... croissants browsed pastry chef Luca Montersino
Ingredients for 50 croissants
For lievitino
225 g water 500 g of flour "00"
70 g of fresh yeast (which is the total of the whole recipe)
For the dough 300 g caster sugar 150 g
butter 450 g egg
300 g of fresh whole milk
30 g salt 40 g of malt powder (or 40 grams of acacia honey)
1 kg of strong flour (high protein) "0" to the folds
750 g of butter for folds
For a detailed explanation of the procedure, I leave you the link of the video available on youtube master Luca Montersino
Part
Part
Third Party
He will undoubtedly be more clear and comprehensive to me.
you do just a little note: in graphics at the time of the weight of the ingredients indicated for the mixture shows the dose of 1 kg of flour type "00".
I do not know whether it is correct since during the explanation of the chef emphasizes the importance of using a protein-rich meal and then a strong view of the high level of liquid formed from the eggs.
However, I have used for the dough, just flour type "0" and croissants came delicious crisp crust and soft on the inside.
For finishing:
300 g apricot jam.
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