Croissants

What is the best quick breakfast ever… Cafe Croissant!

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For 16 medium size croissants

  • 500g flour
  • 50g sugar
  • 4g active dry yeast
  • 150g cold water
  • 150g cold milk
  • 150g butter

In a large bowl, mix together the flour, the sugar and the yeast. Add the water and milk. Mix the ingredients with a large spoon until it forms a dough. Knead the dough for 2-3 minutes, until the dough is homogeneously mixed and soft. Spread the dough as a square of 15cm (5 inches) by 15cm, put the dough in a large enough plastic bag on a baking sheet and let the dough cool in the fridge for 45 minutes.

Take the butter and beat it with the rolling pan to get a flat layer. Take the dough out of the fridge, insert the butter in wallet (portefeuille). Make one tour-double, one simple-tour. Flatten the dough as much as possible in square before putting it back in the fridge. Stretch the dough:

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From there, you can freeze the croissants. And when you want some, let them rise over night in the oven on a baking sheet with parchment.

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The next day they will have double in size.

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Paint them with egg. I prefer to do it twice.

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Bake them at 380F for 15 minutes. Et voilà!

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Tips: to help with temperature put the rolling pan in the freezer and a baking sheet in the fridge.

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