Prepare tasty croissants with the mixer

Tasty desserts for breakfast with homemade croissants

Who among us has not experienced the intoxicating sensation given by the scent of freshly baked sweets that spreads in the air?

In the morning, passing in front of bars and pastry shops, it is inevitable to think of the croissant that accompanies a cappuccino or a coffee: the classic Italian breakfast is like a promise of good things for the day that is about to begin.

Delicious breakfast like at the bar with croissants

What if, instead of having breakfast out, we try to make croissants in our kitchen?

Of course, reading the puff pastry recipes, with which the croissants are made, is not exactly encouraging: even if the final result is worth it, it is still a long and laborious preparation, which requires time, commitment and a certain manual skill.

By using the right tools, however, we can greatly simplify the procedure: with the planetary mixer, preparing the base mixture of the dough will be really quick and easy. The rest, our hands will do!

How to prepare tasty croissants at home with the mixer

The realization of the puff pastry of the croissants takes place in 4 distinct phases: it is very important to dedicate the right time to each of them, respecting the rest intervals of the mixture and working it very quickly.

Phase 1: creating the dough for 10/12 croissants (with the planetary mixer)

Dissolve the brewer's yeast (13 g) in 350 ml of freshly heated milk and pour it into the bowl of the mixer; we combine 200 g of flour, 50 g of sugar and a teaspoon of salt.

We mount the "hook" whisk, specific for elastic doughs, on the planetary mixer and start the machine, starting to mix the ingredients.

Add 1 egg and honey, then incorporate (a little at a time) another 400 g of flour, letting the planetary mixer make an elastic and uniform mixture.

Phase 2: kneading the dough (by hand)

Transfer the blended mixture from the mixer onto a floured pastry board and work it quickly with your hands, finally giving it a spherical shape.

Gently lay the dough inside a greased bowl and cover it with cling film: it will have to rest at room temperature for about an hour or, in any case, until doubled in volume.

Phase 3: making the dough

While the dough rises, we prepare the layer of butter to be incorporated into it: place the chilled dough on a sheet of parchment paper, roll it out with the help of a rolling pin and, then, let it harden in the fridge.

Take the leavened dough and roll it out with a rolling pin on the floured work surface, until you obtain a sheet 2/3 mm thick, in the center of which we will put the layer of butter.

We wrap the edges of the dough over the butter, creating "handkerchief folds" (proceeding from the outside to the inside); then, we roll out the dough again, stretching it and then folding it again. This operation will be repeated 4/5 times, interspersing each fold of the sheet with 15 minutes of rest in the fridge.

Step 4: preparing the croissants

We take the pastry with butter from the fridge, spread it on the floured work surface and cut it into triangles; we roll up each pastry triangle on itself, starting from the base to the tip and we curve the sides of each croissant to give it the typical shape.

Place the croissants on a baking tray covered with parchment paper and let them rise for about an hour. Preheat the oven to 200 ° C and brush the croissants with beaten egg yolk, decorating them with sugar grains; then, put them in the oven and let them cook for about 20 minutes, until their surface becomes a nice golden color.

At this point we just have to enjoy our homemade croissants with the mixer, freshly baked, hot and fragrant, absolutely irresistible! If we want, we can obviously fill them with cream, jam or sweet ricotta, using a small sac à poche: they will be (if possible ...) even more greedy.

Creativity and imagination in the kitchen with the right tools

If you have always thought that preparing puff pastry for croissants is a real "mission impossible", to be delegated to expert pastry chefs, today you know that this is not exactly the case.

With the planetary mixer, in fact, we can speed up the first part of the process and facilitate the perfect success of the recipe: we just need to dose the ingredients, plan the production times and, with a minimum of organization, we will be sure to reach the goal and enjoy a breakfast of soft and fragrant hot croissants.

The mixer is an easy-to-use tool, which mixes all the ingredients without leaving lumps and, thanks to its versatility, creates perfect doughs for any kind of preparation. In addition to the kneading hook, in fact, the planetary mixer has a rich set of whips for whipping, whipping and mixing all the compounds: an indispensable resource in the kitchen, which allows us to save time and effort, always ensuring an impeccable result that satisfies the palate. and… it increases our self-esteem in the kitchen!