- TM 31
Ingredients
- 30 g fresh yeast
- 370 g whole milk
- 60 g sugar
- 600 g bakers flour
- 1 tsp salt
- 270 g Butter
- 1 egg, beaten
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place yeast, milk and sugar into mixing bowl and blend 5 sec/speed 6. Warm 2 min/37°C/speed 2.
Add flour and salt and combine 6 sec/speed 6. Knead for 3 min/
"Dough mode" .Transfer mixture onto silicone bread mat or work surface and roll into a tight ball. Wrap with plastic wrap and allow to prove for 30 minutes.
Meanwhile, roll butter between two pieces of baking paper into a large flat square about 1 cm thick. Place into refrigerator.
Roll dough out into a square about 2cm thick. Place butter into centre of dough and fold corners in to meet in the middle as though it were an envelope.
Roll dough out again. Fold bottom third up and top third down over bottom. Roll flat and wrap in plastic wrap. Refrigerate for 30 minutes.
Turn folded dough so that open ends are at the top and bottom and repeat folding bottom third up and top third down over bottom. Roll flat and wrap in plastic wrap and refrigerate for 30 minutes.
Repeat rolling, wrapping and refrigerating at least three more times. The dough and butter should start forming thin layers.
Pre-heat oven to 200°C and line a large baking tray with paper.
Roll dough out one final time to a large rectangle around 2cm thick.
Cut into triangles and roll, starting with wide part and finishing with pointy end. Brush with egg and bake for 15 minutes (200°C) or until golden and puffy.
Tip
This recipe is from Thermomix Food Lovers Calendar 2012.
Thermomix Model
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Recipe is created forTM 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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Comments
Turned out far better than expected! Awesome taste and texture. Really light and fluffy! We will make again! It is most definitely worth the effort!
I have just tried this recipe. very nice. I used 2 7g sachets of dried yeast. when rolling out for the last step i used my thermomat as a guide, for the rectangle, before cutting the triangle. i will make again.
Well worth the effort. The layers were very definable and pastry light and flaky. I'm going to freeze off the balance as these are way better than the frozen pre-proven ones we buy in the supermarket. I used 15g dried yeast instead of the 30g fresh yeast as I hadn't read the comment above.
Hi Eirynn,
30g fresh yeast = 10.5g dried yeast
Thermomix Head Office
If I don't have access to fresh yeast, will it work with dry yeast? How much would I use to substitute?
They are nothing like a crossiant. They are not light and fluffy at all. I folded many times more and returned to fridge but no better
I found step 6 a bit confusing. Wrap how and in what since the dough is flat? But then step 7 says to turn the folded dough... I don't think I'll make these again. They were a lot of effort and didn't quite taste like croissants to me. I also think 2cm thickness in the last step is far too thick. I even thinned mine out and they mostly unravelled in the oven. The tops were nicely cooked, but still partially raw in the middle as they were so thick
Delicious, made it with tm butter. Next time I'll try making the softer variant of the butter in the edc add or may be a little easier to work with.
Made for Christmas breakfast. Filling but yum!
These were delicious but we found them to be a bit yeasty. They were also quite fiddly to make.
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