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  • How To Make Croissants

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    Tânia
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    The document provides instructions for making croissants over 3 days that involves mixing dough, incorporating butter through rolling and folding techniques, and shaping the dough into croissants. On day 1, the dough is made and rolled and folded around butter before resting in the fridge. On day 2, more rolling and folding is done before another overnight fridge rest. On day 3, the dough is shaped into triangles, rolled into crescents, proofed, and baked for 20-25 minutes until golden.

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    How to make croissants

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    The document provides instructions for making croissants over 3 days that involves mixing dough, incorporating butter through rolling and folding techniques, and shaping the dough into croissants. On day 1, the dough is made and rolled and folded around butter before resting in the fridge. On day 2, more rolling and folding is done before another overnight fridge rest. On day 3, the dough is shaped into triangles, rolled into crescents, proofed, and baked for 20-25 minutes until golden.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    609 views2 pages

    How To Make Croissants

    Uploaded by

    Tânia
    The document provides instructions for making croissants over 3 days that involves mixing dough, incorporating butter through rolling and folding techniques, and shaping the dough into croissants. On day 1, the dough is made and rolled and folded around butter before resting in the fridge. On day 2, more rolling and folding is done before another overnight fridge rest. On day 3, the dough is shaped into triangles, rolled into crescents, proofed, and baked for 20-25 minutes until golden.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    W H AT Y O U ’ L L N E E D

    350 mL full fat milk


    55 g caster sugar
    14 g (2 sachets) dried yeast
    500 g plain flour
    2 teaspoons sea salt, finely crushed
    350 g cold unsalted butter

    Day 1
    Today you’ll do all the hard work – mixing together the dough, and starting all those irresistible layers.

    STEP 1

    Heat the milk to lukewarm. Transfer to a bowl and add the sugar and yeast. Stir to dissolve. Add the flour and salt and knead until
    you have a smooth, sticky dough (roughly seven minutes). If you find it’s too sticky to handle, try adding a little more flour. It should
    still feel sticky but shouldn’t coat your hands. Shape the dough into a rectangle and cover it securely in plastic wrap. Pop into the
    refrigerator and allow it to rest for one hour.

    STEP 2

    Place the butter between two pieces of baking paper, then bang it all over with a rolling pin to soften it. Roll it into a rectangle and
    place aside while you shape the dough.

    STEP 3

    Sprinkle the bench with flour, then roll the dough into a large (roughly 35 cm x 20 cm) rectangle. Place the butter in the centre of the
    dough rectangle, ensuring there’s a border of dough around the sides and top. Fold the long sides of the dough over the butter until
    they meet in the middle. Next, fold the short sides in until they meet in the middle. You shouldn’t be able to see any of the butter.

    STEP 4

    Press the dough all over with the rolling pin to securely seal it over the butter. Roll out the dough to a 35 cm x 20 cm rectangle. With
    a long side facing you, fold the short left-hand side over the dough just like you’re folding up a letter into thirds to pop into an
    envelope. Now, fold the right-hand side over the top. Wrap the dough up in plastic wrap and pop it into the fridge to rest for one hour.

    STEP 5

    Roll the dough out into a 35 cm x 20 cm rectangle again. Repeat the folding as before.

    Day 2
    There’s very little work needed today. Just remember to get the two rollings in for perfect buttery croissants.

    STEP 1

    Take the dough out of the fridge and repeat the rolling and folding two more times, allowing the dough to rest for 1 hour in between
    rolls. Once done, cover the pastry in plastic wrap and refrigerate for 8-12 hours before finishing off the croissants.

    Day 3
    Today the rolling and folding’s all done, and all that’s left is to shape the croissants and pop them in the oven. Remember to leave
    any dough you’re not working with in the fridge until it’s ready to be shaped.
    STEP 1

    Cut the dough in half and pop one half back in the fridge. Roll out your remaining dough into a 40 cm x 30 cm rectangle. Using a
    sharp knife, trim the edges to ensure they’re straight. Cut your rectangle in half widthways (straight across the middle). Pop one half
    back into the refrigerator.

    STEP 2

    Cut your remaining dough into thirds to create three even rectangles, then cut each one in half from a top corner to a bottom corner
    to create triangles. You should now have six triangles.

    STEP 3

    Roll up each triangle from the long base to the tip. Curve the ends to create a slight crescent. Pop the croissants onto a tray lined
    with baking paper. Repeat with the remaining dough until you have 24 croissants. Brush the tops of the croissants with a little extra
    milk to give them a shine. Let the croissants stand at room temperature for 1-2 hours, or until they’ve tripled in size. Towards the end
    of the resting time, preheat the oven to 200°C.

    STEP 4

    Splash a little water into the oven to create some steam, then pop in the croissants and cook until golden, roughly 20-25 minutes.
    Allow them to cool slightly before serving.

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