\n<\/p>\n

<\/p>\n

\nAfter presenting you with a variety of layouts, such as the puff pastry<\/a>, then the inverted puff pastry<\/a>, having explained the difficult puffing of the Kouign Aman<\/a>and then went to China with the Su style moon cakes<\/a> and their puff pastry with lard, in North Africa with the Maareks and M’hadjebs<\/a> and this oil puff pastry, but also the Baklawas with almonds<\/a> with a puff pastry in several layers or the Baklawas with pistachios<\/a> and their filo pastry, I thought we could come back home with the puff pastry. If one has already practiced some of these techniques, then the crescent will be a breeze. Because it’s not that difficult and the result is sensational! The smell of croissants baking in the oven is unique. There are no unavailable products in this recipe. I invite you to come and discover the steps to finally open your warm and delicious croissant!<\/div>\n

\n <\/a><\/p>\n

<\/a><\/div>\n

\nRecipe for a dozen croissants:<\/p>\n

Stick:<\/span><\/b>
\n20g of fresh yeast (this is essential!)<\/span><\/b><\/span><\/span><\/b>
\n-100g of soft butter<\/span><\/b>
\n-500g of flour<\/span><\/b>
\n-10g of salt<\/span><\/b>
\n-50g of sugar<\/span><\/b>
\n-15g of whole milk powder<\/span><\/b>
\n-240g of warm water<\/span><\/b>
\nFor dough: <\/span><\/b>
\n-250g of soft butter of the same consistency as the dough<\/span><\/b>
\n
\n<\/i><\/p>\n

\nPut the 100g of butter, salt, sugar, milk powder and half the flour in the bowl of the mixer.<\/i><\/div>\n

\n<\/i><\/p>\n
\n<\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPut the yeast and some of the warm water from the 240g in a small bowl. Stir to melt the yeast. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd the yeast to the bowl. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nStart kneading with the hook. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd water. Continue mixing. The dough will be quite liquid. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAdd all the flour and let knead for a good ten minutes. If you do all these steps by hand, you’ll need a lot of elbow grease!<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nAfter 10 minutes, roll the dough back into a ball and cut the top with scissors. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPlace a cling film in contact with the dough to prevent it from drying out . <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nLeave to grow for 45 minutes in a room where it is warm enough. You can see that the dough has stretched the film!<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nRemove the dough from its packaging, then hit it hard enough on the work surface to evacuate the carbon dioxide.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nFlatten the dough into a rectangle one centimeter thick, then wrap in cling film. Place on a baking sheet and refrigerate for one hour. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThe most important thing in the next step is to have the butter at the same consistency as the chilled dough. You can put the butter in cling film and crush it under the rolling pin to make it more malleable. If it is too hard, you will not be able to make the puff pastry (rise) but if it is too soft, you risk incorporating it into the dough without obtaining alternating layers. <\/i><\/div>\n
\nRoll out so that the dough is twice as long as it is wide. <\/i><\/div>\n
\nPut the butter in a fairly thin layer in the middle of the rolled out dough, up to the edges of the sides (see photo!).<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nFold the sides over the butter towards the center. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThen fold in half. Then turn 90\u00b0 as shown in the photo to prepare the dough for its first double turn. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nRoll out the dough, this time into a rectangle 4 times as long as it is wide. It is necessary to spread calmly but with a little force. The most important thing is to spread evenly. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nFold as before, first the edges towards the center…<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThen again in two. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nTurn 90\u00b0 and repeat this step. We then made two double turns. <\/i><\/div>\n
\nFold one last time so that it looks like the picture above. Wrap the dough in cling film and leave in a cool place for 1 or 2 hours. You can also put the dough in the freezer at this time. <\/i><\/div>\n
\nRoll out the dough in a 3mm layer (it’s still thinner than on the picture!).<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nCut strips of 20 centimeters wide. Then cut triangles of 7 or 8 centimeters wide inside. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nCut the base of the long triangle and spread it a little. We obtain a kind of Eiffel Tower…!<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nRoll up the triangle fairly tightly. Place the croissants on a baking sheet lined with parchment paper. <\/i><\/div>\n
\nThe next two photos show my first batch with mini croissants.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nHere are the large triangles of dough. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nBrush gilding (sweetened milk, not egg!) on raw croissants. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThen let it swell for two or three hours.<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPreheat the oven to 180\u00b0C and then put the croissants in the oven for 25 minutes (always adapt to your own oven!). The kitchen is going to smell truly divine…<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nTake the croissants out and let them cool on a baking rack. <\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nBut they may not survive very long… <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n
\nThe best moment is when you open the croissant from the top to reveal its soft and fragrant crumb.<\/i><\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
<\/p>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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