If you have loads of time and have an interest in baking, this recipe is for you. I have always loved the process of making croissants but I always thought it was super hard to make. Turns out it is not that hard to make but rather takes too much time to make, yes, you gotta be patient.
Made a batch of plain ol’ croissants yesterday and they turned out pretty decent. Not the best layers but trust me it was amazing. It was flaky, crispy from outside and nice soft from inside…… a cup of coffee and it was a perfect way to enjoy the rains.
Croissants
Flaky treat layered in buttery goodness with a crispy crust and soft inside.
Ingredients
- 150 gms Butter
- 250 gms Refined Flour
- 1.5 tsp Yeast
- salt (To Taste)
- 10 gms sugar
- 15 ml Oil
- 50 ml Milk
- water (As Needed)
Instructions
- Start by making the beurrage. It is basically a solid block of butter and flour that you need to add to the centre of your pastry dough.
- Take 150gm room temperature butter, add 20gm flour into it (salt if using unsalted butter) and mix it well. Transfer into a mould and set for 2 hours in the freezer.
- For the dough, start by activating the yeast. Take a glass, add 1.5tsp dry active yeast in it, a tsp of flour and 2 tsp sugar along with 2 tbsp. lukewarm water, and let it rise for 5 mins.
- Once activated, add the yeast mixture into the remaining flour and add water to it slowly to make a soft dough.
- Add salt to taste and a tbsp. of oil and knead the dough for about 7-8 mins.
- Roll the dough into a rectangle and place beurrage in the centre, make a 3 fold, and put in the freezer for 2 hours.
- After 2 hours, remove, roll, and make 3 fold again. Repeat the process 4 times in total.
- After the last 2 hours of refrigeration, roll the dough into 4 mm thick rectangle and cut them into triangles, roll individual triangle into a croissant shape, and let them proof in baking trays for 1 hour or till double in size.
- Coat the proofed croissants with milk wash (4:1 part milk water and mixture)and bake them at 200 degrees Celsius or 400 degrees Fahrenheit for 15 mins.
- Remove and cool for 5 mins and done.
Notes
Refer to this video for folds, rolling and shaping demonstration