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Croissant French ...

Hello everyone, I decided to post today a basic recipe for leavened by international breakfast. The recipe is the master Leonardo Di Carlo. The ingredients are too few and the work is pretty easy, but there are some basic steps that make a difference, but highlights them as.

W 320 1000 g flour

yeast 20 g

whole eggs 300 g

fresh whole milk 250 g

200 g caster sugar

acacia honey 15 g

butter trad. 82% m, g, 200 g

salt 18 g

vanilla 2 g

butter trad. 82% of plaques (10 ° C) 500 g

Procedure:

mix the first 6 ingredients listed in the middle 'dough add little

time butter (200 g) mixed with the salt and vanilla.

Far work until dough is smooth and sustained.

Let rise for about 2-3 hours. at a temperature of 24-26 ° C, well

covered with HR 75% RH (75%). Put in refrigerator at +4 ° C overnight.

The next laminar plates with the butter, previously

laminated 5 mm, giving two to three folds to rest 15 minutes in

fridge, then another turn three, pull cut to a thickness of 2.5

a triangle, close to a cornet shape and let rise at 26 ° C

for 3-4 hours with 75% HR.

cooking convection oven: 180 ° C 17 min. ca.

The basic steps are the rest of the night in the fridge, then the next day, take the butter, put it between 2 sheets of baking paper and beat it with a rolling pin to make it rectangular in shape and top 1 / 2 cm. then put it back in the fridge making sure to pull out 4 / 5 minutes before the pasta so that it reaches the temperature of 8 / 10 is ideal for lamination. Then proceed to the 2 by 3 folds, rest, last fold and then you can proceed with the formation of croissants and cooking. I recommend it to preheat the oven at least 20 minutes earlier, at a temperature of 20/30 ° higher than that of cooking so that when you open the oven and the temperature will drop will approach the exact temperature. After entering the croissants immediately lowered the temperature. After 15 minutes you begin to visually check the croissants because they have to be beautiful golden but not too much otherwise they become dry and lose their fragrance once cold. Once baked you can polish them with a syrup of warm water (150 grams), sugar (200 grams) and glucose syrup (200 g) prepared by bringing the ingredients to a boil.

Once cooked you can save the croissants in food bags in the freezer at -18 ° for 60/90 days.