Croissants from Aram Mnatsakanov
6 servings
150 minutes
Croissants are a symbol of French morning pastries, embodying tenderness and lightness. This recipe by Arman Mnatsakanov preserves classic traditions, allowing the yeast dough to slowly mature while absorbing butter. The taste of croissants is delicate, with a hint of sweetness and a creamy aftertaste. The crispy crust hides an airy crumb with thin flaky layers. An ideal option for breakfast with a cup of aromatic coffee or cocoa. They can be served with jam, honey or cheese and also used as a base for sandwiches. Preparation requires patience and care, but the result is worth every step: croissants will fill the kitchen with a magical aroma and provide moments of true gastronomic pleasure.
1
So, we mix the dough: flour, salt, sugar, yeast, cream, water.
- Wheat flour: 500 g
- Salt: 10 g
- Sugar: 75 g
- Fresh yeast: 20 g
- Heavy cream 35% fat: 125 ml
- Water: 150 ml
2
We roll out the dough into a rectangle, make an envelope from it, and place a piece of butter inside.
- Butter: 250 g
3
Wrap the envelope and put it in the fridge for 20 minutes.
4
We take it out and now fold it like a wallet: left edge over right edge, overlapping. Again, we put butter in the wallet. And back to the fridge for twenty minutes.
- Butter: 250 g
5
Then we repeat the operation with the wallet and oil.
- Butter: 250 g
6
Now we roll out the generously buttered dough into a rectangle again, trim the edges, divide the rectangle into two parts, into two even narrower rectangles. We stack them on top of each other.
- Butter: 250 g
7
We cut this suprematism into triangles with a base of 12 centimeters. Give the excess to the children, let them make something.
8
In the middle of the base of each isosceles triangle, make a small cut of 1-2 centimeters and twist it without squeezing the raw material too much.
9
Bake for 10 minutes, making sure it rises properly.
