Croissants puff in Italian

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Certainly it is "the must" absolute flavor of the morning, accompanying Breakfast in France and Italy - an unbeatable combination of crispy and melting in your mouth puffs with a steaming Cup of perfectly prepared cappuccino. Today's pastry chefs made this pastry in the art, favourites achievable. Option of my croissants I borrowed from Iginio Massari and it was a bit domesticated. You are welcome to join - very exciting!

Ingredients for Croissants puff in Italian

Step by step instruction of cooking Croissants puff in Italian

Шаг 1

Knead the dough

Шаг 2

Manually or robot - it is important that the dough was elastic, this strong flour helps: first, flour, water ( warm ) with yeast in. When you are more elasticity and gloss add the butter, milk, sugar and salt, knead until smooth.

Шаг 3

Covered with foil ( I usually pierce film with a fork) and clean cotton cloth, put in a cool place, even in the fridge for at least 12 hours, until doubled.
A long proving process in combination with a reduced content of yeast is very important to achieve the desired protein ligament, also obtained easily digestible and flavourful product.

Шаг 4

Prepare the butter layer
It should be between 15 degrees and 22 Put your stick of butter between two sheets of baking paper and a slight pressure with a rolling pin replusive our butter into a rectangle about 5 mm ( important to later, and the dough was rolled to the same thickness). Wrap the edges of paper and put them in the cold

Шаг 5

Our dough rose, it must be cool, roll out on a lightly floured Board in a rectangle is two times greater than the oil that is put thus to close the dough from all sides ( avoid layering)

Шаг 6

Start sandwiching - Massari advises three times three folds: for correct sandwiching the temperature of the dough about 4 degrees, oil is still 15
The first time, immediately after you closed the oil is strong but delicate prodavlivaniem roll out into the size of the original rectangle, fold two times, with the short edges fold one layer to the other, making three folds, turn 90 degrees and roll out again to its original size. Put our dough in the fridge for half an hour, repeat the process again and again in the fridge for 30 minutes. After the last layer leave it for an hour, after which our dough is ready. Yay!

Шаг 7

For the manufacture of croissants, you will need a spacious surface to roll out our dough into a sheet 55X20/25 cm tall 3 mm.

Шаг 8

Cut into triangles with base 8 mm

Шаг 9

Each of which is cut in the middle by 1 cm and turning crossan, gently pulling a sharp corner

Шаг 10

All the gentlemen, can delay line and from here there are two roads:
1. put your russany on the third sheet at a distance
(my still merged, so how much rise), leave it on for 2-3 hours, brush the surface with a mixture of yolk with a spoon of cream

Шаг 11

Bake in pre-heated oven for five minutes at 220 degrees, then lower to 190 ° C for 10 minutes - be guided by your oven - should be well zarumyanitsya. Eat hot - this crunching can drive you crazy! If you are not so many native people to eat all the croissants, go to the second option
2. Excessive freeze the croissants on a flat plate under the film, and when they get bored move to defrost in the fridge for a couple of hours and then for a few hours ( I left overnight) at room temperature above 20 degrees. And go to the first option

Шаг 12

ENJOY, you deserve it!