The French croissant differs from the Italian cornetto due to the absence of eggs and a lower sugar content in the dough. The French croissant has a buttery taste and a crispy texture; moreover, being not too sweet, it can also be filled with savory ingredients. With this dough, you can also make pains au chocolat. Try the savory croissants!!
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- Difficulty: Medium
- Cost: Economical
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 7/8 cup all-purpose flour
- 3/4 cup Manitoba flour
- 7/16 cup water
- 1/4 cup butter (soft)
- 1/2 tsp fresh yeast
- 3 1/2 cups all-purpose flour
- 3/4 cup milk (cold)
- 1/4 cup sugar
- 2 tsp fresh yeast
- 2 tsp salt
- 1 1/8 cups butter (for laminating)
- 1 egg
Tools
- 1 Bowl
- 1 Mixer
Steps
In the late afternoon, prepare the pre-dough.
Mix all the ingredients until a formed dough is obtained.
Cover the bowl with cling film and leave at room temperature, around 64-68°F, for 15 hours.In a bowl, mix the flour with sugar and yeast.
Add the pre-dough and milk.
Knead everything and add the salt.
Turn the dough onto a lightly floured work surface.
Knead the dough until a smooth and well-formed dough is obtained.
To facilitate the process, divide the dough into two dough pieces.
Wrap each dough piece in cling film and freeze for about 15 minutes.Meanwhile, between two sheets of parchment paper, roll out the butter to a thickness of 3/8 inch and put it back in the fridge.
After 15 minutes, take out one dough piece from the freezer and place the other in the fridge.
Roll out the first dough piece to obtain a 17X6-inch rectangle.
Divide the butter into halves.
Place the first half in the center of the rectangle.
Close with the two dough flaps over the butter without overlapping them.
Roll it out to a thickness of 1/2 inch and fold it into thirds.
Wrap it in cling film and let it rest in the fridge for 30 minutes.
Repeat the operation 3 times.
Do the same with the other rectangle of dough.
The last rest will be 1 hour.Take the first dough piece out of the fridge and roll it into a 10X16-inch rectangle.
Cut into triangles with a 4-inch base.
Roll without tightening.
Place the French croissants on a baking sheet lined with parchment paper.
Proceed the same way with the other dough piece.Brush with beaten egg and cover with cling film.
Let rise at room temperature for 2 hours.
Preheat the oven to 392°F in static mode.
Remove the cling film and brush again with beaten egg.
Bake for about 15-20 minutes.
Remove from oven and let cool.
Tips
They can be stored in a sealed bag for up to 5 days. Just reheat them in a warm oven at about 302°F for 5 minutes.
They can be frozen before the last rise or after baking, once cooled.
With this dough, you can also make pains au chocolat.
They can be made by hand or with a mixer, but if using a mixer, avoid over-mixing, as it can make the dough too tough and difficult to roll during laminating.
FAQ (Questions and Answers)
Can I make French croissants lactose-free?
Yes, you can use lactose-free or fully plant-based products in the same quantities.
How can I replace the egg for glazing?
With a sugar syrup, prepared with 2 tbsp of sugar and 2 tbsp of water.
