CROISSANT

Tuesday, 18 July 2017







I was a little hesitant about sharing this croissant recipe as my croissant did not turn out looking very nice. However my husband says they taste good and that’s all that mattered for him. I am sure that you can do better with this same recipe and get a better looking croissant. For me however, my warm kitchen made it a little challenging as the butter would melt before I could finish rolling. Nevertheless, I think this is a pretty good recipe adapted from Snapguide.


Yields: 16 medium size croissants

INGREDIENTS

500g all purpose flour
140ml water
140ml fresh milk
55g caster sugar
40g soft unsalted butter
11g instant yeast
12g salt

280g cold unsalted butter (for laminating)
1 egg (+1 tsp water for egg wash)

You need: Cling film, waxed paper, rolling pin, weighing scales and measure tape.


METHOD:

1.  Combine all ingredients except 280 butter and egg in a bowl of stand mixer and knead for 3 minutes until it comes together. Please do not knead too long as we don't want too much gluten development. Otherwise it will be difficult to shape at the lamination stage.

2.  Shape the dough into a ball and press to become a disc and place on a floured plate. Cover with cling film and place in the fridge overnight.

 

3.  Cut cold butter from the fridge lengthwise into 1.25cm thick slabs. Arrange in waxed paper to form a square of about 15x15cm. Cover with waxed paper and pound with rolling pin until it's 19x19 cm.

4.  Trim the edges of the butter and put the trimmings on top of the square. Now pound again lightly until you have a final square if 17x17cm.











5.  Wrap in paper and refrigerate the butter slab until needed.











6.  Roll the dough disc into a 26x26cm square.











7.  Place the butter slab on the dough at a 45 degree angle.










8.  Fold a flap of dough over the butter so the point of the dough reaches the centre of the butter slab. Do the same with the remaining 3 sides. Flatten the dough with your palm gently to seal.

 

9.  On a lightly floured surface roll out the dough and sealed butter until you have a rectangle 20x60 cm. Start rolling from the centre towards the edges. Concentrate on lengthening rather than widening.











10.  Fold the dough like letter style.


 

11.  Wrap the dough with cling film and place in refrigerator for 30 minutes. Repeat the rolling and folding two more times (ending with 27 layers in total). Each time ending with a 20x60cm rectangle.










12.  Roll out the dough to 110cm on a floured surface.
Trim the edges with a knife or pizza cutter. You should have a 100cm length of dough left.

13.  Measure 12.5cm slits along the length of the dough and cut at these points to make rectangles. Then cut diagonally to form triangles. Make a slit a the base of each of the triangles.

 

14.  Slightly stretch the dough triangle. Fold over the two corners if the base if the triangle and then roll towards the point.

 


 

15.  Let the dough to prove for about 30-40 minutes before baking. Pre heated to 180C. Bake for about 20 minutes until brown. Then allow to cool.