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First time making croissantsOther than the fact that you have to turn, rest, roll, rest, turn, roll, rest...whatever, you know what I mean...these buttery treats bring you such joy. I had been wanting to make croissants for so long and the first time I made them was a bust. I wasn't sure what I had done wrong, but they turned out looking more like a rolled up piece of puff pastry(See above picture).
Making them this time I feel they came out a lot better. I'm really not sure what a real French croissant is supposed to taste like, but these sure were tasty. I also made some ham and cheese croissants using Canadian bacon and slices of provolone and swiss. These were perfect little breakfast or lunch sandwiches. Look at it, doesn't it look like a face...lol.
Until next time,
Bake bread, be happy
Croissant
100 Great Breads by Paul Hollywood
*Paul uses fresh compressed yeast, if using dry or instant use 25% less than recipe states
1 package yeast
Generous 4 cups white bread flour, plus extra for dusting
1 ½ teaspoons salt
Generous 1/3 cup superfine sugar
Water to mix
4 ½ sticks butter, chilled
1 egg, beaten, for eggwash
Makes about 40 croissants
Dilute the yeast with a little warm water and put with the flour, salt, and sugar into a large mixing bowl. Using a wooden spoon, slowly mix in a little water until the dough becomes pliable. Tip the dough out onto a lightly flour counter and knead well until it feels elastic. Put the dough back in the bowl and let stand in the refrigerator for 1 hour.
Turn out the chilled dough onto your floured counter and roll it into a rectangle 24 x12 inches/60 x 30.5 cm. Flatten the chilled butter into a rectangle about ½ inch/ 1 cm thick and lay it over 2/3 of the dough. Bring the uncovered third of the dough into the center, then fold the covered top third down, so that your dough is now in three layers. Give the dough package a quarter turn so that the fold is on the right. Return the dough to the refrigerator to chill for 1 hour.
Scatter some more flour over the counter and roll out the dough to the same size rectangle as before. Repeat the folding process, one side on top of the other, and turn the dough again, then place the dough back in the refrigerator for 1 hour. Repeat this whole process twice more, then let the dough rest, wrapped in plastic wrap, overnight.
Line a baking sheet. Using a rolling pin, flatten the dough to 1/8 inch/3 mm thick and cut into 8 x 8 inch/20.5 x 20.5 cm squares. Cut each square diagonally, making two triangles. Lay the triangles on a lightly floured counter with the narrow points away from you, then roll each piece up from the edge nearest you, toward the point, ending with the tip underneath. Bend the ends round to make the traditional croissant shape. Put the croissants on the baking sheet and let rise for 1 ½ hours.
Preheat the oven to 400F/200C. Brush the croissants lightly with the eggwash and bake for 10-15 minutes, or until golden brown, then transfer to a wire rack to cool.
Croissant
100 Great Breads by Paul Hollywood
*Paul uses fresh compressed yeast, if using dry or instant use 25% less than recipe states
1 package yeast
Generous 4 cups white bread flour, plus extra for dusting
1 ½ teaspoons salt
Generous 1/3 cup superfine sugar
Water to mix
4 ½ sticks butter, chilled
1 egg, beaten, for eggwash
Makes about 40 croissants
Dilute the yeast with a little warm water and put with the flour, salt, and sugar into a large mixing bowl. Using a wooden spoon, slowly mix in a little water until the dough becomes pliable. Tip the dough out onto a lightly flour counter and knead well until it feels elastic. Put the dough back in the bowl and let stand in the refrigerator for 1 hour.
Turn out the chilled dough onto your floured counter and roll it into a rectangle 24 x12 inches/60 x 30.5 cm. Flatten the chilled butter into a rectangle about ½ inch/ 1 cm thick and lay it over 2/3 of the dough. Bring the uncovered third of the dough into the center, then fold the covered top third down, so that your dough is now in three layers. Give the dough package a quarter turn so that the fold is on the right. Return the dough to the refrigerator to chill for 1 hour.
Scatter some more flour over the counter and roll out the dough to the same size rectangle as before. Repeat the folding process, one side on top of the other, and turn the dough again, then place the dough back in the refrigerator for 1 hour. Repeat this whole process twice more, then let the dough rest, wrapped in plastic wrap, overnight.
Line a baking sheet. Using a rolling pin, flatten the dough to 1/8 inch/3 mm thick and cut into 8 x 8 inch/20.5 x 20.5 cm squares. Cut each square diagonally, making two triangles. Lay the triangles on a lightly floured counter with the narrow points away from you, then roll each piece up from the edge nearest you, toward the point, ending with the tip underneath. Bend the ends round to make the traditional croissant shape. Put the croissants on the baking sheet and let rise for 1 ½ hours.
Preheat the oven to 400F/200C. Brush the croissants lightly with the eggwash and bake for 10-15 minutes, or until golden brown, then transfer to a wire rack to cool.
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