I saw these butter croissants the other day and I really liked them, so I didn’t think about it anymore and immediately got to work. She made them in the sweet version, filled with chocolate, but I preferred the savory version and adapted them a little. The first time I made them I was in a hurry, it was also quite late, so I didn’t strictly follow the steps, but even so they came out so good that I made them again, so that I could write the recipe on the blog, to find it easier when I need it.
Basically these croissants are quite similar to croissants, I could say it’s a kind of quick puff pastry. Don’t imagine that they are really croissants but anyway they are sensational, crispy on the outside, soft and fluffy on the outside, we liked them so much that I will definitely repeat them many times! Last time I kept two croissants until the next day, they were just as good and tasty!
Ingredients
- 600 g flour
- 400ml milk
- 1 egg
- 14 g dry yeast
- 1 teaspoon salt
- 150 gr soft butter 82% fat
- 1 egg yolk + 2 tablespoons milk for greasing/li>
Instructions
- Mix the flour with the yeast and salt and add the milk and beaten egg. Knead until smooth and leave to rise for about 30 minutes. Divide the dough into 8 equal parts. If you want and have patience, you can divide it into more parts, the more the dough will have more strips.
- Roll out a circle of dough and grease it with butter. To make it easier, divide the butter into seven equal parts and spread a cube of butter on each sheet.
- Spread the butter and place the next sheet on top. Do this with all eight sheets, leaving the top one without butter. Cover with foil and refrigerate for about 30 minutes.
- Remove the sheets from the refrigerator and roll them out so that you end up with a sheet of dough that is not very thick. Cut the dough into 16 approximately equal parts. To make it easier, first cut it in half, then in quarters and finally in 16.
- Roll each croissant from the base to the tip and place the resulting croissants on a baking sheet lined with baking paper. When placing the croissants on the tray, make sure that the tip remains underneath, otherwise they will not rise nicely.
- Brush the croissants with egg yolk beaten with milk.
- Bake the croissants in a preheated oven at 200 degrees for 30 minutes. I also used the fan function.Super tasty, crispy on the outside, fluffy on the inside, sensational, what more could you ask for!
