The Kitchen Juggler's Croissant For Tea
Making a flaky croissant with perfectly structured layers is one of the ultimate satisfaction in the art of bread and pastry baking. The inside should stretch as it is pulled apart followed by the instant aroma of the buttery and sweetness of this lovely pastry that fills the air much faster than the steam that emits from between the buttery layers of the flaky crusts. There are many croissant recipes but I prefer this becaue it proves faster and it calls for a fewer ingredients. The folding part is 3 times single fold (if you’re unfamiliar with the rules of folding pastry, you can refer to this site: http://www.elclubdelpan.com/en/bread-encyclopedia/single-fold-or-tri-fold-method . I do however, make a book fold to my dough just to get that extra layers. You can always experiment with the folding part to see the result you’ll get. Ingredients: Flour 500g Sugar 50g Salt 12g Yeast 20 Water 300g Butter for folding 300g OR