Croissants
Classic buttery puff pastry croissants
Ingredienti
- farina (tipo 00)500 g
- latte300 ml
- burro per sfogliatura250 g
- lievito secco7 g
- zucchero60 g
- uovo (per spennellare)1 pz
- sale1 a piacere
Istruzioni
Yeast dough: flour + milk + yeast + sugar + salt + butter; proof 1 hour, refrigerate overnight.
Roll out; place 200 g of flattened butter in the centre, fold into an envelope.
Perform 3 single folds (turns) with 30 min of chilling between each.
Roll out to 3 mm; cut into triangles; roll from the base to the tip.
Curve into a croissant shape; proof 1.5 hours.
Brush with egg wash; bake at 200 °C for 18–20 min until golden brown.
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