Making croissant |

Making croissant

step by step

Making croissant

step by step

One thing is to have a good croissant recipe and another is to know the method or have a good knowledge or practice by making croissants.

Here we go with the more detailed explanation of the process and method by making croissants.

Remember that you have one of our recipes on the blog, in the recipe section with the title “Croissant recipe”.

Enjoy making croissants!

1. Prepare the ingredients. First, dilute the yeast in a part of the milk and then add the rest of the ingredients.

2. Knead the ingredients until obtaining a homogeneous dough, aprox. for 10 minutes. Remember that once the croissant is kneaded, the final temperature of the dough at the end of the kneading should be 22 to 24 ºC.

3. We will round the dough and let it rest at room temperature covered with film until it doubles its size, for 1 hour. (Balls of 1 kg of weight)

4. Extend the dough to a measure of 30 cm by 40 cm. We will reserve a couple of hours in the fridge to incorporate the butter or we can reserve it in the freezer if we want to use it another day.

5. After that time we will place 30% of butter of the total dough, that means 300 to 330 gr of butter per one kg of dough.

6.The butter should be 50% of the surface of the dough, we will place the butter on the dough and enclose it inside this same making a book or simple closure.

7. Stretch lightly and leave the dough to rest at least one hour in the refrigerator before the next step.

8.Once the dough has rested, we will extend the dough to a measure of 30 cm x 80 cm approximately, leaving a thickness of 4mm.

9.Divide the dough into 4 equals parts to make a doble fold.

10. Fold the two edges to the centre and fold it again as shown in the photographs.

11. We will put it back on the tray, cover it with a film and let it rest for another hour in the refrigerator.

12.Once this time has elapsed we will extend the dough again to 30 cm x 70 to 80 cm.

13. We will give a simple fold that means to divide the dough in 3 parts and fold it on itself. We will put it back on the tray, cover it with cling film and let it rest for another hour in the fridge.

14.After the resting time, take the dough out of the fridge and extend the it to 30 cm x 80 cm long and 4 cm thick. Cut triangles of 8 cm in the base base and 27 cm to 30 cm long.

We will reserve the triangles in the fridge for another hour.

15. Once rested, we will take them one by one and stretch slightly from the base to the vertex..

16. We will roll one by one, starting at the base of the triangle to the end

17.Once the dough triangles are rested, roll them as shown in the photo and put them to ferment at 27 ºC (painted with egg) until they triple their volume. Approximately 3 hours.