Flaky Croissants using a Arthur Martin
(5)
Preparation time
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Servings
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Difficulty
Ah, the puff pastry bread! A delightful creation that seems to whisper sweet nothings to your taste buds. Originating from the rich tradition of French baking, this magical dough is known for its flaky layers that dance in the oven, creating a symphony of buttery goodness. Legend has it that puff pastry was invented by a clever baker who accidentally discovered the art of layering dough and butter, leading to the birth of this delectable treat. With just a handful of ingredients and a sprinkle of patience, you can create a bread that elevates any meal, whether it's a fancy dinner or a cozy brunch. And remember, the secret to perfect puff pastry lies in the love you knead into it—so don't be shy to show your dough some affection!
Ingredients
- 500 g Flour t55
- 12 g Salt
- 50 g Granulated sugar
- 25 g Fresh baker's yeast
- 250 g Milk
- 250 g Butter
- 1 Egg
Steps
Dough
- Add 500 g of flour t55, 12 g of salt, 50 g of granulated sugar, 25 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3.
- Add 250 g of milk in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 3.
- Transfer the content of the food processor bowl on a workplan.
- Form a rectangle on a lightly floured surface.
- Wrap in cling film.
- Setaside the dough in a fridge during 30min.
Lamination
- Transfer the content of the fridge on the workplan.
- Place the chilled dough on a lightly floured surface and roll out into a 40×20 cm rectangle.
- Cut into cubes, and place 250 g of butter on the dough.
- Place cold cubed Butter on the middle third of the dough. Fold one side of the dough over the butter, then fold the other side over to enclose the butter completely.
- Gently roll the dough into a rectangle. Fold the dough in thirds (like a letter). This is the first single turn.
- Wrap in cling film.
- Setaside the dough in the fridge during 30min.
- Repeat the rolling and folding process two more times, refrigerating the dough for 30 minutes between each turn.
Shaping and Baking
- Transfer the content of the fridge on the workplan.
- After the final turn and chilling, roll the dough out to about 3-4 mm 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 egg on the dough.
- Setaside the dough in an oven during 1h 30.
- Preheat the oven at 180°C.
- Cook in the oven at 180°C.
- Bake until golden brown.
- Transfer the content of the oven let cool.
- Serve Warm.
