Recipes
Dissolve the salt in the water, the yeast in the warm milk (45°C/113°F). Prepare the browned butter at 145°C (293°F). Place the salt and water in the bottom of the bowl, then add the flour, sugar and cold browned butter. Finally add the milk and yeast.
Slowly mix ingredients and knead for 10 min using a beater on 2nd speed. Form the dough into a ball and cover with a plastic bag, leave to prove for 1 hour at room temperature (22-25°C / 72-77°F).
Push down, then cover with cling film and leave overnight in the refrigerator.
Roll out the pastry, then spread half of the pat of butter on 2/3 of the surface area. Fold into three (fold the non-buttered third onto the butter, then fold the remaining third on top).
Use a simple fold. Leave for 30 min in a cool place. Roll out the pastry and repeat the operation (spread butter over 2/3 of the surface, then fold into three. Use a simple fold).
Leave it to rest in the refrigerator for roughly 1 hour. Roll out to a thickness of 3.5 mm. Cut up into 10 x 25 cm triangles.
Stretch out each piece of pastry slightly, then shape (roll it up loosely).
Place the pieces of pastry on a baking tray and leave to prove at 25°C (77°F) at 90-95% humidity for 2 hours.
Egg wash and cook at 220°C (428°F) in a deck oven (or 170°C/338°F in a convection oven) for roughly 15 min.
Basic temperature: 52°C (126°F) (Total T° of the flour + T° of the air + T° of the liquid ingredients)
