I had a tweet asking me if I make croissants (Hi, Susan). I hadn’t made croissants in decades but now I wanted some! So, here is my blog post making Croissants. It may seem hard but if you follow along step by step, none of the procedures are difficult. Even I can do it.
I started by cutting the 125 ml (1/2 cup) butter into three pieces and putting them in the freezer at least 3 hours before starting. You want the butter frozen hard.
I took an egg an beat it in a bowl. I split the beaten egg in half. Cover half and put it in the fridge for the next day.
I mixed 125 ml (1/2 cup) of the flour, cornstarch, sugar, quick rise yeast and salt in the mixer bowl of my stand mixer.
I put the milk and 25 ml (2 tablespoons) of butter in a microwave safe cup and microwaved it for about 40 seconds. You want the milk warm and the butter soft. You do not have to totally melt the butter.
Put the milk/butter mixture on the flour mixture. Attach the beater attachment of the mixer and mix for about 2 minutes.
Add the 1/2 egg and 125 ml (1/2 cup) flour and mix until combined.
Add 1/2 cup flour and change to the dough hook. Mix with the dough hook for 8 minutes.
You should have a ball of somewhat soft dough. Cover the bowl with a towel and let it sit for ten minutes.
Turn the dough out onto a floured surface. roll the dough to a 8 inch by 6 inch rectangle.
Take one of the frozen squared of butter and grate it onto a plate. Spread the grated butter on the centre half of the dough.
Fold one quarter of the dough into the centre and then the second quarter over from the other side. Pinch the seam together.
Turn the dough 1/4 turn and roll out to 8 by 6 again. Grate and spread the second block of butter. Fold the edges in and seal the seam.
Turn 1/4 turn, and repeat the process with the last block of butter.
Wrap the dough with plastic wrap and put in the fridge overnight.
The next day, cut the dough in half.
On a floured surface, roll one of the halves to a 12 inch by 8 inch rectangle. Grab the top long edge and shift it 3 inches to the right to form a parallelogram. Cut the shape in half at the same angle as the parallelogram. Cut each half from opposite corners to form four triangles.
Roll each triangle up from the shortest edge and put them on a baking tray sprayed with baking spray. Pull the points down to make the crescent shape.
Repeat with the second half of the dough.
Mix the 1/2 egg from the prior day with 3 ml (1/2 teaspoon) of water and brush the croissants.
Cover the croissants with a towel and let rise for 1 1/2 hours. Bake for 12 to 14 minutes in a 425 F oven, rotating the pans top to bottom halfway through. You want them nicely golden brown.
You can tell your croissants are perfect by breaking one in half and looking into it. If it is a mass of tender layers, you are a success!
The only reason I can think of for not having made croissants for so long is that they are time consuming. However, the flaky crust, then tender layered interior and the rich buttery taste are so wonderful, it won’t be so long before I make them again.
The Old Fat Guy
- 375 ml (1 1/2 cups) all purpose flour
- 40 ml (3 tablespoons) cornstarch
- 15 ml (1 tablespoon) sugar
- 7 ml (1 1/2 teaspoon) quick rise yeast
- 3 ml (1/2 teaspoon) salt
- 125 ml (1/2 cup) milk
- 25 ml (2 tablespoons) butter
- 1 egg
- 125 ml (1/2 cup) butter, cut into 3 pieces and frozen hard
- Mix 125 ml (1/2 cup) of the flour, cornstarch, sugar, quick rise yeast and salt in the bowl of a stand mixer.
- Put the milk and 25 ml (2 tablespoons) butter in a microwave safe cup. Microwave for 40 seconds to warm the milk and soften the butter. You do not need to melt the butter totally.
- Add the milk/butter mixture to the flour mixture and mix with the paddle attachment for 2 minutes.
- Beat the egg in a small bowl. Split the egg in two. Cover and save 1/2 in the refrigerator for the next day.
- Put the other 1/2 of the egg in the dough and add 125 ml (1/2 cup) of the flour.
- Stir with the paddle until combined.
- Add the last 125 ml (1/2 cup) of the flour and change to the dough hook.
- Knead with the dough hook for 8 minutes. You should have a soft dough.
- Cover the bowl and let it sit for 10 minutes.
- Turn the dough onto a floured surface. Roll it into an 8 inch by 6 inch rectangle.
- Grate one of the frozen butter pieces and spread it on the centre of the rectangle.
- Fold the left and right quarters of the dough to the centre and pinch the seam shut.
- Rotate the dough 1/4 turn and roll out to 8 by 6 inches.
- Repeat grating the butter, placing it, folding in, rotating and rolling to use up the last two pieces of butter.
- Wrap the dough in plastic wrap and put it in the fridge overnight.
- The next day, cut the dough in half.
- Roll one half to a 12 inch by 8 inch rectangle on a floured surface.
- Lift the top edge of the rectangle and shift it 3 inches to the right to form a parallelogram.
- Cut the shape in half at the same angle of the parallelogram.
- Cut across opposite corners of each half to make 4 long triangles.
- Roll up from the short edge of the triangle and put the croissants an a baking sheet that has been sprayed with baking spray. Pull the ends down to make the crescent shape.
- Repeat with the second half of the dough.
- Mix the egg reserved from the prior day with 3 ml (1/2 teaspoon) of water. Brush the mixture over the croissants.
- Cover them with a towel and let them rise for 1 1/2 hours.
- Bake at 425 F for 12 to 14 minutes, rotating the pans top to bottom halfway through. You want them nice and golden.