, don't hesitate to leave me a note before you leave