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

METHOD

• 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.

Notes

• 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.