Croissant

Updated at: Thu, 17 Aug 2023 02:58:05 GMT

Step 1

(((We are using here the direct method)))

Step 2

Boil the milk, let it cool down (at least under 40 degrees) and dissolve the yeast in it

Step 3

Add all other ingredients but the last amount of butter. Mix it just enough for the dough to become smooth and homogeneous (we don't want gluten to be generated here)

Step 4

Let the dough (detrempe) rest for 1 to 1.5 hour at 24 oC - when it doubles the volume, put it down and let it rest in the fridge - best if you cut the top with a cross.

Step 5

Add the final amount of butter softened and give 3 simple turns, let it sit on the fridge for the next day

Step 6

Spread the dough in a rectangle shape, cut triangles, spread the corners and roll the Croissants, let them grow at 24oC and 65% humidity, eggwash and bake them at 200oC

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