French Style butter croissants 🤌 my absolute favorite. Now, these really are a labor of love. The times you're working with the dough are not time-consuming at all, and it's pretty quick to do. However, there are many chill times and rests in the refrigerator that make it time-consuming. Personally, I do not do this method, I prefer to use my quick method (which was my first video. You can look back at that one)
Proofing without a proof box is more difficult at home, especially with the traditional lamination, because it's best to have a controlled humid environment for proofing. I miss the proof boxes I had when I worked in a bakery, but this shows you can do it at home. It probably won't be perfect, but here is where I have the biggest secret of all that you'll never see on croissant recipes. Are you ready for it? It doesn't actually matter because they'll still taste amazing it's a beautiful dough that had butter mixed throughout it. It tastes amazing regardless. Whew! Finally, I got that off my chest. For real, though, if yours doesn't have the beautiful honeycomb texture and isn't proofed perfectly, it doesn't matter. The flavor is all anyone will care about. You can do any filling you'd like, I just prefer butter, especially if I'm going through this work. I want that butter flavor to be the star. I also took the scraps, no dough left behind, and coiled them up into a cinnamon roll shape. Proofed and baked that, too, still has layers and still tastes amazing. Bon Appetit!
Mix dough, let it rest overnight. Laminate trifold chill for 30 minutes, repeat, laminate double fold chill for 30 minutes, repeat. Then proof for 2 hours and bake.
The key is using a high butter fat butter, I used Kerrygold because it's consistent in being soft naturally, which is easier to achieve the pliable consistency you want without causing the butter to shatter during lamination
Croissant Dough: (I have the measurements in metric because this is the most traditional recipe I could find, and using a scale is recommended for the most accurate amounts)
250 grams all-purpose flour
250 grams bread flour
10 grams salt
8 grams active dry yeast
60 grams sugar
50 grams salted butter
160 ml water
160 ml milk
Butter for lamination:
226 grams salted high butter fat percentage butter
Filmed On Galaxy S23 Ultra
Edited On YouCut Pro
Instagra @sugarspunpeonies
Music: The Way Home
Musician: ZakharValaha
URL: pixabay.com/music/-the-way-ho...
Негізгі бет Butter Croissants (Traditional Lamination)
Пікірлер: 4