Flaky 10-Step Argentinian Croissants Recipe (Page 3 ) | March 21, 2025
Annonce:
- Knead the dough until smooth and elastic (about 10 minutes).
- Place the dough in a greased bowl, cover, and let it rise until doubled in size (about 1.5 hours).
3. Prepare the Butter Layer
- Arrange the cold butter slices between two sheets of parchment paper.
- Flatten using a rolling pin into a 7×7 inch square. Refrigerate until firm.
4. Incorporate the Butter
- Roll out the dough into a 12×12 inch square.
- Place the butter square in the center and fold the dough over it, sealing the edges.
5. Laminate the Dough
- Roll the dough into a rectangle (20×10 inches).
- Fold into thirds (like a letter) and chill for 30 minutes.
- Repeat rolling and folding two more times, chilling between each fold.
6. Shape the Croissants
- Roll the dough into a 20×12 inch rectangle.
- Cut into triangles with a base of about 4 inches.
- Roll each triangle from base to tip, curving into a crescent shape.
7. Final Proofing
- Place croissants on a parchment-lined baking sheet.
- Cover loosely and let rise until puffy (about 1.5 hours).
8. Bake
- Preheat the oven to 375°F (190°C).
- Brush croissants with a beaten egg for shine.
- Bake for 18–20 minutes until golden brown.
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