Actually making these soft croissants are as simple as making bread rolls . Gotta try and refresh my skills as its been 17 years since I've actually made croissants! (The convenience of buying 5 pieces for $2.40 does that).
Now that I'm moving to Jakarta and getting a croissant means I have to grab a cab and end up spending more than I should has motivate me to start making my own stuff again. For convenience sake ...
1/4 cup warm water
1/2 cup warm milk
1 tablespoon yeast (7g)
1 tsp sugar
In a jug, add the yeast to warm milk, sugar and water and let it bubble up for 5-10 minutes.
2 1/4 cups flour
1 tsp salt
2 tsp sugar
1 egg
220g butter (cut into small cubed pieces)
Egg wash (1 egg with 2 tablespoon milk)
Combine the dry ingredients in a bowl and then add egg and yeast mixture. Pour all the butter in and use 2 spatulas to combine the ingredients together. DO NOT OVERMIX. You still want lots of chunky butter in the dough.
Refrigerate overnight or a minimum of 2 hours for the dough to rest.
Cut the dough into 2equal portion. This recipe is good of 16 croissants so its better to work with half a dough at each time so that the butter stays nice and chunky.
Roll out into a floured surface and then fold into thirds like you would fold a letter. Roll out again and fold into thirds. Do this about 5 times. This creates the lovely layers in the croissants. Making sure that you dust the dough with flour each time.
Finally roll into a big square / rectangle and divide into 8 triangles . Roll from the longer length to the pointy tip. Glaze with egg wash and let it rise for 30 minutes before baking for another 30 minutes at 170 degrees oven.
I did a mixture of plain and ham with cheese and smoked salmon croissants. You could do chocolate au pain or cream cheese with these Danish pastry if you want too!
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