|Preparation||Resting||Cooking||Start to finish|
|14 hours 3 min.||3 hours 45 min.||20 min.||18 hours 8 min.|
|1||In the bowl of a mixer, pour 500 g flour, 25 g egg, 9 g salt, 20 g yeast, 100 g Soured dough, 60 g caster sugar and 210 g water.
Note: Water used here is very cold (39°F or 4°C), you should put it in the fridge 2 hours before use.
Start the mixer at low speed, and knead 10 minutes.
Note: For the best way to knead, see: A few tips for effective kneading at home.
|2||Pour the dough on the working surface and roll into a ball.||3 min.|
|3||Cover with a plastic sheet and let stay for 30 minutes.||30 min.|
|4||During this time, prepare 250 g butter. You need to beat it with a pastry roll in a plastic sheet to give the shape of a square of 8x8 inches.
See how to on this video.
When the square is made, put in the fridge for the night.
|5||Spread the dough in a shape of a rectangle, cover with a plastic sheet and let stay for the night in the fridge.||12 hours|
|6||It's now time for "buttering", we are going to make a kind of sandwich with dough and butter to get: 1 layer or dough, 1 layer of butter and 1 layer of dough.||15 min.|
|7||To see how to, watch this video.
When the "sandwich" is made, put it in the freezer for 45 minutes, to firm it.
|8||It's now time of folding dough ("Tourrage" in French) on itself to multiply the layers, it's call "double tour" and you should make 2 of them for French croissants.||20 min.|
|9||The video show you how to make 1 double tour (but you should make that 2 times).
When folding is over, put the dough in the freezer for 30 minutes, to firm it again.
|10||Then we need to spread dough, it's the delicate moment of the recipe.
Start by spreading on about 20 inches (50 cm) then cut the dough in 2.
|11||Spread one of the pieces, then cut it in 2 in the length.
Working like that, on small pieces, is easier.
Continue to spread one piece, ideally you should get a stripe of 4.8 inches (12 cm) on 4 millimetres thick.
|12||Trim the not-cutted side of the stripe.||2 min.|
|13||Cut the stripe in triangles of about 2.4 inches (6 cm) base.||5 min.|
|14||Make a notch of about 0.4 inch (1 cm) in each triangle base.||3 min.|
|15||Form croissants by rolling triangles, like on this video.||20 min.|
|16||If you want to make chocolate rolls (chocolatines), you should cut dough rectangles of 4 x 1.5 inches (10 x 4 cm).|
|17||Put croissants on a baking sheet.
Do the same thing with all the pieces of dough.
If you plan to freeze croissants, it's the best moment: put the baking sheet in the freeze, and after 12 hours put them in a plastic bag.
|18||Glaze each croissant.||5 min.|
|19||Lest stay for 2 hours in a warm place.||2 hours|
|20||Preheat your oven at 390°F (200°C).
Glaze each croissant a second time.
|21||Put in the oven for about 20 minutes.||20 min.|
For 36 croissants : 3.46 €
Per croissants : 0.10 €
|Flour: You can get more informations, or check-out other recipes which use it, for example: Aperitif rolls, Boeuf (beef) bourguignon, Spinach and Comté Loaf, Liège waffles, Sesame fried scampi, ... [All]|
|Water: You can get more informations, or check-out other recipes which use it, for example: Italian Meringue, How to prepare endives , Natural leaven, Quick courgette soup with cheese, How to rehydrate dried mushrooms, ... [All]|
|Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Oat shortbread biscuits, Rolled chestnut and apple brioche, Almond macaroon cake, Prune Far, Peach and verbena feuilleté, ... [All]|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Salmon and Spinach Gratin, French toast "cordon bleu", Fillet of pollack cooked in two stages, Doughnuts, Sautéd broccoli with ham, ... [All]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)