There are those who do not conceive the idea of having breakfast without having a piece of bakery on the table. This is the case of the croissant, acclaimed in snacks or weekend brunch thanks to its crunchy texture, buttery flavor and versatility, as it can be found in sweet versions with chocolate, jams or white delicacy, and also combine very well with this. salty, with ingredients such as ham, cheese, chicken, among others.
The taste of the so-called ‘butter cake’ is so exquisite that it even has its special date, because every January 30 is celebrated on International Croissant Day. Why do you enjoy it as it should be prepared or do you dare to prepare it on another occasion to teach how to make it at home to get a puff pastry with just the right crunchy point on all layers.
Here we leave it to you recipe and the step-by-step preparation at home by Puratos baker chef David Vega.
- 1kg of flour
- 10 gr S500 Sense improver
- 20 gr salt 100 gr sugar
- 550 ml of water
- 10 gr OKEDO yeast
- 50 gr butter or butter
- 10 ml of Sunset Icing
- To knead the dough: 350 to 400 gr of butter.
- Mix all the dry ingredients: flour, improver, Okedo yeast and sugar. Add water and knead until smooth. Add the butter and knead until it develops the desired elasticity. Let stand cold for an hour.
- Then stretch the dough on the table in a rectangular shape, place the butter and wrap. Perform 3 simple doubles taking them out in the cold for 20 minutes.
- Finally stretch to a thickness of 3 to 5 millimeters depending on the size of the croissant and cut into a triangular shape, form the croissant by rolling inward and place in cans.
- Bring to fermentation until it doubles in volume. Paint with Sunset Glaze or egg and bake at 160 ° C – 170 for 18 to 20 minutes depending on the size of the piece.
The croissant is perfect to accompany breakfast or snack, you can even keep your dough in the cold, just wrap in cling film and prepare them the next day. You only have to repeat the folding and stretching operation twice more. Even if they are croissant-shaped, wrap them in parchment paper and freeze them before they ferment. You can store them in a tupperware or in a frozen bag in case you don’t want to bake them in one batch.