- Stand Mixer
- Baking Sheet
- 1 gr Bread Flour (W380, 13% -14% of proteins)
- 200 gr Granulated Sugar
- 500 gr Water
- 30 gr Fresh Yeast
- 130 gr Softened Butter
- 50 gr Flavoring Paste for Croissants Click here for the recipe
- 20 gr Sal
- 400 gr Butter Soft, but still plastic
- Mix flour, yeast, one-half of the water, and sugar until smooth.
- Insert the second part of the water and let the gluten mesh form. This will take at least about 15minutes.
- However, check that the gluten has fully developed before adding the butter, flavoring mix, and salt.
- Let knead until ingredients are completely absorbed and let it leaven about 2h at 26-27°C (79°F - 80°F) until doubled in volume.
- Once risen, laminate the dough to a thickness of about 1cm and embed the soft but still plastic butter made flat to a thickness of 1cm.
- Cover the dough with plastic wrap and let rest in the fridge at +4°C (39°F) for 30 minutes.
- Roll out the dough with a rolling pin and give it a first double fold: Fold the top and bottom sides of the dough toward the center and fold the whole piece in half, so you have 4 layers of dough.
- Cover and let rest 30 min in the fridge and repeat the same operation giving a second double fold and letting the dough rest for another 30 min.
- Roll out the dough at 1/2cm thick and cut out triangles about 20cm high.
- To form the croissants, stretch the triangle while holding the base in your hand. Secure the tip on the table and roll the base toward the end.
- Place croissants on a baking sheet and proof for 90min at 30°C (86°F).
- Once ready, leave the croissants at room temperature for about 10min and bake at 190°C (374°F) for about 15 minutes.
- Once out of the oven, brush with boiling invert sugar or boiling sugar syrup.
When you want to enjoy them, thaw them in the oven to give them back their fragrance!