Hi. Glad you like it! :) This translation may have misspelled words because I'm not very familiar with the technical terms used in English but I hope you can understand. Croissants in the style of Porto Portions: 18 units Preparation Time: 5 hours Cooking Time: 15 minutes Difficulty: Moderate Learn in this video how to make this wonderful brioche croissant typical of Porto, with a confection that differs from the traditional croissant and gives it special characteristics! Crispy on the outside, with a soft, moist dough on the inside and delicious flavor of orange, cinnamon, and Port wine. This is the best croissant in Portugal. INGRIDIENTS • 1kg of all-purpose flour (without yeast and of good quality) • 100 gr of fine sugar • 100 gr margarine or butter • 100 ml milk • 15 gr of fine salt • 2 whole eggs • 50 gr brioche improver 5%* • 300 ml fresh water • 50 gr bakery yeast (fresh organic) • Margarine or butter to spread • 2 eggs to paint Port wine syrup: • 200 gr sugar • 400 gr of water • Two cinnamon sticks • 4 orange peels • 50 ml Port wine NOTES * Brioche improver 5%: This is the pastry improver, for the elaboration of fermented sweet doughs. It gives yellow color and excellent flavor and aroma, providing volume, softness and great stability to the dough, allowing it to have more durability before and after cooked. In home production or to cook and consume immediately, it is not mandatory to use this ingredient. PREPARATION 1. Add all the ingredients except the bakery yeast and the water and start kneading at first speed (slow). 2. Add the water gradually kneading always until the dough is even, about 4 minutes. 3. Change to second speed (fast) and knead until the dough starts to become smooth and elastic, about 8 minutes. 4. Add the bakery yeast and knead until wrapped well and the dough reaches the point of veil* and is elastic, about 4 minutes. 5. Transfer the dough to a floured countertop, roll the dough a little to form a pat, cover the dough with a plastic and let it sit for 10 minutes. 6. With a roll of dough or in the laminator, stretch the thick dough and spread two-thirds of the dough with a generous layer of softened margarine or butter. 7. The margarine should be soft but not melted, just enough to spread. 8. Give a simple fold in the dough, starting with the part that does not have margarine, cover with a plastic, and let it rest for 10 minutes. 9. Place the dough with the sheath up or down and stretch with a thickness of 1cm. 10. Cut the dough into triangles of about 150 gr each and roll each dough triangle into a croissant shape, starting from the largest to the smallest part and join the ends in front of the croissant. 11. They can also roll on the table without bending the ends. 12. Arrange the croissants in a tray lined with siliconized paper, relatively far apart, cover with plastics or place in an oven at 30ºC temperature and 70% humidity and leave to rise until double in size. 13. Croissants that are not to cook immediately can stay in the cold for up to 48 hours or in freezing for 7 days but must be directly stored without growth. 14. Brush the grown croissants with beaten egg mixed with a little water. 15. Bake in the preheated oven at 180°C until golden brown (about 15 minutes). 16. When the croissants come out of the oven, brush immediately with the flavored sugar syrup. Port wine syrup: 1. In a saucepan add everything but the Port wine and bring to a boil 2 minutes. 2. Remove from heat, add the Port wine, and mix well. 3. Transfer the syrup to a dry, clean container and apply cold. NOTES *Dough alloy (veil point): It is the process caused by gluten from flours that gives elasticity and cohesion to the dough. To check, you should wet your fingers in water, remove a little dough, stretch the dough with wet fingers, this when you have alloy point should stretch well without tearing forming an almost transparent veil, if tearing a lot is a sign that they still do not have the necessary alloy. Happy Baking!
@@tradicoesdoces Thank you SO much for translating the recipe to English! I have been dreaming of these croissants ever since our visit last year where they were served at our hotel every day for breakfast. They were my absolute favorite food from Portugal - even more than the pastel de nata! Obrigada!
Obrigada pela receita! Parecem excelentes! Adoro esses croissants crocantes por fora e húmidos por dentro.
Vou experimentar fazer aqui em casa.
Obrigada pela receita de Croissant do Porto. So vejo no RUclips croissant francês..
Muito obrigado. Excelente croissant. Um abraço
Muito obrigado! Um abraço! 😊🙏
Olá!
Adoro esse tipo de croissants. Gostaria de saber porque só no final da amassadura da massa coloca o fermento de padeiro.
Obrigada
Adorei esta receita, obrigada
Chef Alexandre adoro suas receitas 😋
Seria possível passar a receita de Filhoses, agradeço imensamente, abraços, Deus abençoe sempre 🙌🙌🙌
😋😋que ótimo aspecto 😋 adoro abraço
Muito obrigada! 😊🙏
Olá, não tem receita escrita ?
Boa tarde. Porque não deixa a massa levedar uma primeira vez?Porque leva melhorante? Obrigada pelo seu trabalho.
a picenlada é o que faz ele não ficar quebradiço como os croissants franceses?
Ola aqui no brasil nao temos a margarina do bolo rei.. pode-se fazer com manteiga?
Ola. 😊 Pode sim 👍
Bom dia. Qual a diferença entre a manteiga bolo rei e manteiga normal?
É possivel usar o fermento biológico seco?
Colocando o melhorante o croissant dura mais dias?
Onde moro nao há melhorante de brioche, nem faco ideia o que isso é.
Como posso substituir?
I have been looking for such a recipe but cant speak portugese. Would somebody be able to list the exact ingredients in english? Thxx
Hi.
Glad you like it! :)
This translation may have misspelled words because I'm not very familiar with the technical terms used in English but I hope you can understand.
Croissants in the style of Porto
Portions: 18 units
Preparation Time: 5 hours
Cooking Time: 15 minutes
Difficulty: Moderate
Learn in this video how to make this wonderful brioche croissant typical of Porto, with a confection that differs from the traditional croissant and gives it special characteristics! Crispy on the outside, with a soft, moist dough on the inside and delicious flavor of orange, cinnamon, and Port wine. This is the best croissant in Portugal.
INGRIDIENTS
• 1kg of all-purpose flour (without yeast and of good quality)
• 100 gr of fine sugar
• 100 gr margarine or butter
• 100 ml milk
• 15 gr of fine salt
• 2 whole eggs
• 50 gr brioche improver 5%*
• 300 ml fresh water
• 50 gr bakery yeast (fresh organic)
• Margarine or butter to spread
• 2 eggs to paint
Port wine syrup:
• 200 gr sugar
• 400 gr of water
• Two cinnamon sticks
• 4 orange peels
• 50 ml Port wine
NOTES
* Brioche improver 5%:
This is the pastry improver, for the elaboration of fermented sweet doughs. It gives yellow color and excellent flavor and aroma, providing volume, softness and great stability to the dough, allowing it to have more durability before and after cooked. In home production or to cook and consume immediately, it is not mandatory to use this ingredient.
PREPARATION
1. Add all the ingredients except the bakery yeast and the water and start kneading at first speed (slow).
2. Add the water gradually kneading always until the dough is even, about 4 minutes.
3. Change to second speed (fast) and knead until the dough starts to become smooth and elastic, about 8 minutes.
4. Add the bakery yeast and knead until wrapped well and the dough reaches the point of veil* and is elastic, about 4 minutes.
5. Transfer the dough to a floured countertop, roll the dough a little to form a pat, cover the dough with a plastic and let it sit for 10 minutes.
6. With a roll of dough or in the laminator, stretch the thick dough and spread two-thirds of the dough with a generous layer of softened margarine or butter.
7. The margarine should be soft but not melted, just enough to spread.
8. Give a simple fold in the dough, starting with the part that does not have margarine, cover with a plastic, and let it rest for 10 minutes.
9. Place the dough with the sheath up or down and stretch with a thickness of 1cm.
10. Cut the dough into triangles of about 150 gr each and roll each dough triangle into a croissant shape, starting from the largest to the smallest part and join the ends in front of the croissant.
11. They can also roll on the table without bending the ends.
12. Arrange the croissants in a tray lined with siliconized paper, relatively far apart, cover with plastics or place in an oven at 30ºC temperature and 70% humidity and leave to rise until double in size.
13. Croissants that are not to cook immediately can stay in the cold for up to 48 hours or in freezing for 7 days but must be directly stored without growth.
14. Brush the grown croissants with beaten egg mixed with a little water.
15. Bake in the preheated oven at 180°C until golden brown (about 15 minutes).
16. When the croissants come out of the oven, brush immediately with the flavored sugar syrup.
Port wine syrup:
1. In a saucepan add everything but the Port wine and bring to a boil 2 minutes.
2. Remove from heat, add the Port wine, and mix well.
3. Transfer the syrup to a dry, clean container and apply cold.
NOTES
*Dough alloy (veil point):
It is the process caused by gluten from flours that gives elasticity and cohesion to the dough. To check, you should wet your fingers in water, remove a little dough, stretch the dough with wet fingers, this when you have alloy point should stretch well without tearing forming an almost transparent veil, if tearing a lot is a sign that they still do not have the necessary alloy.
Happy Baking!
@@tradicoesdoces thank you sooo much for all the details.. will give this a try next weekend when I am back home from my Portugal holidays!
@@tradicoesdoces Thank you SO much for translating the recipe to English! I have been dreaming of these croissants ever since our visit last year where they were served at our hotel every day for breakfast. They were my absolute favorite food from Portugal - even more than the pastel de nata! Obrigada!
Bonjour est ce possible d'avoir les quantités parce que je ne comprends pas le portugais svp ? 🙏 merci
Temperatura
Muito obrigado. Excelente croissant. Um abraço
Muito obrigado! 😊 Um abraço! 🙏