There’s nothing quite like the smell and taste of freshly baked croissants. Luckily, we don’t have to travel all the way to France to indulge in this flaky, buttery treat. Valter Ficini, a renowned pastry chef based in Italy, has shared his recipe for making the perfect croissants at home. Here’s how to create an authentic croissant experience in your own kitchen.

Ingredients:
– 500g all-purpose flour
– 250g unsalted butter, room temperature
– 25g fresh yeast
– 50g white sugar
– 10g salt
– 250ml whole milk
– 1 egg, beaten
– Optional: pearl sugar for sprinkling on top

Instructions:

1. In a large mixing bowl, combine the flour, sugar, and salt. Mix well.

2. In a separate bowl, dissolve the fresh yeast in warm milk. Add the beaten egg to the mixture and whisk until combined.

3. Add the liquid mixture to the dry ingredients and mix until a rough dough forms.

4. Turn out the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. You may need to add more flour if the dough is too sticky.

5. Place the dough in a greased bowl and cover it with a towel or plastic wrap. Let it rest in a warm, draft-free place for about an hour, or until it has doubled in size.

6. On a floured surface, roll out the dough into a rectangle that is approximately 1/4 inch thick.

7. Cut the cold butter into thin slices and arrange them on the bottom two-thirds of the dough, leaving the top third empty.

8. Fold the empty third of the dough over the middle third, then fold the bottom third over the middle again. This will create a “book fold.”

9. Rotate the dough 90 degrees and repeat the rolling and folding process. Cover the dough and let it rest in the fridge for 30 minutes.

10. Repeat the rolling and folding process two more times, allowing 30 minutes of resting time in the fridge between each fold.

11. After the final fold, let the dough rest in the fridge for at least an hour, or overnight.

12. Preheat your oven to 375°F (190°C). Roll out the dough once more into a rectangle and cut it into triangles.

13. Roll each triangle into a croissant shape, starting from the wide end and rolling towards the point. Place the croissants on a baking sheet lined with parchment paper.

14. Brush the croissants with beaten egg and sprinkle with pearl sugar, if desired.

15. Bake for 20 to 25 minutes, or until golden brown.

There you have it – Valter Ficini’s recipe for croissants. While it may seem like a lot of work, the end result is definitely worth it. These croissants are perfect for breakfast, brunch, or anytime you want to indulge in a delicious treat. Pair them with a hot cup of coffee or tea and enjoy your homemade French-inspired breakfast.

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