The recipe for the best croissant in Spain

The title to ‘Best Artisan Butter Croissant in Spain‘2021 has been for Lord, from Madrid (Calle de Fernán González, 42), an oven opened in 2018 in the El Retiro neighborhood that makes artisan breads and all kinds of pastries. What has been the secret of your success? Well this recipe that the García brothers, with the first-born Antonio at the helm, have seen fit to share it with the readers of Cata Mayor. This is your formula.

Ingredients for 20 croissants

• 1 k of flour

• 410 ml of water

• 130 g sugar

• 20 g of salt

• 100g butter

• 40 g yeast

• 100 g of butter to laminate with 300 grams of dough

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Elaboration

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

2. Knead until a good glutinous network is formed. It is necessary to achieve that at the end of the kneading the temperature of the dough is about 25 degrees.

3. Divide into 300 gram dough balls, roll and film.

4. Reserve cold for approximately 20 hours.

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

6. Prepare the butter in 20×15 cm plates.

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

8. Roll out on the laminator and double fold and single fold.

9. Let stand cold for at least 1 hour.

10. Roll out the dough to 27 centimeters wide and 3 millimeters thick.

11. Cut a longitudinal strip 27 centimeters wide and cut triangles approximately 8 centimeters wide by 27 centimeters high and weighing approximately 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 approximately 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.