dough pastries: bakery feuilletage breakfast tourage
by Sandra
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Thanks to this gourmande Marie-Antoinette who could not help to bring the growing France .. for our great pleasure!
(for twenty pieces)
Fermented dough
- 90g flour T45 (or porridge)
- 90g flour T55
- 100g cold water
- 55g butter ointment
- 2.5 g of fresh yeast bread
Tempera
- 310g flour T45 (or porridge)
- 95g flour T55
- 175g cold milk
- 65g sugar
- 20g fresh yeast bakery
- 15g salt
- 250g butter / margarine feuilletage for tourage
Preparation of fermented dough
Growing realization of the
Divide dough pieces into 2 of the same weight (for ease of reference). Book 1 pâton cool.
Pâton to lower the rolling pin on a silicone mat or parchment paper so as to form a square 25 × 25cm. Put in the freezer 15min.
Meanwhile, remove the butter from the refrigerator, place it between 2 sheets of parchment paper and cut in a square of 1cm thick in beating regularly with the rolling pin. Book cool.
Tourage
Tempera out of the freezer and butter from the refrigerator.
On a slightly working flour, lay the square of tempera and ask the square of butter in top position diamond. Collapse tempera enshrine it to close completely and return against the work plan. Roll the rolling pin as regularly as possible and form a rectangle 45 x 15cm (best for spreading steadily to roll in the center of the dough, spreading from the center to the top of the center and then down). Bring each end at the center of the rectangle, leaving an area of 1cm and bend (round two). Turn the dough a quarter turn (front opening). Ensure regularly to remove excess flour with a brush or a brush. Spread again rectangle always 3 times longer than wide and do another tour or a double round singles (the dough is folded into 3 equal parts as a portfolio). Wrap the dough in the film and leave food and relax at least 15min cool (you can leave the dough 3 or 4 hours).
Do the same with the other half of tempera.
Detailing in growing
In terms of working flour, lower the roll puff pastry into a rectangle 50 × 40cm. Cut into 2 in the direction of width (2 strips of 25 × 40cm). Cut into triangles 25cm high and 10cm base (6 above, 6 below). Make a small incision of 1 cm to the base of the triangle to facilitate shaping. Roll out the dough from the base to the tip without tight.
Remove the growing tip stuck below on a baking tray chemisée of paper. Gild the whole egg beaten with a pinch of salt taking care not to drip onto the sides (feuilletage night). Let rise 2h30 to 26 ° C.
Brown gently lifted croissants and bake in preheated oven Th6-7 (200 ° C) about 20 minutes (you can put a container with water in the oven to develop the leaf).
Detailing in "pains au chocolat"
Roll out the pastry into a rectangle 24 × 40cm. Cut into 2 in the direction of width (2 strips of 12 × 40cm), then 5 in the direction of the length. Submit a chocolate bar at 5cm from the end, fold the top of the dough over, add a chocolate bar at the crease and then fold and roll the dough. Ask the "pains au chocolat" folding table in the plate chemisée. Dorer and proceed as for croissants.
formateur à l’INBP et adaptée par Flore dans des proportions plus “raisonnables” donne des résultats surprenants non seulement au goût (le croissant est délicieusement fondant) mais également en terme de feuilletage et de conservation. This recipe Boris Portolan, a trainer at the INBP and adapted by Flora to a more "reasonable" surprising results not only in taste (the crescent is deliciously basis) but also in terms of browsing and conservation. A real pleasure!
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by Mimosa
history becomes much more interesting this way!
by mercotte
As it makes me hungry, it is not possible ... ok also have to go it's time! I sketch 4h for tea!
by Casseroles2Nawal
Still very hot and crispy this blog ... A real treat every time.
Ps: I do want very next to knead and shape. Thank you for that, too!
Good day. Nawal!
by Papilles and Pupils
I had found this recipe. I've got the link to P & P as allergies without eggs.
Yours are just as beautiful! What achievement! beautiful!
by drey4444
Absolutely MA-GNI-fique !!!!!!!!!!!
by Guillemette
they are too good!
it looks really want to get started, but it takes patience!
by jacketpascale
well you start the year! kilos and then that I did not want to make sweet recipe for a while, it grated!
by El Oueld 7AJ
cool!
by Moony
So here I am in total admiration, your croissants are wonderful and they make you want, bravo!
Happy New Year 2006!
by piùpiù
Really great!
Since the time I say that I have to make chocolate croissants and bread house ... when I see I would say it's really going to have to start me!
Bonne continuation to your blog is great and happy new year!
by catherine
It's really beautiful, it is a pity that so long! Your pictures in a slide show are very meaningful.
If I had the courage ... I would start right away, since the time I tell myself: "must try!"
Congratulations, I'd like to see them on my table for breakfast.
Your blog is full of good things. Bonne continuation
Catoche5 http://blogs.aol.fr/domcatmarchand/CatherineM/
by Martine
Your croissants are beautiful, I discovered your blog with amazement! any desire to chew in 
!
by Mitsuko
I would want to do but I'm a bit lost with the meal ... For your baguette tradition, I tried the T55 but nothing is noted on the package. I ended up taking the bread flour normal to me that would make the case. But the T45? And oatmeal? Oats? Similarly, I do not know where to find butter leaf ...
by Anonymous
I had my 3rd recipe after the Cream of Paris and focaccia. Thank you for your delicious recipes and advice that come with it.
by Anonymous
I wander through your site with great interest and I would like to know if the recipe croissants can be achieved with flour "GLUTEN-FREE." Thank you for your reply.
by Anonymous
or do i find the flour for the preparation of growing?
by Avital
as I have already had occasion to say, I buy my flour T45, T55 (often called domestic flour) and T65 at the supermarket Carrefour, Franprix etc. .. to mark the supermarket! When I need more specific meal: complete T110 or T150, T80 bise, rye, etc. .. I buy organic store .. voilà!
I NEVER tell of flour or bread mixes ready for personal reasons and also because both to make bread, pastries etc. .. home as much to do with the products without additives, improvers etc. ..
by Anonymous
Hello,
I would like to test your recipe ... I am growing one thing: there is no stay in the fridge between rounds? I sailed in search of increasing revenue and all those I read, a time of 20 to 30 minutes between rounds was important! Similarly, I read that it took 3 rounds, but not here. Thank you to answer me because I am anxious to paste!
... and thank you for this blog to the thunder! 
by Avital
As I wrote this recipe Portolan Boris is rather unusual. In principle, no need to cool after each round in this case, but of course depending on the room temperature, depending on the quality of butter and especially its consistency, it may be useful to avoid the cold butter become too soft and the risk of overflowing. The number of laps varies according to income, and as you turn at the butter or margarine (my choice in this case). What I can say is that this recipe was tested by lots of people (especially on the forum supertoinette) and it worked in most cases! Do not be afraid to run to stick to the recipe to the top left with the habit of putting his personal modifs!
by Anonymous
My extras are growing! Thank you for this recipe!
by Astrid
Thank you very much for this excellent recipe, and detailed photos. It is amazing how well written a ticket that can give us the courage to go ahead.
What I did this weekend, with success! See here: http://lacerise.blogspot.com/index.html
My remarks, if they could use to someone:
The croissants were delicious and crispy wish. Maybe a little costaud, I would prefer a bit more mellow or air.
Some possible causes:
- Here in Switzerland I do not have access to specified meals, so I did with the means at hand
- Having used butter instead of margarine feuilletage, could he make them less light?
- I do not have a map or mixer, I used my hands to knead
- Is the time of mixing tempera is not a long time? The paste was homogeneous after five minutes, but I wanted to follow the advice, and I kneaded a total of 10 min. I think it develops the gluten, right? Especially since my flour mixture that was not specified.
- I have not managed to spread the dough to the dimensions indicated. This is a really difficult dough to spread! When we insist too much, the dough tears, butter escapes. The lack of gluten-developed?
- I am also allowed some time to rest longer, because I was not 100% available for this project.
- A tip: If the dough is difficult to spread, leaving the rest in the refrigerator somewhat easier task.
- Too many egg gilding, gilding or poorly enforced, might have contributed to "harden" croissants?
In any case, it was a great experience, thank you very much for this ticket!
by oumsohayb
Croissants golden puff well give it too wanted to make and eat, of course they are super bravo
like all your wonders also a real pro
by Caroline
Avital Hello! A big THANK YOU to this wonderful recipe that I found by searching on Google (I arrived on your personal page for free). The recipe détailée, simple and illustrated (the PowerPoint is a great idea for new cooks like me!)
Today is the second time I made croissants following your recipe (in my opinion the best among those present on the net) and I can say I made a big tobacco! I live in Italy and croissants are of average quality or poor ... I wanted to discover this gouramandise to my family and my friends who are in love. I m'améliore every time! This weekend I wanted to prepare for not only increasing the oven in the morning for breakfast ... EXCELLENT!
A big thank you! See you soon,
Caroline Italy.
by elie
Elie from Canada.
Avital hello, I'm falling by chance on this site just to try to find a recipe for pate a danish for the filling to chocolate because that wind in this trade is very grace, so I'm down on your recipe a growing j 've done and I very well they are delicious bravooooo.
but I could not open the recipe for a danish domage pate.
Elie Canada thank you.
by Gracianne
Sandra, I finally launched, they were of thunder. Thank you for all these explanations. And paste this, what a pleasure to work and feel the smell ...
It will take you to explain what is the best way to proceed to eat croissants at breakfast on Sunday morning. I prepare the dough the night before, but I had to get up for a 6:00 train so that they have increased the time to stand and cook for breakfast. And get up a 6:00 on Sunday, I do not like that at all.
Can you train them, make them up and then freeze once leves? Or the train and leave to rise slowly in the refrigerator all night?
All suggestions are welcome.
by veni
I am ready to follow your recipe to achieve these wonderful bread and chocolate croissants. I have a question: butter intended for browsing you divided into 2? car on a 2 dough pieces. 1 250g seems too much for only 1 Paton. Thank you.
by veni
Said as soon as quickly! Your recipe is wonderful! I managed my and my growing pains au chocolat! I did the last Saturday with half the ingredients and they were so good that I had a double Sunday for quantity. This weekend I have to repeat the demand of all! The recipe is reliable and inratable! Thank you
by anna
Hello,
I made croissants, chocolate bread and raisin bread (yum, yum) this weekend. The croissants were very good but the dough was not flaky at all. I used salted butter and not flaky. Do you think this is the reason I missed something? Thank you for your site, it is a real treat! I also tried your shortbread with chocolate, they are extra.
by Anonymous
hello, I have a question, you say that you share the pate for more help, and you work with half the dough, maquestion for butter is what you also divides or the quantity and one half, thank you '
by acoupa
Hi Sandra.
Beautiful, excellent cooperation with your spouse.
But back to the recipe croissants.
Difficult to find fault with this recipe is the result speaks for itself. They are excellent, beautifully developed aromas of the yeast.
I would found a few brief comments after repeated testing this recipe.
I find the top of growing a little hard and the content a little too packed. How do you think we can address these findings quite on my own tastes?
Probably a bad practice for me?
Thank you again for your advice
A lover of pastry
by Laurence
Good evening!
I followed exactly your recipe crescent: a real treat! Too bad that I can not cook in the morning to get them fresh.
by Al B
I do not speak much French, solemente a little. Is that a recipe in English? I want to prepare the coissant, but revenues are not in English and American. can you help me?
by Cakespy
Beautiful!
by Peggy
Hello, I would like to know if we can replace butter leaf through butter, because normally in the overseas departments was very difficult to find.
by Sandra Avital
Peggy, when I said "of leaf" in the ingredients, this was related to margarine (here, we do not use margarine cooking!) Not butter!
It is possible to find even in major portion of the "butter tourage" easier to handle and gives a better result but this recipe is no problem with butter normal
thank you bq jais voila not truve words liacaro bq what I truve here although I am a pizzaiollo
when you drop, it's Marie-Antoinette.Bravo.