The croissant is a dessert from Paris. I suggest to eat it at breakfast because it is tasty. The incredible are: 150 g manitoba, 350 g flour 00, 300 g water, 50 g butter, 18 g dry yeast, 10 g salt, 6 g sugar and finally 250 g butter.
With these ingredients we form the croissant. In Paris they say it is delicious.
But to make them there are extrusions that are: Pour flour, water, butter and yeast into the basket of the planetarium and knead with the hook for a couple of minutes.
Add salt and sugar and knead a few more seconds.
Cover everything with film and leave to rest in the fridge at 4° for at least 12 hours.
Cut a piece of baking paper and fold it in half.
Put the butter in the middle of one half and cover it with the other.
Crush the butter with a rolling pin until it is about 5 mm thick and try to maintain a rectangular shape.
Put it back in the fridge.
Roll out the dough to a thickness of about 1 cm, trying to keep the rectangular shape.
Place the rectangle of butter in the centre.
Make 2 folds in three and leave to rest for 30 minutes.
Make one last turn of 3 folds and leave to rest in the fridge for one hour.
Roll out the dough about 5 mm thick and cut out elongated triangles.
Make a small cut of 1 cm perpendicular to the base of the triangle.
Roll up the croissants starting from the base and ending with the vertex.
Place the croissants on the baking tray and leave to rise for 2 hours and 30 minutes at about 26 degrees.
Brush with beaten egg.
Heat the oven to 200°C and bake for about 15/20 minutes. And after all this we can eat them.
