Make croissants like in the old days 🥐 

Hello rebellious cooks, today I present to you a recipe for homemade croissants. Here I am the recipe of Sébastien Lagrue, world champion of the chocolatine 2019. For me, his recipe corresponds exactly to what I expect from a croissant: rich, a soft heart, airy but not too filling and filling. With industrial croissants, we have the impression of eating emptiness and that destroys the idea of ​​what a croissant is. Forget this nightmare and come back to the real, the good and the healthy. Make your croissants and you will see all the difference! 😎
Ingredients
- 130 g of oatmeal or T45 flour
- 130 g of traditional flour or T55 or T65
- 30 g caster sugar
- 5 g of honey
- 5 g of salt
- 10 g of fresh yeast or 5 g of dry yeast
- 25 g of unsalted butter
- 50 g of cold milk
- 80 g of cold water
- Tourage butter 120 g, i.e. 26% of the weight of the dough (here 465 g)
Note: If you don't have tourage butter, use unsalted butter or clarified butter as I do. 🙃
00:00 Introduction
01:42 List of ingredients
02:35 Preparation of the dough
03:25 Shaping # 1
04:32 Format # 2
04:53 Tourage butter
06:18 Preparation before turning
07:50 Double round
10:30 Single tour
11:40 Dough preparation before cutting
14:20 Shaping croissants
15:42 Rest
16:30 Cooking
16:40 Croissants
17:40 Zoom
17:57 Conclusion
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