Crisp, laminated And generous in butterwe all like to enjoy a good croissant At breakfast. This little pastry that we buy most often bakery is also a must for brunches. If you usually buy it, have you ever tried to make it at home? To do this, nothing more simple thanks to the quick and easy croissant dough recipe shared by the Chef Norbert Tarayre on his youtube channel. We reveal it to you!
The recipe for Norbert Tarayre’s homemade croissants
Ingredients :
- 1 kilo of flour (preferably 500g of T55 flour and 500g of T65)
- 420g of water
- 50g egg
- 45g of fresh yeast
- 18g of salt
- 100g of sugar
- 20g of honey
- 70g of butter
- 400g tourage butter
For the gilding:
- 300g of egg yolks
- 30g liquid cream
Preparation :
In the bowl of a stand mixer, pour the flour. In a corner of the bowl, put the sugar. Then add the 70g of butterTHE saltTHE liquid honeythere fresh yeast And the egg. Make sure none of the ingredients touch each other. Put them each in a corner. Then pour thewater and switch to the robot for 2 minutes on low speed. Let the dough rise in the bowl.
Flour your work surface and place your butter. Then hit your butter using a rolling pin to lower it. Give it a rectangular shape and not too thick. Wrap it in parchment paper and pass your pastry roll over it quickly before putting your butter in the fridge.
take out your dough of the robot and work it to give it the shape of a ball. Flour your work surface again and place your ball on it. Roll it out using your rolling pin to form a rectangle. Place your dough rectangular between two sheets of parchment paper and put it in the fridge for at least 2 hours.
On your floured work surface, roll out the dough lengthwise with the roller. Check that the width of the dough is equal to that of butter. Also take out your butter and pass the roller over it quickly as well. Then place your butter in the width, in the middle of your dough. Fold it down dough on the butter. Cut off the excess dough. With your roller, press lightly on the dough several times to pinch it. Do it one way and then the other. Lower the dough. Fold the ends to the center, rotate the dough a quarter turn and repeat the operation twice. Then place your dough between two sheets of parchment paper and put in the fridge for at least 1 hour.
Submit your dough on your floured work surface and roll it out again. It must be 3 to 4mm thick and take a square shape. Cut the dough in half and cut the ends to get neat sides.
Cut isosceles triangles on your dough starting from the corners. Then make an incision on each of the triangles, at the base. Stretch each triangle and roll them on themselves from the base to the tip. Leave to grow for 2 hours croissants at room temperature. Another option: you can leave them for 4 hours or overnight in the fridge.
Once the croissants have grown, prepare the gilding. To do this, mix the egg yolks with the liquid cream in a bowl and mix with a brush. Come and spread the liquid obtained on each croissant with the brush.
Bake for 8 to 10 minutes in the oven and voila! All that remains is to eat!
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