French Pastry - The Complete Croissant Masterclass
French Pastry - The Complete Croissant Masterclass
1.4K viewsAug 23, 2022
git.ir
Perfecting the croissant is like squaring the circle—an impossible ideal we chase with precision, turning soft rounds of dough into neat rectangles to match our square butter sheets, all in pursuit of flawlessly layered pastry. Here is the recipe to try at home. Sugar 118 Salt 37 Honey 29 Butter 194 Water 360 Milk 525 Dry yeast 39 Bread flour 556 AP flour 1114 Day old croissant trim, up to 10% (or 300gr) Mix 5 minutes on slow and 10 minutes on fast Dough shouldn’t exceed 24 Celsius Laminate thos
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Perfecting the croissant is like squaring the circle—an impossibl…
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FacebookFrench Broad Pastry
A French croissant is a popular pastry known for its buttery, flaky, and crescent-shaped appearance. To Activate the Dry Yeast: - 2/3 cup Lukewarm water - 1 tbsp Dry yeast - 1 tbsp Sugar To Make the Croissant Dough: - 1 and ½ cups Maida (All-purpose flour) - 1 tbsp Butter or Oil - ¼ tsp Salt - 2 tbsp Sugar - Activated yeast water (from above) To Layer the Croissants: - 3-4 tbsp Butter To Brush the Croissants: - 1 Egg yolk / milk and butter mixture To Icing the Croissants: - 2 tbsp Powdered sugar
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