-Pâte levée feuilletée (PLF) et croissants- 
Laminated Yeast Dough (PLF) and Croissants
To make delicious and beautiful pastries like croissants, pain au chocolat, pain aux raisins, and many others.
Laminated Yeast Dough (PLF) and Croissants
To make delicious and beautiful pastries like croissants, pain au chocolat, pain aux raisins, and many others.
Cooking Instructions
- 1
Mix all ingredients (except the butter and egg) for 5 minutes on low speed. When the mixture is smooth, knead on medium speed for another 5 minutes.
- 2
The dough should be smooth and not sticky. Shape it into a ball, cover, and let it rest for 30 minutes.
- 3
Flatten the dough to make it easier to roll out. Chill in the refrigerator for 30 minutes.
- 4
Prepare the butter by rolling it out to a 6 x 10-inch (15 x 25 cm) rectangle.
- 5
Roll out your dough into a 10 x 12-inch (25 x 30 cm) rectangle.
- 6
For a single fold: Roll the dough out to 10 x 24 inches (25 x 60 cm), then fold it into thirds.
- 7
For a double fold: With the dough in front of you like a book (fold on the side), roll it out to 10 x 24 inches (25 x 60 cm), then fold it into quarters.
- 8
Wrap the dough in plastic wrap and refrigerate until ready to use, about 30 minutes.
- 9
Shaping the croissants:
- 10
Roll out your dough into a 24 x 8-inch (60 x 20 cm) rectangle and cut it into 6 rectangles, each 4 x 8 inches (10 x 20 cm).
- 11
Cut each rectangle diagonally in half to make triangles.
- 12
Make a small slit in the center of the base of each triangle and roll up to form croissants.
- 13
Place the croissants spaced apart on a baking sheet lined with parchment paper and brush with beaten egg. Let rise for 1 1/2 to 2 hours at over 77°F (25°C).
- 14
Bake for 20 minutes at 400°F (200°C).
- 15
Cooksnaps
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