Mery, a pastry student, shares her recipe for traditional butter croissants. She begins by activating yeast in warm milk, then combines it with flour, sugar, cold water, and salt to form a dough. The dough is kneaded for 10 minutes and rested for 15 minutes. The dough is then rolled out, and a block of cold butter is placed in the center. The dough is folded over the butter, and the process is repeated several times, with rests in the refrigerator in between. The dough is eventually rolled out to a large rectangle, cut into triangles, and each triangle is rolled into a croissant shape. The croissants are placed on a baking tray, egg-washed, and left to ferment for 2 hours. They are then baked in a preheated oven at 200°C for 6 minutes, followed by 14 minutes at 180°C. The result is a crispy, flaky, and deliciously buttery croissant.
Here are the key facts extracted from the text:
1. The recipe is for making butter croissants.
2. The author, Mery, is studying a master's degree in professional pastry at ESAH.
3. The recipe was chosen by the audience, with 98% of voters wanting to see it on YouTube.
4. The ingredients are listed below the video description and at the end of the video.
5. The recipe starts with 50ml of warm milk and 9g of dry baker's yeast.
6. The yeast is integrated well, and then 500g of flour is added, with a mix of medium-strength flour and strong flour.
7. The dough is kneaded for about 10 minutes until it becomes smooth and soft.
8. The dough is rested for 15 minutes, then stretched and folded.
9. The dough is then refrigerated for at least an hour, or up to a day.
10. The butter is prepared by flattening a 250g block of unsalted butter.
11. The butter is then placed on top of the dough, and the dough is folded and rolled out.
12. The dough is refrigerated again for 30 minutes, then stretched and folded once more.
13. The dough is then cut into triangles, with each triangle becoming a croissant.
14. The croissants are placed on a baking tray, covered with plastic wrap, and refrigerated for 10-15 minutes.
15. The croissants are then painted with a mixture of egg, salt, and milk.
16. The croissants are fermented for 2-3 hours, or until they double in size.
17. The croissants are baked in a preheated oven at 200°C for 6 minutes, then at 180°C for 14 minutes.
18. The croissants are then cooled on a rack and served.