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30 January is International Croissant Day, a classic sweet that everyone loves. And for you to celebrate it properly, we have the recipe for one of the best croissants in Madrid, the one from the PANEM bakery, which won the award for Best Artisan Croissant in Spain in 2021. In the 2022 edition, the winner was the bun from the Canal Bakery, made by Toni Vera, who has won the competition three times thanks to a croissant that is crispy on the outside but tender on the inside. So another great way to celebrate would also be to try this delicacy.
If you want to get down to work, here is the recipe shared by PANEM to prepare its croissant.
Ingredients:
- 1 kg flour t45
- 430 g water
- 130 g sugar
- 100 g butter
- 40 g fresh yeast
- 20 g salt
- 570 g butter for rolling
Preparation:
- Add the ingredients to the mixer (with the exception of the yeast which will be added at the end of the kneading.
- Knead until a good glutinic network is formed.
- The base temperature should be 54°C and the final kneading temperature should be 24°C.
- Divide, knead and roll. Then chill for about 20 hours.
- Stretch the pastries in 40 x 30 cm trays, covered with guitar sheets for 1 hour at -2°C.
- On the other hand, prepare the butter in 30 x 20 cm sheets.
- Place the butter on top of the pastry, cut half of the pastry free and place the butter on top, leaving dough, butter, dough.
- Roll out in the sheeter and make 1 double fold and 1 single fold. Then leave to stand in the cold for at least 1 hour.
- Then roll out the pastry to 56 cm wide and 4 mm thick.
- Cut 2 lengthwise strips 28 cm wide and cut out triangles with a base of 8 cm by 28 cm high and weighing about 70 g. Roll up and form the croissants.
- Freeze for at least 1 hour and ferment at 28°C, 80% humidity for approximately 2 hours and 45 minutes.
- Brush the croissants with a mixture of egg yolk and milk.
- Bake for 17 minutes at 180° in an air oven.
