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CROISSANTS | Con Xavier Barriga

May 03, 2020
Hello, we are in Turís again, I hope you don't make me work again because the attack arms but with the condition of working less, what are we going to do today, we are going to make fat, I love it, it is a dough, a piece of pastry that would be inside classified within the group of fermented puff pastries which is not the same as puff pastry, when we talk about puff pastry it is without yeast so this is a fermented dough and leaving it fermented because we will incorporate yeast areán yohandra da because we will give folds with butter once we have the kneading done I imagine this recipe is from your latest book now if you are from the pastry book then what do we have, well we have on one hand medium strength flour we have cold water from the novena we have salt we have sugar and we have yeast that we are going to make it it will be al Finally we do the first we medicate salt the sugar with these pots if it would be flour yeast and we move we could do it from the volcano we can never incorporate all the water like María José has done I have done it because because I start talking without looking we always have to leave one part of water in case the flour does not allow us so much water, then what we do here is the first phase of kneading, which we call milling, milling, which means mixing, simply mixing, not kneading, here we have to determine if it normally needs more water.
croissants con xavier barriga
Medium-strength flours admit a little more water than bread-making flour, but I also have to tell you that for a croissant we are not going to make dough that is too soft because otherwise the rolling becomes complicated. Once we have done this, we can cast mental doubt on the table we finish mixing the ingredients if there is a lack of water well I have a little more water, mine for example would be quite stuck in terms of water think that just like when we talked about breads we never talk about exact quantities recorded measured there in a scientific way no I'm going to add a little more water, okay, and I'm practically going to leave it like this because it's already full of water, as always, look, lift yours without any problem to mine because the good dough is once going to have to send more before it's ready.
croissants con xavier barriga

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croissants con xavier barriga...

Well, you must be thinking, think that if you are stuck, then we have a little bit of flour, but no, don't use too much of the flour, very well, and now is when we start to knead more properly, we are going to remember what happens if we pull forward, we pick it up and do it again. the same step if we pull forward we pick up on one side and do the same step again remember I have an exceptional plan yes of course but you didn't help me not a little and everything because we continue kneading a little more remember not to make more too soft to do it In case you don't have, you could have problems with the folds.
croissants con xavier barriga
Very well, once we have it like this, we let it rest. If we remember to let it rest, what we do is we can put a little flour underneath, we are going to cover it with a cloth and we are going to leave it. rest for 10 minutes ok and I'll shake your hand we're hooked you have to come to my house well well and now the rested dough ok so look now it's a much more extensible dough it's relaxed it's more canteen so what do we do we put the yeast all like this It continues, I didn't use it like where the water is already heavy, so now to help this yeast get done, well, we do 20 tracks of water like this and now we continue passing it just as we were doing it before, don't worry that it can happen on the table.
croissants con xavier barriga
There will be a little bit of water with yeast that as we move forward it will be collected and the mass of water will once again have the appearance it had before, which lacks even more seasoning but now with the yeast incorporated it is very good who has seen me and who It's good now traditional and this dough is now beautiful again as before he told me that they have spent many times doing it until they saw a video it didn't come out yes mette could you send all the comments I have because no one is a god to insult but for me it's a pride to be here well now the raisins are perfection the cool ones cool what we're going to do is let it rest a little bit from now on we turn to the beautiful face of hands the bayern in a quarter of an hour we return Let's cover it well better let's see what we have down here and I'm sure they're as good again you'll see the same ones that by the way and we still haven't had a coffee or anything today we're going to burn ourselves the next day we're going home we're going to do it for ourselves Well, we already have the dough in place and if you pay attention, we are going to do the kneading test.
We look at it by taking it with the tips of our fingers, opening it up and also if we see how long it takes to break if it breaks very quickly, thus the significance of the feasibility of a little bit. nothing more kneading, therefore we are going to do it again with credit more kneading already with the incorporated yeast that has been applied, we are doing the same steps as to do exactly the same moments and then things are going to get a little more complicated, we look in This dough that is pressed is already kneaded, these breaks we should try to avoid them, therefore what we will do is let it rest for 10 minutes, it is a matter of having a little patience, things are not done, it is already done, therefore, if the kneading requires its active rest phases, We have to give them well, let's give them ten minutes at least the first coffee in 10 minutes well we get it we have already seen here we are going to do the wave what it does well I'm not going to rest now what are we going to do a little bit of flour well Now we have already done steps that we did not do the day we did for the flour, we stretch the dough.
The fact of stretching the dough is because the stretched dough is much easier cold than if we do not leave a block of mashed dough, let's say like what it really is. We want it to be the extensibility with a little bit of flour we leave it like this if you get a bit of flour without abusing life 2 I think it's okay to be stretched enough come on let's put it there and now we're going to put this directly in the fridge let's go To leave it in the refrigerator for approximately an hour, we could even heat it up first, put it in the freezer for a quarter of an hour and then put a refrigerator in it from one day to the next, so double charging from one day to the next would not be a problem as long as the refrigerator is really hot. four degrees and we come back, we already have the dough that is no longer resting in the refrigerator, but the first operation I have to do is to prepare the butter.
We are going to make the proportion of one kilo of dough, for those of you who are at home, one kilo of dough 350 grams of unsalted butter salt is not to our liking normally unsalted normally so we take the block of butter from the refrigerator and then what we do is prepare it so that we can walk it to the set of half the size of the brand in this case I I have the dough this butter once we have conditioned but it doesn't take ten minutes anymore don't remember dough from the refrigerator we apply a certain energy a certain color to be able to the sheet I think so and again like this ok so let's give it 10 minutes from the river very well because we already have a dough from the extendable sliding refrigerator the butter we have plastic this is the property that interests us most that it be plastic so that it can run together with the dough we can laminate the dough the block of butter and now it What we are going to do is the seven that we have is to incorporate the butter we do like this and we close we close well and now is when we start with the rolling pin first we always turn around always this is a golden rule to learn how to mine we always have to roll first horizontally and then vertically and always half towards one side and half towards the other side then we will make the base and no what I can do is a little bit like that a little bit that valuable I think half towards a On one side I already have it from half to the other side but once you finish the march together with butter dough butter once I have this you always have to make sure that the bottom part does not get caught a little bit and it takes a while turn and now that I have it horizontally I am stretching vertically half up and half down what you do is let's say double the size of each life more or less approximately if you see that the zec dough undulations means that it It is hooking from below below it hooks and above it runs so we turn it by one ice a little bit and from here once we have like this we are going to do what we call a simple fold now what we are doing is interspersing layers of dough with layers of fat to fulfill is simple we do it in the following way I have the dough stretched out you see butter what we do is we mentally divide the dough into three pieces and we put the piece on the right in the middle not the piece on the left on top of the Other tips, this is nice.
Now what we are going to do is let the dough rest. In total, we are going to make three simple folds with rest intervals of 10 minutes in the refrigerator. Well, here is the one taken out of the refrigerator, which is mine, I am going to give you The second fold, what is important is that I have finished folding, so now I turn it half around and now I allow exactly the same ones as before, from here to there we must try to always maintain the uniformity and now I have it. well we are going to do this vertically first a part and then bounce according to the folds simple how nice ten more minutes in the refrigerator then we will give the third fold ten more minutes of rest and stretch of triangular contributions since we have already given the third fold more rest in the refrigerator you see that it is a dough that although there is butter it is curable as long as it stays cold it will be used.
We are going to stretch and prepare the dough to make the triangles always from the middle to one side the stretching is the same as to do what happens is It doesn't matter, we're going to leave it thinner, especially if you see that the butter is starting to come out of the dough, we have to save it, we have to press it downwards with a certain force so that it stretches. If we leave it too thick, the triangles will come out that are too big. Connect too big and now I don't think that the ideal is a dough weight of between 60 and 70 and 80 grams and I am giving you my support, I feel good because when we already have the dough more or less with this thickness that would be half a centimeter but approximately, if it is difficult for you to stretch and let it rest a little, even now we could do it like this and store them in the refrigerator for 10 minutes, nothing would happen either, we can see the folds perfectly so that we can even differentiate the layers of dough, this is already telling us that this class is going To turn out well, almost certainly what we do is equalize the flash ton 2 a little with these pieces of dough that you may have left over at home.
What you can do is put them together to make a flaky pizza. You take this infinite side and make a ham pizza with the tomatoes with whatever you want and a pizza with a different texture than flaky pastry, a sweet dot of butter very close. We are going to start cutting the triangles. This measurement is ideal for marking the layers. This is how it is because at all times we have respected the temperatures we have respected the resting times we would like it because I have to go exactly now what do we do with these triangles cool cool the others a little bit because above all because it is very hot here where we are recording in the bakery so we are going to let the triangles rest a little bit and with this we will make sure that just as it is now difficult for him to stretch after 10 minutes in age we are going to forget to form the casales very well because as we make a croissant we stretch between some of them, we slightly stick the tip upwards we cut the knife and from From here we separate I'm going to do it slowly so that people can see it we separate what would be the legs we do like this we roll it up a little bit and it's already made fat the only thing I have to do is upwards if we wanted a straight croissant very well and if we want a croissant disclosed is like this well yours will be better but mine has not turned out bad at all at first this is a bit churros or but well to be the first we have to think that these characters to almost double the volume so it is very close which We have to separate them a little bit, very well, we continue because we stretch it a little bit, so we can give it these 1, 2 and 3 turns, that's what we're going to achieve with this: the croissant is more flaky, I think you liked that if you really do it. a casting you have to try to be more than crushing the cap if we separate a little and that's how we do it from here the key is because here I separated I take it outwards and here without pressing and something like that and it's already made home from here more or less half look look look look look how beautiful the tip is always down so that the pressure afterwards does not make us the elephant so that it does not fall apart but I do it so that you can say it although such beautiful trays we are a photo for a photo this is important that you do it at home because if not all the work yes if I put this to ferment so that I have many left as there are many of us at home and so on then in the end a mega collage does not come out and the former because of some stuck together They do, if you look, I would leave it ok, if it seems good to you, it seems very good to me and even fermented, already practically doubled in volume, always a little less than doubling the volume and now what we do is carefully paint them with lightly beaten egg with a little salt because the salt because it will give a little more shine to this cross and since there is no syrup and no new empty egg a little bit of salt and that's it and we have left them in the refrigerator if the fermentation has to be done at a room temperature temperature as we have had it and the last half hour we left them in the refrigerator so that because ifWe managed to cool the butter and we got a little more lohan degree temperature because we are going to put it at approximately 175 degrees this is a professional oven because at home we more or less close the rose bushes here we do not give steam like we did in the day the bread in the bread What I always recommend is that a 70 gram casan would have to be in the oven for 17 minutes.
If at 14 minutes it is golden, it is because the temperature of the oven would come out to the large hearth. If at 22 or 23 minutes it does not take on color, it is because the temperature of the two issues and that the areas of the house are complicated each time so it is good to learn to regulate it like this maybe the first day because you have to be a little careful but there will come a time when later in my oven 160 no I bought one of these thermometers Besides, no, that's good, they look so good through the window, we look to see how this is, let's see.
Well, I see, look, yours turned out very pretty, so cool, I think it's worth 250 at home, no need to worry if this one isn't exactly the same as This one, yes, this one, I don't know exactly either. I think the important thing is that the quasar, and how beautiful it is, is a flaky croissant. Now we'll let them cool. So hot, we'll open it and see the locks they have inside. It looks good. It looks very good. It looks great and I think they have turned out very well on the TVs with smells. I think they have, very well, because I have come to work but before I sink my teeth into one thing, let's see the buttonhole.
I drag the layers. This is how it has opened. It has not gone. We advance on the outside and it is very slow. The butter flavor is delicious. We always say goodbye here too and we continue eating. I'm sure everyone will see you until next time. A kiss bye.

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