How to make a croissant

How to make a croissant

Do you love croissants of course? So do we, of course! And so, on the days when we are super motivated, we make our homemade croissants following the recipe of Gontran Cherrier, baker-pastry chef.

The ingredients for 10 croissants:

500 g flour (type 45)
100 g sugar
10 g salt
15 g yeast
2 strips of 125g soft butter + 20g
50 g of fermented dough
25 cl of fresh water

The steps to make delicious Gontran Cherrier croissants:

1 Put the yeast, sugar (20 g), salt, fermented dough, butter and fresh water in the bowl of a food processor. Run the robot at speed 1 for 7 to 8 minutes, then at speed 2, 2 to 3 min.
2 Roll the dough into a ball and wrap it in parchment paper. Flatten it and let it rest in the refrigerator, 30 min to 1 h.
3 Join the two strips of butter along their length. Tap the butter with a rolling pin to soften it and form a large rectangle. Keep cool.
4 Take the dough out of the refrigerator and remove the paper. Spread it on a floured work surface by forming a rectangle. Place the butter in the center. Retype the butter if necessary to adjust the height. Turn the rectangle lengthwise.
5 Fold the right part of the dough over the butter, then the left.
6 Turn the dough a quarter of a turn to the right. Tap it with the roller, then spread it lightly.
7 Replace the dough vertically so that the opening of the dough is on the right. Roll out the dough vertically with the roller.
8 Fold the dough into three parts by first folding the bottom part over the center. Let stand in the refrigerator, in parchment paper, 30 min.
9 Repeat steps 6 to 8 two more times.
10 Roll out the dough so as to obtain a large rectangle 3 mm thick.
11 Fold the dough in two edge to edge, unfold and cut the dough at the fold mark. Overlap the two halves and trim the edges with a knife.
12 Cut triangles about 12 cm wide and 20 cm high.
13 Stretch each triangle, holding it by the base. Form small ears by slightly folding the base of the triangle inward and roll. The croissant must have three thicknesses.
14 Place the croissants on a baking sheet covered with parchment paper.
15 Reserve 2:30 at room temperature.
16 Brush the croissants with 1 beaten egg and 1 yolk.
17 Bake 12 min in an oven preheated to 190-200 ° C (th. 6/7)