Ingredients
For the dough
500 g of Type 0 Manitoba flour
60 g of granulated sugar
10 g of brewer's yeast
10 g of salt
50 g of fresh cream
250 g of water
 
To browse
300 g of butter at 15°
 
To brown
1 egg
1 teaspoon of milk
 
Directions
Start preparing the croissants the night before: add the flour, water, crumbled yeast and knead until the mixture is shiny and elastic. Add the sugar, cream and salt and knead again until stringing. At this point, give the dough the shape of a ball, press it slightly and wrap it in cling film. Close it hermetically in a food bag and let it rest in the fridge at 4° for at least 12 hours.
The next day, place the butter between two sheets of parchment paper and, with the help of a rolling pin, roll it out to form a square as regular as possible: the thickness obtained must be similar to that of the dough, therefore about 3 mm, while the square you will get will be about 28 cm.
Once the square of butter is obtained, fold the edges of the parchment paper to create a closed package then place it in the fridge for the time necessary to roll out the dough.
Take the dough out of the fridge and roll it out on a lightly floured worktop. You will need to create a sheet as thick as a stick of butter but twice as long.
Once you have obtained the necessary shape, take the butter back and, removing the parchment paper, place it in the center of the dough rectangle.
Close the two sides on the butter packet, sealing them with a light pressure: at this point you can proceed with the browsing.
Lightly flour the worktop and roll out the dough lengthwise until you get a thickness of about 1 cm. Take a flap and bring it to the center of the rectangle obtained, then do the same with the second flap. Rotate the dough a quarter of a turn so as to have the short side towards you and the back of the folds vertically. Immediately make a second fold, in the same way as the first. Wrap in plastic wrap and let it rest for 30 minutes in the fridge. After the resting time, make the third fold, wrap again in plastic wrap and let it rest in the refrigerator for 60 minutes.
After the second rest, roll out the dough on the floured worktop until you get a rectangle of 55x20cm, about 3 mm thick.
At this point, cut isosceles triangles with a base of about 8/10 cm (depending on the length obtained) and create the croissants by rolling the triangles on themselves starting from the base: try to end the tip under the croissant, so it will be maintained shape.
Once all the croissants have been formed, arrange them on a baking sheet lined with parchment paper, cover with plastic wrap and let them rise for 2/3 hours.
Once the last leavening is complete, brush the surface of the croissants with the egg beaten with milk and bake in static mode at 220° for 5/6 minutes, then lower the temperature to 190° and cook for another 10 minutes.



In cooperation with Vaniglia Cooking