Recette de Croissant à la maison, ma nouvelle technique pour un feuilletage parfait !

Hello friends! Today it's mission: lamination! I'm going to show you my new technique to laminate the dough, and my new rolling pin that is so heavy that you could use it to lift weights, but also a set of rulers, 6 mm, 8 mm, 4 mm, 3 mm... I'm going to show you everything, no need to buy a dough sheeter. This is the same process for croissant dough and puff pastry, you need to perfom a double turn and a simple turn, and then simply adjust depending on what you fancy. Watch the video until the end to see the debriefing and learn what worked and what didn't, and what I can improve next time, as always. Enjoy the video my friends! Perfect Layers Use My New Technique Let's make the recipe, though we're not going to focus on that today. Today we're focusing on the lamination process. Always add the liquids first, here I have 60 grams of very cold milk and 80 grams of very cold water. Then add your dry ingredients. I have 325 grams of T45 flour 8 grams of salt 40 grams of sugar 15 grams of fresh yeast or 7 grams of dry yeast 15 grams of milk powder and 20 grams of butter to give some length to the dough. Add everything in your bowl. If the recipe is correct, as usual on Boulangerie pas à pas, there souldn't be any problem. Now knead for 4 minutes at low speed and 6 minutes at medium-low speed. Use the dough hook attachment, as usual. When you increase the speed make sure to check the consistency we want a rather firm dough. It's pretty good for now and the butter will allow it to relax a little. Knead up to 6-7 minutes at medium-low speed until well-kneaded. Your dough should be smooth and well-kneaded after kneading. Cover with a piece of cling film to make sure it's in a draught-free environment and let rest for about 20-30 minutes. It's a resting period at room temperature. Meanwhile we can shape the butter. So my friends, regarding tourage butter. You can buy tourage butter at Metro or on some websites. But you can easily find some in your supermarket. This one is an AOP butter from Poitou-Charentes, and contains 82% fat of which 57 grams of saturated fatty acids. So this is the Poitou-Charentes butter that weighs 250 grams. Now you can find 125-gram sticks of butter that look like tourage butter because they're super thin you see. They also contain 82% of fats of which 57 grams of saturated fatty acids. I've been told it's not amazing but I'm going to give it a try because I'm like Saint Thomas; unless I see, I will not believe! Now I'm going to show you my pro tip of this video! I'm going to reveal my technique. I chose a set of rulers with three various thicknesses, you can easily find them in a hardware store. Mine are 8 mm, 4 mm and 3 mm thick. I'm going to use them to have the perfect thickness for my layers. I'm also going to use a very heavy rolling pin usually used to make nougatine. This is really heavy, it weighs 2.5 kilos! It really is a pro tool that you can find during competitions when there is no dough sheeter. Here are my pro tools, a heavy rolling pin and a set of rulers. With all that you should have a perfect product! Now it's time to prepare the butter. The successive layers of dough and butter are important for the lamination process. I'm using the 4-mm rulers to check that the butter is rolled out 4 mm thick. Place both 4-mm rulers on your worktop then place your parchment paper or reusable baking sheet like I do so you don't waste any parchment paper. Place your butter in the middle of your baking sheet. Fold each side of the sheet and roll out the dough lenghtwise. Do so very carefully as the rolling pin is really heavy. I want a perfect rectangle, to do so I will fold again both sides of the reusable sheet, make sure to tuck the end under and flip it over. Now if your butter isn't the shape you wanted it to be fold the butter and the sheet towards the inside then you can close everything. Don't worry because it will rest in the fridge for at least 2 hours. Now it's folded like an envelope. There's no rush. Then roll out again. The measurements are 11.5 cm wide and 18 cm long. So this is a 125-gram stick of butter rolled out at 4 mm thick and that's exactly what we need. This means that the dough will need to be 23 cm wide and 18 cm long. Once your sheet of butter is perfectly shaped you can let it rest in the fridge for at least 1 or 2 hours. Remove your dough after 25 minutes. We want to roll it out 4 mm thick as well and we don't want to start the fermentation. It's like an enriched dough so it's best to avoid adding flour especially for laminated dough. Laminated dough doesn't like flour but loves cold. Now the dough needs to be rolled out 18 cm wide and 23 cm long. Place your dough on a parchment paper when it's rolled out. Make sure to cover the dough tightly with plastic wrap it's really important to prevent a crust from forming. When it's done, place it in the freezer for 30 minutes to block the fermentation process and let rest for at least 2 hours in the fridge at 4 degrees Celsius or overnight like I will do so the dough is easier to roll out. When your dough has rested-- Little reminder for a perfect dough, 30 minutes in the freezer and 2 hours in the fridge. You can let it longer in the fridge if you wish but make sure the fridge is nice and cold. About 10-15 minutes before you are ready to start the lamination process you can remove the sheet of butter from the fridge and let it at room temperature on your worktop because it will warm up and you won't need to work it to soften it. One of the most important things to remember is that the dough and butter need to be the same consistency. That's very important. Some people use precise temperatures or other techniques, but know that this method is enough to make perfect croissants. My dough and my butter are the same consistency so now I'm going to show you how to perform a double turn. You have to make sure your butter is cold before starting the double turn. It needs to be very cold but still pliable. I'm going to check the consistency of the butter. Same, cold and pliable. Both are as they should be, so I'm going to show you a perfect lamination. Place the butter sheet in the middle of your dough and fold each side towards the center so they meet in the middle. If you see that it's a bit short, no worries, simply stretch the sides a little bit and it's going to be okay. Now you can see the dough layer, butter layer and again dough layer. Don't fret if the butter is poking out of the dough, it's even better because it means the butter will be evenly distributed. We're going to start off with the 8-mm thick rulers but you can use bigger ones if you want. Gently pat down the dough with your rolling pin to stick the dough and butter together. Make sure to adjust the rulers and then roll out the dough 8 mm thick. As you can see I didn't flour the dough at all, that's very important. Flip the dough over if needed. Now you have to be quick. When the dough is the right thickness it's time to roll out the dough 4 mm thick again with the help of the rulers. Let me show you from a bit further. And keep rolling out, you got the notion. Now it's time for the lamination. The dough is facing me. If you used too much flour - that's not the case for me - but you can use a paintbrush slightly dipped in water and brush the dough to remove the excess of flour. Now it's time to perform a double turn. Don't worry if the butter is poking out. Fold the left side of the dough the size of your hand and fold the right side so that the two sides meet. Shape a perfect rectangle, it's really important. You can see that the butter is touching the dough so it means it is evenly distributed. You can roll out the dough slightly to even it out. If the dough is sticky and there's an excess of flour again you can brush your dough with some water. Then fold the right side on top of the left side and now the double turn is complete. Now my tip is to slightly pat down the dough before putting the dough in the fridge so everything is sticking together and the dough be slightly thinner so it gets colder quicker. Some people slit the sides of the dough at this stage, what for? It's going to make better layers when you use strong flours. The dough would be more even. Grab yourself a knife and slit the side from end to end and you'll see that the dough will be more even and you'll have better layers that are perfectly stacked together. Same thing for the other side, slit the top side and the bottom side. Now it's perfect. When you're happy with your dough cover it tightly with plastic wrap to prevent a dry crust and then put it back for at least 30 minutes in the fridge, it's the better option. The freezer can freeze the butter and it can marble the butter. Put the dough in the fridge for 30 minutes and it's going to be perfect. After at least 30 minutes at 4 degrees C, it's time to perform a simple turn. You're going to be familiar with both lamination techniques so you'll simply need to adapt depending on your recipe. Remove the dough from the fridge. Add just a little bit of flour if you want to, no more than that though. Place the dough in the middle of your worktop, place both 8-mm rulers on both sides of the dough. As usual start gently and pat down your dough using your rolling pin. Same as before, place the dough facing you. Once again you can remove the excess of flour with a paintbrush. Fold the left side of the dough then the right side. Adjust if it's too short just make sure you don't stretch the dough too much. Adjust and stretch the dough as needed so you end up with a perfect rectangle. After performing the simple turn you can slit the side of the dough to make better layers. Now the layers are well-stacked and I'm going to slit the other side. I'm going to put it back in the fridge for at least 30 minutes at 4 degrees C and then I will be able to roll out the dough. At this stage you can let it rest longer in the fridge if you want, it will be even better if you let it longer in the fridge to roll out the dough later. Again, don't let it sit too long in the freezer, 15 minutes tops otherwise the butter is going to marble. Today is Day 2, the dough has spent the night in the fridge at 4 degrees C, make sure your fridge is cold enough otherwise the fermentation would start. Now it's time to roll out the dough with the help of our rulers so we're going to start with 8 mm then 4 mm, and finish with the 3-mm ruler. It's the standard thickness for beautiful croissants. You can roll out even thinner if you wish and it's all going to be okay. Let's do this! Usually a croissant is 25 cm long and 8.5 wide. Today I'm going to make curved croissants so I'm going to first roll out the dough widthwise to have my final width. I'm going to roll out the dough 25 cm wide then I'm going to roll out the dough lengthwise. Once the dough is 25 cm wide I'm going to turn the dough over and roll it out lengthwise. I think I'm going to roll it out 3 mm thick and I'll show you the result. You can slightly flour the dough simply remove the excess of flour like I said repeatedly using a paintbrush. Gradually roll the dough out and when it's done it's time to cut the croissants. As you can see this technique is about the pressure you apply, you have to press down as much as you can and as quickly as you can to mimic the dough sheeter action and there you have it then. Let's cut and shape the croissants! The dough is a little more than 25 cm long so that's perfect. I'm using a bicycle dough cutter to cut even strips of dough. As I'm shaping curved croissants today I'm going to cut 8.5 wide strips. So you have to leave a mark with the bicycle in the bottom of the dough and I'm going to cut the first ones. Make sure you don't cut yourself. If you have some wonky bits like this you can simply use it in another dough it will be fermented dough from croissant dough or you can put it in a small tart tin and bake it. It's pretty nice. Once the croissants are cut it's time to shape them. Place your croissant like so in the middle of your worktop. When making curved croissant you have to slit the wide end and open it just like so. Here you have it. You can cut the ugly bits as well if you want to. Now you have the shape of your croissant. Stretch slightly the wide end and create a little rim just as if you were shaping a baguette. Some of you will comment that it looks like the Tesla logo. That's just as it should be. Gently press down to widen it sligthly and then tightly roll up into a crescent shape and make sure the tip is underneath. Place it facing you and slightly bend the ends in towards each other to shape a curved croissant. When all your croissants are shaped distribute them evenly on your baking sheet and make sure you don't put too many on the sheet. It should be okay like so. Make sure to press down the ends to make sure they stay in place and don't open up during baking. Now it's time to let them prove. Make sure your oven is turned off because the preheating setting can be way too hot. Pour some boiling water in a bowl and place it at the bottom of your oven so the temperature rise up to 28-29 degrees C. Let prove for 2 hours and 30 minutes. Make sure you remove them from the oven after 2 hours to preheat your oven at 170 degrees C. My croissants have been proving for 3 hours as they were a bit shy at first but that's no problem you can let them prove for 3 hours they are perfect now. Now I'm going to egg-wash the croissants. It's a simple mix of one egg and some cream. It's simple and efficient. Now gently egg-wash the croissants because they could deflate. Egg-wash the croissants in the same direction you rolled them to keep the layers intact. It's very important. Make sure to preheat your oven at 170 degrees C. All the croissants have been egg-washed so I'm going to show you the baking process. They are going to bake for about 16 minutes at 170 degrees C. The croissants have been baking for 16 minutes at 170 degrees Celsius. They are not done yet so I'm going to bake them one more minute. Baking is over so now they need to cool down a little bit and then I'm going to debrief with you. Be careful if you leave your croissants unattended because... here's what's going to happen. Make sure to double the recipe if you want! Time to eat them and debrief. I have beautiful and warm croissants, and I'm going to slice one. They are not very puffy but they are very nice and even. Now, what could be improved? I could have rolled out the dough 3.2 or 3.5 mm thick but that not the main reason. The strips measured 25 x 8.5 cm hence I could have rolled the dough out 30 cm long so the croissants would have been bigger because there would be one more roll but that's only some adjustments to perfect this technique that I used for the first time but you can see that they are well-kneaded and they are beautiful. That's what matters. Let's slice one. They are nice and crunchy. Here's the result. You can see the even open crumb but there's no big holes it's a bit like a brioche. I'm going to explain the reason why. But you can admit that they are good enough as homemade croissants and perfect for breakfast or later during the day and they are beautiful. Now I'm going to explain the reason why! But I'm going to taste it first. Honestly, it's not bad at all. It tastes of butter and milk thanks to the milk powder so it's pretty good but a bit dense and here's why. For this recipe I performed a double turn and then a simple turn and I let the dough rest overnight. I could have simply let the dough in the fridge before the lamination and start the lamination process on the morrow before let them prove for 3 hours. It's simply a question of planning and techniques. You could also perform the double and simple turns cut and shape the croissants and let them rest in the fridge overnight and then let them prove in the oven with a bowl of boiling water and bake 30 minutes later. Simply adjust. Anyway I can assure you that there won't be any left! But we are perfectionists and always want to do better that's how we progress as bakers. Now that you know everything about lamination at home you have everything to succeed! As usual, like, subscribe and share the video! See you soon on Boulangerie pas à pas, bye-bye! SEE YOU SOON!