How to make fabulous croissants in our home kitchen. Valter Ficini explains it to us
We asked Valter Ficini, of Forno Ficini of turin the recipe of his delicious (and beautiful) Croissant. The dosages are for the realization of a fair number of pieces: Ficini churns out many every morning. But all you have to do is divide the doses in half to make a smaller number. The important thing is to respect the exact quotas of the ingredients.
Ingredients for making i Croissant
1 kg of Manitoba flour
240 g of granulated sugar
800 g of butter
200 g of whole eggs
100 g of milk
240 g of water
48 g of brewer's yeast
20 grams of salt
the peel of a grated lemon and a pinch of vanilla
Method
In a planetary mixer, mix the flour with water, eggs, milk and brewer's yeast.
Once the dough is well blended and the glutin mesh has formed, add the sugar, then add 80 grams of softened butter.
Work until the butter is incorporated into the dough.
Remove the dough and form a ball and let it rest for about two hours or when the volume is doubled.
After two hours, divide the dough into two equal parts and, with the help of a rolling pin, form two rectangles with a thickness of 3 cm each.
With the remaining 720 g of butter, form a rectangle the size of a piece of dough, using a rolling pin to help you.
Put the butter on top of a rectangle of pasta and then put the other piece of pasta on top.
In practice, a rectangle of pasta, butter and the other rectangle of pasta on top to cover.
Roll out with a rolling pin, giving a rectangular shape of a thickness of 3 cm and give a three-fold fold like a book, repeat the operation a second time spread again a rectangular shape of a thickness of 3 cm and give again a three fold.
Leave the dough to rest in the fridge for about two hours.
After 2 hours, roll out the dough in a rectangular shape of a thickness of 2 to a maximum of 3 cm, cut out triangles with a 12 cm base 5 cm height and roll them starting from the base, forming the croissant.
At this point put them on a baking sheet and let rise for about 2 hours.
After the two hours, brush them with a beaten egg yolk and bake them at 180 degrees for about 12-14 minutes.
Ficini is one of the best known bakeries in Turin, for the quality of the products and the almost obsessive selection of the flours used. In these weeks it has never stopped churning out breads, pizzas, focaccias and desserts to make this quarantine more bearable.
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