This kind of dough I wanted to try some time, I do not think a croissant dough because of the lack of eggs and a fair component of butter, and specifically the buttery part is almost completely replaced by yogurt and also lends itself as a basis both sweet and savory fillings. I tried a fare il lemon curd e secondo me è stata una giusta scelta, il lemon curd in se per sè ha una’alta componente di uova e zucchero per cui non volevo un involucro troppo dolce, sono molto soddisfatta del risultato . La mattina a colazione erano ancora sofficissimi.
Mezzo panetto di lievito
250gr di yogurth
80 gr circa di acqua
50gr di burro
1 cucchiaino di zucchero ( per me quello di sale è inutile)
Sciogliere il lievito nell'acqua, yogurth e zucchero, aggiungere la farina and the rest and work by hand until it becomes elastic. Let rise in a warm and covered for at least an hour, when the dough is soft looking, take it slowly, I gently removed and spread out on a ledge to pull with a rolling pin.
Then choose the shape you want to give: in segments if you want to make classic croissants, I cut into a long rectangle about 25 x 35 cm, spread the lemon curd, without a single sausage tight and cut off logs.
Arrange in baking the logs, sprinkle a little sugar and let it rise for at least another half hour.
100g butter 200g sugar
peel and juice of 3 lemons 1 teaspoon organic
starch 3 whole eggs + 2 yolks
I did in the Thermomix how can I keep the temp under control, if you do remember that in a double boiler should not exceed 80gradi otherwise the sauce will do the lumps that are not beautiful to behold and cooks too.
Melt the butter and sugar, add beaten eggs, skins and lemon juice and starch. Thicken until the cream is pretty smooth.
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