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International Croissant Day | The ultimate recipe for making the best homemade croissants



We see them in bakery windows day in and day out and there is no one who can resist a croissant. A sweet or savory cake that can be eaten with almost any beverage. The origin of the croissant is not French as many believe, its origin is from Vienna, the capital of Austria, although there are a variety of opinions regarding its roots. But from anywhereThis cake became popular because its creators used typical French puff pastryThe thin layers we find on a croissant when we take a bite. Today is International Croissant Day and the best way to participate in this exotic event is to prepare a tray of delicious croissants.

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The key to this crescent-shaped cake is the texture of the puff pastry, which makes it fluffy and light. Although the preparation takes time because it has many stages, this does not mean that we do not want to Find out how to make delicious croissants to accompany your afternoons or mornings with guests going home. Write down this recipe to make the best croissant you’ll ever have in your culinary life.

ingredients

Serves 10 persons

  • 400 grams of strong flour

  • 100 grams of loose flour

  • 100 grams of sugar

  • 2 eggs

  • 25 grams of fresh yeast

  • 100 grams of butter in ointment

  • 7 gm of salt

  • 200 grams of butter to roll pastry

  • Milk to coat the croissant

  • 1 egg yolk, for coating the croissants

elaboration

  1. In the blender we introduce all the ingredients and in the lukewarm water we dilute the baker’s yeast to add it to the mixture. We like 10 minutes Then add the butter, cut into cubes, and knead again.

  2. Leave the mixture to ferment in a warm place for about an hour and a half, until it doubles in volume. When this resting time has passed and we prepare the (cold) butter for the pancake dough, leaving it in the form of a square plate one centimeter thick.

  3. We knead the dough with our fists, make a hole to insert the butter and give it simple rolls, letting it rest in the cold between cycles for about 20 minutes in the cold. Then we stretch the dough three millimeters thick Roller, but without too much pressure And we cut isosceles triangles twenty centimeters long.

  4. And we start to shape the croissants by rolling them from the base and leaving them Ferment on the oven tray for another hour. After that time we paint them with yolk and milk and bake them in between 12 and 14 minutes at 200°C.

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