French cream croissants

Step-by-step cooking

1. Step 1:

   

   Sift flour with salt. Rub 25 grams of butter with it. Mix sugar, beaten egg, milk and yeast in a bowl and leave for 10 minutes. Add the mass to the flour and butter and knead the dough. Roll it out into a 45x15 cm strip .

2. Step 2:

   

   Divide the butter into three parts. Lubricate 1/3 of the oil 2/3 of the strip. Do not lubricate the narrow sides. Fold the dough three times, bending the uncoated part first. Turn it half a turn to the right. With the edge of the rolling pin, we press the edges well. Repeat the procedure of rolling the dough into a strip and oiling. Then wrap the dough with a film and put it in the refrigerator for an hour.

3. Step 3:

   

   Roll it out again, lubricate with the remaining oil and fold it three times. We put it in the refrigerator for an hour.

4. Step 4:

   

   Roll out the rested dough very thinly into a rectangle.

5. Step 5:

   

   Cut in half in length.

6. Step 6:

   

   It turns out two strips.

7. Step 7:

   

   Cut each half into equivalent triangles.

9. Step 8:

   

   Make incisions as shown in the photo.

10. Step 9:

    

    We stretch the blanks a little so that the base is significantly smaller than the sides.

11. Step 10:

    

    Roll the triangles into rolls.

12. Step 11:

    

    Bend the edges.

13. Step 12:

    

    Spread on a baking sheet, greased with butter, let it come up for 30 minutes. Bake French croissants for 15 minutes in a preheated oven to 200 degrees.

14. Step 13:

    

    Our baking is ready. Now you know how to bake real French croissants with a creamy taste!