Recette de Croissant à la maison, ma nouvelle technique pour un feuilletage parfait !

Join the BPAP team: https://www.boulangerie-pasapas.com Buy my new book: https://amzn.to/3djEoe7 In this video I show you my new technique and what tools I use to achieve perfect layers! Use this easy technique to make perfect croissants or a beautiful King’s Cake (Galette des rois). ➡️ Start your training: https://www.boulangerie-pasapas.com/r... ➡️ Start your coaching sessions: https://www.boulangerie-pasapas.com/c... ➡️ MY TRAININGS: https://www.boulangerie-pasapas.com/f... ➡️MY COOKBOOK: https://www.boulangerie-pasapas.com/p... ➡️MY KNIVES: https://www.boulangerie-pasapas.com/p... 🔆 Buy all the supplies I use to bake bread at home: ➡️ https://iboulange.fr/collections/a-la... 🔆 MY ROLLING PIN FOR LAMINATION: https://www.amazon.fr/dp/B00ISRWYLU/r... 🔆 Baking Stone: (38 x 30 x 1,5 cm) https://www.amazon.fr/gp/product/B07B... 🔆 PH Meter by Testo: https://www.amazon.fr/gp/product/B00M... 🔆 Testo106 Thermometer: https://www.amazon.fr/gp/product/B001... 🔆 High Precision Weighing Scale: https://iboulange.fr/collections/a-la... Activate the notifications by clicking the bell 🔔 so you never miss a recipe. Subscribe here ➼   / fabcot   ➼Meet me every Sunday for a new video. ➼Aprons: https://www.marceletjean.fr/boulanger... Voucher -15%: PASAPAS15 ________________________________________________ ➼Find me on: o My website: https://www.boulangerie-pasapas.com Breadmaking for everyone 🔆 o Instagram:   / boulangerie.  . o Facebook:   / boulangerie-.  . If you want to contact me (only for professional requests) please e-mail me at: [email protected] Feel free to comment below the video or on social media. ➼Suggested videos: o Brioche Bread at Home:    • Comment pétrir la brioche à la main ! Une ...   o How to Make 6 Croissants at Home:    • Recette des croissants maison sans robot !...   o Making croissants: Butters Comparative TEST:    • Croissant sans beurre de tourage. Quel beu...   ______________________________________________ 00:00 Introduction 00:42 Homemade croissants recipe 01:35 Kneading croissants 02:13 Choosing your tourage butter 03:00 My rolling pin to make croissants 04:07 Shaping your tourage butter 07:31 Performing a double turn 11:20 Performing a simple turn 13:25 Cutting croissants 15:20 Shaping croissants 17:03 Egg-washing croissants 17:44 Tasting & Debriefing ____________________________________________ ➼ Homemade Croissants Recipe! Ingredients: • T45 flour (all-purpose or Gruau): 325 gr • Salt: 8 gr • Sugar: 40 gr • Fresh yeast: 15 gr or dry (instant) yeast: 7 gr • Milk Powder: 15 gr • Milk: 60 gr • Water: 80 gr • Butter: 20 gr • 82% fat Tourage butter = 1/4 of the dough weight (I used 125 gr in the video) • Bulk fermentation: 30 min at -18°C and 2 hours at 4°C • Double turn / simple turn • Before dividing: roll the dough out into a 30 x 34 cm rectangle • Divide the dough into 8 croissants (8.5 x 30 cm) • Final fermentation: 2 h 30 at 27°C • Baking: 18 min at 170°C • Cooling: on a cooling rack. See you soon on boulangerie pas à pas by Fabrice Cottez Subtitles by: Mygardon Translation