E 'or not is International Women's Day? So this woman is the gift of a croissant, one of those special, they used to be and now are no longer even make the tour of Italy on foot.
Yet it is not difficult, just a little 'patience and a lot of desire to eat one ... or two ...
You start by making the dough: 250 g of flour dough we manitoba, 5 g of salt, 35 g sugar, 125 g of warm water in which we dissolve 10 g of yeast. Mix well, knead at least 10 minutes. We'll
ball with the dough and cut on a cross pattern. Cover bowl and let rise (doubling) at room temperature (20 ° approximately).
Open the dough with your hands stendiamola extending the 4 points of the cross and settle 125 g soft butter in the center (which should be a little 'thicker tails). Enclose your butter cover with 4 points. Roll out the dough gently so as not to leave the butter until it forms a rectangle (3x1) 1 cm high, fold the rectangle into three and after closing it in a bag we do it in the fridge for 30 minutes. At this point we turn the rectangle 90 degrees and Roll out again, again folded in three and away in the fridge for 30 minutes. Another way around and pasta is ready.
Roll out to 1 cm high and cut a strip set 15 cm high when cut into isosceles triangles. Roll up a triangle from the bottom and curviamolo slightly to give him the form of croissants (the tip of the triangle must be below). If you want to stuff the croissant with honey or jam is the time to put it: I put a tip at the base of the triangle and then rolled up (not too much else then comes out during cooking). When finished rolling, let the croissants rise until doubled in volume.
beat him in a small bowl a bit 'warm milk and egg yolk and with the help of a brush gently doriamo croissants before bake at 200 degrees for about 20 minutes.
To do a thing done well at this point is a good pastry cream (I did add some Mycryo ... slurp)
a sharp knife, cut the croissant for the length, stuffing it well and then ..... Fine.
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