The flaky croissants, like those in the bar, prepared at home are one of my greatest culinary satisfactions at the moment. Of course the process is a bit long, but it's definitely worth it, the best croissants prepared so far! Furthermore, once the croissants are formed, you can freeze them: when you want to serve a delicious breakfast, just move them to the fridge the night before, so that in the morning you just have to cook them! For an even faster alternative, you can freeze them once cooked and cooled: so once thawed, you just have to heat them in the oven! The recipe for puffed croissants like those in the bar is taken from here and it's a bomb, when I finish my supply in the freezer I will certainly prepare them again, because at the weekend having breakfast with croissants prepared with your own hands is a cuddle not just :) So let's start this new week with this beautiful recipe so that it can give you a good boost of energy! Basins to those who pass through here
How to make puffed croissants
Prepare a poolish by breaking up the yeast in a bowl, add the water and let it dissolve.
Add 150 grams of flour taken from the total (set the rest aside).
Mix until a smooth, lump-free batter is formed. Cover the bowl with plastic wrap and let it rest for 1 hour.
Meanwhile, chop the 250 g stick of butter and flour it with a spoonful of flour.
Knead lightly and compact it well into a ball, then place it between two sheets of parchment paper or cling film
Roll out with a rolling pin to form a rectangle of about 20x30 cm. Then put it in the fridge, wrapped in cling film.
After 1 hour, take the poolish back, move it to the bowl of the mixer, mount the leaf whisk, add 3 tablespoons of flour taken from the total and start kneading.
Then add the egg yolk and honey and knead until it is well mixed.
Add half the sugar, along with another 2 tablespoons of flour, and knead.
Then add the remaining sugar and salt.
Mix well, then start adding, alternating, the milk and the remaining flour, allowing the previous quantity to absorb well before adding more.
Finally add the aromas.
Then switch to the hook whisk and continue to knead at low speed.
Once you have a completely homogeneous and nice smooth dough (it will take 15/20 minutes), add, in several stages, the 30 grams of butter.
Knead, always at low speed, until the dough is strung well along the hook: pulling a piece of dough with your hands, this must stretch without breaking.
Then move the croissant dough into a rectangular container, cover it with cling film, in contact, and place it in the fridge for at least 1 hour.
This step is necessary for the dough to acquire consistency, so that it is then easier to work it, so if it still seems soft, keep it even longer in the fridge, or put it in the freezer for 10-15 minutes.
After 1 hour, take the dough and roll it out on a floured pastry board until you get a rectangular sheet of about 40x20cm.
Take again the butter sheet, and place it to cover 2/3 of the sheet.
Fold the free third of the pastry towards the center, covering the middle third of the pastry and half of the butter.
Then fold the remaining third of the pastry (covered by half the butter) towards the center.
Cover with cling film and let it rest in the fridge for 15 minutes.
Take the dough back and place it on the floured work surface, with the short side in front of you.
Then start tapping it with a rolling pin, starting from the center, and first going up (moving the rolling pin away from you) and then, always starting from the center, going down (bringing the rolling pin closer to your body).
The result will be a fairly long rectangle, with the short side facing you.
Then make the first fold, folding one third of the dough towards the center and then folding over the remaining third of the dough.
Wrap the dough with cling film and let it rest in the fridge for at least 40 minutes (even more if it is very hot: the butter must harden enough not to come out when you handle the pastry).
After 40 minutes, proceed with the second and third fold.
Take the dough back and place it on the work surface sprinkled with flour, always with the short side facing you (and with the "open" side facing right).
As before, tap with a rolling pin to roll out the dough and then make the 3 folds
Repeat this same procedure again: roll out with a rolling pin and redo the folds.
Cover the dough with plastic wrap and refrigerate for 45 minutes, then move it to the freezer for 15 minutes.
Take the dough and make the folds again, 2 more times.
So check: if it is still very soft, put it in the fridge for 45 minutes and in the freezer for 15 minutes (and then start again from the beginning of this step). If, on the other hand, it is consistent enough to be workable, proceed and start forming the croissants.
Cut the dough in two lengthwise (you can see the flaking).
Put one of the two pieces aside and roll out the other, keeping the short side towards you and creating a thin sheet (just under 1 cm) and about 15 cm wide.
With a sharp knife, divide the pastry into rectangles of about 10x15 cm, then cut them in half to obtain triangles.
Make a 1-2 cm vertical cut on the base of each triangle. Stretch the triangle slightly by pulling the tip.
Then create the croissants starting to roll up the base with the cut on itself until you get to the tip.
Gradually place the croissants, quite distant from each other, on a baking sheet lined with parchment paper, positioning them with the tip down, so that it does not rise during cooking.
Wrap the entire pan with cling film and let it rest until doubled (about 2 hours, but it depends on the outside temperature).
Once doubled in volume, remove the film, brush them with lightly beaten egg white, sprinkle with granulated sugar and bake the croissants in a preheated oven at 220 ° C.
Cook for 5 minutes, then lower the temperature to 190 ° C and cook for another 10 minutes. If they get very dark during cooking, lower the oven temperature slightly.
Once ready, take them out of the oven and let them cool completely before eating them. And here is the croissants peeled like those of the bar.