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Ingredients
Dough
Butter
Preparation:
6 hInstructions
- Place all the ingredients, up to and including the malt extract, in a food processor and knead until the window test is successful. Wrap the dough in cling film and leave to ferment in the fridge for 2-3 hours. This is mainly to relax the dough so that we can roll it out better later.
- In the meantime, take the butter used for the topping out of the fridge and knead it with the flour, preferably by hand, to form a homogeneous mixture. Flatten to ~15x15 cm and place in the fridge wrapped in cling film.
- After 2 hours, roll out the dough on some flour. When the butter plate has doubled in size, place it on the dough.
- Fold the left-hand side of the dough over the butter plate, wrap the butter well and press down to prevent it from escaping. Wrap the whole thing in a pastry cloth (cling film) and place in the fridge for 30 minutes.
1. Tour
- First roll out the dough on a lightly floured work surface to 8-10 mm in one direction. Place the right-hand third of the dough over the remaining dough, place the left-hand third on top and press down a little. This is called a
simple tour
. The whole process is shown schematically below. - Then cover the dough again and leave to rest in the fridge for at least 30 minutes to relax and cool.
2. Tour
- Proceed in the same way as in the 1st tour and do an easy tour.
- Chill in cling film for 30 minutes to relax and cool.
3. Tour
- Proceed in the same way as for the 1st and 2nd tour and do an easy tour.
- The dough can now be used for other recipes after a proofing time of 1-2 hours.
- Alternatively, freeze now (before proofing) and use in the next 1-2 months. To do this, it is best to defrost the dough in the fridge the evening before.
Many things were tried out; a kneaded dough is important so that the dough forms even layers and the butter does not swell through the dough too quickly. Slight cracks will still be possible on the third tour if you don't work with enough flour and fast enough.
The active baking malt is important so that the gluten produced by kneading is broken down over time and the croissants do not warp in the oven. If necessary, you can replace it with honey, but it is strongly recommended to use active baking malt.
The Austrians seem to favour a single rise followed by a double rise for their Danish pastry. This results in 12 layers compared to the 27 layer process described here.
Single tour
The whole process is shown here schematically from a side view.
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Start with a rolled out dough
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Fold the upper third to the centre
And now the lower half analogue
The single tour is now done
Double tour
The whole thing is shown here schematically from a side view.
-
Start with a rolled out dough
Fold both sides in towards the centre, do not overlap
Fold in the centre
The double tour is complete
Last modified: Jan 21, 2024, 11:44 PM