How to make
Method of preparation:
I beat the yeast with the water and a pinch of sugar and let it activate for 10 minutes.
I sift the flour (about 250 g) along with the other dry ingredients (salt, sugar) and add the yeast and the yolk. Knead a soft dough and mix with the other 50 g of flour and put it in the fridge, covered with foil, for 10 minutes.
I take it out after 10 minutes, cover the edges and put it away for another 10 minutes. I take a sheet of rice paper and with a large ruler draw a square measuring 7x7″ (18x18 cm).
I put the dough in the center of the sheet, roll it up, turn it over and roll it out to spread out along the edges of the paper. Put in the fridge for 30 minutes. In the same way, shape the butter into a 4x4″ (10x10 cm) square and roll it out slightly. I also wrap it and leave it with the dough for 30 min.
After 30 minutes, I take the dough out of the fridge, put it on the rolling surface and put the butter on it. I wrap the butter with the dough and gently, without pressing, roll it out into about 8″ (20 cm).
I fold 1/3 of the dough and wrap it with the other part to make a roll.
I put it back for another 30 minutes. I take it out and roll it out slightly, roll it up again and put it in the fridge for 10 minutes again.
I take it out of the fridge, roll it out and fold it in two, leave it for 30 minutes in the fridge. I roll out the crust, cut triangles and roll up the croissants.
I put them on a tray with baking paper. Beat a whole egg and spread them with it. Let them rise for about 2 hours at room temperature until doubled in volume.
Spread the homemade croissants again with the egg and bake at 390°F (200°C) for 15 - 20 minutes.
It sounds long and hard, but it's actually very easy, it just takes more time.
Enjoy my Homemade French Croissants.
