A SHORT STEP BY STEP TUTORIAL ON HOW TO MAKE CROISSANTS
Croissants are buttery, flaky, and delicious pastries that have become a staple of French cuisine. They are perfect for breakfast, a snack, or even as a dessert. Making croissants from scratch may seem intimidating, but with this step-by-step guide, you will be able to impress your friends and family with your baking skills. Ingredients[Post Subheading] To make croissants, you will need the following ingredients:
500g all-purpose flour – 300ml milk (or water) – 60g sugar – 50g unsalted butter, melted – 10g salt – 15g active dry yeast – 250g unsalted butter (for laminating)Equipment[Post Subheading] You will need the following equipment to make croissants: – Mixing bowl – Rolling pin – Plastic wrap – Baking tray – Parchment paper – Cooling rackInstructions[Post Subheading] Step 1: Prepare the Dough – In a mixing bowl, combine the flour, sugar, salt, and active dry yeast. Mix well. – In a separate bowl, warm the milk until lukewarm, then add the melted butter. Mix well. – Gradually add the milk mixture to the flour mixture, stirring until a dough forms. Knead the dough for 10 minutes until it becomes smooth and elastic. – Cover the dough with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size. Step 2: Prepare the Butter Block – While the dough is rising, prepare the butter block. Place the unsalted butter between two sheets of plastic wrap and pound it with a rolling pin until it’s about 1cm thick and rectangular in shape. – Refrigerate the butter block until firm. Step 3: Laminate the Dough – Once the dough has risen, turn it out onto a lightly floured surface and roll it out to a rectangle about 30cm x 40cm. – Place the chilled butter block in the center of the dough and fold the dough over it, sealing the edges to create an envelope shape. – Roll the dough out into a long rectangle (about 30cm x 60cm) and fold it into thirds. This is the first turn. – Wrap the dough in plastic wrap and refrigerate for 30 minutes. – Repeat this process (rolling and folding) for a total of 3 times. Step 4: Shape the Croissants – After the final turn, roll the dough out to a thickness of about 4mm. – Cut the dough into triangles (about 10cm in width at the base) and roll them up from the base to the tip. – Place the shaped croissants on a baking tray lined with parchment paper, making sure to leave enough space between them for rising. Step 5: Proof the Croissants – Cover the croissants with plastic wrap or a clean kitchen towel and let them proof for about 1-2 hours, or until doubled in size. Step 6: Bake the Croissants – Preheat the oven to 200°C (392°F). – Once the croissants have proofed, brush them with an egg wash (1 egg beaten with 1 tablespoon of water) to give them a golden brown color. – Bake the croissants for 15-20 minutes or until golden brown and flaky. – Remove from the oven and let them cool on a baking rack. Enjoy your homemade croissants![Post Conclusion[SummarySection]Making croissants from scratch may seem like a daunting task, but with patience and practice, anyone can do it! Follow these steps, and enjoy the delicious taste of freshly baked croissants at home!
How to Make Croissants: A Disarmingly Cocoa-Flavored Thing
Croissants are the pinnacle of flaky, buttery goodness. These pastries, hailing from France, are loved across the globe for their tender layers and rich flavor. Though the idea of making croissants from scratch can be daunting, with a little patience and the right know-how you can zap up golden, flaky, melt-in-your-mouth croissants in the comfort of your own kitchen. Here’s how to make croissants at home.
Ingredients You’ll Need
For the Dough:
1/2 cup(125 ml) milk, warmed (110°F / 45°C)
2 teaspoons active dry yeast
1/4 cup sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 tablespoon melted unsalted butter
1/2 cup cold water
For the Butter Layer:
1 ½ cups unsalted butter (cold, sliced thin)
2 tablespoons plain flour (for dusting)
For the Egg Wash:
1 egg, beaten
1 tablespoon water
Step-by-Step Instructions
Activate the Yeast
In a small bowl, mix the warm milk, yeast and sugar. Stir lightly to dissolve the sugar and then allow it to sit for 5 to 10 minutes, until the mixture is frothy. That indicates the yeast is activated and ready to use.
Make the Dough
Mix the flour and salt in a large mixing bowl. Now add the melted butter, the activated yeast mixture, and the cold water. Combine everything and mix until you get dough.
For stand mixercuse the dough hook attachment and knead on low speed for 5-7 minutes or until the dough is smooth and elastic.
If you are kneading by hand, turn the dough out onto a floured surface and knead it about 10 minutes.
When the dough is smooth, shape it into a ball, wrap it in plastic wrap and set it in the refrigerator to rest for 30 minutes to an hour.
Prepare the Butter Layer
While the dough rests, prepare the butter layer. Put the cold butter between two sheets of parchment paper or plastic wrap. Pound with a rolling pin the butter into a flat square (approximately 1/2 inch). Keep the solids nice and firm in the fridge.
Roll Out the Dough
After the dough rests, take it out of the refrigerator and roll it out on a lightly floured surface into a large rectangle (roughly 10×15 inches). Put the chilled butter in the middle of your rectangle, covering the middle third.
Fold and Laminate the Dough
Fold the dough over the butter like an envelope, overlapping the top and bottom edges so they completely enclose the butter. Pinch the edges to seal.
Then roll the dough out into a large rectangle again (about 10×20 inches), and fold it in thirds, like a letter. This is the so-called first “turn.” Wrap the dough in plastic and refrigerate for 30 minutes.
Repeat this rolling and folding twice more, chilling the dough between each turn. Every time you roll it out, flour your surface and your dough lightly to keep it from sticking. The process builds the flaky, buttery layers.
Shape the Croissants
After the last turn, roll the dough into a large rectangle (about 1/4-inch thick). Using a sharp knife or pizza cutter, cut the dough into triangles (about 4 inches wide at the base).
To form the croissants, stretch each triangle gently and then roll it up from the base to the tip. Transfer each croissant to a parchment-lined baking sheet, ensuring that the tip of the dough is tucked underneath the roll.
Proof the Croissants
Loosely cover the croissants with a clean kitchen towel and let them rise at room temperature for 1 to 2 hours, and up to twice their size. They should be puffy and aerated.
Apply the Egg Wash
Heat the oven to 400°F (200°C). Grease the croissants with an egg wash made by combining the beaten egg and water and whisking to combine before baking. This will ensure that the croissants will have a lovely golden brown color when they are baked.
Bake the Croissants
Place croissants to a preheated oven and bake for 15-20 mins, or until puffed and golden brown. Watch them so they don’t burn.
Cool and Serve
Bake and then remove from the oven; cool on a wire rack for 5 minutes before serving. They’re best enjoyed warm, for flavor and texture!
Best Ways to Make Perfect Croissants
Everything needs to be cold: Cold butter and cold dough are key to creating those flaky layers. Keep the butter hard and the dough cold between turns.
Don’t skip the resting times: The dough must relax and rise. It takes a lot of patience to achieve the proper texture and layers.
Use good butter: The butter you use will make a real difference in the flavor of your croissants. For top flavor, use a high-quality, European-style, unsalted butter.
Play with fillings: Croissants can be stuffed with chocolate, almond paste or even ham and cheese. For sweet croissants, add your filling of choice before rolling the dough.
Conclusion
Homemade croissants can be time-consuming and labour-intensive, but they are totally worth it. Homemade croissants have flaky, buttery layers and a crisp, golden outside and are an ideal breakfast, snack or gift for friends and family. These simple steps, and soon you will have fresh, warm croissants piping out of your oven.