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In this video I show you my new technique and what tools I use to achieve perfect layers!
Use this easy technique to make perfect croissants or a beautiful King’s Cake (Galette des rois).
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➼Suggested videos:
o Brioche Bread at Home: • Comment pétrir la brio...
o How to Make 6 Croissants at Home: • Recette des croissants...
o Making croissants: Butters Comparative TEST: • Croissant sans beurre ...
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00:00 Introduction
00:42 Homemade croissants recipe
01:35 Kneading croissants
02:13 Choosing your tourage butter
03:00 My rolling pin to make croissants
04:07 Shaping your tourage butter
07:31 Performing a double turn
11:20 Performing a simple turn
13:25 Cutting croissants
15:20 Shaping croissants
17:03 Egg-washing croissants
17:44 Tasting & Debriefing
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➼ Homemade Croissants Recipe!
Ingredients:
• T45 flour (all-purpose or Gruau): 325 gr
• Salt: 8 gr
• Sugar: 40 gr
• Fresh yeast: 15 gr or dry (instant) yeast: 7 gr
• Milk Powder: 15 gr
• Milk: 60 gr
• Water: 80 gr
• Butter: 20 gr
• 82% fat Tourage butter = 1/4 of the dough weight (I used 125 gr in the video)
• Bulk fermentation: 30 min at -18°C and 2 hours at 4°C
• Double turn / simple turn
• Before dividing: roll the dough out into a 30 x 34 cm rectangle
• Divide the dough into 8 croissants (8.5 x 30 cm)
• Final fermentation: 2 h 30 at 27°C
• Baking: 18 min at 170°C
• Cooling: on a cooling rack.
See you soon on boulangerie pas à pas by Fabrice Cottez
Subtitles by: Mygardon Translation
13 июл 2024
