Crescent pastry

I should have posted the recipe for the crescent pastry that my mom or grandma left me (if I were a serious content creator), but since they didn’t leave me any recipe for pastries (or anything else), I went to a more skilled pastry chef and “borrowed” the recipe.

You can read the recipe with the original explanations here: https://adihadean.ro/03/23/bors/ and I’ll leave you the video version below, in case it helps

For 30 crescent pastries:

• 10 g Fresh Yeast

• 100 g Bors (fermented wheat broth)

• 90 g Oil

• 1 tsp Vanilla Essence

• 15 g Lemon Zest

Place all ingredients in a bowl and mix with a whisk until the yeast dissolves.

• 250 g Flour

Add the flour and mix with a spatula until the dough starts to come together. Then, take it in your hands and slap it against the table a few times until it becomes slightly more cohesive and shiny. Do not knead the dough, as we want soft, tender croissants!

Place the dough back in the bowl, cover with plastic wrap, and refrigerate for one hour. Then, roll it out into a 45x30 cm rectangle, dividing it into 15 portions (3 along the long side and 5 along the short side), and then divide each rectangle in half to get 30 triangles. Fill each triangle with about 5g of your chosen filling, roll up the croissants, and bake at 160°C with fan, for about 25 minutes.

Finally, dust them with powdered sugar immediately after baking (or not), and they’re ready!