Together with Italy and Spain, France is one of the European Countries facing a hard time and whose tourism inflows will diminish quite a bit in the near future. It will therefore be hard for us, as travellers, to taste some of the French best culinary tradition in Paris or Lyon in the near future. However, having plenty of time, being home for our own safety and to protect others, we can take advantage of the circumstances, try making some French recipes at home and then check the difference once travelling to France will be feasible again.
Being all activities in lockdown, I really miss my breakfast at the small cafè around the corner of my house and especially I miss my morning Croissant. I made a few yesterday and it went pretty well. Although my croissant didn’t look exactly crescent as they are supposed to be they were pretty fragrant and appetizing. Try yourself and let me know
Ingredients (for approximately 12 croissant)
- 500 grams of wheat flour.
- 10 grams of fresh baking yeast (20 gr. if you use baking power or any dry yeast).
- 1 and ½ glass of milk (whole milk is better).
- 100 grams of sugar (150 grams if you like them sweeter).
- 1 teaspoon of salt.
- 150 grams of butter (up to 200 grams to get a more fragrant result).
- 1 full egg + 1 yolk
Cut the butter into small dice and let it soften into a small bowl at room temperature.
Take half glass of milk and warm it a bit until it get to a temperature of max 38/39 °C (not more than that or the heat will “kill” the yeast), add a tablespoon of sugar, 1 teaspoon of wheat flour and the fresh yeast, then mix vigorously until the yeast melts completely.
Now take a big bowl and pour approximately 400 grams of wheat flour in it shaping it as a volcano with a crater in the middle. Pour a teaspoon of salt on the edges on the crater, then break an egg and put it in the middle together with 100 grams of sugar, then start mixing with a fork, pushing the flour from the edge of the crater to the centre (don’t worry if you feel you are creating lumps, it’ correct). Add the ½ glass of milk with the melted yeast and keep on mixing. Add more milk little by little until the dough will get a bit sticky.
Now you have to move the dough from the bowl to a wooden or a ceramic surface previously sprinkled with flour and keep on kneading with your hands adding flour little by little unit the dough absorbs it all and get to an elastic consistency (you should knead the dough for 8/10 minutes). Wrap the dough with a film and let it rest for approximately 15 minutes.
Take the butter you previously let soften at room temperature, add 50 grams of sugar and mix the 2 ingredientes with a spoon until it get to a creamy consistency.
Now the difficult part starts. If you want to get a good puffy dough, just like that of a French croissant, follow carefully these instructions:
Roll the dough on a wooden floor (or a ceramic), sprinkled with a bit of flour, and roll it with a wooden pin until you form a rectangle of ½ cm thickness. Take the butter cream and spread it in the central part of the rectangle (from the long side) trying to cover the whole surface but avoiding getting to the edges.
Now fold the 2 areas of the dough without the cream butter one above the other so that the butter cream will be in the middle and roll it again softly, then fold again in 3. Wrap the dough with a film and put it in the fridge for 1 hour.
After 1 hour, take the dough ad roll it again into a rectangle ½ cm thick and fold again in 3.
Repeat such operation 4 times. This allows the creation of the “layers” that is typical of the French Croissant.
When you complete the folding and rolling process, roll the dough for the last time until you create a rectangle ½ cm thick and cut in the middle on the long side. You will get 2 long stripes of dough.
Don’t worry if the dough will look very hard, it’s correct. Just roll energetically…you will consume some calories so that having your croissant will look like a minor sinYourtravelrecipe
Cut several isosceles triangles with a base of approximately 10/12 cm (you should be able to make at least 12 triangles)
One by one take every rectangle form the base and wrap itself around trying to pull the edges inward.
Put the croissants on a baking tray covered with parchment paper, brush them with egg yolk and bake for approximately 20 minutes at 180 °C
I will not deny that it is a difficult recipe but if you follow exactly the instruction the result will be really worth the effort!!!
Don’t forget to share your hand made croissant and to post your comments here below.