Flow rate
Sweets
Duration
80 minutes
Difficulty
Challenging
Ingredients
- 200 g Occelli® butter
- 350 g of soft wheat flour 00 + 2 tablespoons
- 15 g of brewer's yeast
- 2 whole eggs + 1 yolk
- 200 g of sugar
- Water to taste
- 1 pinch of salt
- 300 g dark chocolate
Preparation
The best way to start the day is to have a good breakfast: croissants prepared with Occelli® butter allow you to have and enjoy, even at home, the same fragrance of croissants from the bar. Here is the recipe: it takes a long time for the leavening and processing of the dough, but it is worth it!
Procedure
Cut 150 g of butter into pieces and work it quickly with a couple of spoons of flour, so as to obtain a small ball, which you will then place in the refrigerator.
Dissolve the brewer's yeast in about half a glass of warm water, then arrange the flour in a fountain shape on the pastry board, forming a hole in the center into which you will pour the dissolved yeast. Start kneading, gradually adding the other ingredients: 2 eggs, 50 g of sugar, the salt and the remaining 50 g of Occelli® butter cut into pieces.
Knead well until you get a smooth and elastic dough. Wrap it in cling film and let it rest in the refrigerator for 12 hours (the advice is to prepare it the night before and let it rest all night).
After this time, take both the dough and the ball of butter and flour: with the help of a rolling pin, roll out the dough, then place the ball in the center and lift the edges of the pastry and work the whole thing again. Then roll it out a second time. Close it and let it rest in the refrigerator for another quarter of an hour, so that it cools down.
After 15 minutes, take the croissant dough, roll it out again, close it and put it back in the fridge for another quarter of an hour.
After repeating this operation another time (for a total of 3 times) roll out the dough into a fairly thin sheet from which you will then cut out triangles using a pastry cutter.
Form the croissants by rolling up each triangle: then place them on a baking tray lined with baking paper and let them rise for about two hours.
After two hours, brush the surface of the croissants with the beaten egg yolk. Then bake them in a preheated oven at 180°C, for about 20 minutes.
Once the croissants are ready, let them cool and, in the meantime, prepare the chocolate icing.
First break up the chocolate, then pour about 150 ml of water into a saucepan: add 150 g of sugar and melt it over a fairly low heat, stirring, until you obtain a syrup.
Now add the chocolate and let it melt well, always continuing to stir. Once the heat is off, let the icing rest a little so that it cools down (be careful not to let it cool down too much, nor to use it while it is still too hot).
Then use it to accompany your croissants: you can cover them with icing or fill them using a pastry bag, after making a small hole in the lower part of the croissant.
