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    Croasant

    Uploaded by

    Dorjana Lasku

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Croasant

    Uploaded by

    Dorjana Lasku
    38 views2 pages

    Original Title

    croasant

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    Download as docx, pdf, or txt
    38 views2 pages

    Croasant

    Uploaded by

    Dorjana Lasku

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    We are going to do croissant.

    I put 1 kilo of flour

    120g of sugar

    20g of salt

    480cc cold water

    And we are going to work directly on the table

    Remember we are using the ecologic flour, you can’t miss it

    We are mixing, and always, check that I didn’t add all the water at once, and I still have the
    yeast out.

    And now it’s time to mix all together. The yeast and the butter.

    Important… To make a good croissant dough in difference with “media luna”, let it rest
    overnight.

    The butter, it is already worked. And now simply we are going to start to stretch to laminate.
    I stretch the other side. And what I have to do it’s to cover it.

    We are simply going to give it two folds.

    One quarter. And up.

    A bit more. There. There. And there we have it.

    You are going to see all the layers of lamination.

    We are going to let it rest for 10 minutes. Then I stretch it and we assemble the croissant.

    Croissant dough already rested, with all the folds.

    First we are going to cut the croissants of 27 cm high and we are going to mark the base of
    9. And we go now to cut the croissants.

    What gives me this elasticity? The good quality of flour that we are using.

    The part of the layers we attach it with the fingers. The important thing of croissants it’s that
    the center stays the same as the dough.

    Two hours of fermentation. Oven at 180ºC, 20 minutes, and we are ready.

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