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I got 16 large croissants from this batch
A glass of 250 ml
All ingredients must be at room temperature.
Ingredients:
40 g fresh yeast (remove from the fridge beforehand)
100 g sugar (about half a cup)
Crumble yeast and rub with sugar.
250 ml fondant 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 summer butter
Knead until you get 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 about 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 wider side
Place the croissants on a baking tray lined with baking paper
Cover the croissants with a clean cloth and let them rise for about 30 minutes
Brush the risen croissants with the beaten egg
Bake for about 15-20 minutes without convection, heater up and down in an oven heated to 180 degrees on the 2nd level from the bottom.
Brush the cooled cupcakes with icing
Frosting:
200 g of powdered sugar
about 5 tablespoons of hot water
Mix thoroughly
Music: Morning Mandolin Library - Chris Haugen