Croissant, the original recipe

To experience the thrill of a French breakfast, follow the original recipe for croissants!

1 Fresh Organic AIA Egg

170 gr of 00 flour

170 gr of manitoba flour

15 gr of brewer's yeast

70 gr of sugar

1 egg white

75 ml of fresh milk

Icing sugar

A pinch of salt

25 gr of butter

Description

Would you like to make croissants yourself, just like the ones you order at the bar with your coffee? With these instructions, you can make croissants at home, setting up a real French breakfast! To start the day off right, follow our advice on the ideal breakfast, while if you want to organize a brunch here are all the tips and recipes to get it right!

4 Fresh Organic Life Eggs

Procedure

Put 3 tablespoons of warm water in a bowl and dissolve the brewer's yeast. On the pastry board or kitchen table, arrange 45 gr of 00 flour and the same amount of manitoba, incorporate the dissolved yeast and add a little water.

Work until you get a homogeneous dough. Give it the shape of a loaf and let it rest for at least two hours covered with a cloth. Cut 25 gr of butter into small pieces and let it soften at room temperature.

In the meantime, sift the remaining flour of both types, incorporate the sugar, a small pinch of salt, the whole egg, the butter in pieces and add the loaf you have let rest.

Gradually incorporate the milk and work energetically on the pastry board the new dough, beating it repeatedly on the table. Give it again the shape of a loaf and, in the center, make a cross-shaped incision.

Let it rest for a whole night. Take the remaining butter and let it soften, then work it for a few minutes. Retrieve the leavened dough and roll it out on the table with the help of a rolling pin, try to get as regular a rectangle as possible that is 2 centimeters thick.

Put the butter in the center of this rectangle and start folding both sides of the dough towards the center (each fold should be made at 1/3 of the length).

Seal the edges well and use the rolling pin again to roll out the dough, being careful not to let the butter come out. Let it rest in the refrigerator for 20-25 minutes. Repeat the same operation twice, continuing to fold the dough first in one direction and then in the other, and then put it in the refrigerator for at least 20 minutes.

Roll out the dough and cut out many triangles so that one side is shorter than the other two and then proceed to roll each triangle until you get the croissant. Curve the tips, to give the brioches the classic shape.

Put the croissants on a baking sheet and let them rise again, covered with a cloth. Before baking them, brush them with the egg white and icing sugar and then bake them for 15 minutes at a temperature of 180°C.

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