Making peeled croissants like those in the home bar is one of the greatest satisfactions, making them for our loved ones is a gesture of love that will be appreciated by everyone, young and old.
I tried to simplify the recipe as much as possible to make it affordable for everyone, I photographed all the steps so that we could be as clear as possible .. let’s see together how to make them!
INGREDIENTS
- 300 grams of Manitoba flour
- 300 grams of flour 00
- 100 grams of sugar
- 5 grams of salt
- 2 eggs
- 15 gr of fresh brewer’s yeast (0 7 gr of dry yeast)
- 125 grams of milk
- 125 gr of water
- 100 gr of butter
- 1 sachet of vanillin (or vanilla flavoring or vanilla pods)
- grated lemon and orange zest (optional)
for the peeling:
- 150 gr of butter
- 50 grams of granulated sugar
- a sachet of vanillin to add to the sugar
Finally:
- 1 yolk and 1 tablespoon of milk to brush the croissants before baking
METHOD
1– combine the 2 flours (in case only 00 flour is fine), the sugar, the aromas (vanillin, lemon peel and orange) and mix.
2– dissolve the yeast in water and milk at room temperature.
3– add the eggs to the flour and start kneading by adding water and milk a little at a time until you get a soft dough (if you have a planetary mixer, let it work for 5 minutes with the hook).
4– At this point add the butter at room temperature into very small pieces a little at a time and let it absorb (in a planetary mixer string the dough) and add the salt.
5– you will get a smooth and compact dough, we keep it rest for 10 minutes.
6– divide our dough into 8 parts and form balls that we will keep to rise (indoors and away from currents) until doubled (it will take about 2/3 hours depending on the outside temperature).
7– once doubled in volume, roll out our balls to obtain sheets with a diameter of about 20 cm.
8– roll out all the balls into sheets and set aside.
9– now make the dough: take the soft but not melted butter (about 150 gr) and with a brush spread it evenly over the entire surface of the first sheet, sprinkle with sugar and vanilla and cover with another sheet that you have ready .
10– continue like this until all the sheets and butter are used up (if it is too much, no problem you do not have to use it all but only what is necessary).
11– the last sheet must not be buttered because it will be the surface we are going to spread.
12– with a rolling pin roll out our stack of sheets until you get a sheet of about half a cm thick.
13– divide, with a pasta cutter, first into 4 parts, then into 8, finally into 16 triangles.
14– roll up each triangle obtained from the widest base to the tip (place the tip under the croissant).
15– make all the croissants and let rise until doubled, brush with the egg yolk and milk, sprinkle with sugar and bake at 180 ° in a convection oven for about 20 minutes.
16 – if we don’t want to cook them all? How do we do it? We arrange them on a tray, covered with film and we go to freeze them, once frozen we put them in a bag. In the evening before going to sleep we take them and put them to rise at room temperature, in the morning they will be ready to be baked.
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