Croissants
Preparation : 20 min
Cooking : 20 min
Total time : 3 h 40 Rest : 3 h
Equipment
Rolling pin
6 croissants
1 sachet of dry baker's yeast (5 g)
165 ml of milk
250 g of plain flour
1 tsp of salt
25 g of sugar
150 g of cold butter
1 egg yolk
Associated products
RECIPE STEPS
1
Add the yeast into the warm milk and stir with a fork until fully dissolved.
Leave to rest for 10 minutes.
- 1 sachet of dry baker's yeast (5 g)
- 165 ml of milk
2
Add the flour, salt, sugar and dissolved yeast into the bowl fitted with the dough hook.
Switch on the machine and run for 30 seconds until the dough forms a ball.
- 1 sachet of dry baker's yeast (5 g)
- 250 g of plain flour
- 1 tsp of salt
- 25 g of sugar
- 165 ml of milk
3
Transfer the dough to a large bowl and cover with a damp cloth. Leave to rise for 1 hour 30 minutes near a heat source and away from drafts.
4
On a floured work surface, roll out the dough in a rectangle measuring 15 cm x 60 cm. Place 50 g of butter (cut into thin slices about 1 mm thick) in the centre of the dough,. Fold the section of dough without the butter over the section with the butter and flatten the dough with a rolling pin.
- 150 g of cold butter
5
Turn the dough 90° and fold it in 3 parts like a wallet. Roll out the dough again it until it measures 15 cm x 60 cm. Sprinkle flour on top of the dough, fold it in half and place it in the refrigerator for 30 minutes.
Repeat the process two more times.
6
Preheat the oven to 175°C.
Roll out the dough on a floured work surface so that it is about 19 cm wide and 3 mm thick.
Trim the long sides to get straight edges.
7
Cut out triangles measuring 10cm x 18cm.
Roll them from the base to the tip and place them on the baking tray lined with baking paper, tip down. Use a pastry brush to brush them with the beaten egg yolk and bake for about 20 minutes.
The croissants are done when they are golden brown.
- 1 egg yolk
© Magimix 2020, for the recipes and the photos.
