Croissants with Thermomix

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19 April, 2019

Croissants with Thermomix

Do you love baking and enjoy surprising your guests and family with your latest creations?

If so, you are interested in knowing the recipe that we will now let you know. In particular, we will teach you how to make croissants in the Thermomix.

Keep reading and you will discover how.

Ingredients to make croissants with Thermomix

Croissants with Thermomix

To make about 10 croissants you need to gather the following products in your kitchen. Take note:

125 grams of butter, 100 grams to shape what is the puff pastry.
250 grams of strength flour.
15 grams of fresh yeast
35 grams of sugar.
125 grams of cold milk.
A pinch of salt.
1 egg.

Croissants in the Thermomix step by step

When you have managed to gather all these products, it is time for you to proceed to follow the following instructions:

Pour the 25 grams of butter into the glass of the food processor, as well as the sugar, salt and egg. Program 10 seconds / Speed 6.

Then dilute the yeast in cold milk and when it is added to the glass of the Thermomix next to the flour, previously sieved. Program
20 seconds / Speed 6.

The mass obtained convert it into a ball, make a cross in the middle and wrap it in plastic wrap. Then introduce it in the refrigerator and let it rest for about 8 hours.

After the time of rest, remove the dough, remove the paper and put the rest of the butter inside the cross that you established, which must be at least fifteen minutes before the refrigerator to be used.

Then fold the dough in half so that the butter is hidden and in the center. And do the same with the left and right side and then turn it into a rectangle, to cover it again with plastic film and put it in the fridge for twenty minutes.

This last step has to be repeated two or three times.

With the help of a roller, smooth the whole dough and, with the help of some molds, cut it into triangles and then proceed to roll them up on themselves. Keep them like this for at least one hour.

Preheat the oven to 220º and introduce the croissants, which will have been painted with beaten egg. They must be for a quarter of an hour at 200º.