My 1st try - with all-purpose flour and Candia butter 82% fat
I am not sharing much about the process here since there are many videos on YouTube that cover the croissant-making process. However, my goal is to recreate the taste of the croissants I used to have during my childhood. I want to use the right ingredients to achieve the perfect flavor, texture, and aroma. As a child, I remember savoring the buttery, flaky layers of the croissant, and I want to experience that same satisfaction once again. I am excited to embark on this journey of creating the perfect croissant recipe.
Ingredients & Instructions:
Mix 500g of flour, 10g of salt, and 62g of sugar. Then, make a hole in the mixture and add 22g of active yeast, 105g of milk, and 150g of room temperature water. Mix all the ingredients on speed 1 for 4 minutes. Start adding 35g of cold butter and mix everything for 10 minutes on average speed.
Shape the dough into a round shape and leave it for 30 minutes.
After 30 minutes, check that the dough is elastic. Punch out the air and form it into a 30x20 CM rectangle. Put it in the fridge overnight and make sure to cover it.
Take 340g of butter and form it into a 20x20 CM square, leave it in the fridge overnight as well.
The next day, take the dough and start the regular folding process of the croissant - 3 times.
Notes:
- Although I used bread improver, the volume did not last after taking the croissants out of the oven.
- I didn't like the taste of the butter. Next time, I will try a different one.
- I didn't use flour type 55. Next time, I will use it.
- The layers were perfect.
Below images and results:
