Almost no need to wait in line for hours to taste these little marvels! Cédric Grolet offers us his recipe for the perfect chocolate croissant, and promised, it's not that complicated.
Ingrédients
Pâte à croissants:
- 1kg of T45 flour
- 420g of water
- 50g of whole eggs
- 100g of granulated sugar
- 45g of yeast
- 18g of salt
- 20g of honey
- 70g of butter
- 400g of puff pastry butter
- 36 chocolate bars
Dorure:
- 300g of egg yolk
- 30g of cream
Instructions
In the bowl of the mixer equipped with the kneading hook, put the flour, water, eggs, yeast, salt, sugar, and honey. Mix on the first speed until a smooth dough is obtained, then on the second speed until the dough comes off the sides. Incorporate the softened butter and knead again until a smooth dough is obtained. Cover it with a damp cloth, then let it rise at room temperature (24 to 25°C) for 1 hour. Release the dough by working it with your hands. Then roll it out to the width of the butter and twice its length. Place it in the freezer for 5 minutes, then in the refrigerator for 15 minutes.
Place the tourage butter in the middle of the dough, cover it with the edge of the dough on each side. Place the visible butter in front of you. Using a rolling pin, make a double turn: roll from bottom to top until you reach a thickness of about 7mm. Make a slight mark in the middle of the dough, fold the top and bottom onto this mark, then fold the dough in half again like a wallet. Let it rest in the refrigerator for 10 minutes.
Finally, make a single turn: roll out the dough to a thickness of 1cm, fold the top onto one third of the dough, then fold the bottom onto the top. Roll directly to a thickness of 3.5mm.
For the egg wash, mix the egg yolks and cream in a bowl with a whisk.
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