Choco Almond Croissant

Basic recipes Croissants

  • Materials:

400 g high protein wheat flour
100 g wheat flour proteins are being
11 g instant yeast
20 g granulated sugar
8 g salt
50 g butter (butter)
300 ml of ice water

  • Fats for layers:

360 g pastry margarine or butter (butter) for flavor richer, chill

  • How to make:

1.    Mix and stir the wheat flour, instant yeast, sugar, salt, and butter, do not stir it until proof, enough until mixed. Pour the ice water, stir until the dough is fused, not to fade and elastic.
2.    Round the dough, cover with plastic and let stand in room temperature for 1 hour. After that drop it and blow the dough, put it in a baking pan, cover it with plastic and store it in the refrigerator for 30 minutes.
3.    Flatten the dough above the surface, input the folding fat according to the French method or English method. Then start folding 6 times single-fold or 4 times the double fold until complete. Cover the dough with plastic and let stand in the refrigerator for 1 hour.
4.    Remove from the refrigerator and let stand for 30 minutes at room temperature before it is formed and filled to taste.

  • Content:

200 g Chocolate stick

Another Recipe

Croissant Sandwich

  • Topping:

1 egg yolks
100 g almonds, roast or roasted until yellowish

  • How to make:

1.   Prepare croissant dough, until the stage is ready to be filled and shaped. Prepare a short pan, apply the surface with thin thin butter, set aside.
2.   Take dough croissant, flatten 0.5 cm, cut rectangular shape with help of pastry wheel. Fill the dough with 2 or 3 pieces of chocolate stick, roll. Arrange in a baking pan, apply the top surface with egg yolks and sprinkle almonds. Cover with plastic and let stand the dough for 1 hour.
3.    Preheat the oven at a temperature of 190oC. Bake for 30 minutes or until fluffy and brownish-yellow. After ripe lift and chill.

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