Croissants

How to prepare Croissants?

1. 1

   Translate the following text from French to English:   Put the yeast and sugar in a bowl and pour in the warmed water (37°C).

2. 2

   Let it rise for about 10 minutes in a warm place until an abundant foam forms on the surface of the dough.

3. 3

   Sift the flour and salt onto the work surface and crumble in 30g of butter with your fingertips.

4. 4

   Arrange the flour in a well, beat the egg and pour it into the center, then add the yeast.

5. 5

   With a spatula, gradually bring the flour towards the center while mixing it bit by bit with the dough.

6. 6

   When the dough thickens, knead it with your knuckles.

7. 7

   Here you see the texture of the dough when almost all the flour has been incorporated into the mixture.

8. 8

   Continue to knead the dough for 10 minutes until it becomes shiny and smooth.

9. 9

   Roll out the dough with a rolling pin into an oval measuring 50 cm long by 20 cm wide.

10. 10

    Work the butter with a spatula to soften it, and divide it into three portions.

11. 11

    Cover two-thirds of the surface of the dough with one-third of the butter, cut into small pieces, leaving a margin of 2 or 3 cm around the edges.

12. 12

    Fold the unbuttered part over half of the buttered part and seal with the remaining piece.

13. 13

    Use a rolling pin to press together the edges of the dough firmly, then score a grid and press each bump to expel air.

14. 14

    Turn the dough so that the double fold is on your left, giving the impression of a book.

15. 15

    Repeat this operation two more times, adding each time a portion of butter, making sure when rolling out the dough that the rolling pin remains perpendicular to the folds, which requires turning the dough each time to position it correctly.

16. 16

    Wrap the dough in a cloth and put it in a cool place for 30 minutes.

17. 17

    Remove it, give it three more turns without adding butter.

18. 18

    Put it back in the cold for at least 30 minutes (it can wait until the next day).

19. 19

    To form the croissants, roll out the dough into a rectangle measuring 52 cm long by 30 cm wide.

20. 20

    Cover it with a cloth and let it rest for 10 minutes.

21. 21

    Cut it in half and divide each piece into six triangles of 15 cm base (plus one half triangle at each end).

22. 22

    Remove the half-triangles from the ends, roll them into balls, as well as any scraps that may have fallen off.

23. 23

    Beat the egg with salt and brush the surface of the triangles with it using a pastry brush.

24. 24

    Roll each one from the base to the tip, then slightly curve it to form a croissant.

25. 25

    Place the croissants and balls on an oiled tray and brush them with beaten egg.

26. 26

    Let them rise in a warm place for 30 minutes.

27. 27

    Brush them again with egg and bake for 15 to 20 minutes in the center of a preheated oven.

28. 28

    Cool on a wire rack.