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ig : @shivangipithisaria
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Croissant recipe inspired by:
detrempe dough:
2 cups all purpose flour
1/4 cup sugar
1 tsp salt
yeast milk mix (1/4 cup warm milk + 3 tbsp yeast)
3/4 cup milk
1 cup flour
beurrage block:
1 cup cold butter
2 tablespoons all-purpose flour
Step 1: make the detrempe dough by mixing the yeast with warm milk first and then adding that to the dry ingredients along with more 3/4 cup milk. knead this for about 4 min into a dough. make a cross slash on the top and then keep this dough in the fridge for a minimum of 1 hr.
Step 2: make the beurrage block by first crumbling the cold butter with a whisk and then adding the flour. use a parchment paper to make it into a rectangular shape and then refrigerate it till both the dough and the butter have a similar toughness.
Step 3: roll the dough into a diamond shape and stuff the block of butter inside by folding the dough in. roll it again, fold it like an envelope almost (refer to the video). keep this in the fridge for 1 hr and then in the freezer for 1/2 hr.
Step 4: repeat step 3 after the given time.
Note: if at any time you feel like the butter is melting or the dough is getting difficult to work it, pop it in the fridge for a couple of minutes.
Step 5: after waiting for 1 1/2 hrs for step 4 to be completed, roll this out again, fold it again and then put in the fridge for 6 hrs.
Step 6: you are finally ready to roll this out, cut it and make croissant like i did in the video!!
Note: egg wash is preferred but don’t forget to brush the croissants with milk before baking them at 180° C for about 15 to 20 min
serve and enjoyyyy and also if i haven’t mentioned this already, this video is sponsored by Wren!
music i used: Music by VALNTN – Mona Lisa –
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