Classic Croissant

Prep Time:

60

Cook Time:

25

Serves:

2

Level:

Advanced

Tag:

Vegetarian

ABOUT THE RECIPE

INGREDIENTS

FOR THE DOUGH

  • 3 cup + 2 tbsp of four (500 gr)

  • 1/3 cup of sugar (60 gr)

  • 1.75 tsp of salt (10 gr)

  • 2 + 1/4 tsp of dry yeast (7 gr)

  • 11 f oz of milk (325 gr)

  • 10.57 Tsp of melted butter (50 gr)

  • 1.32 cup of tourage butter (300 gr)

  • Chocolate drops (100g)


FOR THE FILLING

  • 1/2 cup of milk (130 gr)

  • 1.20 Tsbp of sugar (15 gr of sugar)

  • 4 tsp of cornstarch (10 gr)

  • 1 egg yolk

  • Vanilla


TOOLS

  • 1 Rolling pin

  • 2 sheets of parchment paper

  • Cling flm

  • 1 large plate

  • 1 medium size bowl

  • 1 saucepan

  • 1 whisk

  • 1 spatula

  • 1 knife (preferable 30cm length)

  • 1 baking tray


A NOTE ON MEASUREMENTS

We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.

PREPARATION

DAY 1

Mix the four, sugar, salt in a large bowl. Warm the milk in a sauce pan or in the microwave. Melt the dry

yeast in a third of a cup of your milk. Once melted, add the milk and yeast to the large bowl. Melt the

butter in a sauce pan and also add to the large bowl. Mix with a mixer or by hand and knead for about

5 minutes. Let let the dough rest in the fridge, covered by a plastic wrap.


Shape your 300g tourage butter into a fat square and place in the fridge.


DAY 2 

Bring your milk to boil in a sauce pan with a teaspoon of sugar. In a bowl, mix the remainder of the

sugar, cornstarch and one yolk. Add the boiling milk to the bowl and mix all together. Once mixed,

pour it back to the sauce pan and let dry until obtaining the custard.


Work your dough with a rolling pin to create a rectangle that’s about 0.20 inch (1/2 a centimeter)

thick, double the length of the tourage you made the day before (butter sheet) and just 2 inches wider

than the tourage.


Start folding the dough with the butter. Do this twice and place the dough in the fridge for 3-4 minutes

every time you make a fold. 


Shape the croissants into a big rectangle. Leave to rise for at least 30 minutes at 30-35 ° C


Brush your croissants with a compost of egg, one spoon of heavy cream (optional) and a pinch of salt.

Bake the croissants 15-25 minutes at 360F / 180 C. Enjoy!

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