Flaky treat layered in buttery goodness with a crispy crust and soft inside.
Prep Time 8hrs
Baking Time 15mins
Total Time 8hrs15mins
Category Breads
Difficulty Medium
Servings 18Mini Croissants
Calories 0.12kcal
Ingredients
150gmsButter
250gmsRefined Flour
1.5tspYeast
salt(To Taste)
10gmssugar
15mlOil
50mlMilk
water(As Needed)
Instructions
Start by making the beurrage. It is basically a solid block of butter and flour that you need to add to the centre of your pastry dough.
Take 150gm room temperature butter, add 20gm flour into it (salt if using unsalted butter) and mix it well. Transfer into a mould and set for 2 hours in the freezer.
For the dough, start by activating the yeast. Take a glass, add 1.5tsp dry active yeast in it, a tsp of flour and 2 tsp sugar along with 2 tbsp. lukewarm water, and let it rise for 5 mins.
Once activated, add the yeast mixture into the remaining flour and add water to it slowly to make a soft dough.
Add salt to taste and a tbsp. of oil and knead the dough for about 7-8 mins.
Roll the dough into a rectangle and place beurrage in the centre, make a 3 fold, and put in the freezer for 2 hours.
After 2 hours, remove, roll, and make 3 fold again. Repeat the process 4 times in total.
After the last 2 hours of refrigeration, roll the dough into 4 mm thick rectangle and cut them into triangles, roll individual triangle into a croissant shape, and let them proof in baking trays for 1 hour or till double in size.
Coat the proofed croissants with milk wash (4:1 part milk water and mixture)and bake them at 200 degrees Celsius or 400 degrees Fahrenheit for 15 mins.