Croissants

Okay, here goes: For 6 butter croissants Dough ingredients for the croissant: • 200 g flour (100 g of t45 (pastry flour) and 100 g of t55 (all purpose flour)) • 4 g salt • 30 g sugar • 12 g baker's yeast • 40 g melted butter (or beurre noisette => even better) • 95 ml milk • 100 g butter Ingredients for the egg wash: • 1 egg yellow • 20 ml milk Ingredients syrup : • 30 g water • 35 g sugar Steps In a large bowl, mix by hand the flour, salt, sugar, yeast (which shouldn't come into contact with the salt or sugar before mixing), butter and milk. Once combined, knead the dough on a work surface for around 10 minutes (or stand mixer for 10 minutes on medium speed). Form the dough into a ball and place in a bowl for an hour. Cover and let double in volume. Remove dough with scraper and roll out to a rectangle of 30 cm by 15 cm (the dimensions are important!). Put in the freezer for 20 minutes. Prepare the butter: form an envelope with greaseproof paper as a square of 15 cm by 15 cm. Place the butter so it takes the shape of a 15 cm square. Refrigerate for 10 minutes. Take the dough out of the freezer, place the butter in the middle, fold the edges over and roll out to about 60 cm by 15 cm. Fold double and fold the dough as in the video. Place the dough in the fridge for 2 hours. Take the dough out of the fridge and roll out to a 36 cm by 22 cm rectangle (cut off the sides). Cut into triangles with a 9 cm base. Roll the croissants and let them grow at room temperature (2 hours at 28°C (ideal temperature and max if you want to make croissants), 3 at 23°C, 4 at 18°C). Once the croissants double in size, put them in the fridge for 3 minutes so they firm up and won't get damaged by the egg wash. Add egg wash and place in preheated oven at 180°C. Add a bowl of boiling water in the bottom of the oven to achieve a good humidity in the oven. Bake them for 15 minutes, then turn around the baking plate and bake for 2 more minutes. For the syrup: heat the sugar and water in a pan, stop the fire once it starts bubbling. Cover croissants once the exit the oven. Enjoy! PS: It's important that the croissant dough stays cold during all steps. Personally the chef puts them in the freezer for 10 minutes between every step. Edit: if you want a more elaborate recipe and instructions (including how to get the butter in that flat shape), check this Joy of Baking video: https://www.youtube.com/watch?v=itPeAJbtgaQ

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