2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Croissant dough and puff pastry are similar in that both types of dough split into layers when baked. The difference in the pure taste is that the croissant dough is softer and airier, and the puff pastry is thicker, which is why an appetizing golden crispy crust is obtained on top.
Croissant dough is made with yeast, unlike puff pastry. But in both types of dough a lot of butter is added. Croissant dough is made with eggs, unlike puff pastry, which does not put eggs.
To make croissant dough, 600 grams of flour are needed, 2 pcs. eggs, 300 milliliters of milk, 320 grams of butter, 100 grams of sugar, 12 grams of dry yeast, 10 grams of salt.
Dry yeast is dissolved in a little warm water. You can also use a cube of yeast, but it is dissolved in warm water with the addition of sugar and wait longer for it to bubble.
The flour is sifted through a sieve to make the dough more fluffy, and mixed with sugar and salt. Make a well in the flour, pour the yeast dissolved in water, eggs and about 250 milliliters of warm milk.
Carefully pushing the flour from the edges to the well, knead the dough. If the dough is too thick, add more milk.
You should get a homogeneous dough that separates from the hands. Knead well and then cover with a towel or nylon. After an hour and a half, the dough should increase in volume.
Knead again and place on the bottom shelf of the refrigerator for an hour and a half. Knead the cooled dough and divide it into two equal parts. One part is returned to the refrigerator, and the other is rolled out thinly and spread with melted butter, leaving ten centimeters of uncoated dough at one end.
The dough, greased with oil, is rolled into a roll, and with the help of a sharp knife cut in half lengthwise. Each of the two lengths is cut into three parts and they are glued together, smeared with oil.
The dough is placed in a plastic bag and returned to the refrigerator for four hours. The same is done with the other half of the dough. After four hours, each piece of dough is rolled out into a crust three millimeters thick and the croissants are formed by cutting the dough into triangles, putting the filling at one end and rolling them up. Bake in a preheated oven at 170 degrees.
The easiest way to make puff pastry is from 4 cups of flour, 250 milliliters of water, 500 grams of butter. The flour is sifted through a sieve, the softened butter is cut and added to the flour. Crumbs are obtained, to which cold water is added and dough is kneaded.
It is placed in the refrigerator overnight, being removed and mixed several times. In the more complex way of making puff pastry, knead the dough only from water and flour, roll out the crusts, each of which is smeared with plenty of oil and glued to each other. The crusts are then placed in the refrigerator for a few hours.
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