An easy and quick recipe to make for your breakfast or snack. it’s very good.

Croissants. Basically, it’s a recipe from my grandmother that I modified a little. They have a nice buttery taste.

It’s a bit long and complicated to do, but honestly it’s worth the cost. Plain, with honey or milk jam, everyone will enjoy it!

To make a success of the recipe, it is necessary to measure the ingredients well and to prepare them before starting the recipe.

You must also respect the cooking time and temperature, so follow the steps described below step by step.

Ingredients :

For 16 adults or around thirty children: 

Preparation Steps:

How to Make Light and Authentic 0% Guilt Yogurt Croissants

Step: 1 In the bowl of the food processor, place the yeast diluted in 5 cl of water.

Step: 2 Cover with the flour then add the yogurt, sugar, salt.

Step: 3 Start mixing with a flat whisk (or hook) on low speed, adding the remaining water (if necessary).

Step: 4 The dough should be soft. Then add the butter.

Step: 5 Continue mixing approx. 10 min at medium speed until the dough comes away slightly from the walls.

Step: 6 Leave the dough to rise, covered, for 1 hour (oven off preheated to 50°C (th.1/2).

Step: 7 Choose the folding of your choice to make the puff pastry then reserve your well-wrapped dough for at least 30 min in the fridge.

Folding tips:

Flour the work surface and the rolling pin, the dough remains sticky. Spread the dough fairly thinly then the butter in an even layer (same thickness as that of the dough) and sprinkle with a little flour. Crush on the slice for the “snail” version: (where the snail ends) before spreading the dough gently to have the different layers necessary for a nice puff pastry.

Set aside in the fridge to allow the dough to relax and the butter to set. It will then be easier to spread it out and make clean cuts. Roll out the dough into a rectangle (< 0.5 cm thick) and cut out long triangles. Roll up starting from the widest part and place on a baking sheet lined with parchment paper.

Brown and leave to rest for 30 minutes at room temperature. Bake for 10/15 min (depending on size) in a preheated oven at 180°C (Th.6). Leave to cool (or at least lukewarm) before serving.