Serves: 13 Cooking time: 90 minutes
Why not get a taste of France and try making these fresh croissants....
50g of Total Sweet Xylitol
500g of strong white flour (plus extra for dusting)
1 1/2 tsp of salt
7g sachets of fast-action dried yeast x2
Oil, for greasing
300g of butter, at room temperature
1 egg, beaten
- Put the flour, salt and Total Sweet® in a mixing bowl. Measure out 300ml cold water into a jug add the yeast and stir. Make a well in the flour and pour in the liquid.
- Mix and knead on a workstation for 10 minutes. Shape into a ball put in a lightly oiled bowl, cover and chill for at least 2 hours.
- Put the butter between 2 sheets of baking paper. Using a rolling pin, bash and shape the butter into a rectangle (approx. 20 x 15 cm. leave on baking paper and chill.
- Transfer the chilled dough to a floured surface and roll it into a 40 x 20 cm rectangle.
- Unwrap the slab of butter and place it in the centre of the dough, so it covers the middle third.
- Fold one side of the dough up and halfway over the butter.
- Fold the other side of the dough up and over the butter in the same way, so the two edges of the dough meet in the centre of the butter.
- Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for approx 30 minutes.
- The next day, flour a surface and roll the dough into a large rectangle, measuring 60 x 30 cm.
- Use a sharp knife or a pizza cutter to trim the edges to neaten them. cut the dough in half lengthways so there are two long strips, then cut each strip into 6 to 7 triangles, they must have 2 equal sides.
- With each triangle, turn and pull the two corners at the base to stretch and widen it.
- At the base of each triangle, begin to lightly roll into a croissant but be careful to not crush the dough.
- Continue to roll the tip of each triangle should be tucked under the croissant to hold it in place.