French croissant - crispy on the outside, soft on the inside, a real French croissant.
French Croissant - Suzana Mitić - Recipes and Cookbook online
French Croissant - crispy on the outside, soft on the inside, real French Croissant.
- 500 ml of water
- 1 cube of yeast
- 1 teaspoon of sugar
- 2 teaspoon of salt
- 900 g of flour
- 350 g of margarine
- Put cold water in a suitable bowl, crush the yeast, add sugar and salt and knead the dough with flour.
- Fold from all sides and leave in the refrigerator for 15 minutes wrapped in a plastic bag. Roll out the dough into a long and narrow rectangle with a rolling pin. Fold the dough three times.
- Return to the refrigerator for 15 minutes. Repeat the procedure three times with a 15-minute rest. Roll out the long crust and divide the croissant dough as you wish.
- Roll them up and arrange them in a tray with a slight gap.
- Leave in a warm place to rise. Brush each croissant with oil and bake at 200 C until golden brown.
- First, turn on the oven at 220 C, and when it heats up, reduce the oven to 200 C. Enjoy crispy, real, French croissants.
- Pleasant.
I want to brag to you that I was a guest of honor in a small croissant-making school organized by Mesimo together and Lesaffre in their Baking Center in New Belgrade. I learned how to make them in a wonderful space with dear hosts, wonderful presenters from Budjeno, and excellent bloggers. croissant. I think I succeeded, considering that I used classic margarine and made croissants at home.
I thank Messimo together and Lesaffre very much.
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