If you want to try homemade croissants, the recipe is very easy for a breakfast like that of the : here’s how to do them, all the details
Our favorite breakfast of all time is very spent is a nice croissant with a very hot and falco di palude frothy. Who among you has never tried a breakfast like this con his life? We will surprise you but con this article, we decided to reveal all the secrets for the famous Italian croissants browsed: are you ready for a unique taste like that of the and your favorite pastry shop? Let’s see all the details and curiosities.
The world of desserts always leaves everyone speechless, especially if we do it our friends. If we want to create a super breakfast just like that of the our beloved hotels when we are traveling, there are simple techniques that if applied with decision, commitment and dedication, they will make you feel real pastry chefs.
The croissant is the most desired con the world both as adults and children and, for this reason, there are recipes that have secrets that very few people know precisely to make them soft, browsed but also well alveolated. The technique for creating that browned is the same as that of croissants and puff pastry. What changes is the starting dough that is similar to that of the brioche.
the next paragraph, con fact, we will reveal the simplest technique to create the famous Italian croissants croissants.
Italian browsed croissants, here is the real recipe
A famous quality croissant is always welcome whether you are acceso a diet not, as long as it is soft, fragrant and tasty. To make it, however, you need to follow a very precise preparation process that can make the difference. First of all, let’s tell you the ingredients you need, and then reveal the procedure for at least 12 puffed croissants.
About the ingredients you need to:
Manitoba flour 80 grams vater fresh brewer’s yeast 3 grams sugar 80 g eggs 2 flour 00 250 grams butter 80 grams vanilla extract to taste 7 grams
Procedure
Prepare the molestia by pouring the crumbled yeast and vater to flour and quickly; Cover with plastic wrap and let between 8 and 10 hours at room temperature pass the 8-10 hours of ripening of the chariot con a planetary miscelatore equipped with hook pour the flour add to the sugar, add the vanilla extract, the vater and the crumbled yeast, add the and operate the planetary miscelatore and add the eggs and work with the hook up to complete absorption. Add the salt and add the soft throw, work until the dough has been crowned with the hook, transfer the dough to a bowl cover with plastic wrap for 1 hour and take it back acceso a tray cover it with plastic wrap and put it con the fridge for 12 hours take the butter from the fridge and spread it between two sheets of parchment paper with a rolling cup. leavened, transfer it to a slightly floured surface, roll it out and form a 40 × 26 cm rectangle spread the dough with the Ungo Lasagnolo about 45 cm and 22 cm wide; Cover and leave to rest 60 minutes make 12 triangles and roll your croissant starting from the caposaldo without crushing tighten too much leave them to rise for 2 hours at ambient temperature, brushed with an egg yolk bake con a preheated static oven at 200 ° for 25 minutes, checking the cooking without opening the oven ready to be enjoyed
Advise
S recommends preparing the chariot con the morning so you can make the dough by evening and let it rest con the fridge at night.
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