Croissants with Butter

Make a dough from the ingredients (except the 250 g butter). Knead the dough well, let it rest for 15 minutes, then shape it into a ball and let it rest for another 10 minutes.

In the meantime, roll out the 250 g of pre-chilled butter into a sheet about 1.5 cm thick or press it out with the heel of your hand and chill again for 10 minutes.

Score the dough ball in a cross shape and roll out the resulting ends to form a cross.

Place the butter in the center of the cross and fold the 4 ends over it.

Give the dough two single tours and one double tour. Allow a resting time in the refrigerator of 15 minutes between each tour. After the last tour, chill the dough for another 15 minutes.

Next, roll out the dough to cornstarch of about 3-5 mm and divide into about 14 triangles. Roll these triangles into croissants.

When 3/4 proof, brush with egg and bake at about 230 °C with light steaming.

Preparation Tip:

Fill the croissants with chocolate cream or jam. Simply put a dab of it in the center before rolling up the triangles.

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