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The classic French croissant, fragrant and tasty. Perfect for breakfast served with jam and a cup of coffee. In this recipe, I show you the traditional 1-dough method using yeast, which is quicker than the recipe with sourdough.
RECIPE FOR: People
EQUIPMENTS
- Stand Mixer
- Baking Sheet
Ingredients
- 1 gr Bread Flour (W380, 13% -14% of proteins)
- 200 gr Granulated Sugar
- 500 gr Water
- 30 gr Fresh Yeast
- 130 gr Softened Butter
- 50 gr Flavoring Paste for Croissants Click here for the recipe
- 20 gr Sal
- 400 gr Butter Soft, but still plastic
DIRECTIONS
- Mix flour, yeast, one-half of the water, and sugar until smooth.
- Insert the second part of the water and let the gluten mesh form. This will take at least about 15minutes.
- However, check that the gluten has fully developed before adding the butter, flavoring mix, and salt.
- Let knead until ingredients are completely absorbed and let it leaven about 2h at 26-27°C (79°F - 80°F) until doubled in volume.
- Once risen, laminate the dough to a thickness of about 1cm and embed the soft but still plastic butter made flat to a thickness of 1cm.
- Cover the dough with plastic wrap and let rest in the fridge at +4°C (39°F) for 30 minutes.
- Roll out the dough with a rolling pin and give it a first double fold: Fold the top and bottom sides of the dough toward the center and fold the whole piece in half, so you have 4 layers of dough.
- Cover and let rest 30 min in the fridge and repeat the same operation giving a second double fold and letting the dough rest for another 30 min.
- Roll out the dough at 1/2cm thick and cut out triangles about 20cm high.
- To form the croissants, stretch the triangle while holding the base in your hand. Secure the tip on the table and roll the base toward the end.
- Place croissants on a baking sheet and proof for 90min at 30°C (86°F).
- Once ready, leave the croissants at room temperature for about 10min and bake at 190°C (374°F) for about 15 minutes.
- Once out of the oven, brush with boiling invert sugar or boiling sugar syrup.
NOTES
The best way to store croissants is to freeze them after baking and store them at -18°C (0°F) for about 30 days.
When you want to enjoy them, thaw them in the oven to give them back their fragrance!
When you want to enjoy them, thaw them in the oven to give them back their fragrance!
NUTRITION LABEL
Serving: 100g | Calories: 610kcal | Carbohydrates: 33g | Protein: 2g | Fat: 54g | Saturated Fat: 34g | Cholesterol: 142mg | Sodium: 478mg | Potassium: 59mg | Fiber: 1g | Sugar: 31g | Vitamina A: 1656IU | Calcio: 18mg | Ferro: 1mg
11 comments about “Croissant a Lievitazione Diretta”
Buongiorno, vorrei chiderti se nel totale di in 1 kg di farina va messo 150 gr. burro+400 gr. burro plastico in totale 530 grammi di burro ?
ciao sono Clara , ma il lievito quando va messo ?
Ciao Clara!
ti confermo che il lievito va inserito all’inizio della ricetta, insieme alla farina!
A presto!
Posso impastarla a mano e farli con petra9
Ciao Niccolò,
si puoi farlo, ma aggiungi il 20% in più di liquidi (uova)!
A presto!
Domanda tante ricette di croissant vedo max 100-120 Gr di zucchero su kg di farina. Nella tua ricetta ne vedo il doppio. Non ho mai capito se lo zucchero influisce sul sapore piuttosto che sullo sviluppo o altro. Grazie se mi vorrai rispondere
Ciao Luca,
lo zucchero influisce principalmente sul gusto e sulla colorazione del prodotto. I croissants sono sicuramente un prodotto con infinite ricettazioni per variarne l’intensità del gusto (in Francia ad esempio hanno un sapore neutro, mentre in Italia li preferiamo dolciastri) e sulla sfogliatura.
Puoi provare la ricetta e poi variare lo zucchero a seconda del tuo gusto.. La ricetta non ne risentirà se applichi “piccole” variazioni! 🙂
a presto!
ciao ma non ho capito non c’e’ bisogno di lievitazione ??
lievitano durante la cottura?
Ciao Rocco,
si, devi far lievitare sia l’impasto che il croissant una volta formato!
A presto!
Ciao scusa ma la farina? I gr?