El croissant nacio en Viena y fue perfeccionado por panaderos parisinos del siglo XIX con tecnica de laminado de mantequilla que crea hojaldrado caracteristico. Es desayuno emblematico de boulangerie francesa servido con cafe au lait. Horneado en casa representa uno de los grandes retos y triunfos de reposteria amateur.
Mediterranean
Homemade butter croissant
Homemade butter croissant from France: traditional step-by-step recipe, with chef tips and clear times.
- France
- Breakfast
- Light
- medium-high
45 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 385 kcal
- Protein 8 g
- Fiber 2 g
- Carbohydrates 42 g
- Fat 22 g
- Sodium 420 mg
Story behind the dish
Preparation
Homemade butter croissant is a preparation from France with high difficulty. Reserve about 65 minutes in total (45 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of strong flour.
- Have ready: 10 g of salt.
- Have ready: 50 g of sugar.
- Have ready: 12 g of fresh yeast.
- Have ready: 250 ml of warm milk.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Knead flour
Knead flour, salt, sugar, yeast and milk until smooth dough; rest 1 hour. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Roll out dough into a rectangle and place cold butter in the center;…
Roll out dough into a rectangle and place cold butter in the center; fold in three. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
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Perform three series of folds with a 30-minute rest in the refrigerator…
Perform three series of folds, resting for 30 minutes in the refrigerator between each one.
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Stretch and cut triangles; roll from wide base to tip…
Stretch and cut triangles; roll from wide base to tip forming horns.
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Let it ferment for 2 hours until doubled in volume; brush with egg and milk
Let it ferment for 2 hours until doubled in volume; brush with egg and milk.
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Bake at 200 C for 18 minutes until golden; serve warm with…
Bake at 200 C for 18 minutes until golden; serve warm with butter and jam. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Fill with chocolate before rolling for croissant au chocolat.
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