Французский круассан: технология приготовления и рецепт легендарного круассана на слоёном тесте

Crispy, flaky, with a distinct creamy taste - in this video you will see how to make a real French croissant from start to finish. We show the entire process: kneading, laminating puff pastry, proofing, shaping and, of course, baking. Without unnecessary things - only what is really important so that the result is stable, beautiful and tasty. This puff pastry recipe is suitable for those who work with baked goods in a bakery, cafe or restaurant. In this video, we focus on the technology of making croissants, which gives the result: products with the correct structure, tender but crispy crust. A detailed recipe for a croissant with butter and grams is below in the description. Contents: 0:00 Introduction 0:20 Croissant flour 0:37 Kneading puff pastry 2:20 Kneading and resting the dough 2:38 Rolling out puff pastry 3:40 Folding the dough in a “four” shape 4:40 Folding the dough in a “three” shape 5:15 Forming croissants 6:38 Puff pastry proofing modes 6:57 Egg mixture for greasing the croissant 7:18 Preparing for baking 7:31 Baking mode for croissants French croissant recipe: 1. Kneading puff pastry Add all ingredients to the bowl of the dough mixer, knead at low speed until the gluten has initially developed (~ 8 minutes). Then - at high speed - until the gluten develops steadily (~4 minutes) *The dough temperature after kneading should not exceed 24°C 2. Dough rest Round the dough, cover with film and leave at room temperature for 30-40 minutes 3. Cold fermentation Using a dough rolling machine, form a layer of dough measuring 20*60 cm, wrap in film, place in a chamber with a mode of 0°C for 12-20 hours 4. Preparing butter for layering the dough Using a rolling pin and parchment, form a layer of butter measuring 20*20 cm 5. 1st rolling Place the butter in the center of the dough layer, cover on both sides. Turn 90°C and roll out to 75*25 cm. Fold the resulting layer into a “four” 6. 2nd rolling Roll out the layer on a dough rolling machine to a length of 75 cm. Fold into a “three” 7. Final rolling Roll out the layer to a thickness of 3.5 mm 8. Shaping Cut the dough into triangular pieces: 9 cm at the base, 27 cm in height 9. Proofing Proofing modes: 27°C, 75% humidity, 2 hours 10. Preparation for baking Grease the croissants with a mixture of eggs and milk (50/50) 11. Baking Baking modes for a convection oven: 170°C, 16 minutes SuperFlour for puff pastry - 1 000 g Water - 420 g (50% ice) Sugar - 140 g Butter - 125 g Egg - 50 g Pressed yeast - 45 g Salt - 20 g Butter for rolling - 500 g Information on the flour used can be found here: https://super-muka.ru/tovar/muka-for-... #superflour #flourforcroissants #frenchcroissant #puff pastry #croissantrecipe