Mat
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Croissants

Sometimes it´s just amazing having a chef as a boyfriend. Thats until you look yourself in the mirror trying to get into those skinny jeans that doesn´t really fit anymore. But for the meantime, when he is baking croissants my heart stops and I don´t wan´t to stop eating, forgetting those skinny jeans. Look at the picture and you will see. Of course you shall serve your croissants with a steaming cup of hot coffee.

The recipe is down below and written in Swedish and English.

Katarina

Canon EOS 5D mark 3, 50 mm f1,8, photo ed in Lightroom.

HH7A0798 HH7A0810

Smördeg
800g vatten
1600g vetemjöl
200g smör
50g citronsaft
40g havssalt
Blanda på låg växel ca 3 min. Plasta och kyl över natten.

1400 osaltat smör 400g vetemjöl.
Blanda och forma till en platta och vik in i degen.

Kyl. Dag 1. Slå 1 st 3-slag. Vila. Slå 1 st 4-slag. Vila. Dag 2. Slå 1 st 3-slag. Vila. Slå 1 st 4-slag. Vila. Kavla ner till ca 4-5 mm.

Croissanter– Skär i trekanter och rulla ihop ifrån basen. Baka av på 225*c i 22 minuter.

Puff
800g water
1600g wheat flour
200g butter
50g lemon juice
40g sea salt
Mix on low gear about 3 min. Wrap, and refrigerate overnight.

1400 unsalted butter 400g plain flour.
Mix and shape into a disc- form and fold it into the other dough.

Refridgerate. Day 1. Knock 1 x 3-times. Rest. Knock 1 x 4-times. Rest. Day 2. Knock 1 x 3-times. Rest. Knock 1 x 4-times. Rest. Roll down to about 4-5 mm in size.

Croissants-Cut into triangles and roll up from the base. Bake at 225 * c for 22 minutes.

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