The recipe for the best croissant in Spain

January 30th is International Croissant Day, and we celebrate it by recycling the recipe for Here, which bears the title of ‘Best Artisan Butter Croissant in Spainof 2021. Here, in Madrid (Fernán González Street, 42), an oven that opened in 2018 in the El Retiro neighborhood that makes art bread and all kinds of pastries.

What was the secret of your success? well this prescription that the García brothers, with their eldest son Antonio at the helm, considered it good to share it with the readers of Cata Mayor. This is your formula.

Ingredients for 20 croissants

• 1 kilo of flour

• 410 ml water

• 130g sugar

• 20 g salt

• 100 g butter

• 40 g gis

• 100 g butter to roll with 300 grams of dough

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Effect

1. Put all the ingredients in the mixer, except the yeast, which is added at the end of the kneading.

2. Knead to form a good glutinous network. It is necessary to ensure that the temperature of the dough at the end of the knead is about 25 degrees.

3. Divide into 300 gram dough pieces, round and film.

4. Keep cold for about 20 hours.

5. Stretch the dough in 30×20 centimeter trays covered with film for 1 hour at between 2 degrees below zero and three positive degrees.

6. Prepare the butter in plates of 20×15 centimeters.

7. Place the butter on top of the dough, cut in half the dough that is free and place it on top of the butter so that there is dough-butter-dough.

8. Stretch the laminator in and give a double fold and a single fold.

9. Let stand in the fridge for at least 1 hour.

10. Stretch the dough 27 inches wide and 3 millimeters thick.

11. Cut a length strip 27 inches wide and cut triangles about 8 inches at the base at 27 inches high and weigh about 65 grams.

12. Roll up and form the croissants.

13. Freeze for at least 1 hour and ferment at 28 degrees, with 80% humidity, for about two and a half hours.

14. Brush the croissants with a mixture of egg yolk and milk.

15. Bake for 15 minutes at 180 degrees in an air oven.