The recipe and techniques of the chef of La Scuola della Cucina Italiana to make brioches and puff pastry croissants at home as good as in pastry
One of our favorite cuddles in the morning is croissants and croissants. A fragrant, sweet, but not cloying bite, perfect to say good morning, but also good night. Because brioche and croissants are always welcome, whether it's the early hours of the morning or 10 a.m. So, to spoil and pamper ourselves and not miss the pastry shops and bars, we asked our Davide Brovelli, chef of La Scuola della Cucina Italiana, how to make croissants and croissants peeled at home. Here is his exceptional lesson, exceptionally simple!
The brioche recipe (about 20 pieces)
500 g 00 flour, 1 egg, 250 g milk, 50 g butter (taken out of the refrigerator 20 minutes before), 50 g sugar, 12 g fresh brewer's yeast, 10 g salt
Mix the ingredients remembering not to put the yeast and salt in direct contact. Cover with plastic wrap and let rest 2 hours.
Roll out the dough with a rolling pin until it is about half a centimeter thick. Cut the dough with a knife until it forms triangles. Roll them starting from the base without exerting pressure and slightly bend the external parts to give the brioche shape. At this stage, if you want to make stuffed croissants, you can add chocolate or jam to the base before rolling it up. If you want to stuff it with cream, you will have to wait for it to be cooked and warm.
Place the croissants on a baking tray, put them in the turned off oven and let them rise for another two hours. After this time, brush them with egg yolk and enrich them to taste with white or brown sugar and bake for 20 minutes at 200 ° C, if possible using the ventilated function.
The recipe of the puffed croissant
To prepare the puffed croissant, prepare a dough with 20 g of brewer's yeast, 100 g of water (at about 28 ° C) and 75 g of 00 flour. Cover it and let it rise for an hour. When the first hour has passed, we take the dough and add 475 g of 00 flour while continuing to knead. Cover it and let it rise for another hour. At this point, add 40 g of sugar, 12 g of salt and 175 g of milk, knead and let it rise for another hour.
At this point we roll out the dough giving the shape of a rectangle. Working horizontally, divide it into three parts by tracing two light vertical lines on the dough. Now arrange two-thirds of the dough on a 55 g layer of butter ointment (this consistency is obtained by leaving the butter out of the refrigerator for 15 minutes and working it with your hands). For convenience, arrange the butter on the left and central part, fold the right part without butter on the central part, fold the left part on the layer thus obtained and go over the dough with a rolling pin. Make a dough, cover it and let it rest for 2 hours in the refrigerator. Repeat this three times.
Roll out the dough with a rolling pin until it is about half a centimeter thick. Cut the dough with a knife until it forms triangles. Roll them starting from the base without exerting pressure and slightly bend the external parts to give the brioche shape. In this phase, if you want to make stuffed croissants, you can add chocolate or jam to the base before rolling it. If you want to stuff with the cream, you will have to wait until they are cooked and warm.
Place the croissants on a baking tray, put them in the turned off oven and let them rise for another two hours. After this time, enrich them to taste with white or brown sugar and bake for 20 minutes at 200 ° C, if possible using the ventilated function.
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