I had a craving for Croissants and wanted to make it with real butter. This recipe took about 2 days to make as dough needed to be rested in the fridge several times between folds and kneads. The outcome was really rewarding as these crossants were very tasty and flaky. I made some of them smaller and dipped in white or dark chocolate.
If you want to challenge yourself, here is the recipe I used – I watched somany Bruno Albouze’s REAL DEAL videos.Croissant – Taste of Paris – Bruno Albouze – REAL DEAL
Makes 12 – 14 Croissants
|Dough1 cup (250ml) water at 77F
2 packages (4 tsp / 14g) active dry yeast
3 ½ cups (500g unbleached bread flour)
3 tsp (12g) kosher salt
¼ cup (50g) granulated sugar
6.5 Tbsp or 100g softened unsalted butter
|Butter layer16.5 Tbsl (250g) softened unsaulted butter
- Combine flour, sugar, salt and mix.
- Pour water & yeast mix to the middle of the dry ingredients and mix.
- Add soft butter and knead until sticking is stopped.
- First Rise – room temperature of 75F is considered the ideal temperature to raise the dough. If the dough is around 77F after mixing, it should take 2 hours or until it has doubled in size. Place in a bowl and cover tight.
- Once doubled in size, place the dough onto a floured surface and pad it to flat and fold in 3rd, then 3rd
- Second Rises – Refrigerating the dough over night develops strength, adds depth, complexity of flavor, and the croissant dough will relax and lose its stretchiness.
- Take the 250g butter in a ziplock bag (7×7) and spread, then chill.
- When rolling the dough, be sure the dough and butter are at the same consistency; this will make rolling much smoother and the layers will be more even. Let slab of butter sit out about 45 minutes at room temperature to soften before beginning the tourage.
- Remove the dough from the Fridge and roll the dough on the floured surface to 15×7 inches rectangle.
- Fold the other side to cover the butter and roll the dough to 24 x 8
- Double Fold: Then fold one side to cover 2/3 and fold 1/3 then fold in half.
- Single Fold: Then roll out again, then fold 1/3 then 1/3. Do it twice, then chil.
- Cut the dough in ½ and chill ½ while you work on ½.
- Roll out the dough into 18 x 9 into 1/8” thickness.
- Cut into 6 triangles and roll up to make croissant. Arrange croissants by 6 on a baking tray when ready to proof. Brush with egg wash.
- Proof for 2.5 to 3 hours on a counter.
- Add egg wash again before baking
- Preheat oven to 400F. Bake Croissant at 400F for 10 minutes then lower temperature to 375F continue baking for about 12 minutes. If using a convection oven, simply lower the temperature by 25 degrees.
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