AMAZING RECIPES
Croissant
Photos by Joel Riner
Jalen Perez-Aguilar was raised in Boise. He grew up cooking with his father but found his passion for baking when helping his best friend’s mom at a bakery in Pocatello. He is constantly trying to better understand the world of pastry.
ANCHORED COFFEE JALEN PEREZ-AGUILAR
DOUGH » 4 cups flour » 1 tbsp sugar » 1 tbsp yeast » 1 tsp salt
» ¼ cup of unsalted butter (softened) » 1¼ cups whole milk (warmed to 110º)
BUTTER BLOCK » 1¼ cups of butter EGG WASH: » 1 large egg » 2 tbsp whole milk
Mixing dough: Combine milk, sugar and yeast into a bowl and let sit for 5 minutes. After, add flour, butter and salt and knead dough for 5 minutes. Rest at room temperature for 1 hour then deflate dough and let rest overnight in the fridge. Lamination: To make the butter block use two pieces of parchment paper placed on top of each other. Draw a 7-inch x 7-inch square and fold along the lines.
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