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You can always send us your messages, comments or suggestions. Create your personal recipe book! In one click, store and find all your favourite recipes from MeilleurduChef.com. Add this recipe Before starting this Croissants recipe, make sure you have organised all the necessary ingredients. Tip the flour in the stand mixer recipient. Add the yeast on one side of the bowl. On the other side, add the salt... ... and castor sugar. The sugar and salt should not come into direct contact with the yeast, as it would lose its rising properties. Add the warm milk (30°C) and the butter at room temperature. Knead the ingredients with the dough hook... ... for about 10 minutes at medium speed. Important: If you're using a home mixer such as Kitchenaid, stay close to the mixer while kneading dough, in case it moves around on your kitchen worktop. You won't have this problem if you're using a professional mixer. Stop the mixer and lift the motor unit. Remove the dough stuck on the hook. Divide the dough into two balls weighing 900 grams each. Place the dough balls into two separate bowls... ... then cover the surface of the dough with cling film. Let prove at 25/30°C for 45 minutes. I did this operation in a warm oven. I recommend using a digital thermometer with probe to monitor the temperature inside the oven. When the dough has risen, remove the cling film. Knock the dough back with your hand. Using your hands, spread each dough ball into a rectangle... ... and transfer onto a baking sheet lined with cling film. Wrap it in cling film... ... and store in the freezer for 45 minutes. After 20 minutes, flip the dough rectangle and freeze for a further 25 minutes. Folding the dough: Take the dough out of the freezer. The dough should now be firm. Remove the cling film... ... and roll out the dough lengthwise. Soften the dry butter with the rolling pin. Give the dough a quarter-turn... ... and arrange the butter in the centre of the strip of dough. The width of the exposed dough parts should equal the width of the butter piece in the centre. Fold both sides over the butter. Start with the left side (it should cover half of the butter). Fold the right side over. Both edges should meet in the centre. Fold the dough rectangle in half, lengthwise. The first part of the folding operation is now done. Wrap in cling film and refrigerate for 30 minutes. Take the dough of the fridge and remove the cling film. Place the dough on a floured surface. Roll out the dough lengthwise... ... to create a long strip. Give the dough a quarter-turn (anticlockwise). Fold the dough into thirds, starting with the right side, then the left side. Wrap the dough rectangle with cling film... ... and refrigerate for at least 30 minutes. For the croissant shapes: Place the dough on a floured surface. Roll it out to a large rectangle, to a thickness of 4mm. Ideally, the dimensions of the dough should be 40 x 56cm. Fold the rectangle in half lengthwise. Open it back; the centre should be clearly marked. Dive the dough into two equal portions, using a ruler and a knife. Cut triangle shapes to make the croissants. The use of a dough cutter will facilitate this operation. The triangle shapes should have a base of 12cm and a length of 25cm. Use the dough cutter to measure the base of each triangle. Mark the sides of each triangle with the knife. Repeat the operation for all triangles, using the 12cm base of the dough cutter as a guide. Mark the triangle shapes on all the dough strips. When all the triangles have been drawn... ... cut the shapes with a sharp knife... ... working in a vertical motion. Slide the knife blade to cut the dough to ensure you do not damage the laminated layers. Stretch one triangle to make it 2 or 3cm longer. Using the dough cutter, cut a small notch (2cm)... ... in the centre of the base. Roll the croissant from the base to the tip... ... using your thumbs... ... and rolling it towards yourself. Repeat the operation with all the triangles and arrange them on a non-stick baking sheet. Glaze the croissants with a beaten egg yolk. Up to this stage, this recipe can be prepared in advance and stored in the freezer for several weeks. Whenever you would like to enjoy fresh croissants, simply take them out of the freezer and follow the method below, bearing in mind that the proofing time, shown in step 63, will take longer (about 3 hours). Leave to prove at a temperature that doesn't exceed 25°C (to prevent the butter from melting), for about 2 hours. If you prepared your croissants in advance, I recommend taking them out of the freezer at night, then transfer them on a baking sheet and leave them to rise at room temperature overnight. Simply glaze and bake your croissants in the morning to enjoy them hot for breakfast! When the croissants have risen... ... brush them again with egg wash. Bake at 170°C (gas 3) for 20 minutes in a fan-assisted oven. When cooked, remove the croissants from the oven and leave to cool before serving. Enjoy! To submit a review, please log into your MeilleurduChef.com account or create a new account. Log in
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25. siječnja 2009. Ajme koliko nas je! - Integralni kroasani Eto napokon i mog sudjelovanja u mjesečnoj igri Ajme koliko nas je! koju je pokrenula blogerka Monsoon. U mjesecu siječnju domaćin je Mamajac, a namirnica koju treba iskoristiti u receptu je integralno brašno. Odlučila sam napraviti lisnate kroasane od integralnog brašna jer su mi predstavljali pravi izazov. Ovo je drugi put da ih radim i prije nego sam krenula u tu "pustolovinu" malo sam proučila postupak preklapanja tijesta i slaganja tijesta u kroasane jer prvi put kad sam ih radila nisu mi ispali lijepi i bili su neuredni. Kratki video zapisi na Youtube-u su bili od velike pomoći. Iako mi na kraju nisu ispali točno onako kako sam zamišljala, najvjerojatnije zbog toga što sam pretjerala u preklapanju tijesta, kroasani su imali vrlo fin okus sličan onome tradicionalnih kroasana i pomalo podsjećajući na suncokretovo lisnato pecivo. :o) Sljedeći put ću malo manje preklapati tijesto. Cijeli postupak sam i slikovno zabilježila pa uz recept slijedi i niz fotki. Na žalost kao za inat, kad su se kroasani spekli i kad mi je bilo najveći gušt fotkati, baterije su se ispraznile tako da sam na kraju jedva uspjela napraviti par fotki pečenih kroasana. Sastojci: 1 i pol šalica maslaca 4 šalice integralnog brašna 1 čajna žličica soli 2 velike žlice šećera 20 g svježeg kvasca 1/4 šalice tople vode 1 i pol šalica toplog mlijeka (27-32 celzijevih stupnjeva) pola šalice toplog vrhnja za kuhanje 1 jaje 1 žlica vode još brašna za radnu površinu na kojoj ćete valjati tijesto sjemenke po želji i punjenje po želji Postupak: Maslac omekšan na sobnoj temperaturi posipajte sa malo brašna i razvaljajte te stavite na aluminijsku foliju i u hladnjak na 2-3 sata. U zdjeli pomješajte 2 šalice brašna sa solju i šećerom, zatim dodajte kvasac koji ste rastopili u pola šalice tople mlake vode, toplo vrhnje i toplo mlijeko. Umijesite tijesto dodavajući ostatak brašna. Nemojte previše mjesiti tijesto, neka bude mekano. Pokrijte plastičnom folijom i stavite u hladnjak na sat vremena. Sada počinje preklapanje tijesta. Izvadite maslac i tijesto iz hladnjaka u isto vrijeme i pazite da budu na istoj temperaturi, da bi se tijesto moglo valjati bez problema, te da se maslac ne bi kidao ako je prehladan. Najidealnija temperatura bi trebala biti 23 Celzijeva stupnja. Tijesto razvaljajte te na jednu polovicu tijesta stavite maslac. Preklopite sa drugom polovicom tijesta i dalje razvaljajte u jedan pravokutnik pazeći da se maslac i tijesto lijepo sjedine i zalijepe. 1. 1/3 pravokutnika preklopite preko druge trećine tijesta. Zatim u obliku pisma preklopite drugu stranu tijesta. Opet razvaljajte i sad preklopite tijesto kao da ćete knjigu zatvoriti. Takvo tijesto umotajte u jednu hladnu vlažnu pamučnu krpu i stavite u hladnjak na 1-2 sata. Izvadite tijesto iz hladnjaka i sad slijedi zadnje preklapanje. Jednostavno ponovite 1. postupak, znači preklopiti tijesto u obliku pisma. Opet ga zamotajte u vlažnu hladnu krpu i u plastičnu vrećicu da se krpa ne bi osušila i stavite u hladnjak na 4-6 sati ili na cijelu noć. Tijesto pripremite za oblikovanje kroasana ili kiflica. Razvaljajte ga i režite na trokute koje ostavite na 15 minuta da odstoje. Svako dno trokuta zarežite sa nožem malo po sredini i krajeve odnosno lijevi i desni kut malo rastegnite preklopite i počnite sa roljanjem kroasana. Na taj način repići će bolje ispasti. Rolajte tako da vrh kroasana povlačite prema sebi. Vrh uvijek mora biti okrenut prema dolje jer će se inače tokom pečenja odvojiti od kroasana. Kroasane punite po želji, urolane ih složite na papir za pečenje, premažite mješavinom jaja i 1 žlice vode i pospite sjemenkama po želji. Pecite na 200 Celzijevih stupnjeva 15-20 minuta ili dok ne budu pečeni. U original receptu navedeno je da se trebaju peći 22-25 minuta na 220 stupnjeva, na početku sam tako i napravila, ali sam nakon 10 minuta skužila da će se prepeći na vrhu pa sam smanjila temperaturu na 200 i pekla dok nisam vidjela da su pečeni, cca 15 minuta. Dobar tek! Objavio/la Nevena Buljan u 07:17 Broj komentara: 7: Oznake: Ajme koliko nas je, integralno brašno, kroasani Pretplati se na: Postovi (Atom)