Croissanti-moja Francuska avantura u kuhinji kod kuće/Croissants–my French adventure in the kitchen

Please, scroll down for recipe in English

Moje jutro obasjali su divni domaći Croissanti! Moram priznati, u životu sam pojela mnogo, mnogo Croissanta (više nego što prosječan čovjek može pojesti!). Svaki veliki odmor u gimnaziji, svaki odlazak na fakultet, svako vraćanje s fakulteta/posla, svaka marenda, subotnje vraćanje iz noćnog kluba... sve su moje gladi  utažili maleni polumjeseci, naravno – oni kupovni. Neki su bili dobri, neki loši. Normalno. „Kad ih toliko voliš, zašto ih ne napraviš sama?“- M. me je uvijek pitao. Ali, uvijek sam se bojala vremena i postupka kojeg njihova home-made verzija zahtjeva, i to je ono što me odbijalo da ih sama napravim. Nisam željela obične kifliće, željela sam slojeve tijesta! Ne znam kako mi je palo na pamet da svoj strah odbacim i da se upustim u avanturu izrade kućne verzije poznatih francuskih Croissanta (moram bit iskrena i priznat da sam opet umalo odustala), no kada jednom shvatiš postupak rada, onda ti i nije žao utrošenog vremena. Zaista, zašto sam se toliko dugo toga bojala?! Zamijesiš, izvaljaš, čekaš, preklapaš, valjaš, preklapaš, čekaš... i tako redom... Trebate voditi računa da je kod njihove pripreme najbitnije da je tijesto hladno kako se maslac u tijestu ne bi topio jer na taj način tvori lijepe slojeve tijesta.

Na internetu sam pronašla par recepata, a budući da se nisam mogla odlučiti da li da radim s jajima ili bez, s mlijekom ili s vodom, s glatkim brašnom ili ošto-glatko, kombinirala sam par recepata te nadodala par sastojaka kako bih dobila krajnji rezultat. Na internetu sam također naišla na različite načine savijanja tijesta, stoga mi se ovaj u različitim varijantama učinio nekako najbolji.

Napravila sam ih, svoje prve Croissante!

Bila sam toliko sretna kada su izašli iz pećnice.

Imala sam osjećaj kao da ih prvi puta jedem!

Spremni? Nakon što sav svoj trud lijepo postavite u pećnicu, treba im samo 15-ak minuta da budu gotovi. I još su bolji od onih kupovnih čije mi se lisnato tijesto lijepi za nepce od masnoće.

Voilà!
P.S. Prije 2012.-e godine, na ovom postu su postojale i slike u koracima kako zamijestiti i preklapati tijesto. Nažalost, prilikom registracije na Google+ koji je sinkronizirao moje slike iz Picassa web albuma s mojim Google+ profilom, sve su moje slike sa svih postova nestale i morala sam ih ponovno stavljati. Neke od njih, poput ovih u koracima kako napraviti Croissante, više nisam imala na hard disku. Nadam se da će vam postupak biti dovoljno jasan riječima.

Francuski Croissanti
(za 20 komada)

     

     Potrebni sastojci:

·         500 g glatkog pšeničnog brašna (tip 550) + po potrebi još oko 60 g

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·         75 g maslaca, hladnog

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·         75 g kristal šećera

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·         2 cijela jaja

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·         120 g mlakog mlijeka

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·         20 g svježeg kvasca

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·         1 žličica arome vanilije

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·         prstohvat soli

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·         250 g hladnog maslaca, za slojeve

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·         1 jaje + 2 žlice mlijeka, za premazivanje

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      Priprema:

      Prvi dan – priprema tijesta:

·         Navečer (u večernjim satima) u zdjeli pomiješati brašno s soli. Ostaviti sa strane.

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·         Jaja razmutiti ili izmiksati mikserom. Ostaviti sa strane.

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·         U mlakom mlijeku razmrviti kvasac pa pustiti da odstoji 5 minuta.

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·         U brašno dodati 75 g maslaca narezanog na listiće pa ga dobro izmrviti rukama. Dodati dignuti kvasac, jaja, šećer i aromu vanilije.  Sve dobro promiješati. Po potrebi dodati još brašna (ja sam dodala još cca 60 g) da mi tijesto ne bude ljepljivo.

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·         Zamijesiti glatko, elastično tijesto. Tijesto mijesite 10 minuta, a potom ga zamotajte u plastičnu vrećicu i ostavite u hladnjaku preko noći (najmanje 8 sati). Tijesto će u hladnjaku udvostručiti volumen.

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      Drugi dan – priprema Croissanta:

·         Pripremite 2 lista papira za pečenje ili prozirne folije, a koje će vam poslužiti za valjanje maslaca kako se isti ne bi lijepio za valjak ili radnu ploču.

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·         250 g maslaca izvadite ih hladnjaka, dobro ga pobrašnite sa svih strana, a potom ga stavite na pobrašnjeni papir za pečenje. Pokrijte ga s drugim listom pobrašnjenog papira za pečenje pa počnite valjati. Ovo mi je bio najteži korak jer je hladan maslac dosta tvrd – stisnite malo jače valjak po sredini maslaca kako bi napravili udubljenje, a potom jako stiskajući počnite valjati. Razvaljajte maslac u obliku pravokutnika, na debljinu oko 8 mm. Ostavite u hladnjaku.

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·         Tijesto izvadite iz hladnjaka, a potom ga razvaljajte u pravokutnik debljine 8 mm -1 cm, tako da šira strana pravokutnika bude okrenuta prema vama. Na tijesto postavite cijelu količinu razvaljanog maslaca tako da pokrije desnu stranu pravokutnika tijesta, dok vam lijeva ostane prazna. Maslac na tijestu trebao bi zauzeti oko 2/3 tijesta.

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·         Sada tijesto preklopite tako da prvo preklopite lijevu stranu (onu bez maslaca) do 2/3  pravokutnika tijesta (dio tijesta će vam preklopiti i dio maslaca), a potom preklopite i desnu stranu tijesta preko lijeve, tako da opet dobijete pravokutnik tijesta.Tijesto ostavite u hladnjaku 30 minuta (postupak rada vidjeti na donjoj slici). Zapamtite stranu kojom ste tijesto stavljali u hladnjak jer je to izuzetno važno za tri koraka koja slijede kada ćete tijesto okretati od te desne strane za 90° u smjeru suprotnom od kazaljke na satu. Ako vam je tako lakše, donji desni rub tijesta možete zabilježiti prstom.

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      Le premier tour - Prvo okretanje tijesta:

·         Tijesto izvadite iz hladnjaka tako da uža strana tijesta (ona koju ste zabilježili) bude okrenuta prema vama, a potom ga razvaljajte na debljinu 8 mm - 1 cm. Tijesto zaokrenite za 90° u smjeru suprotnom od kazaljke na satu, tako da šira strana tijesta bude okrenuta prema vama. Preklopite tijesto tako da preklopite prvo desnu stranu tijesta do 2/3 pravokutnika, a potom sve preklopite s lijevom stranom tijesta. Tijesto vam sada izgleda kao zatvorena knjiga i opet ste dobili pravokutnik. Ovo je najbolje objasniti ako zamislite da je tijesto imaginarno podijeljeno na tri dijela, pa ga preklapate po trećinama. Donji desni rub možete opet obilježiti prstom. Tijesto opet ostavite u hladnjaku na 30 minuta.

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      Le deuxieme tour – Drugo okretanje tijesta:

·         Tijesto izvadite iz hladnjaka tako da uža strana tijesta bude okrenuta prama vama (ona koju ste zabilježili), a potom ga razvaljajte na debljinu 8mm - 1 cm. Tijesto zaokrenite za 90° u smjeru suprotnom od kazaljke na satu, tako da šira strana tijesta bude okrenuta prema vama. Preklopite tijesto tako da i lijevu i desnu stranu tijesta preklopite do sredine tijesta, a potom lijevu stranu prebacite preko desne. Opet ćete dobiti pravokutnik (kojem opet možete donji desni rub obilježiti). Ovo ćete najbolje napraviti ako zamislite da je tijesto otvorena knjiga koju treba zatvoriti. Ostavite tijesto u hladnjaku na 30 minuta.

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      Le troisième tour – Treće okretanje tijesta:

·         Tijesto izvadite iz hladnjaka tako da uža strana tijesta (ona koju ste zabilježili) bude okrenuta prema vama, a potom ga razvaljajte na debljinu 8 mm - 1 cm. Tijesto zaokrenite za 90° u smjeru suprotnom od kazaljke na satu, tako da šira strana tijesta bude okrenuta prema vama. U trećem okretanju ponavljate prvi korak, ali obrnuto – prvo preklapate lijevu stranu tijesta do 2/3 tijesta, a potom desnu stranu preko lijeve. Ovo je ujedno i završni korak, a opet ste dobili pravokutnik tijesta. Tijesto ostavite u hladnjaku 30 minuta.

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     Oblikovanje Croissanta:

·         Dvije tepsije za pečenje obložite papirom za pečenje.

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·         Tijesto izvadite iz hladnjaka pa ga podijelite na dva dijela. Jedan dio ostavite u hladnjaku dok prvi dio pripremate.

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·         Prvi dio tijesta razvaljajte koliko možete tanje. Ja sam ga razvaljala na debljinu od oko 5 mm.

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·         Od sredine tijesta počnite izrezivati trokute. Ja sam na široj strani svakog trokuta napravila mali zarez kako bih ih lakše mogla saviti u oblik polumjeseca, ali zaista nije potrebno jer s tijesto lijepo da saviti i bez toga.

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·         Na širu stranu svakog trokuta stavite nadjev po želji: žličicu nutelle, žličicu marmelade, kockicu čokolade... pa počnite savijati prema vrhu trokuta. Oblikujte oblik polumjeseca.

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·         Svaki oblikovani Croissant poslažite na pripremljenu tepsiju za pečenje, vodeći računa da su udaljeni jedan od drugog jer će se prije pečenja dizati.

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·         Postupak ponovite s drugim dijelom tijesta.

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·         Razmutite jaje s mlijekom pa premažite Croissante. Po želji ih možete i posuti s malo šećera po vrhu.

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·         Croissante ostavite pokrivene da se dižu na sobnoj temperaturi oko 2 sata prije pečenja.

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·         Zagrijte pećnicu na 220°C.

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·         Pecite Croissante 5-6 minuta na temperaturi od 220°C, a potom smanjite temperaturu pećnice na 180°C pa ih pecite još 8-10 minuta.

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·         Poslužite hladne ili tople (ja nisam mogla izdržati!) :)

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English version

My morning enlighten a wonderful homemade Croissants! 

I must admit, in my life I ate many, many croissants (more than the average man can eat!). 

Every major break in school, each departure to college, each returning from school/work, 

every breakfast, Saturday's return from a night club ... all my hunger refresh tiny crescent, of course – the buy one. Some were good, some bad. Normal. 

"When you love them so much, why do not you bake them?" - M. always asked. 

But I always feared the time and the procedure of home-made ​​version, and that's the reason why I always refused to make them. I did not want plain bread rolls, I wanted the layers of dough! 

I do not know how it occurred to me to discard fear and embark on the adventure of home version of famous French croissants (I must be honest and admit that I almost gave up again), but once you understand how it's done, then you will not  be sorry of spent time.

Indeed, why I was so afraid that long? Knead, roll, fold, roll, etc. 

You need to take into account that in their preparation is most important that the dough is cold so the butter in the dough would not melt, but will create a nice layers of dough.

I did it, my first croissants!
I was so happy when they came out from the oven.
I felt as if I eat them for the first time!
Ready? After all your work beautifully set in the oven, they need only cca 15 minutes to be completed. And they are even better than the buy one!

Voilà!

(January 19th 2012: Unfortunately, some of my photos disappeared from Picassa web album, so you can not see my step by step pictures how to make this beautiful Croissants. I hope I can explain it in words).

French Croissants

(makes 20 Croissants)

      You need:

·         500 g all purpose flour + 60 g more if necessary

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·         75 g butter, chilled

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·         75 g granulated sugar

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·         2 whole eggs

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·         120 g warm milk

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·         20 g fresh yeast

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·         1 teaspoon vanilla extract

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·         pinch of salt

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·         250 g chilled butter, for croissants layers

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·         1 lightly beaten egg + 2 tablespoon milk, for coated

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      Steps:

      First day–prepare the dough:

·         In the evening, mix flour with salt. Leave aside.

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·         Lightly beet the eggs, leave aside.

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·         Crumble the fresh yeast in warm milk (be careful to not the overheated the milk). Leave aside for 5 mins.

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·         In the bowl with flour, add 5 tablespoons (75 g) chilled butter cutted into small parts, then crumble by hands. Add milk with yeast, lightly beaten eggs, sugar and vanilla. If necessary, add more flour. Combine well.

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·         Mix for about 10 mins, to get toughened dough. Wrap the dough in the plastic bag and leave it in the refregerator over the night (at least 8 hours).

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      Second day–Prepare the Croissants:  

·         Prepare 2 sheets baking paper or plastic wrap sheet, which you'll be needed to roll out the butter.

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·         Place 1 cup (250 g) of chilled butter  on a floured baking sheet or plastic wrap sheet. Sprinkle butter with flour, then cover it with another floured baking paper or plastic wrap sheet. Start to roll the butter. This was the hardest step for me-chilled butter is very hard to roll, so you must flat butter with the aid of rolling pin in the middle of butter, then roll it till it is 0.3'' (0.8 mm) thick rectangle. Leave in the refregerator.

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·         Take out the dough from refregerator. Roll out colld dough on a flour dusted surface with the aid of rolling pin till it is 0.3-inch (0.8 cm) tkick rectangle, with larger rectangle side facing you. Take out the rolled butter from the refregerator and place it on the right side of the rectangle (so that left side remains empty, without butter), it should ocuppy the 2/3 of dough.

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·         Fold dough from the left side over the butter side to the 2/3 dough, then right side over the left side of the dough. You'll get a rectangle. Leave the dough in the refregerator for 30 mins.

Finger tighten the edges (bottom) of the dough to remember which part of dough was on your right side (see pictures step by step bellow).

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      Le premier tour – First turn:

·         Take out the dough from the refregerator, with short side facing you (finger tighten end of dough is on your right side). Roll out dough till it is 0.3-inch (0.8 cm) thick rectangle. Turn the dough 90 desresees, in the direction opposite to clockwise, so that longer side of dough is facing you. Fold the dough from the right side to 2/3 rectangle dough and then the left side over the right side of the dough. You'll get a rectangle. You can now again mark the dough with your fingers on the bottom of right side of the dough.

Leave in the refregerator for another 30 mins (see pictures bellow).

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     Le deuxieme tour – Second turn:

·         Take out the dough from the refregerator with shorter side rectangle facing you (finger tighten end of dough is on your right side). Roll out the dough to 0.3-inch (0.8 cm) thick rectangle. Turn the dough 90 degresees, it the direction opposite clockwise, so that longer side is facing you. Fold the dough  from both sides to the middle, then fold left side of the dough over the right side. Now you'll get rectangle (again). You can again mark right bottom of the dough. Leave the dough in the refregerator for another 30 mins (see pictures bellow).

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      Le troisième tour – Third turn:

·         Repeat the first step, but fold the opposite sides-take out the dough from the refregerator, with short side facing you (finger tighten end of dough is on your right side). Roll out dough till it is 0.3-inch (0.8 cm) thick rectangle. Turn the dough 90 desresees, in the direction opposite to clockwise, so that longer side of dough is facing you. Fold the dough from the left side to 2/3 rectangle dough and then the right side over the left side of the dough. You'll get a rectangle. Leave in the refregerator for another 30 mins.

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      Shaping Croissants:

·         Cover 2 baking pan with baking (parchment) paper.

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·         Take out the dough from the refregerator and divide it into 2 parts. Leave one part of the dough in the refregerator.

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·         Roll out the first part of th dough to 0.2-inch (0.5 mm) thick rectangle.

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·         Cut the dough into same size triangles. On the longer side of the triangle put 1 teaspoon marmelade, nuttela, cream... and fold it to the shorter side od triangle, into shape of croissants (crescent shape).

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·         Each shaped croissant put into the prepared baking pan, at the distance at least 2-inch (5 cm) of each other.

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·         Repeat procedure with remaining dough from the fridge.

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·         Lightly beet the egg. Add 2 tablespoon of milk and brush each croissant.

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·         Let croissants stand before baking at least 2 hours (covered with dry kitchen towel).

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·         Preheat your oven to 428 F (220°C).

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·         Bake  5-6 mins on 428 F (220°C), then reduce oven temperature to 350-356 F (180°C) and bake more 8-10 mins.

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P.S. For the measurements check out the kitchen chart!

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