Croissants

Preparation

1. STEP 1 OF 15

   The ingredients are for 12 croissants

2. STEP 2 OF 15

   Measure the ingredients and bring them to room temperature; sift the flour into a large bowl;

3. STEP 3 OF 15

   Gently heat the milk in a saucepan over low heat;

4. STEP 4 OF 15

   Crumble the yeast into the warm milk; add a bit of flour to thicken the mixture;

5. STEP 5 OF 15

   Sprinkle the mixture with a pinch of sugar; cover the mixture with a cloth and let it rest for 30 minutes;

6. STEP 6 OF 15

   Mix the remaining sugar and salt into the flour: make a well in the center;

7. STEP 7 OF 15

   Break the eggs into the well; cut 50 g of butter into flakes and scatter over the flour;

8. STEP 8 OF 15

   Pour the contents of the saucepan into the dough; work all the ingredients; cover the dough and let it rise for 2 to 3 hours;

9. STEP 9 OF 15

   When the dough has doubled in volume, knead it completely; roll out the dough to form a square;

10. STEP 10 OF 15

    Shape the butter into a cube and dust it with flour;

11. STEP 11 OF 15

    Place the cube of butter in the center of the dough; fold the corners of the dough over the butter;

12. STEP 12 OF 15

    Roll the block of dough precisely into a rectangle; fold the dough into thirds;

13. STEP 13 OF 15

    Roll out the dough again and fold it over again, repeating the entire process;

14. STEP 14 OF 15

    Cover the dough with a cloth and let it rise for 15 minutes; roll out the dough into a rectangle measuring 50 x 30 cm.;

Suggestions

• Bowl

• Baking Tray

• Brush

General Information

Analysis

Macronutrients (100 gr)