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Pâte à croissant maison et mini croissants
Apprenez à réaliser une pâte à croissant levée‑feuilletée maison, puis façonnez de délicieux mini‑croissants. La recette combine deux types de farine pour obtenir une pâte à la fois résistante et souple, utilise du beurre de tourage et un peu de miel pour plus de moelleux, et se réalise en plusieurs étapes de repos et de pliages. Idéale pour un petit‑déjeuner gourmand ou un brunch.
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Cost Breakdown
Critical Success Points
- • Ne pas trop travailler la détrempe pour éviter de sur‑chauffer la farine
- • Maintenir le beurre bien froid pendant les tours pour éviter qu’il ne s’échappe
- • Respecter le pointage à max 25 °C pour que le beurre ne fonde pas
- • Cuisson précise à 200 °C pendant 10 minutes
Safety Warnings
- • Manipuler le four chaud ; porter des gants de cuisine si nécessaire
- • Utiliser le couteau avec précaution lors du découpage
- • L’œuf cru peut contenir des salmonelles ; bien cuire les croissants
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