French Croissants full recipies

 

French Croissants full recipies

Making French croissants from scratch can be a labor-intensive process, but the result is definitely worth it! Here's a full recipe to make delicious, buttery French croissants:

Ingredients:

For the Croissant Dough:

• 500g (4 cups) all-purpose flour
• 10g (2 1/4 tsp) active dry yeast
• 60g (1/4 cup) granulated sugar
• 10g (1 1/2 tsp) salt
• 250ml (1 cup) warm milk
• 250g (1 cup) unsalted butter, cold

For the Butter Block:

• 250g (1 cup) unsalted butter, cold

Egg Wash:

• 1 egg
• 1 tablespoon milk
  

Instructions:

1. Making the Croissant Dough:

   • In a large mixing bowl, combine the all-purpose flour, active dry yeast, sugar, and salt. Mix well.

   • Gradually add the warm milk to the dry ingredients while stirring continuously. Mix until the dough comes together.

   • Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic.

   • Shape the dough into a ball and make a cross-shaped incision on top. This helps it rise evenly.

   • Place the dough back in the bowl, cover with plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

2. Preparing the Butter Block:

   • While the dough is rising, make the butter block. Lay out the cold unsalted butter between two sheets of parchment paper.

   • Using a rolling pin, pound the butter until it forms a flat rectangle, approximately 8x10 inches (20x25 cm) in size. The butter should be pliable but not too soft.

   • Wrap the butter block in plastic wrap and refrigerate until it's time to use it.

3. Incorporating the Butter Block:

   • Once the dough has doubled in size, place it on a floured surface and roll it out to form a rectangle, approximately 16x10 inches (40x25 cm).

   • Take the cold butter block from the refrigerator and place it in the center of the rolled-out dough.

   • Fold the sides of the dough over the butter block, enclosing it completely. Pinch the edges to seal.

   • Rotate the dough 90 degrees so the sealed edges are on your left and right.

4. Creating the Croissant Layers:

   • Roll out the dough again to form a long rectangle, approximately 24x10 inches (60x25 cm).

   • Fold the bottom third of the dough upwards and fold the top third of the dough downwards, so they meet in the center like a book. This is the first "fold."

   • Rotate the dough 90 degrees again, so the closed edges are on your left and right.

   • Roll out the dough again and repeat the folding process for the second "fold."

   • Wrap the folded dough in plastic wrap and refrigerate for at least 30 minutes.

5. Shaping the Croissants:

   • Remove the chilled dough from the refrigerator and roll it out into a large rectangle, approximately 18x14 inches (45x35 cm).

   • Trim the edges to make a clean rectangle.

   • Cut the dough into triangles. For regular-sized croissants, make approximately 6-inch (15 cm) wide triangles.

   • Starting from the base of the triangle, roll each piece of dough towards the tip, creating the classic croissant shape.

   • Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between each croissant.

6. Final Rise and Baking:

   • Cover the croissants with a clean kitchen towel and let them rise in a warm place for about 1 to 1.5 hours, or until they double in size. They should become puffy and airy.

   • Preheat your oven to 200°C (390°F).

   • In a small bowl, whisk together the egg and milk to create the egg wash.

   • Gently brush the egg wash over the risen croissants, being careful not to deflate them.

   • Bake the croissants in the preheated oven for about 15-18 minutes or until they turn golden brown and flaky.

   • Remove from the oven and let them cool slightly on a wire rack.

Now your homemade French croissants are ready to be enjoyed! These flaky, buttery treats are perfect for breakfast or as a delightful snack with your favorite spread or jam. Enjoy!