BEST FRENCH CROISSANTS| Step by step recipe.

Hi, I'm back with a recipe for authentic French croissants!
Homemade puff pastry takes a lot of time, but the result is worth it!

ALL INGREDIENTS
- 500 g flour
- 11 g dry yeast
- 100 ml warm water
- 55 g sugar
- 11 g salt
- 150 ml milk
- 100 g softened butter for dough
- 250 g softened butter for rolling
- 1 egg for covering the croissant

INSTRUCTIONS
DAY 1. THE DOUGH
1. Prepare the yeast.
Mix together water, some sugar and dry yeast. Leave the yeast for 15 minutes to active.
2. Mix together flour, salt and sugar.
3. Add milk and yeast to flour and gently start kneading the dough with your hands.
4. Add butter and keep kneading the dough 5-7 min. The dough doesn't stick to your hands at all.
5. Form a square from the dough, wrap it in clining film and put the dough in the refrigerator for at least 6 hours (better a day - 24 hours).

THE BUTTER
1. Making an "envelope" out of baking paper.
2. Distribute the butter in our "envelope".
3. Refrigerate with the dough.

DAY 2.
FIRST ROLLING
Remove the dough and butter from the refrigerator 10 min before rolling.
Roll the dough into a rectangle twice the size of the butter.
Fold the dough with butter (first fold 1/3, then 2/3 and then in half). watching in the video.
Wrap the dough in baking paper and refrigerate for 1 hour.

SECOND ROLLING
Watching the video.

FORM CROISSANTS
Roll the dough into a large rectangle 4-5 cm thick.
Cut into triangles with a base of 7-8 cm and make the croissants.

Leave the croissants for 1-1,5 hours if you bake now.
You can put them in the refrigerator for 12 hours or freeze.
When the croissants have grown in size, cover on top with beaten egg.

Bake for 10 min at 200 C (392 F), then 10-12 min at 180 C (356F).

Enjoy!
#croissant #recipe #croissantrecipe

[amytamez]

I couldn’t be with my mom as a child, I love when you include your kid in the making of this delicious croissant 🥐 NEW SUBSCRIBER HERE! ❤

[mariateresahernandezalvare]

donde está la tarducción en español?'?'?'???''