Croissants and chocolate croissants are made of laminated dough.
The technique itself is simple, but to make a good laminated dough you need patience. And there are no shortcuts here.
- 500g of Flour
- 10g of salt
- 50g of sugar
- 10g dry baker’s yeast
- 125g of milk
- 125g of water
- 50g of soft butter
- For the laminated dough
- 250g butter
- Gliding: 1 whole beaten egg + 1 dash of milk
- For chocolate croissants
- Chocolate croissants: 16 or 32 chocolate sticks for 8 or 16 chocolate loaves (2 per loaf).
Directions for the puff pastry
- Mix the yeast in the warm milk.
- Put the flour in a bowl (or in the bowl of your Kitchen Aid). Bury the salt and sugar.
- Dig a fountain and incorporate the liquids (water, milk) and butter.
- Mix gently for 3 minutes, then knead to obtain smooth and homogenous dough (about 10 minutes total). The paste should come off the walls of the bowl.
- Remove the dough, incise making a cross to allow a good development and filming.
- Leave to rest at room temperature for 2 hours.
Preparation of the butter: Make a square of butter.
- Cut out a sheet of parchment paper, which you fold to form a square
- Unfold your sheet of parchment paper, place the butter in the center of the sheet, close and return.
- Tap the butter with the rolling pin to relax it and make it elastic. Spread your butter so that it perfectly matches the square shape of the parchment paper. Put in the fridge.
After 2 hours of rest
- Roll the dough to degas it (you will remove the gas that has formed). Give a rectangular shape to your dough. At this stage of the recipe, you can still draw on the sides to get the right shape. Your dough should be about 5 mm thick.
- Wrap and cool at least 30 minutes.
Prepare the laminated dough
- Make sure that both elements are at the same temperature.
- Put the butter on the dough.
- Cast on all 4 sides.
- Close and weld the dough perfectly by pressing on it. Roll.
- Start with a double turn. Leave to rest in the fridge for 1 hour.
- Make a quarter turn and start again for a simple turn (folded in 3, like a wallet)
Shaping your croissants and chocolate croissants
- Make the gliding by mixing the egg and the milk with a fork.
- Reduce the dough to 1 cm, cut the edges neatly and you can then detail croissants and pains au chocolat with a sharp knife, cut the dough, don’t crush it otherwise the dough will not develop properly.
- Once your pastries are cut, formed, brown lightly with the beaten egg.
- Let it rest for an hour in a warm room.
- Preheat your oven to 380°F and bake for 14-17 minutes. Depending on the type of oven, the quantity and the size of your pastries, the temperature is brought to vary. The larger the pastries, the longer it will take to bake.
For the recipe you will need: