Croissant con pasta sfoglia fatta in casa
gourmet
Preparation time
1 ora e 30 minutiDifficulty
Chef StellatoCooking time
10 minutiServings
6Lievitazione
9 oreCroissant con pasta sfoglia fatta in casa, fragranti e burrosi. Scopri la ricetta facile per preparare questi dolci sfogliati freschi e irresistibili!
Ingredients
- Manitoba flour500 g
- Butter290 g
- Whole milk280 ml
- Granulated sugar60 g
- Fine salt10 g
- Fresh yeast10 g
- Eggs1 u (60 g)
Procedure
0. In a small bowl, dissolve the fresh yeast in 50 ml of lukewarm milk (no higher than 37°C) with a teaspoon of sugar. Let it sit for 10 minutes until foamy.
1. In a large bowl (or in a stand mixer), combine the flour, sugar, and salt, making sure the salt doesn't come into direct contact with the yeast. Add the remaining milk and the activated yeast.
2. Knead the dough for about 5-7 minutes, gradually adding the softened butter. The dough should be elastic and smooth.
3. Shape the dough into a ball, wrap it in cling film and leave it to rest in the refrigerator for at least 6 hours (or overnight).
4. Cut the butter into even slices and place them between two sheets of parchment paper. Flatten them with a rolling pin until you obtain a rectangle measuring approximately 20x15 cm and a uniform thickness. Refrigerate the butter until it cools thoroughly, but without hardening too much.
5. Roll out the cold dough on a floured surface, forming a rectangle approximately 40x20 cm.
6. Place the butter rectangle in the center of the dough, leaving the short sides exposed. Fold the sides of the dough over the butter, sealing well to prevent any spillage.
7. Gently roll out the dough into a long, narrow rectangle (about 60 x 20 cm). Fold one side toward the center and fold the other side over (a wallet fold). Wrap the dough in plastic wrap and refrigerate for 30 minutes.
8. Make two more wallet folds, letting the dough rest in the refrigerator for 30 minutes between each fold.
9. Roll out the dough into a rectangle approximately 60x30 cm, 3-4 mm thick.
10. Using a sharp knife or pastry wheel, cut out triangles about 10 cm wide.
11. Starting from the base, roll each triangle up, gently pulling the tip to create tension. Arrange the croissants on a baking sheet lined with parchment paper, leaving space between them.
12. Cover the croissants with a clean cloth and let them rise in a warm place (about 26°C) for 2-3 hours, until they double in size. They should be soft to the touch.
13. Preheat the oven to 200°C. Brush the croissants with beaten egg and milk. Bake the croissants for 10 minutes at 200°C, then reduce the temperature to 180°C and continue baking for another 10-12 minutes, until golden brown.
14. For a more intense flavor, you can add a pinch of vanilla or grated lemon zest to the dough. Store the unbaked croissants in the freezer before the second rising for up to 2 weeks. Simply thaw them and let them rise before baking.
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Creation date Dec 14, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.