Tips and tricks on the pure butter croissant with the magimix

15 tips and tricks about the magimix recipe

• Use good quality butter, preferably unsalted and of a mild flavor, to achieve a rich and delicious taste in your croissants.
  
• Make sure all the ingredients are cold, including the magimix bowl, to achieve a flaky pastry.
  
  
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• To make the détrempe (the first step of the dough), quickly mix the ingredients until just combined. Do not over-knead to avoid excessive gluten development.
  
• When adding the diced butter during the folding stage, make sure it is cold and evenly distribute it over the surface of the détrempe before folding.
  
• Avoid pressing too hard when folding the layers to prevent crushing the delicate butter layers formed between the different stages.
  
• After each fold, carefully wrap the dough in plastic wrap or refrigerate it for about 30 minutes to allow the gluten to relax and the flaky layers to develop properly.
  
• If you want to speed up the process or if you're short on time, place the dough in the freezer for 15 to 20 minutes between each fold to achieve similar results.
  
• When rolling out the puff pastry, use a lightly floured rolling pin and work quickly to prevent the butter from softening too much.
  
• To give your croissants a regular shape, cut similar-sized triangles and make sure to roll them tightly from the base to the pointed end.
  
• If you want to add a sweet or savory filling, such as chocolate or ham and cheese, place it on the base of the triangle before rolling it so that it is evenly distributed in each croissant.
  
• When baking the butter croissants, preheat your oven to a high temperature (around 200-220°C) to allow the croissants to rise quickly and achieve a beautiful golden color.
  
• Place the croissants on a baking sheet lined with parchment paper with enough space between them to prevent them from sticking together during baking.
  
• Do not open the oven during the baking process as this may cause them to deflate or prevent them from rising properly.
  
• Once baked, let the croissants cool slightly on a wire rack before enjoying them. This will allow the dough to stabilize and achieve a crispy texture.
  
• Butter croissants are best when fresh, so try to consume them within the first few hours after baking to fully enjoy their flavor and texture.