Ingredients for the dough:
500 grams of flour
250 ml of lukewarm milk
8 grams of dry yeast
A pinch of salt
80 grams of sugar
1 egg
30 ml of vegetable oil
40 grams of melted butter
Ingredients for the cream:
500 ml of Shamenet 32% Gentle Cream
1 egg
150 grams of sugar
1 sachet of vanilla sugar
80 grams of flour
Preparation :
Melt the butter in the microwave, mix with the oil and set aside.
Gently heat the milk, add the yeast, a teaspoon of sugar, stir and let it rest for about fifteen minutes.
Add 4 tablespoons of flour to the milk, stir, and let it rise for about 20 minutes. Once risen, add the egg, the melted butter and oil, the sugar, a pinch of salt, and mix. Add the remaining flour and mix. The dough will be sticky, and that's perfectly fine!
Roll out the dough on a floured work surface. Knead the dough for about 8 minutes until it becomes smooth and elastic. Gather the dough into a ball and transfer it to a bowl lightly coated with oil. Cover with plastic wrap and place in a warm spot to rise for about an hour and a half.
Meanwhile, prepare the cream:
Put the egg, sugar, and vanilla sugar in a saucepan and whisk lightly with a whisk.
Add the flour and mix.
When the mixture is smooth, gradually add the soft cream, stirring until the cream is absorbed into the mixture.
Place the saucepan over medium heat and begin stirring continuously until the cream crystallizes, about fifteen minutes.
Transfer the cream to a glass bowl and cover with cling film to prevent a skin from forming.
Cool to room temperature.
Assembling the croissants:
Roll out the dough on a work surface and divide it into 15 parts.
Form into balls and cover with a cloth.
Let it rise for half an hour.
Open each ball with a rolling pin.
Add 1 tablespoon of cream, and cover with a piece of dough.
Cut the remaining part into strips with a knife, but not all the way through!
Roll the dough into the shape of a gazelle horn or a croissant
Transfer to a baking sheet lined with parchment paper and let rise for another half hour.
Brush with beaten egg and bake in a preheated oven at 180 degrees for about twenty minutes or until golden brown.
Garnish with icing sugar after cooling.
Recipes in pictures:
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
Find all our recipes in just one click!
Yule Log Recipes Dessert recipes Birthday cake recipes Halavi cake recipes Breakfast cake recipes Cookie recipes Recipes for oriental cakes Quick recipes Pie recipes Cooking recipes
Rate this recipe
0 People Rated This Recipe
Average Rating
No comments yet.