Wednesday, September 29

Homemade Croissants

Lack of post attack. I will try and catch up and finish all the unfinished posts I have! Anyhow, I made these babies a while back and they were pretty good, although definitely not as good as the real thing. I had an issue with the dry yeast. I did not have what the recipe called for so I substituted with some active yeast. Anyhow, you should try them out if you have the right ingredients! The recipe is from the French Women Don't Get Fat  book. The croissants are created in stages and it takes time to make them. Mireille recommends starting them on a Friday to enjoy these babies on the Sunday morning.
  • 260ml milk + 2 tbsp to brush over the croissants
  • 2 tsp dry yeast
  • 250g sifted plain or strong white flour + 3 tbsp
  • 2tbsp sugar
  • 1 tsp salt
  • 180g unsalted butter
  • 1 egg yolk mixed with 1 tbsp milk for the glaze

  1. On the friday evening, heat 65ml milk to lukewarm. Dissolve yeast in the lukewarm milk, stir in about 6 tbsp flour from the 250g, and whisk until no lumps left. 
  2. Cover with cling-film and let stand at room temperature until doubled in volume (about 20 minutes). 
  3. Mix sugar and salt in the remaining flour. 
  4. Heat the remaining 195ml milk to lukewarm. Transfer the raised dough to the bowl of an electric mixer fitter with the dough hook, add lukewarm milk, and with mixer at high speed start adding the sugar, salt, and flour a little at a time, lowering the speed to low-medium until the dough is sticky soft. 
  5. Cover bowl with cling-film and refrigerate overnight. 
  6. On the saturday morning, bring butter to room temperature and work with the heel of your hand to incorporate the 3 tbsp of flour until smooth and shaped into a square. 
  7. Sprinkle the working surface with flour, shape the cold dough into a rectangle and spread the softened butter square on the upper 2/3 of the rectangle, leaving 1cm border around the sides and top. Fold the dough like a letter in thirds, folding the bottom third first. Turn the dough anticlockwise, then again roll out the dough in a rectangle and fold as before. 
  8. Transfer the dough into a baking pan, cover with cling-film and refrigerate for 6 hours. 
  9. Roll out the dough two more times, wrap and refrigerate overnight. 
  10. On the sunday morning, about 1 1/2 hours before baking time, remove dough from the fridge and sprinkle flour on working surface. Roll dough into a 40 cm circle, working as quickly as possible. Using a knife, cut into quarters and then each quarter into 3 triangles. 
  11. With both hands, roll the base of each triangle towards the remaining corner. Do not curl the ends in a croissant shape. Transfer to a silpat and brush with 2 tbsp milk. Let stand at room temperature for about 45 minutes or until the croissants have doubled in volume. 
  12. Preheat oven to 200 degrees Celsius. Brush the croissants with the glaze and bake for 15-20 minutes. 
  13. Let cool 20 minutes before serving. 
  14. Enjoy!

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