Sur le même thème

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  2. For anyone who is wondering, if you want to see actual good croissants, not that industrially made looking croissants, go look at cedric grolet's croissants

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  5. Dominique Ansel's THE PERFECT CROISSANT

    Levain Starter
    200g (¾ cup + 1 ⅓ tbsp) all-purpose flour,
    plus more for feeding
    200g (¾ cup + 1 ⅓ tbsp) water, room temperature,
    plus more for feeding

    Croissant Dough
    12g (4¼ tsp) dry instant yeast
    (preferably SAF Gold Label)
    203g (¾ cup + 1¾ tbsp) cold water, cold
    560g (4¼ cups + 2½ tbsp) all-purpose bread flour,
    plus more as needed for dusting

    29g (2 tbsp) high-fat “European-style” or Vermont
    (preferably 83 to 84 percent butter fat) unsalted
    butter, softened
    72g (1/3 cup + 1¾ tsp) granulated sugar
    29g (1 each) large egg
    15g (1 tbsp) heavy cream
    12g (2⅛ tsp) kosher salt
    68g (1/4 cup) prepared levain
    As needed nonstick cooking spray

    Tip: Instant yeast is often used for doughs with higher
    sugar content, because this yeast needs less water to
    react and sugar tends to pull water from dough. You can
    substitute the same quantity of active dry yeast, but you
    may get a denser final product.

    Butter Block:
    284g (2½ sticks) high-fat European-style or Vermont
    unsalted butter, softened (83 to 84 percent butter
    fat)

    Egg Wash:
    2 eggs, 1 pinch of salt, and a dash of milk,
    beaten together

    EQUIPMENT
    Stand mixer with dough hook attachment
    Plastic wrap
    Parchment paper
    Ruler
    Sheet pan
    Large offset spatula or bench scraper
    Pastry brush
    Whisk
    Large rubber spatula

    METHOD
    1 Week Before:
    MAKE LEVAIN STARTER
    Day 1:
    In a large mixing bowl at least twice the size of your
    mixture, combine 50g (3⅓ tbsp) flour and 50g (3⅓
    tbsp) water and mix with a spatula until evenly combined. Loosely cover with a dish towel or cheesecloth
    and leave at room temperature spot for 24 hours.
    Day 2:
    Add another 50g (3⅓ tbsp) flour and 50g (3⅓ tbsp)
    water, mix with spatula to combine. Loosely cover and
    leave at room temperature for another 24 hours.
    Day 3:
    Add another 100g (6⅔ tbsp) flour and 100g (6⅔ tbsp)
    water, mix with spatula to combine. Loosely cover and
    leave at room temperature for another 24 hours.
    Day 4:
    Remove 20 percent of the levain mixture from the
    container and discard. Loosely cover and leave at
    room temperature for another 24 hours.
    Day 5:
    Check if your levain is ready to use. It should be light,
    bubbly, and fluffy, and have a pronounced fermentation aroma without any acidity. If it’s not quite there,
    “feed” the levain again each day with equal parts flour
    and water that’s equal to the weight of the levain,
    until it’s ready.

    Day 1:
    MAKE DOUGH
    In a small bowl, stir together the yeast and room
    temperature water until dissolved. Combine the
    flour, butter, sugar, egg, cream, salt, 68g levain, and
    yeast mixture in a stand mixer fitted with a dough
    hook. Start mixing on the lowest speed and mix for 1
    minute, then increase the speed to medium and mix
    about 3 to 4 minutes more, until the dough is just
    combined. When finished, the dough will be rough
    and have very little gluten development. It will also be
    elastic and come out of the bowl as one piece.
    Lightly grease a medium bowl with nonstick spray.
    Transfer the dough into the bowl and cover with plastic wrap pressed directly on the dough, to prevent a
    skin from forming. Proof the dough in a warm spot
    until doubled in size, 1 hour 30 minutes to 2 hours.
    Remove the plastic wrap and punch down the dough
    by folding the edges into the center, releasing as
    much of the gas as possible. Invert the bowl of dough
    and allow the dough to fall onto a piece of plastic
    wrap, then shape the dough into a 10-inch (25cm)
    square. Place the dough, still on the plastic wrap, on
    a sheet pan and cover with another sheet of plastic
    wrap. Refrigerate overnight.

    MAKE BUTTER BLOCK
    Draw a 7-inch (18cm) square on a piece of parchment
    paper with a pencil. Flip the parchment over so the
    butter won’t come into contact with the pencil marks.
    Place the softened butter in the center of the square
    and cover with another sheet of parchment paper.
    Use an offset spatula or bench scraper to spread the
    butter evenly to fill the square. Refrigerate overnight.
    Tip: It’s important that the butter is truly softened to
    make forming the butter block easy. Once perfectly
    room temperature, the butter will be spreadable and
    have the consistency of cream cheese.

    Day 2:
    MAKE THREE FOLDS
    Remove the butter mixture from the refrigerator
    and let stand for 5 to 10 minutes to become pliable
    enough to work with. It should still be soft enough to
    bend slightly without cracking. If it is too firm, gently
    beat it with a rolling pin on a lightly floured work
    surface until it becomes pliable. Make sure to press
    the butter back to its 7-inch (18 cm) square after
    working it.
    Lightly flour your work surface. Remove the dough
    from the refrigerator, making sure it is very cold
    throughout. Place the dough on the work surface.
    Arrange the butter block in the center of the dough
    so it looks like a diamond in the center of the square
    (rotated 45 degrees, with the corners of the butter
    block facing the center of the dough sides). Pull the
    corners of the dough up and over to the center of
    the butter block. Pinch the seams of dough together
    to seal the butter inside. You should have a square
    slightly larger than the butter block.
    Lightly dust the work surface with flour to ensure that
    the dough won’t stick. With a rolling pin, using steady,
    even pressure to roll out the dough from the center
    so that it triples in length. This will take several passes
    and you may need to add more flour in between
    rolling to keep the dough from sticking to the surface
    and rolling pin. When finished, you should have a rectangle about 20 by 10 inches (50 by 25 cm) and ¼ inch
    (6 mm) thick.
    Place the dough so the shorter sides run left to right.
    From the top side, fold one-third of the dough onto
    itself, keeping the edges lined up with each other.
    From the bottom side, fold the remaining one-third
    of dough on top of the side that has already been
    folded. Line up all the edges so that you are left with
    a smaller rectangle. This technique is called a “letter
    fold,” since the dough is folded as if it were a piece
    of paper going inside an envelope. Wrap the dough
    tightly in plastic wrap and place on a sheet pan. Refrigerate for about 1 hour to relax the gluten.
    With the seam always facing to the right, repeat steps
    3 and 4 for your second and third folds. After the
    third fold, refrigerate the dough for 1 hour.
    Tip: If you don’t have enough space in the refrigerator,
    you can gently fold the dough in half to fit.
    Lightly flour the work surface and lay the dough flat.
    Trim about ½ inch of dough from each side to make a
    neat rectangle. Using a ruler, start from the left side
    and score the dough every 3 inches (8 cm) along the
    bottom edge until you reach the right side of the
    dough. Make the first score on the top edge 1½ inches
    (4 cm) from the left end. Continue scoring the top
    edge every 3 inches (8 cm). These staggered marks
    should give a nice guideline for cutting triangles. Use
    a large chef’s knife to connect each score mark on
    the top with the two at the bottom on either side of
    it. The isosceles triangles should measure 3 inches (8
    cm) wide and 10 inches (25 cm) long. There will be
    narrow triangles of dough left over at each end. Place
    the cut triangles on a parchment paper-lined sheet
    pan, wrap tightly in plastic wrap, and refrigerate for
    30 minutes to 1 hour.
    Remove the dough triangles from the refrigerator,
    and make sure there is no flour on your work surface.
    Working with one triangle at a time, hold the base of
    the triangle with one hand and use the fingertips of
    your other hand to lightly grasp the triangle near its
    base and gently stretch it an additional 2 to 3 inches
    (5 to 8 cm) in length, pulling your fingers toward the
    tip and being careful not to tear the dough.
    Tip: Stretching out the dough not only gives you more to
    roll, it also relaxes the dough.

    ROLL AND SHAPE
    Starting at the wide end, roll the croissant dough toward the tip, keeping steady and even pressure as you
    roll, until it comes to a rest on the tip of the triangle.
    When finished, make sure the tip of the dough is on
    the bottom of the croissant or else it will unravel in
    the oven.
    Line a sheet pan with parchment paper. Place the
    croissants on the sheet pan about 4 inches (10 cm)
    apart. Lightly lay a piece of plastic wrap over the
    croissants and refrigerate overnight.

    Day 3:
    BAKE
    Remove the tray of croissants from the refrigerator.
    Keep them lightly covered in plastic wrap. Let stand
    at room temperature until tripled in size, about 2 to 3
    hours.
    Tip: This step is called “proofing”, a step in bread and viennoiserie baking that activates the yeast in the dough.
    When proofed at the proper temperature and environment, you’ll see the croissant dough triple in size and
    become light, fluffy, and jiggly. What’s most important
    in the proofing step is to make sure the dough is neither overproofed (where it’s proofed up so much that it
    eventually collapses, causing the layers to separate and
    the butter to leak) or underproofed (which will result in a
    tight crumb and you won’t get those fluffy, flaky layers).
    Place a rack in the center of the oven and preheat
    the oven to 375°F (190°C) for conventional or 350°F
    (175°C) for convection. In a small bowl, make the egg
    wash by whisking together the eggs, salt, and milk.
    Gently remove the plastic wrap from the croissants.
    Lightly brush the croissants with the egg wash, making sure not to apply too much pressure to prevent
    deflating the croissants. Bake on the center rack for
    12 to 15 minutes until golden brown. Remove from
    the oven and let cool briefly.

    STORAGE
    Best served fresh and hot out of the oven. Croissants
    should be eaten within 5 hours of baking.

    *and this is why I'll just buy a damn kwah-sahn. <3

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  14. chef, i am baker, i intending to start small businusse ( croissant) i need to learn how to make frozen croissant. croissant dough,freezing Technic,it should be FULLY FERMENTED FROZEN DOUGH(FFF) are FULLY PRE-PROOFED AND DO NOT REQUIRED PROOFING BEFORE BAKING. chef if you can teaching me, i like to learning, can you massage me please. i am waiting

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  29. I don' t understand why the receipe is not video… What you are afraid of , we become master chefs after look at it ? I like how the final products are looking, I apreciate your work , but I skip this channel in the future because is anoyng not having complete receipe in front of me. Love you, bye !

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  30. Efectivamente, un buen croissant es raro de ver; comenzando por que éste tiene CUERNOS, y no como esos que estoy viendo, que deberían estar completamente prohibidos. El cruasán se llama así precisamente porque es una luna creciente y tiene que tener sus cuernos, de toda la vida. Empezamos mal.

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