500g flour/ farine
20g yeast/ levure de bière
2TBSP sugar/ sucre
175 ml lukewarm milk/ lait tiède
175ml lukewarm water/ Eau tiède
1 tsp salt/sel
250g softened butter/ beurre
1. Add the milk and the water to a stand mixer bowl
2. Add the yeast and sugar to that.
3. Cover and leave the mixture for 10 minutes.
4. Add the flour gradually
5. Knead until the dough comes together .
6. Cover bowl and let rest 30min in normal temperature+cooling in -18ºC for 30min
For Beurrage
7. Add 500g of butter
8. First 1 double fold
9. Then 1 single fold
10. Freeze for 30min in the fridge
11. Last folding to reach 35 mm high
12. Make the croissant shaping roll up each piece, beginning with the wide edge, starting out by rolling each side of the knotch first and then continuing with the rest of the croissant. Rolling like this keeps the center from being too thick, as the sides at the notches tend to roll out and away.
13. Place on parchment covered baking sheet and allow to rise in a warm place for about 2 hours.
14. Bake in 180ºC
15. Brush with egg yolk mixed with a tbsp of milk.
16. Bake in a preheated oven at 180ºC (350ºF)for 20 min or until golden brown.
Music by @ikson
Music by / ikson