What could be better than a fragrant croissant for breakfast? The famous French pastry, very different in its preparation from the traditional Italian cornetto or brioche, is one of the favorite delicacies of Italians when they are out at a bar for breakfast. But why not prepare it at home and enjoy it with your loved ones? Here is the recipe by the master of the Italian pastry Iginio Massari.
For the biga
For the dough
Recipe for Croissants
To Prepare the Biga for the Croissant
To make Iginio Massari’s famous pastries, begin by placing all of the ingredients in the bowl of a planetary mixer with the shield and work on a third speed for 4 minutes. Place in the proving cabinet at 24-26 °C until the volume has tripled.
To Prepare the Croissant Dough
Knead all the ingredients, except the butter, to form a smooth, homogeneous dough of medium consistency. Leave to rise for 30 minutes, then press it down, cover with cellophane, and place in a freezer for about an hour. Roll out the dough into a rectangular shape and put butter to flake on 2/3 of the surface.
Roll out the pastry to a thickness of 1 cm, folding it over, i.e. four times; repeat the same operation twice. Place in the fridge or freezer until hardened. Roll out the dough to a thickness of 4 mm and spread a very light layer of soft butter. Double the dough and roll it out to 4 mm. Cut out triangles and roll the dough into a croissant. Place the trays in the proving cabinet at 25/27 °C until doubled in volume, i.e. for about 150 minutes. Brush with the egg mixture to ensure that it turns golden and bake at a temperature of 180 °C for 17 minutes.
The Master’s Tip from Iginio Massari
To obtain croissants with an extraordinarily crispy crust and an equally soft interior, freeze when hot and complete the baking process when serving. Always use the same cooking temperatures for frozen products.