My 1st time making croissant!! 👌 I think is not bad!?
#lemon8challenge #cookwithlemon8 Ingredientes:
315 g de harina (≈ 2⅔ tazas)
150 g de mezcla de leche fría y agua (≈ ⅔ de taza)
25 g de huevo (≈ ½ huevo grande)
35 g de azúcar (≈ 3 cucharadas)
25 g de mantequilla suave (≈ 2 cucharadas)
4 g de levadura instantánea (≈ 1 cucharadita)
1 cucharadita de sal
80 g de chispas de chocolate mini (≈ ½ taza)
160 g de mantequilla sin sal para el laminado (≈ ⅔ de taza)
Instrucciones:
1. En un tazón, agrega todos los ingredientes excepto la mantequilla y la sal. Mezcla hasta que la masa se una. Luego agrega la mantequilla suave y la sal, y amasa hasta obtener una masa lisa y elástica. Aplana la masa, incorpora las chispas de chocolate y amasa suavemente solo hasta que se distribuyan de manera uniforme. Cubre y refrigera durante al menos 6 horas.
2. Forma un cuadrado con los 160 g de mantequilla (debe estar flexible, no derretida). Envuélvela con la masa y haz un doble pliegue. Luego estira la masa y haz un pliegue sencillo. Refrigera durante 1 hora.
3. Estira la masa formando un rectángulo grande, córtala en 3 tiras largas y luego divide cada tira en 6 triángulos. Enrolla cada triángulo sin apretarlo demasiado. Cubre y deja fermentar durante 3 horas o más, hasta que estén inflados y se muevan ligeramente al tocarlos.
4. Barniza con una mezcla de yema de huevo y un poco de leche. Hornea a 400°F (205°C) durante 4 minutos. Luego baja la temperatura a 350°F (175°C) y hornea de 12 a 15 minutos, o hasta que estén bien dorados.
Ingredients:
315 g flour (≈ 2⅔ cups)
150 g cold milk + water mix (≈ ⅔ cup)
25 g egg (≈ ½ large egg)
35 g sugar (≈ 3 tbsp)
25 g softened butter (≈ 2 tbsp)
4 g instant yeast (≈ 1 tsp)
1 tsp salt
80 g mini chocolate chips (≈ ½ cup)
160 g unsalted butter, for laminating (≈ ⅔ cup)
Instructions:
1. In a bowl, add all the ingredients except the butter and salt. Mix until the dough comes together, then add the softened butter and salt and knead until smooth and elastic. Flatten the dough, add the mini chocolate chips, and knead gently just until they are evenly distributed. Cover and refrigerate for at least 6 hours.
2. Roll the 160 g butter into a soft square (pliable, not melted). Enclose it in the dough and make a double fold, then roll it out and do a simple fold. Rest for 1 hour in the refrigerator.
3. Roll the dough into a large rectangle, cut it into 3 long strips, then divide each strip into 6 triangles
. Roll each triangle not too tightly. Cover and proof for 3+ hours, until puffy and jiggly.
4. Brush with egg yolk mixed with a little milk. Bake at 400°F (205°C) for 4 minutes, then reduce the temperature to 350°F (175°C) and bake for 12–15 minutes, or until deeply golden brown.
Making croissants for the first time can seem daunting, but with patience and attention to detail, it’s incredibly rewarding. One crucial aspect I learned is the importance of proper dough refrigeration. Letting the dough rest and chill for at least 6 hours allows the gluten to relax and the yeast to develop flavor, which results in a tender, flavorful croissant. During lamination, keeping the butter pliable but not melted is key; this helps achieve the classic flaky layers when folded and rolled. Incorporating mini chocolate chips into the dough adds delightful bursts of sweetness in every bite. When rolling the triangular pieces, be careful not to roll too tightly because the dough needs space to expand during proofing and baking. The slow proofing step of at least 3 hours ensures the croissants become light and airy, so be patient. Brushing the croissants with a mixture of egg yolk and milk before baking contributes to that beautiful golden color and shiny finish. Adjusting the oven temperature during baking prevents burning on the outside while ensuring the inside is cooked perfectly. Personally, I found that chocolate croissants pair wonderfully with a cup of fresh coffee or morning tea, making them ideal for breakfast or a special snack. This recipe highlights the satisfaction of homemade baking and encourages trying more advanced laminated pastries. Don’t be discouraged if your first batch isn’t perfect; each trial teaches better techniques and improves your results. Enjoy the fun of making your own chocolate croissants and impress family and friends with your baking skills!
