In my article on the bread with hazelnuts and raisins, I told you of another classic recipe of the French cuisine. So here, I named it the crescent house !
Don’t you think that they are pretty !? They are golden, just as they should be, and laminated to perfection. Mmmmhhh…
Quite frankly, I must say that it is rather a great success, not so complicated. It just requires very much a little bit of time before either… I also confess that we have tested several way to do this because the first time, they were far too briochés and not enough puffs. In fact, the thing that we had not at all understood, is that the more you fold the dough, the less flaky and the more it is brioche. We thought it would be a lot more lightweight, and not at all. The secret of a good croissant puff pastry is to make as few folds as possible. I will explain all of it…
To 10 Save Print Ingredients
- 250 g flour T45
- 10 g of baker’s yeast fresh
- 30 g of sugar
- 5 g of salt
- 100 ml of milk
- 1 egg + 1 yolk for eggwash
- 50 g of soft butter
- Place the yeast in a small bowl, add a tablespoon of warm water and let stand for 10 minutes.
- Pour the flour into a large bowl and make a well into which you put the yeast. Add the sugar and the salt ensuring that it does not directly touch the yeast. Then add gradually the warm milk (without putting the whole) and the eggs.
- Knead to obtain a dough smooth and homogeneous. If necessary add a little of the milk that you have kept.
- Form a ball and let rest 1 hour at room temperature or near a radiator, in winter.
- The dough should double in volume. Stir it quickly to make it back and then place in the refrigerator for 30 minutes.
- Remove the butter from the fridge and leave at room temperature.
- Roll out the dough on a floured work surface using a rolling pin.
- The butter should be about the same consistency as the dough. Drop to the center of the pâtee spreading it, without putting it to the edges.
- Wrap the butter in the dough and solder the edges. The need to you can slightly moisten the dough with your fingers.
- For the pastry (see drawing below), extend the dough with a roller being careful not to leave out the butter. Shape into a large rectangle long enough to fold 3 : fold the 2 ends towards the center, then fold in 2.
- Turn the dough to have the fold at the right and lie down again the dough to form a large rectangle and repeat the operation once again.
- Let it sit for 30 minutes in the fridge to firm up because the butter has a tendency to quickly warm up.
- Roll out your dough into a large rectangle and using a knife, clean and sharp, form triangles of 20 x 10 cm.
- Gently roll each triangle ending with the point.
- Place the croissants on a baking sheet covered with parchment paper, ensuring that the spacing a little.
- Allow to swell for about 1 hour before the gild with egg yolk diluted in a little milk.
- Preheat your oven to 210° and bakes for 10 to 15 minutes and be careful with the staining.
And lo and behold, you have made your first croissants, golden brown !
At home, I must confess to you that we had to resume 2 times before being satisfied ! The first time, they were good but much too briochés compared to the result that we expected, but also overly cooked and grilled. The second (the one in the photo) was good ! It was exactly what we hoped for.
So, this first experience really made me want to equip myself of the book Breads and pastries in house !! It will be necessary that I think about it… ��