Antonio Bachour presents the video-recipe of the iconic Bow-Tie Croissants.
Proceedings
croissant dough
In a planetary mixer fitted with a dough hook, combine the Le Sinfonie Croissant flour, sugar, salt, milk, and butter.
Knead at low speed.
After 1 minute, add the yeast and continue kneading for 7 minutes on low speed.
Gather the dough from the edges, then knead for another 8 minutes at second speed. To check if the dough is ready, take some between your hands and pull it: if it does not break and forms a thin, elastic layer, it is perfect. It must have good elasticity.
Weigh the dough: for the croissants (1500 g) and for the bicolor (300 g). Knead each portion well.
For croissants: roll the dough into a 50×35 cm rectangle and store in the freezer overnight. For bicolor: roll out into a square shape and store in the freezer.
croissant
Place a sheet of baking paper on the table, place the butter in the center and cover with another sheet of baking paper.
With a rolling pin, press the butter from left to right to flatten it. Continue until a 30×30 cm rectangle is obtained.
Wrap and refrigerate.
red dough
Combine all ingredients in a bowl and knead on low speed for 5 minutes until smooth.
Roll out into a square shape, wrap in foil and chill in the refrigerator.
dough rolling for croissants
Roll the dough into a rectangular shape, always keeping the edges square, up to 50×30 cm. It should feel firm to the touch.
Place cold butter on 2/3 of the surface.
Fold the top of the dough to the center and then fold the bottom over the top. This is called a “simple turn” and is the first of the lamination.
Dust the work surface and dough lightly with flour, then turn it over so that the seal is vertical.
Begin spreading evenly from top to bottom, alternating directions to ensure proper lamination. The thickness must be uniform.
Roll out to 5 mm. If dough sticks to rolling pin or work surface, dust lightly with flour.
Make a three-fold turn: divide the dough into 5 parts.
Fold the 2 outer parts inward.
Fold one side in the middle and cover with the other side.
Cover the dough and let it rest 30 minutes.
Spread the red dough on top of the croissant dough.
Roll out the dough with the colored side down to a thickness of 15 mm.
forming
Place the croissant dough on the table and trim 2 cm from each end.
Once level, cut 1 cm thick strips and place them on top of the dough, leaving the laminated side facing up.
Repeat the process until the dough is completely covered with strips.
Let rest in the refrigerator for about 2 hours.
Take the dough again and run it through the laminating machine in the same direction as the lines, until it reaches a thickness of 3.5 mm.
Roll out on the table, remove air well, and cut strips 28 cm long.
Place in freezer for 30 minutes to cool and stabilize.
Take the dough out of the freezer and place it on the table with the lamination lines vertical and facing down.
Cut 6 cm vertical strips in the direction of the lamination lines.
Take the 2 corners of each piece of dough and fold them inward symmetrically, pressing firmly in the center.
Cut a strip 1.5 cm wide x 4 cm long and roll it in the center to create the center knot of the butterfly.
Arrange on a baking sheet. Allow to ferment for 2 hours, preventing them from rising excessively, otherwise they will become too large.
Bake at 170°C for 18 minutes.
mascarpone strawberry croissant filling
Mix all ingredients together and store in the refrigerator.
assembly
Let each croissant cool and fill with mascarpone cream and strawberries. Glaze to taste.
