enough for 16 mini-croissants
Experience
27/04/2022: it was the first time I made croissants since I made them for Papa while he was sick. This recipe works, I don’t know how to make larger croissants, and also more flakey and less doughy maybe.
21/05/2022: I tried it again with sourdough that grows well, and a nice slab of butter, and letting things go cold. For large croissants, 40x50cm dough, cut into 20x50cm stripes and into 20x10cm triangles. 180C, 20 min, was crispy outside and nice, I even tried with raspberry jam inside.
29/05/2022: with one layer colored in red, as a present for Maya’s master defense. It took much longer than 20min to be cooked inside but then it was too cooked.
Ingredients
- 300 g strong flour (or 270 g + 30 g spelt flour) (It’s enough without adding more of it but I had to beat it for 10-15 min in the mixer)
- 90 g (30 %) leaven or 3 g (1 %) yeast
- 90 g (30 %) water
- 90 g (30 %) milk
- 30 g (10 %) sugar
- 6 g (2 % salt)
- 200 g butter (or even less)
Recipe
- Mix all ingredients but butter and knead to moderate gluten development (like a nice non-sticky dough. do it with a machine, or have patience).
- 2 hours (wrapped) at room T°, then overnight in fridge.
- Roll out into a small rectangle. Back in the fridge (> 30 min).
- Beat the butter between two baking papers to 1 cm thickness or less. Get it into a block shape by folding the paper into a nice square. Trim off non-straight edges and place back on top of the butter, roll. Refrigerate 30 min.
- Flour the bench. Roll out dough to same width as butter, twice the length.
- Place butter block in center. Fold edges over and seal. Flour, wipe excess flour.
- Roll the dough 3x as long as wide. Trim edges. Wipe excess flour. Book fold (one edge 3/4 of the way up, the other 1/4 down), then fold in half. Refrigerate 30 min.
- Roll out on floured surface. Trim edges. Letter fold (thirds in the center). Refrigerate 30 min. You can repeat this as long as you want more edges.
- Keeps in the fridge for a few days.
- For croissants: roll out to 1 cm thickness, Cut triangles, roll into croissants, egg yolk + 1 tbsp water brush. Grow 6 h. Egg brush again. 200 °C 20 min.
from @memoirsofabaker on instagram, and popotteetbinette pour les croissants
Aurore's cookbook 