Croissant o Pain au Chocolat Bicolore

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• Panoramica
• Steps
• Altre ricette

[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_raw_js]JTNDc2NyaXB0JTIwdHlwZSUzRCUyMnRleHQlMkZqYXZhc2NyaXB0JTIyJTIwc3JjJTNEJTIyJTJGJTJGczcuYWRkdGhpcy5jb20lMkZqcyUyRjMwMCUyRmFkZHRoaXNfd2lkZ2V0LmpzJTIzcHViaWQlM0RyYS01YzhiODljZmQyZjA5M2E3JTIyJTNFJTNDJTJGc2NyaXB0JTNFJTBBJTNDJTIxLS0lMjBHbyUyMHRvJTIwd3d3LmFkZHRoaXMuY29tJTJGZGFzaGJvYXJkJTIwdG8lMjBjdXN0b21pemUlMjB5b3VyJTIwdG9vbHMlMjAtLSUzRSUyMCUzQ2RpdiUyMGNsYXNzJTNEJTIyYWRkdGhpc19pbmxpbmVfc2hhcmVfdG9vbGJveCUyMiUzRSUzQyUyRmRpdiUzRQ==[/vc_raw_js][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_id=”panoramica”][vc_column width=”1/2″ css=”.vc_custom_1553169510360{border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;}”][vc_custom_heading text=”Ingredienti” use_theme_fonts=”yes” el_id=”panoramica”][vc_row_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”350 g di farina 0 con 330-350 W (farina forte)” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”150 g di farina 0 con 220-240 W (farina debole/di media forza)” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”65 g di zucchero” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”12 g di latte in polvere” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”12 g di lievito di birra fresco” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”275 g di acqua” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”50 g di burro morbido” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”1 g di bacca di vaniglia” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”Scorza di un limone grattugiato” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”9 g di sale fino” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”310 g di burro classico per la sfogliatura” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”10 g di cacao” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”6/10 g di acqua calda” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”Cioccolato Fondente” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_custom_heading text=”Prodotti” use_theme_fonts=”yes”]

[/vc_column][/vc_row][vc_row el_id=”steps”][vc_column][vc_separator style=”dotted” border_width=”2″][vc_column_text]Step 1[/vc_column_text][vc_single_image image=”9361″ img_size=”full” css=”.vc_custom_1555509239990{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]Mischia le farine, unisci il lievito sbriciolato, il latte in polvere, lo zucchero e aggiungi l’acqua gradualmente. Lavora fino ad ottenere un impasto liscio e sodo. Metti insieme il burro, gli aromi e il sale e aggiungi all’impasto poco alla volta, facendolo assorbire. Preleva 100/110 g di impasto, e aggiungi il cacao sciolto in acqua calda. Metti a lievitare in due contenitori coperti da pellicola per circa 2 ore, poi fai riposare in frigorifero per una notte. Il mattino dopo metti il burro da usare per la sfogliatura sulla metà di un grande foglio di carta forno leggermente spolverato di farina, ripiega sopra l’altra metà, e comincia ad appiattirlo gradualmente con un mattarello creando una forma rettangolare chiusa ai bordi, così il burro assumerà una forma regolare; stendi fino ad uno spessore di 6 mm. Metti per pochi minuti in frigo. Nel frattempo infarina leggermente il piano di lavoro e stendi l’impasto bianco in un rettangolo che sia il doppio del burro. Impasto e burro devono avere la stessa consistenza. Posiziona il burro al centro del rettangolo di pasta.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 2[/vc_column_text][vc_single_image image=”9362″ img_size=”full” css=”.vc_custom_1555509286969{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]Ripiega sopra l’impasto senza sovrapporre i due lati e sigilla al centro le chiusure.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 3[/vc_column_text][vc_single_image image=”9363″ img_size=”full” css=”.vc_custom_1555509330830{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]Gira l’impasto di 90° C, così che una delle due aperture sia davanti a voi e picchietta delicatamente con il mattarello per stenderlo fino a uno spessore di 8/9 mm. E’ importante che l’impasto e il burro siano freddi. Per stendere la pasta, spolverare lievemente l’impasto di farina.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 4[/vc_column_text][vc_single_image image=”9364″ img_size=”full” css=”.vc_custom_1555509370837{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]A questo punto fai una piega a 3: ripiega verso il centro il lembo inferiore di pasta e sovrapponi il lembo superiore. Avvolgi nella pellicola e fai riposare in freezer per 15/20 minuti al massimo. Questa è la prima piega. Tira fuori l’impasto dal freezer, metti l’apertura laterale alla vostra destra, e sempre picchiettando comincia a stendere fino ad uno spessore di 8/9 mm. Fai la seconda piega a 3: rimetti in freezer per 15/20 minuti e procedi con la terza piega a 3, mantenendo sempre il lato aperto sulla destra. Prendi dal frigo l’impasto al cacao, fare un rettangolo grande come l’impasto bianco, spennellalo di acqua e copri con l’impasto al cacao. Dopo l’ultima piega metti in frigorifero per 2 ore. Tira fuori dal frigo e stendi a uno spessore di 4 mm, delicatamente, facendo attenzione a non stracciare l’impasto.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 5[/vc_column_text][vc_single_image image=”9367″ img_size=”full” css=”.vc_custom_1555509478447{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]Per fare i croissant da un lato lungo fare dei taglietti ogni 10 cm, mentre dall’altro lato fare il primo taglio a 5 cm dal bordo e poi a 10 cm, in questo modo avremo la base dei triangoli e i vertici.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 6[/vc_column_text][vc_single_image image=”9366″ img_size=”full” css=”.vc_custom_1555509506565{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]Realizza i tagli ed allunga delicatamente ogni triangolo dalla punta, in modo da poter fare tanti giri al croissant.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 7[/vc_column_text][vc_single_image image=”9360″ img_size=”full” css=”.vc_custom_1555509590065{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]Procedi semplicemente arrotolando e stringendo bene dalla base, oppure piegando verso il centro i due angoli della base e poi arrotolando, come in foto. È importante stringere bene durante i giri per evitare che si formino buchi all’interno dopo la cottura.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 8[/vc_column_text][vc_single_image image=”9359″ img_size=”full” css=”.vc_custom_1555509952249{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]Per i Pain au Chocolat, invece fare dei rettangoli 8 cm x 12. Poggiare sul lato bianco corto una fila abbondante di dischetti di cioccolato ed arrotola.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 9[/vc_column_text][vc_single_image image=”9370″ img_size=”full” css=”.vc_custom_1555509717224{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]Per decorare la superficie, prima di arrotolarli pratica dei tagli superficiali e obliqui su una metà dell’impasto al cacao. Sistema i croissant, o pain au chocolat, ben distanziati, con il vertice arrotolato rivolto verso il basso per evitare che si sollevi in cottura. Far lievitare due ore a una temperatura massima di 26°C, per evitare che si sciolga il burro: per i primi 5 minuti di cottura cuoci a 200° C per farli sviluppare bene con il calore forte, i successivi 20 minuti a 180°C e infine 10 minuti a 160°C per farli asciugare ed evitare che si sgonfino una volta tirati fuori dal forno.

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Step 10[/vc_column_text][vc_single_image image=”9371″ img_size=”full” css=”.vc_custom_1555510087300{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-color: #f9f9f9 !important;border-left-style: solid !important;border-right-color: #f9f9f9 !important;border-right-style: solid !important;border-top-color: #f9f9f9 !important;border-top-style: solid !important;border-bottom-color: #f9f9f9 !important;border-bottom-style: solid !important;border-radius: 15px !important;}”][vc_column_text]Per preparare lo sciroppo di zucchero fai bollire l’acqua e zucchero e lascia raffreddare. Con questo sciroppo lucida le brioche bollenti appena tolte dal forno.

[/vc_column_text][/vc_column][/vc_row][vc_row el_id=”altrericette”][vc_column][vc_custom_heading text=”Scopri le altre ricette” use_theme_fonts=”yes” el_id=”altre-ricette”][vc_masonry_grid post_type=”ricette” max_items=”8″ element_width=”3″ gap=”15″ orderby=”rand” order=”ASC” item=”6194″ grid_id=”vc_gid:1559646270400-c8050626-4be7-3″][/vc_column][/vc_row][vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1551794431150{padding-top: 12px !important;}”][vc_column css_animation=”fadeInUp”][vc_column_text]

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