{"id":1091,"date":"2009-06-07T09:10:46","date_gmt":"2009-06-07T08:10:46","guid":{"rendered":"http:\/\/stefanie-herberth.de\/?p=1091"},"modified":"2018-04-03T08:32:15","modified_gmt":"2018-04-03T06:32:15","slug":"croissants-mit-pate-fermentee","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/06\/croissants-mit-pate-fermentee\/","title":{"rendered":"Croissants with P\u00e2te ferment\u00e9e"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-21850 alignleft\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/06\/Croissant-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/>For me, there is just one way to eat a croissant: Lukewarm with some nutella. But when I buy croissants in the bakery, they are cold. Of course I can place them shortly in the oven, but that is not the same. But there is a solution: Bake croissants by myself.<\/p>\n<p>The <a href=\"https:\/\/www.hefe-und-mehr.de\/?p=519\">last time I bake croissants<\/a> I was not satisfied, because the croissants were not so fluffy like they should be. So it was time to try another recipe.<\/p>\n<p>I decided to try a recipe that use p\u00e2te ferment\u00e9e. It needs a lot of time, but most of the time is fermenting time in the fridge, so it does not matter to me.<\/p>\n<p>To get fresh baked croissants on sunday morning, I started thursday night the p\u00e2te ferment\u00e9e, friday night I prepared the dough, sunday i did the roll-in of the butter and formed the croissants. On Sunday morning I just take out the baking tray and placed the croissants in the oven. After all, it was not much work on each day, it just needed a lot of time!<\/p>\n<p>But the outcome was perfekt: fluffy, layered, buttery taste &#8230; thats how croissants have to be!<\/p>\n<h1><span style=\"text-decoration: underline;\">Croissants mit P\u00e2te ferment\u00e9e<\/span><\/h1>\n<p>yields 12 Croissants<\/p>\n<p>P\u00e2te ferment\u00e9e:<\/p>\n<ul>\n<li>125 g flour (Type 550)<\/li>\n<li>85g water<\/li>\n<li>1g yeast<\/li>\n<li>2 g salt<\/li>\n<\/ul>\n<p>Dough:<\/p>\n<ul>\n<li>whole P\u00e2te ferment\u00e9e<\/li>\n<li>500g flour (Type 550)<\/li>\n<li>145g milk<\/li>\n<li>165g water<\/li>\n<li>25g butter<\/li>\n<li>15g yeast<\/li>\n<li>10g salt<\/li>\n<li>80g sugar<\/li>\n<\/ul>\n<p>Roll-in:<\/p>\n<ul>\n<li>225g butter<\/li>\n<\/ul>\n<p>Mix all ingredients for the p\u00e2te ferment\u00e9e and ferment it for 1 hour at room temperature. Then put the dough into the fridge for\u00a0 at least 12 hours.<\/p>\n<p>For the dough mix alle incredients aside the sugar and kneat them with the kitchen machine for 6 min at low speed.<\/p>\n<p>Now ad the sugar in small portions and knead one minute before adding the next portion. Adding the sugar later helps to build up the gluten!<\/p>\n<p>Put the dough into the fridge untill next morning.<\/p>\n<p>Take out the cold butter and place it between two plastic foils. Then hit the butter with the rolling pin untill a plate has formed and the butter is softend.<\/p>\n<p>Roll the dough to a square with an edge length of 30 cm x 45 cm and put the butterplate in the middle. Fold the doug over the butter and roll again.\u00a0 Fold the dough in thirds (like a letter) and cool in the fridge for at least 45 min (better 1 hour).<\/p>\n<p>Repeat the rolling, folding and cooling Steps for another two times.<\/p>\n<p>After the last resting periode, roll the dough to an 40 cm x 45 cm rectangle<\/p>\n<p>Cut the dough into 2 stripes of 20 cm x 45 cm and each strip into 6 triangle. Roll them up from the\u00a0 small side.<\/p>\n<p>Place them on a baking tray, cover it with clingfilm and place it in the fridge untill next morning.<\/p>\n<p>Heat the oven to 225\u00b0C and place the tray directly out of the fridge in the oven. Bake for 15 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For me, there is just one way to eat a croissant: Lukewarm with some nutella. But when I buy croissants in the bakery, they are cold. Of course I can place them shortly in the oven, but that is not the same. But there is a solution: Bake croissants by myself. The last time I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20561,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[228,273],"class_list":["post-1091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-layered","tag-nur-mit-hefe"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1091","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=1091"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1091\/revisions"}],"predecessor-version":[{"id":20560,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1091\/revisions\/20560"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20561"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=1091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=1091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=1091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}