French croissant 🥐 correct detailed recipe 🇫🇷 ASMR recipe

INGREDIENTS for 12 croissants: 500 g flour (+ for dusting) 12 g salt 12 g of yeast (I take regular dry yeast, so I activate it with water. I don’t really like to use fast-acting or instant yeast (look at the packaging), which is added directly to the flour) 55 g sugar 150 ml warm water 100 ml warm milk 350 g butter (100 g for dough + 250 g for layer) 1 egg for brushing

If you follow all the instructions in the recipe, you will get incredibly delicious croissants, much better than many Parisian bakeries!

Add a little sugar (1/2 teaspoon) to warm water, mix well, pour the yeast into it, mix again and leave for 10 minutes. The yeast should be activated.

Sift the flour into a mixing bowl, add salt, sugar and mix everything well. In the middle we make a small crater-deepening.

When the yeast “wake up”, pour it into this very hole, add warm milk and begin to knead the dough. Gently, with your hands, from the center to the edges in one direction. When there is no liquid left, add softened butter and mix it thoroughly as well. Soon the dough will begin to easily lag behind the edges of the bowl and will gather into a ball. Place it on a countertop sprinkled with flour and begin kneading. Carefully, but without haste, lightly tapping. The dough should become homogeneous, elastic and smooth. The entire kneading process will take about 8 minutes.

At the very end, we form a rectangle out of the dough, pack it in cling film and put it in the refrigerator for at least 4 hours, preferably overnight, but it can also be for a day.

We will also prepare a layer of oil in advance. Place the softened butter on a sheet of parchment and use your hands to turn it into a flat cake. We roll up an envelope measuring 20x20 cm from parchment, the butter should be inside. And with the help of a rolling pin we distribute it inside the envelope, turning it into a layer about 4 mm thick. We also put it in the refrigerator; we will need it when the dough is ready. When the dough has rested in the refrigerator, take it and the butter out a little in advance, about 10 minutes before. It will be easier to combine them together if both the butter and the dough are approximately the same elasticity. Sprinkle the countertop with flour, lay out the dough, sprinkle it with a little flour, and be sure to shake off the excess. Arm yourself with a rolling pin and roll out the dough into a rectangle twice the size of the butter square. Having taken the butter out of the parchment, spread it on one half of the dough and cover it with the other - seal it in a dough envelope. We turn the layer so that the fold is on the right, press the butter from the edges, then over the entire area and then carefully, but without hesitation, roll out the dough into a long rectangle.
Then the scheme is as follows: we turn the upper part inward so that we get a third, the lower part so that we get two-thirds. We roll it up a little at the joint. Fold it in half. We pack the resulting layer in parchment or cling film and put it in the refrigerator for 1 hour. Don't rush and take the dough out of the refrigerator earlier; it needs time to rest - as a result, it will turn out to be of better quality.
When the dough has rested, take it out of the refrigerator, place it on a countertop sprinkled with flour and roll it out again into a rectangle. When rolling, try to act in two directions - along the rectangle, from the middle to the edges. The resulting rectangle needs to be folded again - we wrap a third from one edge and cover it with the other third.
The process of folding the dough and creating layers in it is called tourism. We flatten the resulting rectangle a little again, pack it in parchment or film and put it in the refrigerator for another 1 hour. After this, roll it out again into a long rectangle about 4-5 mm thick, 65-68 cm long and 28-30 cm wide. We act confidently, but carefully, so as not to tear the already quite delicate layers. We arm ourselves with a sharp knife or dough cutter so that we can cut it and not tear it. We trim the edges a little. And cut the dough into triangles with a base of about 8 cm. The result should be 12 triangles, that is, future croissant.

Place the finished croissants on a baking sheet lined with baking paper. It is better not to place more than 6 croissants on one baking sheet, so that there is enough space for them all - they will rise and increase in size. Cover the baking sheet with film, without stretching it, so as not to press the croissants, and leave for an hour and a half - the croissants should double in size - there is no need to rush!

Preheat the oven to 200ºC, and brush the risen croissants with beaten egg.

We bake the croissants for the first 10 minutes at 200ºС - they rise and acquire a golden crust, then we reduce the temperature to 185-190ºС and leave the croissants to completely bake inside and deliciously brown for another 12 minutes. #asmr #trending #youtube #youtubevideo #food #cooking #france #easy

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