- 0 Flour type Pasticceria 350gr
- Salt 1 teaspoon
- Sugar 50gr
- Milk 320ml
- Fresh yeast 15g
- Butter at ambient temperature 340gr
- 1 beaten egg
In a roomy bowl, sift the 0 flour Type Pasticceria, salt and sugar and then shape a fountain at the center. Gently warm the milk, melt the yeast and a teaspoon of flour into it; let it rest until some bubbles will appear on the surface. Pour the milk into the bowl and mix until the dough becomes soft. Move the dough onto a surface previously dusted with flour and knead it for 5 minutes until it becomes smooth and elastic. Put it into a container, previously dusted with flour, cover it and let it stand in a warm place for around 1 hour, until it double its volume.
- Put the butter between 2 film papers, stretch it with a rolling pin into a 20×20 cm rectangle, and store it in the fridge until you have to use it. When the pastry will be risen, deflate it, move it onto a surface previously dusted with flour, and stretch it into a 40×12 cm rectangle.
- Arrange the butter rectangle on the bottom part of the dough layer and fold it to completely cover the butter. Seal the borders with the fingers.
- Rotate the dough, bringing the fold to your right and gently stretch it into a rectangle with one side double than the other. Eliminate the dust in excess and fold it into 3 equal parts like it was a paper letter, with the bottom part overlapping the top one. Wrap it in a film sheet and refrigerate for 20 minutes.
- Pull it out from the fridge, and, always with the fold to your right, extend it and fold it once again as indicated above (point 2), put it into the fridge and repeat the whole procedure for a third time.
- Divide the dough into 2 parts. On a previously floured surface extend each single piece and straighten its borders with a knife until you obtain 22x36cm rectangle. Using a triangular mold with a base of 18cm and sides of 14cm, cut it into 6 triangles (2 side triangles should also be left).
- Wrap each triangle starting from the longer side until you obtain half-moon shapes. Arrange the croissants on an oven tray and gently brush them with beaten egg. Cover them with transparent film and leave them in the fridge for an entire night.
- Pull out the croissants from the fridge and let them rise for around 45 minutes until they double their volume. Do not try to accelerate the process keeping them in place too warm because you would melt the butter inside the dough. Preheat the oven at 200°C.
- Brush the croissants once again with a second layer of beaten egg and put them into the oven for 15-20 minutes until they become well-gilted.
Suggestions for the preparation of croissants. First of all, we have to highlight that, apart from the time needed for cooking, you will need to leave it for an entire night! It is very important that the butter and the phyllo dough have the same consistence before you stretch them together. If butter is too hot it will pour out as you pass the rolling pin; if it is too hard it will break and the croissant layers will not be homogeneous. This recipe is good for preparing 12-16 croissants.