Croissants

CroissantsThis week I tackled one of my favourite breads of all time… the croissant! It’s actually not that difficult to make, just a little time consuming. You need to set aside 2 days for these bad boys but oh my God, they’re so worth it! The recipe comes courtesy of the Silver Fox himself, Mr Paul Hollywood. If you haven’t been and bought his How to Bake cook book yet, you should definitely add it to your Christmas list! I have tried several recipes and not once have I been disappointed. From flour tortillas to cheese & bacon loaves, there’s a bread recipe to suit everyone’s tastes.

Without further ado, here is what you will need to make 12 Croissants

  • 500g Strong White Bread Flour
  • 10g Salt
  • 80g Caster Sugar
  • 10g Fast Action Yeast
  • 300ml Cool Water
  • 300g Chilled Unsalted Butter
  • 1 Egg, beaten (to glaze)

Tip the flour into either a stand mixer or a large bowl. Add the salt & caster sugar to one side of the bowl and the yeast to the opposite. Make a well in the centre and add the cool water.

If using a stand mixer, mix on low for 2 minutes until all the ingredients have come together to form a dough then mix on a medium speed for 6 minutes.

If doing by hand, mix the ingredients together to form a dough then knead on a lightly floured work surface for about 10-15 minutes.

The dough should still be quite firm. Roll into a ball, dust with a little flour then pop into a bag or cover loosely in cling film and place in the fridge for an hour to chill.

CroissantsOn a lightly floured surface, roll out the dough to a rectangle measuring 60 x 20cm. It should end up about 1cm thick.

CroissantsUsing a rolling pin, bash out the chilled butter to a rectangle measuring 40 x 19cm. If it starts to get a little messy, place in-between two pieces of cling film. If it starts to get REALLY messy, pop into the freezer for a minute to firm up slightly.

Try and be fairly accurate with the size as you want the butter to be distributed evenly throughout the dough after folding.

Place the flattened butter on the bottom two-thirds of the dough…

CroissantsFold the top third down over the butter…

CroissantsNow carefully cut the exposed butter (without cutting the dough underneath it) and place on top of the dough you have just folded over…

CroissantsFold the remaining exposed dough up over the top of the butter and pinch the sides together.

Place in a large plastic bag or loosely in cling film and pop in the fridge for an hour.

CroissantsNow you are ready for the next stage. With the short sides towards you, flatten the dough and roll out to a 60 x 20cm rectangle again. Fold the top third over…

CroissantsFold the bottom third on top to make a ‘book fold’…

CroissantsPut back into the bag/loose cling film and pop into the fridge for another hour.

Repeat this ‘Book Turn’ process 2 more times (chilling in-between) then leave in the fridge overnight. (Or for at least 8 hours.)

When you want to shape your croissants, remove the dough from the fridge. It should have puffed up a little.

CroissantsOn a lightly floured surface, roll out into a rectangle 42 x 30cm. Trim the edges to neaten.

CroissantsCut the dough lengthways into two strips…

CroissantsThen cut 6 triangles along each strip, measuring approx 12cm wide at the base and 15cm in height. (From the centre of the base to the point.)

CroissantsYou will be left with 4 ‘offcuts’ but don’t throw these away… I managed to get 4 mini croissants out of these!

When you’re ready to roll, press your hand down at the base a pull the point taut slightly.

CroissantsThen roll up into the traditional ‘croissant’ shape…

CroissantsPlace them on silicone or parchment lined baking sheets (you may need 2 or 3) and cover with bags. Leave to prove for at least 2 hours or until doubled in size.

CroissantsPreheat your oven to 200°C/Fan 180°C.

Lightly beat the egg and add a pinch of salt. Carefully brush the tops and sides of the croissants then bake in the preheated oven for 15-20 mins.

Try and cook them as long as you can, the darker the colour the better… but obviously not burnt!

Cool on a wire rack before filling your face. I like to eat them as they are, gently warmed or with big slices of ham & emmental cheese.

CroissantsI must say, these are probably the best tasting baked goods I have ever made! That beautiful buttery goodness… oh the buttery goodness… Mmmm… They are simply to die for and well worth all the effort! Far better than any shop bought croissants you can buy I assure you. Another amazing thing about making these yourself is the smell that flows through your house when you bake them. Oh my life! Incredible. Ok, so they’re not the healthiest snack in the world with all that butter in them BUT they are absolutely delicious. And as I always say, If you’re going to do something wrong… do it right!

And on that note my lovelies, I hope you enjoyed the post.

Until next time.

Miss KitchenMason

About these ads

11 comments on “Croissants

  1. trixfred30 says:

    Stunning – I mean honestly they are the best looking croissants I’ve seen – ever!

  2. trixfred30 says:

    PS I just checked the last post of yours I commented on and I said that was stunning too. That’s weird, maybe your food is just,…stunning!

  3. Nothing like home made croissants, and yours look exceptionally beautiful! Bravo, Bravo, Bravo!
    It needs lots of patience, organized mind and elbow grease! I wish I could take a bite. :P

  4. WOW! I have never made these. I am really tempted now. I have always thought it was too difficult making croissants at home. Yours have turned out perfectly!
    I would be delighted if you entered one of your recipes to a my new challenge “Let’s Party!” over at my blog. All about party food. Your recipes would fit very well!

Any Questions or Comments? Ask Away!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s