Praline Croissants

Instructions

1. 1

   The croissant dough (detriment) Start by warming the milk and dissolve the yeast in it.

2. 2

   In the bowl of your mixer, put all the ingredients.

3. 3

   Knead with the dough hook for a maximum of 7 minutes, until the dough forms a ball that is fairly smooth and only slightly elastic.

4. 4

   Remove the dough, make a ball, let rest for 30 minutes then wrap the dough in plastic film.

5. 5

   The croissant rolling Out the dough into a rectangle three times longer than it is wide, with a thickness of 8 mm.

6. 6

   Film the surface and place in the refrigerator for 30 minutes.

7. 7

   Take the butter out of the refrigerator and, with a pastry roller, flatten it to obtain a regular rectangle that corresponds approximately to one-third of the size of the dough.

8. 8

   Then place the butter in the center of the dough and enclose the dough over it.

9. 9

   Then give three simple turns, that is to say, with each turn, roll out the dough on a lightly floured work surface into a rectangle three times longer than it is wide, fold in book form.

10. 10

    Place the wrapped dough in the refrigerator for 5 to 10 minutes between each turn.

11. 11

    The making of croissants Preheat the oven to 170°C. Roll out the dough to about 3 mm, sprinkle with crushed praline and cut triangles approximately 18 cm high by 8 cm wide.

12. 12

    Roll into crescent shapes then let rise in the refrigerator for a night or about 2 hours in a warm place.

13. 13

    Brush the croissants with egg wash and bake for 30 to 35 minutes until they are well golden.