Puff pastry: Croissant, pain au chocolat, etc.
Kneading time: 13´/ 15´
Temperature of the dough: 25 ºC.
1ª Fermentation of the dough without dividing:
2ª Fermentation of a piece of the divided dough: 10´
3ª Fermentation of a formed piece: 1h 30’
Baking time: 12´
Temperature of the oven: 220 ºC
- Knead everything together all until obtaining a fine and elastic dough.
- Divide into pieces of 1 Kg and make balls.
- Add to each piece 300 g. of margarine for croissants or puff pastry.
- Turn round three times, with a rest of 15' between turns.
- Stretch the pieces until reaching the desired thickness and weight per croissant of +/- 135 g.
- Cut the pieces of dough into a triangular shape with a croissant rolling pin, or with a knife.
- Roll the croissants trying to leave the vertex of the triangle under the rest of the rolled dough.
- Place the pieces on a baking sheet taking care to leave space so they can ferment without touching each other.
- Ferment the croissant in the fridge at 28 ºC and 75% humidity.
- Paint them with egg and cook without steam and with the oven's kiln open.
- In the elaboration of the pain au chocolate make a rectangle of about 10/12 cm long and 5/6 cm width and fill it with chocolate.
- Once both versions are cold paint with frutgel or a dense syrup to glaze them.
- Unless the croissants are intended for a filling in which case they do not need to be glazed.
- The croissant is made from a fermented puff pastry. The most noticeable difference between the different types of croissant is found in its sugar content.
- The less sweet ones are used for salty and savoury fillings, and the sweetest for breakfast.
- The previous formula is between both types, so it is suitable for both types of sweet and savoury preparation.
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