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Preparation time
0min
Total time
0min
Portion
15 portion(s)
Level
--

Ingredients

Dough

  • 350 grams unsalted butter, room temperature
  • 35 grams flour
  • 2 sachets dried yeast
  • 10 grams salt
  • 20 grams sugar
  • 80 grams lukewarm water
  • 230 grams lukewarm milk
  • 580 grams Bakers Flour or Bread Flour

Filling

  • 350 grams unsalted butter, cubed, At room Temperature
  • 35 grams plain flour

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Recipe's preparation

    Filling
  1. Roll out the dough slightly more than double the size of the filling so that the edges can be sealed. Place filling into the dough and fold over making sure the edges are sealed.  Spread out until you feel resistance.

     

  2. Closed lid"Closed lid" Combine yeast, water, milk, sugar and salt on speed 2 for 4 seconds.

     

  3. Add flour and combine on speed 6 for 6 seconds

  4. Place in the fridge for 45min to relax the dough.

     

  5. Remove from refrigerator and fold in 3 and spread out until you feel resistance.  Repeat this procedure a resting the dough an additional 10-15min each time. The dough should be folded a minimum of 3 times and a maximum of 5.

     

  6. After last turn roll out fully to maximum allowance (approximately to the size of the bread mat), then only increasing the length.

     

  7. Cut the dough in half and then cut out isosceles triangles cutting the base into the middle towards the top of the triangle about a quarter of the way up.

     

  8. Form into crescents and allow to proof on the bench for about 15-20min.

  9. Form into crescents and allow to proof on the bench for about 15-20min.  Bake in preheated oven at 200deg C for approximately 20min.

  10. Dough mode"Dough mode" Knead for 2 1/2min on interval speed or until slightly tacky (if you pull the dough apart and it is very thin and the edges are jagged when ripped then the dough is under process knead at 10sec increments until the edges are clean when ripped.

  11. Filling
  12. Blend on speed 4 for 5 seconds to combine.

     

  13. Turn onto to cling wrap and form into a traditional rectangle approximately 7-10mm thick

  14. Refrigerate until the mixture is pliable without snapping.

     

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Croissants

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