A croissant is a buttery, flaky, viennoiserie-pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough.
Portion Size: 10
300 gm Flour
100 ml Milk
125 gm Butter
15 gm Yeast
15 gm Sugar
1. Mix the water and milk together and warm to room temperature. Dissolve the yeast in the liquid, add sufficient of the flour to make a batter and put in a warm place to ferment.
2. Soften 40 g of the butter.
3. Sieve together the flour, salt and sugar, add the ferment and mix to a smooth dough.
4. Mix in the softened butter, cover with a damp cloth and store in a refrigerator for 6 hours or overnight.
5. Soften the remainder of the butter.
6. Knock back the dough and roll it out to a rectangle 10 mm thick. Spread the butter over 2 thirds of the rectangle.
7. Fold the uncoated portion of dough into the centre and fold over again to give 3 layers of dough sandwiched with 2 layers of butter.
8. Roll out the dough at right angles to the fold to cover the original area and again fold into 3.
9. Repeat the rolling out and folding sequence 2 more times to give 3 half turns in all.
10. Roll out the dough into an oblong 10 mm thick. Divide into equal sized strips lengthways then cut these into 10 equal sized triangles.
11. Damp with water and starting from the base, lightly roll up each triangle. Curl into crescent shapes and place onto a lightly floured board. Cover with a cloth and half prove.
12. Place the croissants onto greased baking trays, brush them with egg wash the then continue proving to double their size.
13. Bake in an oven at 220°C for 20 minutes.
Rolling and turning the dough should be accomplished quickly giving only 10 minutes rest between each turn.
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