Pure butter croissant

Réalisez des recettes de cuisine à l'aide de "Velaze Batterie de cuisine à induction, série Motti, lot de 12 casseroles et poêles en acier inoxydable, poêle avec couvercle en verre, compatible avec tous les types de feux, non revêtus."

20min

17min

Making : 20 minutes
Cooking : 17 minutes
6 persons

Ingredient

500G of flour
150g of butter
130G of milk
130G of water
50g of powdered sugar
25G of yeast
15G of salt
1 egg yolk

Make excellent homemade croissants with your TM31, TM5, and TM6 to enjoy for breakfast :

2:00

37°C

- Place the yeast and milk in the Thermomix bowl and cook for 2 minutes at 37°C on speed 2.Step 1/15

3:00

- Add the flour, granulated sugar, salt, water, and mix for 3 minutes on kneading function.Step 2/15

- Form a ball and let it rise for at least 1 hour.Step 3/15

- Punch down the dough by sprinkling flour on the work surface, placing the dough on it, and pressing with the palm of your hand to release the gas.Step 4/15

- Form a ball again and let it rest for another hour.Step 5/15

- Meanwhile, flatten the butter with a rolling pin to form a square of approximately 20cm.Step 6/15

- Take the dough, sprinkle the work surface with flour, and roll out the dough to form a flower shape with 4 petals. Place the flattened square of butter in the center of this flower.Step 7/15

- Fold the dough over the butter and press firmly to ensure that the butter is well enclosed and cannot escape.Step 8/15

- Roll out the dough into a long rectangle and fold the bottom part up to 2/3 of the height, then fold the top part over.Step 9/15

- Rotate the dough a quarter turn and repeat the previous step at least 3 times.Step 10/15

- Then shape a rectangle of 40cm*50cm, cut it in half lengthwise.Step 11/15

- Now you have 2 rectangles of 20cm*25cm.Step 12/15

- Make triangles out of this dough.Step 13/15

- Roll each triangle, starting from the wide end.Step 14/15

45:00

210°C

- Let them rise for 45 minutes, brush each croissant with egg yolk to make it golden, and bake for 15 minutes at 210°C.Step 15/15