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Thank you for listening this English version of the video on how to make croissants at home.
Sorry for the English voice over, next time we will shoot directly in English.
Please note that we weigh in grams for better accuracy, it is not recommended to use volumes instead like cups and teaspoon.
Here is the recipe :
250 g of All purpose flour unbleached
20 g of Sugar
5 g of Salt
6 g of instant dry yeast
10 g of honey
50 g of milk
125 g of water
25 g of melted butter
125 g of unsalted butter for folding
1 egg for egg washing
FAQ’s
FREEZING : this recipe is meant to be accomplished at home and freezing the raw dough or raw croissant is not recommended. If you want to freeze the croissant, freeze them once baked and tempered. As needed, warm them up in the oven.
YEAST : in this recipe we use INSTANT DRY YEAST. If you want to use ACTIVE DRY YEAST (the one you need to rehydrate) use 9 grams instead of 6 as shown in the video. For FRESH YEAST use 15 grams.
FLOUR / WATER RATIO: Depending on the flour quality, you might have the need to reduce slightly the amount of water. If the dough is too soft or sticky reduce water by 10-15 grams.
BAKING : It is better to bake if possible with a convection oven.