PREP TIME: 20 MINUTES
COOKING TIME: 20 MINUTES
REST: 240 MINUTES
FREEZER: 90 MINUTES
1 egg yolk to glaze the croissants
For 500 g of croissant dough
8 cl of milk
5 g of baker’s yeast
30 g caster sugar
10 g fine salt
125g butter at room temperature
- Prepare the croissant dough: in a bowl, dissolve the yeast with a little milk.
- In another bowl, dissolve the sugar and salt in the rest of the milk.
- Pour the milk-sugar-salt mixture with the flour into a bowl, then add the yeast. Work the dough by hand. Stop as soon as it is homogeneous. If it’s too firm, add a little water.
- Cover the bowl with cling film and let the dough double in volume for 2 hours in a warm place.
- When the dough has doubled in volume, crush it with your fist to drive out the carbon dioxide produced by the fermentation. It then resumes its initial volume.
- With a knife, incise the dough by making a cross and separate each quarter like petals. Flatten each “petal” with a rolling pin to a thickness of about 2 cm, leaving a small thicker bulge in the center.
- Place the softened butter in the center of the square. Fold each corner of the dough over the butter to obtain a square-shaped “dough”.
- Then the “turning” stage begins: gently roll out the dough with a rolling pin into a rectangle three times as long as it is wide. The angles must be straight. Fold the dough in three, as if to form a rectangular envelope: you have given the first “turn”. Turn the dough 90°, roll it out again into a rectangle the same size as the previous one, and fold it in three as for the first time: you have just completed the second round.
- Cover the dough with cling film and let it rest for 1 hour in the refrigerator.
- Restart the rolling for the last two rounds and put the dough back to rest for 1 hour in the refrigerator.
- Roll out the croissant dough to a thickness of 6 mm. Cut triangles of about 14 cm x 16 cm. Roll each triangle on itself from the base (14 cm wide) to the top.
- Place the croissants on a baking sheet lined with parchment paper. Dilute the egg yolk with a little water and brush the croissants with a brush. Let them sit for 1 hour: they will double in size.
- Preheat the oven to 180°C (therm. 6).
- Brown the croissants again and bake them. Bake them for 20 minutes.
At each round, mark the top of the dough with a finger pressure to remember the number of turns made. Reserve the dough in the refrigerator for at least 4 hours.