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INGREDIENTS |
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Pulp laminated
- 500g flour
- 15cl lukewarm milk
- 1 teaspoon yeast baker
- 1 egg
- Salt
- 250g butter.
A FARCE
- 100g Swiss cheese cut into strips
- 100g kosher cut into strips
- 1 egg yolk
- 1 tablespoon milk |
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| PREPARATION |
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| TIME OF PREPARATION : 35 mn |
- Put the sifted flour as a fountain on a bowl, add salt, milk, yeast, egg.
- knead fingertips to gradually incorporating flour, add water as needed for a flexible mix, knead the dough quickly to avoid it becoming elastic.
- Cover the dough with a food film and let stand 10 minutes.
- Put the dough on a work plan floured and work it gently by hand to give it a rectangular shape
- Lowering tempera roll on a plan floured leaving the centre thicker.
- Place the butter in center of dough.
- Fold the dough giving the form of an envelope.
- Flour again the table and flatten the roll in order to obtain a lower rectangular 4 to 5mm thick. Then fold the dough over itself into three equal parts. This operation is called "giving a tour."
In the second round, the pāton to rotate a quarter turn and extend in the opposite direction than the first time.
- Repeat the same operations for the second round, covered with paper and film set in a cool 10 minutes.
- Repeat the steps above until the rounds 5 and 6 towers interspersed by 15 minutes every two towers.
- The puff pastry is ready.
- Spread the puff pastry into rectangle, cut into 2 in width then detail in a triangle with a cut dough.
- Put a strip of cheese and a strap kosher on the side of the triangle, drive from this side to the point, slightly recourber dough to give it the shape of a crescent. Continue operation for other triangles. Arrange them on an oiled sheet.
- Mix a base in the egg yolk and milk.
- Dorer croissants with this mixture and let rise at room temperature and brown them a second time with the egg yolk-milk.
- Bake in a preheated oven at 200 ° C for 20 minutes until they are well browned.
Posted by femmezoom
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