If there’s something you can’t argue about, it’s that croissants are a classic and very tasty. In this case I give you the traditional and homemade recipe so that you can enjoy it.
The best part about making them at home is knowing what you’re putting in them. However, if you buy them in the supermarket or bakery, they usually contain some ingredients that we are not aware of and that can be harmful to our health.
تعرف لأهم صفات شريكك العاطفي وأي الأبراج التي تناسبك في الحب
هذه الحركة قد تدمر علاقتك بالشريك! لن تصدق ما اكتشفه الخبراء
Well, for this recipe you have to be very attentive to every step I’m going to take. It’s okay if you make a mistake about something. I’m just telling you this so they can be as perfect as they are in the picture.
هذه الحركة قد تدمر علاقتك بالشريك! لن تصدق ما اكتشفه الخبراء
For these delicious croissants we need:
Ingredients
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550 gr. flour 0000
140 gr. of sugar
130 gr. from Manteca
1 egg
100 ml. water (at room temperature)
100 ml. whole milk (at room temperature)
25 gr. of fresh yeast
1 TBSP. Vanilla essence
5 gr. salt (a pinch)
1 egg (for decoration)
Preparation
First we need to make a “sponge” or “ferment”. To do this we put all the yeast in a container and add the water (remember that it must be at room temperature).
Then we add a tablespoon of flour and sugar and mix well until there are no more lumps. This activates the yeast and the dough rises a little faster than normal. We let it rest, covered, for 15 minutes.
While the yeast is activating, in a bowl we add flour, sugar, salt, egg, milk, vanilla essence and finally the melted butter (the latter must be a little warm, not too hot) and mix.
While mixing we add the sponge cake dough (after 15 minutes). Now we mix everything well until a dough forms.
Then we need a glass of water and a cup of flour nearby, this is important to be able to fix the problem. If you find that it has become very tough and sticks, add a little flour, otherwise add a little water.
After we have a smooth and homogeneous dough, we throw it on the table and knead it. If you notice that it sticks a lot to your hands, it is recommended to sprinkle a little flour on it to make it easier to knead.
The kneading time depends on the more you knead the better (although as little as 10 minutes can be enough). We form a ball and let it rest in a greased bowl. This must be covered with cling film or a towel.
The minimum rest period is 2 hours. If you can’t handle it at this point, you can leave it in the refrigerator overnight.
Once rested we leave the dough on the work surface. We sprinkle some flour on top and flatten it a little, then we cut it into two parts and keep one of them aside.
We stretch the dough that we do not store well to a thickness of half a centimeter. With the help of a knife we cut the edges into a rectangle.
Now all we have to do is cut them into a triangle and make a small cut together at the base. We fold it where it is cut and roll it into the typical crescent shape.
We repeat the procedure with all the dough, leaving the croissants on an ovenproof plate previously greased or placing parchment paper so that they do not stick.
You just need a final resting time of 30 minutes, in the meantime we can preheat the oven to 180°C. After some time we brush the croissants with egg to give them a crispy and delicious crust.
Finally we send it to the oven for at least 15 minutes. The cooking time may vary. So I recommend taking it out when it is golden brown on top and bottom.
Once you take it out of the oven, let it cool for 10 minutes. And you would have some delicious croissants, perfect for breakfast.
Tricks and tips
When you eat these delicious croissants, you will notice that they are somewhat neutral. To make them salty you can stuff them with ham and cheese, they give them an exquisite salty touch.
For sweets, you can opt for pastry dulce de leche or pastry cream. All of this is up to your taste and you can add whatever you want.
If you want to freeze some, I recommend cooking them first and waiting a day. Once you can freeze them, they will last for about 3 months.