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🥐 I SACRIFICED MY CHOLESTEROL FOR YOU!
After consuming 7 kilos of flour and 3.5 kilos of butter, failing dozens of times, and scaring my doctor because of the traces of butter in my blood, I finally found the INFALLIBLE method for making croissants at home (even if you start from scratch!).
🕵️ THE 3 SECRETS THAT NO ONE WILL TELL YOU
1️⃣ Absolutely top-quality ingredients.
2️⃣ Obsessive respect for temperatures and timing.
3️⃣ Use of a few simple but essential tools.
Do you want to know how to put them into practice? Watch the video! I will guide you step by step towards the perfect croissant!
📝 INGREDIENTS
For the dough:
• 330 g Manitoba flour (recommended Caputo Oro or Farine Magiche)
• 280 g strong flour (Caputo Pizzeria or 5 Stagioni)
• 65 g granulated sugar
• 7 g active dry yeast (or 20 g fresh)
• 12 g salt
• 215 ml water (room temperature)
• 120 ml fresh whole milk (room temperature)
• 60 g cold butter, cubed
For the laminating butter:
• 340 g butter with at least 80% fat (ideally 85%)
• 34 g flour
For the finishing:
• 1 large egg yolk
• 1 generous tablespoon fresh cream
• 30 g sugar
• 30 g water
⏱ CLEAR TIMINGS TO ORGANIZE YOURSELF
• Preparation dough: 15 minutes
• Dough resting (after first mix): 5 minutes
• First rising: 45 minutes (at room temperature, volume increased by 1.5 times)
• Rest in the fridge: 4 hours (minimum recommended time; maximum 12 hours)
• Preparation of butter and lamination: about 1 hour (including resting times in the freezer)
• Final resting of the laminated dough in the fridge: minimum 8 hours, better 12 hours
• Croissant shaping: 30-45 minutes
• Final rising: 2.5-3 hours at 24-26 °C
• Baking: 15-20 minutes at 180 °C
⏳ Minimum total time: 17 hours (including resting and processing).
Watch the entire video for the step-by-step procedure.
💡 TOOLS USED IN THE VIDEO
Here's what you need to get extraordinary results:
• Kenwood planetary mixer €140: https://amzn.to/49GCiS1
• 45 cm metal rolling pin €21.99: https://amzn.to/49MhLeT
• Silicone mat with measurements: https://amzn.to/3ZM8U88
• Kit with silicone mat, metal rolling pin and brushes €22.50 https://amzn.to/3W9Z0MT
• Plastic pizza cutter wheel €7.99: https://amzn.to/3BEJ7GZ
• 3D model Pizza cutter wheel for 3D printer (free) https://www.printables.com/model/376509-toy-pizza-cutter-press-fit/files
• Pizza spatulas €6.99 https://amzn.to/3DnhFOC
• Laser kitchen thermometer €14.99: https://amzn.to/3DjNSWS
• Kitchen thermometer with probe €7.99: https://amzn.to/3VL5XDC
• Cooking brushes €5.99: https://amzn.to/3P6op65
• 12 Reusable silicone lids €11.99: https://amzn.to/3BxIq2j
• Manitoba Caputo Oro: https://amzn.to/3ZZd4e5
• Iron baking tray 40x30: https://amzn.to/3ZHX9zC
A huge thank you to Effeuno, who supported the work behind this video and who with its ovens allows you to bake the pizzas, bread and croissants of your dreams!
Never give up! If you follow this tutorial, you will discover that the perfect croissant is not only possible, but also incredibly fun to make. And remember: the real perfect croissant is the one that makes you happy! 💛
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