RECIPES IS OWNED AND IS BY: http://cannella-vita.blogspot.co.uk/2012/12/how-to-croissants.html
French Croissants
There isn't really much to it, because croissants aren't as hard as you might think. You can eat them plain, or you can fill them with chocolate, ham and cheese, even nutella.
Ingredients:
Dough:
4 cups all purpose flour
1/2 cup + 2 tablespoons cold water
1/2 cup + 2 tablespoons milk
1/4 cup + 2 tablespoons sugar
3 tablespoons softened butter
1 tablespoon + 1 scant teaspoon instant yeast
2 teaspoons salt
Butter layer:
1 1/4 cups cold, unsalted butter
Egg Wash:
1 egg
Fillings (optional):
Chocolate
Ham and Cheese
Nutella
Cinnamon sugar
Day 1:
Combine all of the dough ingredients in a stand mixer fitted with a dough hook, or like I did, a food processor.
Mix on low speed for 3 minutes, and medium speed for an additional 3 minutes.
Place the dough on a lightly floured plate, wrap well in plastic, and refrigerate overnight.
Day 2:
Cut the cold butter lengthwise into 1/2 inch thick slabs (about 3 slabs per stick)
Arrange the pieces on a sheet of parchment paper to form an even square.
Top with another sheet of parchment and pound the butter with even strokes with a rolling pin.
As the pieces begin to stick together, use more force and roll it into another, bigger, square.
Trim the edges off and pound them into the center of the square.
Refrigerate while you roll out the dough.
Unwrap the dough and lay it on a lightly floured surface.
Roll it into a an even bigger even square.
Take the butter square out of the fridge and unwrap and place it on the dough so that the points of the butter square are centered along the sides of the dough square. Fold the flaps of dough over the butter and press the edges together to completely seal the butter inside the dough.
Lightly flour the top and bottom of the dough, and roll it into an 8x24 inch rectangle, focusing on lengthening rather than widening. Pick up one short end of the dough and fold it over the dough, leaving one third of the dough exposed, and roll it over once more (fold the dough into thirds) Freeze for 20 minutes. Repeat this rolling and folding process 2 more times. Roll the dough into a long and narrow strip (8x44 inches) Fold into thirds and cut into triangles. Add the fillings of your choice, and roll it up!
Brush each croissant with egg wash, And pop the baking sheet in the fridge overnight!
Day 3:
In the morning, preheat the oven to 425 degrees Fahrenheit.
Take the croissants out of the fridge and brush with a second egg wash.
Bake for 20 minutes at 425 degrees. Enjoy!
RECIPE BY: http://cannella-vita.blogspot.co.uk/2012/12/how-to-croissants.html
4 cups all purpose flour
1/2 cup + 2 tablespoons cold water
1/2 cup + 2 tablespoons milk
1/4 cup + 2 tablespoons sugar
3 tablespoons softened butter
1 tablespoon + 1 scant teaspoon instant yeast
2 teaspoons salt
Butter layer:
1 1/4 cups cold, unsalted butter
Egg Wash:
1 egg
Fillings (optional):
Chocolate
Ham and Cheese
Nutella
Cinnamon sugar
Day 1:
Combine all of the dough ingredients in a stand mixer fitted with a dough hook, or like I did, a food processor.
Mix on low speed for 3 minutes, and medium speed for an additional 3 minutes.
Place the dough on a lightly floured plate, wrap well in plastic, and refrigerate overnight.
Day 2:
Cut the cold butter lengthwise into 1/2 inch thick slabs (about 3 slabs per stick)
Arrange the pieces on a sheet of parchment paper to form an even square.
Top with another sheet of parchment and pound the butter with even strokes with a rolling pin.
As the pieces begin to stick together, use more force and roll it into another, bigger, square.
Trim the edges off and pound them into the center of the square.
Refrigerate while you roll out the dough.
Unwrap the dough and lay it on a lightly floured surface.
Roll it into a an even bigger even square.
Take the butter square out of the fridge and unwrap and place it on the dough so that the points of the butter square are centered along the sides of the dough square. Fold the flaps of dough over the butter and press the edges together to completely seal the butter inside the dough.
Lightly flour the top and bottom of the dough, and roll it into an 8x24 inch rectangle, focusing on lengthening rather than widening. Pick up one short end of the dough and fold it over the dough, leaving one third of the dough exposed, and roll it over once more (fold the dough into thirds) Freeze for 20 minutes. Repeat this rolling and folding process 2 more times. Roll the dough into a long and narrow strip (8x44 inches) Fold into thirds and cut into triangles. Add the fillings of your choice, and roll it up!
Brush each croissant with egg wash, And pop the baking sheet in the fridge overnight!
Day 3:
In the morning, preheat the oven to 425 degrees Fahrenheit.
Take the croissants out of the fridge and brush with a second egg wash.
Bake for 20 minutes at 425 degrees. Enjoy!
RECIPE BY: http://cannella-vita.blogspot.co.uk/2012/12/how-to-croissants.html
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