Croissants of puff pastry recipe

To start preparing the croissants, clean a wide surface where you will work the dough. Make two flour volcanoes, one with 125 grams and one with the rest. Remember to sift the flour before.

Ingredients to make puff pastry croissants:

2. In the small volcano, mix the yeast and a little warm water. Knead until everything is integrated and forms a ball. Let me fermente inside a bowl with water until it is like a sponge.

3. Mix all the ingredients, except butter, in the other flour volcano. It kneads until integrating everything in a homogeneous way and unites this second mass with the first sponge.

4. Knead both preparations for about 10 minutes. The masses of the croissants must be elastic, slightly wet and that is easily detached from the work table and hands.

5. Make a ball with this dough and make two cuts that form a cross at the top. Let it rest for about 10 minutes.

6. After this time, stretch the dough, leaving the center a little thicker than the ends, and adds the butter in the center. The butter must melt and allow to cool to room temperature.

7. Close the dough as if it were an envelope. Then crush with the help of the rhodiil and fold again, repeat this operation a couple of times.

8. When we have ready the puff pastry we can proceed to prepare the croissant. We stretch the dough leaving it about 40 centimeters wide, the length does not matter.

9. cut the dough in half and then cut triangles of about 8 centimeters of base. Then, we roll these triangles by slightly stretching the points and getting the typical form of the Croissant.

10. Place the puff pastry croissants on a baking plate, moisten each of the breads with a water brushstroke and let them rest until they bend their size.

11. Finally paint the puff pastry croissants with beaten egg and baked at 225º C. for 10-15 minutes. When taking out of the oven they can polish with a little honey lowered or syrup, but it is something optional.