Croissants
Pastries made at home for a faction of what you pay at the bakery. You simply have to try this recipe to see how easy it is to make bakery quality pastries in your own kitchen. Read the directions through before starting and understand what you can prep ahead of time to allow yourself the confidence that even on busy days, light flaky crusts and the smell of baking bread are possible. Hope you enjoy and please share your pics of your finished products!
Croissants
Pastries made at home for a faction of what you pay at the bakery. You simply have to try this recipe to see how easy it is to make bakery quality pastries in your own kitchen. Read the directions through before starting and understand what you can prep ahead of time to allow yourself the confidence that even on busy days, light flaky crusts and the smell of baking bread are possible. Hope you enjoy and please share your pics of your finished products!
Cooking Instructions
- 1
Take egg and butter out of the refrigerator. Sit the egg out of the way and allow to warm up slightly. Cut butter into 3 equalish chunks and set aside.
- 2
Place yeast in about 1/4 cup warm water. Allow to soften.
- 3
In a microwave container combine milk, sugar, and salt. Heat enough to dissolve sugar but do not boil, allow to cool to lukewarm.
- 4
After about ten minutes everything should be ready... Egg is warmer, butter is slightly softer and the yeast has softened....
- 5
In a bowl combine lukewarm milk mixture, softened yeast and room temp egg. Beat for about 30 seconds.
- 6
Add 1 cup of flour and beat for about a minute.
- 7
Add flour 1/2 cup at a time beating on medium speed until the dough starts to ride up the beaters.
- 8
Switch to a rubber spatula and continue adding flour until you have a soft dough.
- 9
Once the dough has started to come together but is still soft and tacky, dump on a lightly floured surface. Knead in enough flour to make a well formed and pliable dough.
- 10
Let the dough rest while you work the butter into flat sheets. I put each chunk on a foil sheet, fold the foil over and using the kitchen hammer gently pound the butter into a layer about 1/4" thick. Place all three foil packs in the freezer.
- 11
Meanwhile roll the dough into a rough rectangle. Turn over and ensure lightly floured. If the dough rips a little that is ok. Once the butter has hardened enough to come off the foil intact (or reasonably intact)it's time to put the layers in your croissants.
- 12
Using one sheet of butter at a time do something like this... Place the butter, fold the dough.
- 13
Place the butter (as you can see I rushed my butter from the foil) fold the dough.
- 14
Last butter and fold. Roll dough and fold in half. Repeat once more.
- 15
Wrap dough in plastic wrap and place in the fridge for a couple hours or over night.
- 16
When the dough has chilled, roll on a lightly floured surface.
- 17
Cut into 10 or 12 wedges using a pizza cutter.
- 18
I then flatten each wedge a little and place chocolate chips on the widest part of the dough.
- 19
Roll each wedge, with or without chocolate chips, starting from the wide edge. Place on ungreased baking sheet point down and edges slightly curved.
- 20
Cover and allow to rise for 30 to 45 minutes.
- 21
Preheat oven to 375 degrees. Brush each croissant with egg wash (1 yolk and 1/2 tsp. water).
- 22
Bake at 375 degrees for 12 to 15 minutes.
- 23
Place on cooling racks, careful these are delicate and flaky.
- 24
If you put chocolate inside you may also choose to drizzle with honey and sprinkle with powdered sugar... Or use honey to hold on sliced almonds or chocolate shavings.
- 25
Enjoy!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Croissants Croissants
In this receipe 2things play a vital rooe i.e1. Book fold and layering2. Rolling of croissants so that air is pressed out
-
Crispy Croissants Crispy Croissants
I wanted to make my mom's favorite croissants at home.It is important to continuously chill the dough to keep it from becoming too soft and difficult to work with. It is even better if you also chill your hands before handling the dough.You may also want to turn down the heat in the kitchen.If you should find air bubbles while rolling, try to gently move it toward the edge with the rolling pin to remove it. Recipe by Myumako
-
Crispy Croissants Crispy Croissants
After I tried many recipes, I finally arrived at a recipe that I'm satisfied with!When you are sealing the edges of the dough together during Step 5, try not to let any air in. If a large amount of air gets in, then poke with a toothpick to let it out. If it's a small amount, don't worry about it! The dough will stick to the board and rolling pin as you repeatedly fold the dough, so dust with a small amount of flour. For 10 croissants. Recipe by Chikayan -
Beautiful Croissants Beautiful Croissants
If the croissant turns out well with 100 g of butter, increase the amount to 140 g for super flakey croissants.Please enjoy! Recipe by Ponnosuke -
Croissants (Plain, Chocolate, Cheese, and Almonds) Croissants (Plain, Chocolate, Cheese, and Almonds)
From scratch كروسان
-
Sourdough Croissants Sourdough Croissants
This is an attempt at recreating a recipe from Bread by Us, a bakery in Ottawa. (originally posted on their Instagram account 2020/Apr/03). While the original seems a little short on detail, we managed to fill in the blanks well enough to get good results first time. This is mainly an attempt to record those blanks so that we can repeat this in future.
-
Flaky Croissants Flaky Croissants
Even though the croissants are hard to make, I wanted to give it a try.Take out butter from the fridge before you fold in the butter. Recipe by Nahomin -
-
Croissant 🥐 Croissant 🥐
This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make!🥰 #bakingcontest
-
Handmade Croissants Handmade Croissants
I wanted to make delicious croissants! Recipe by Hiyuchi -
Buttery and Fragrant Croissants Buttery and Fragrant Croissants
I tried many recipes, took all the good parts from them, and made this recipe.I wrote down the processes in details, so I think it will be easy to understand.It takes some time to make this, but because of this, you can enjoy a delicious croissants without messing up!The time for the first proofing is just a guide; look at the size of the dough to see if it has risen enough.We proof at a relatively low temperature for the second proofing to prevent the butter that has been folded in from melting.The temperature at which butter starts to melt is said to be 28 to 35℃. The key to making beautiful layers is to not let the butter melt until you bake. Recipe by Nagiry
More Recipes
Comments