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I got 16 large croissants from this portion
Glass 250 ml
All ingredients must be at room temperature.
Ingredients:
40 g fresh yeast (remove from the fridge first)
100 g of sugar (approximately half a glass)
Crumble the yeast and rub it with sugar.
250 ml whipping cream 30%
2 yolks
1 whole egg
grated zest of 1 lemon
1 teaspoon of vanilla extract
Mix everything.
500 g of sifted cake flour
pinch of salt
Combine the ingredients
80 g of melted lukewarm butter
Knead until you obtain a uniform dough
Cover the dough with a clean cloth and leave in a warm place to rise for about 1 hour.
Knead the risen dough and place it on a floured board
Divide the dough in half.
Roll out each part into a circle with a diameter of approx. 32 cm
Divide the dough into 8 parts
Put a teaspoon of your favorite jam or jam on each piece and wrap the croissants from the wide side
Place the croissants on a baking tray lined with baking paper
Cover the croissants with a clean cloth and leave to rise for about 30 minutes
Brush the risen croissants with beaten egg
Bake for about 15-20 minutes without convection, top-down heater, in an oven preheated to 180 degrees, level 2 from the bottom.
Spread the cooled shelves with icing
Frosting:
200 g of powdered sugar
about 5 tablespoons of hot water
Mix thoroughly
Music: Morning Mandolin Library - Chris Haugen