HOW TO HAVE BREAKFAST AT TIFFANY’S AT HOME: THE RECIPE FOR AN AMAIZING CROISSANT

I have been suffering from internal diatribes for several minutes.
It is about which of the two versions of Breakfast at Tiffany’s is the best one. I can not choose between the amarcord of the original in black and white or the more visually pleased in Technicolor.
Probably there is no answer, it depends on the mood of the day.

As when you have to decide what clothes feel best on you, also movies puts up us in front of choices not unimportant. Today, for example, we can choose to realize the dream of a lifetime and really have a breakfast at Tiffany’s – literally – not in front of the window as Holly did.

The legendary all-blue and sparkling brand has opened its first restaurant in the Flag Ship store (near the Trump Tower) on Fifth Avenue in NYC. Blue Box Cafè, is called. Climb to the fourth floor, and – they say from Vanity Fair – seems to have breakfast in one of the famous blue boxes in which the precious little things of Tiffany are packed.
Here, it seems that a pantone of that particular shade of blue has burst. From the set-ups to the tablewear, the leimotiv is only one.

But, as authoritative sources tell that a coffee with croissant (served with a choice of avocado toasts, truffled eggs or the classic smoked salmon bagel) cost $ 29.00, if you want something done it is better to do it yourself.

Let us be happy (that those who are satisfied can enjoy everything) to eat it in front of our window, dreaming of Tiffany’s, but biting a croissant of those who, an accomplice

a perfect liaison dangereuse between softness and fragrance – I swear – will make you see paradise in the early morning.

 An amazing soft and fragrant croissants – the recipe

INGREDIENTS

For the initial dough:

• 110 g of water
• 250 g of flour
• 35 g of fresh yeast

For the dough:

• 500 g of flour
• 150 g of sugar
• 75 g of butter
• 4 medium eggs
• 150 g of milk
• 15 g of salt
• 20 g of honey
• 350 g of butter
• 1 egg yolk beaten with 2 tablespoons of milk
• Powdered sugar

While you’re tasting listen: Moon river, Henry Mancini

PROCESS

1. Knead the first dough for a minute, put it in a boule with water at room temperature and let it ferment until the dough has risen to the surface. It will take approximately 10 minutes.
2. When the dough comes to the surface, put it in the planetary machine with the other ingredients, leave aside only the butter and salt. Follow this order: first the milk, once incorporated, add the sugar and honey, now alternate a dose of flour with an egg and continue until obtaining a smooth and homogeneous mixture. Now add the butter and salt.
3. Put the dough to rise for at least 10 hours in the refrigerator (or all over the night).
4. Make the croissants. Roll out the dough giving it the shape of a rectangle of about 2 cm thick.
5. Arrange in the center of the pasta the cold butter slightly pulled (use two sheets of film), close the dough over the butter, roll out again and make three folds (as if they were two windows that close at the center).
6. Let the dough rest for 30 minutes in the fridge, after which you will have to make three folds again, a further 30 minutes rest in the refrigerator and, finally, a last three fold.
7. At this point let cool and rest the dough well in the refrigerator for approximately 1 hour, then spread it with a rolling pin to a thickness of about half a cm.
8. Take the triangles of pasta, roll them up to get the croissant (the longer the triangles are stretched and the croissant will be more spectacular).
9. Put the croissants well spaced on a couple of baking sheets lined with baking paper for a last leavening. Let it rise for about 2 hours in a warm environment.
10. Make the egg wash with milk and beaten yolk, so brush the croissants.
11. Bake at 180 ° C for about 15 minutes.
12. Once baked, let cool and – if you like – stuff with lemon cream, Nutella, jam or whatever you like and dust with icing sugar.

Good breakfast at Tiffany’s, at your home.