Croissants

Recipe by: Magimix

Preparation : 20 min

Cooking : 20 min

Total time : 3 h 40

Rest : 3 h

Equipment

Rolling pin

6 croissants

1 sachet of dry baker's yeast (5 g)

165 ml of milk

250 g of plain flour

1 tsp of salt

25 g of sugar

150 g of cold butter

1 egg yolk

Associated products

COOK EXPERT

RECIPE STEPS

1Add the yeast into the warm milk and stir with a fork until fully dissolved. Leave to rest for 10 minutes.

1 sachet of dry baker's yeast (5 g)
165 ml of milk

2Add the flour, salt, sugar and dissolved yeast into the bowl fitted with the dough hook. Switch on the machine and run for 30 seconds until the dough forms a ball.

1 sachet of dry baker's yeast (5 g)
250 g of plain flour
1 tsp of salt
25 g of sugar
165 ml of milk

3Transfer the dough to a large bowl and cover with a damp cloth. Leave to rise for 1 hour 30 minutes near a heat source and away from drafts.

4On a floured work surface, roll out the dough in a rectangle measuring 15 cm x 60 cm. Place 50 g of butter (cut into thin slices about 1 mm thick) in the centre of the dough,. Fold the section of dough without the butter over the section with the butter and flatten the dough with a rolling pin.

150 g of cold butter

5Turn the dough 90° and fold it in 3 parts like a wallet. Roll out the dough again it until it measures 15 cm x 60 cm. Sprinkle flour on top of the dough, fold it in half and place it in the refrigerator for 30 minutes. Repeat the process two more times.

6Preheat the oven to 175°C. Roll out the dough on a floured work surface so that it is about 19 cm wide and 3 mm thick. Trim the long sides to get straight edges.

7Cut out triangles measuring 10cm x 18cm. Roll them from the base to the tip and place them on the baking tray lined with baking paper, tip down. Use a pastry brush to brush them with the beaten egg yolk and bake for about 20 minutes. The croissants are done when they are golden brown.