Fat Croissants Recipe with MORIXE FLOUR 0000
Fat Croissants Recipe with MORIXE 0000 FLOUR
(for about 3 dozen croissants)
Preparation of the Dough
- 500 grams of Morixe 0000 flour
- 300 ml of warm water
- 5 grams of fresh yeast
- 30 grams of sugar
- 7 grams of salt
Put the Morixe 000 flour, salt and sugar in a bowl. Mix. Dissolve yeast in warm water. Add the water little by little to the mixture in the bowl and mix well. Knead but not too much, a slightly sticky dough remains. Wrap with a film and leave in the refrigerator resting for about 4 hours.
Remove from the refrigerator. Brush the countertop or table and the dough on top with Morixe olive oil. With your hands - do not use a rolling pin - stretch the dough into a rectangle. Once the dough has been stretched into a rectangle shape, cover it and let it rest for 30 minutes.
After the break, stretch by hand again without breaking the dough. DO NOT use a rolling pin.
Preparation of the filling
- 100 grams of fat
- 100 grams of margarine
Mix the fat (it has to be with an ointment-like consistency) and the margarine. Add 50 grams of Morixe 0000 flour and mix well.
Preparation of the croissants
- Spread the filling over the upper half of the dough rectangle, without reaching the edges. Fold the lower part of the rectangle over the upper part that already has the filling. Close the edges. Let rest covered 30 minutes.
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- Cut in half horizontally and close edges. Stretch while winding (curled). Let the roll obtained rest for one (1) hour by smearing it with a little Morixe olive oil.
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- Roll out the roll. Cut every 10 cm and let rest 2 hours.
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- Stretch each roll and roll on itself (curled). Flatten the tips. Let rest 1 hour. Fold into croissants and bake for 15 to 20 minutes.
Flour In Argentina - Fat Croissants Recipe In Argentina - Croissants in Argentina
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