Would you try making this recipe on your own? Follow these easy steps here below for a successful and tasty dish! Done with the mixer tilt-head 3.3L.
Ingredients
[For 12 croissants]
130 g strong flour (manitoba flour)
130 g 00 flour
50 g regular sugar
15 g butter
125 g butter to laminate the dough
1 egg yolk
1 egg to brush the croissants
8 g fresh yeast
60 ml milk
10 ml of milk to brush the croissants
85 ml water
Powdered sugar to taste
Steps
1. Mix the two flours.
2. Put water and yeast in the KitchenAid Mini bowl. Stir until the yeast dissolves.
3. Take 3 tablespoons of flour from the flour mix and add them to the water and yeast.
4. Attach the flex edge beater and mix on speed 3/4 for a few minutes.
5. Cover the bowl with cling film, and leave to set for 1 hour.
6. Take 3 tablespoons of flour from the flour mixture and mix on speed 3.
7. While KitchenAid Mini is mixing, add the egg yolk and sugar.
8. Gradually add the remaining flour, alternating with milk until you have a fully developed dough.
9. Add the 15 g of butter at room temperature and mix for a few more minutes.
10. Cover the bowl with cling film and let the dough rise for 1 hour keeping it away from cold draughts.
11. Place the 125 g of butter between two sheets of parchment paper and with the rolling pin delicately roll it out into a rectangle.
12. Roll out the pastry lengthwise and place the butter rectangle on top, leaving a few centimetres on each end, but mostly on the bottom end.
13. Envelop the butter folding in the pastry. First fold in the bottom end and then the top.
14. Cover with cling film and leave to set in the fridge for 15 minutes.
15. Place the pastry keeping the opening to the right. Roll it out with the rolling pin and fold it back again. Cover with cling film and leave to set for 30 minutes in the fridge. Repeat this procedure for three times.
16. Roll out the pastry lengthwise. Place it horizontally and cut it into triangles.
17. Cut out a small triangle from the short side of every triangle.
18. Stretch the pastry triangle and roll it up tucking the point under the croissant.
19. Place the croissants well distanced from one another onto a baking sheet lined with parchment paper. Leave croissants to rise for 1 hour.
20. Brush each croissant with a beaten egg and milk wash.
21. Bake in a preheated oven at 200° for 5 minutes, then lower the temperature to 180° and bake for another 15/20 minutes.
22. Sprinkle with some powdered sugar.
Enjoy!
