Golden Croissants using a Silvercrest Monsieur Cuisine
(5)
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Croissants are the flaky, buttery delights that have become synonymous with French breakfasts, but their origins might surprise you! Despite their strong association with France, these crescent-shaped pastries actually trace back to Austria, where they were inspired by the Viennese kipferl. Legend has it that they were created to celebrate the defeat of the Ottoman Empire in the late 17th century. The process of making croissants is an art form in itself, involving layers upon layers of dough and butter, creating that signature flakiness. So, whether you're enjoying them with a cup of coffee or stuffing them with chocolate, remember that each bite is a piece of history wrapped in golden goodness!
Ingredients
- 500 g Flour t55
- 20 g Fresh baker's yeast
- 50 g Granulated sugar
- 10 g Salt
- 120 g Milk
- 130 g Water
- 250 g Butter
- 1 Eggplant
Steps
Dough
- Add 500 g of flour t55, 20 g of fresh baker's yeast, 50 g of granulated sugar, 10 g of salt, 120 g of milk, 130 g of water in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Mix knead: 2:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl on a workplan.
- Shape the dough into a ball.
- Setaside the dough on the workplan during 15min.
Lamination
- Roll out the dough into a large rectangle, about 1/4 inch thick on a lightly floured surface.
- Sliced, and place 250 g of butter on the dough.
- Place cold butter slices evenly over two-thirds of the dough.
- Fold the unbuttered third of the dough over half of the buttered portion, then fold the remaining buttered third over the top. You should now have three layers.
- Wrap the dough in plastic wrap.
- Setaside the dough in a fridge during 30min.
- Repeat the rolling, folding, and chilling process two more times, for a total of three turns.
Shaping and Baking
- After the final chilling, roll out the dough into a large rectangle, about 1/8 inch thick.
- Cut the dough into long triangles.
- Gently stretch each triangle and roll it up from the base to the tip to form a croissant shape.
- Place the content of the dough on a baking tray to be covered in baking paper before.
- Brush 1 eggplant on the dough.
- Let the croissants proof in a warm place for about 1-1.5 hours, or until they have nearly doubled in size.
- Preheat the oven at 200°C.
- Cook in the oven at 200°C during 15min.
- Bake the croissants for 15-20 minutes, or until golden brown.
- Let the croissants cool slightly before serving.
- Serve Warm.
