The dough to make french croissants, needs to be about 0.4 0.5 cm thick, which is pretty thin. This recipe has worked for many, so Im wondering if you perhaps accidentally mis-measured an ingredient? The croissants I buy from local grocery stores or (and I cringe saying this) Walmart are never fresh tasting and typically not great without some doctoring. wanted to save my eggs since they are so expensive these days. before you rolled them up.). Finish the dough: Add the melted butter to the sponge. You don't need any fancy equipment! Knead it for about 3 5 minutes until nice and smooth. Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Straight out of the oven. my first time making croissants and they came out beautifully! Its 100x easier to shape softened butter than it is to shape cold butter. Wrap and let it rest in the fridge for at least 30 minutes (60 minutes if the dough was too soft). I absolutely loved this recipe, thank you! PLEASE be careful when brushing the croissants because they are very delicate at this stage! If you store croissants in the fridge overnight, the proofing time greatly increases, as it has to come to room temperature first and THEN proof. Brush off excess flour from the surface of the dough using a pastry brush. Generously flour your work surface and dough. So on the third try, I experimented with the pasta attachment for my stand mixer. Everyone loved them and they looked beautiful. Learn about the different types of yeast. In summer, croissants can proof in 1 hour, and in winter it can even take upto 4! Meanwhile, combine the flour, salt, and sugar in the bowl of a stand mixer. Carefully apply a thin coating of egg wash to the croissants. Im so glad that you have found this post helpful! Keep checking them every five minutes to see what color they are. Ingredients (makes 8-9 croissants at around 90-100g each) For the pre-ferment: 62g strong white flour 62g water A pinch of yeast For the dough: 286g strong white flour 100g heritage variety flour. While we will still lightly flour it, the mat is nonstick and its a handy guide for the exact measurement. All Rights Reserved. I usually chill it for 4 hours because there is one more 4 hour or overnight chill period coming up. If they came out perfect, you can expect incredibly crispy, flaky layers in your croissant, with a glossy look on the surface. Im curious if pastry flour will make a difference? However, you can see me laminate the dough and talk through the process in the video below. If you leave them out overnight, theres a chance they can overproof and collapse. So, its important to hit the butter with a heavy rolling pin to make it pliable. About US volume measurements (cup measurements) in this recipe. If this is the case, at what stage shall i freeze them? I am not a pastry chef or a baker, I just love trying baking my favorites .. If you happen to have any leftovers, day old croissants are perfect so soak up flavors in an easy breakfast casserole. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Brush off excess flour from both sides of the dough triangle and keep it on the work surface. Pro tip: Be gentle as you work with the dough. Cooking croissants under a broiler can be tricky because broilers cook the outsides of foods incredibly fast. So for this dough, once its rolled out to about 15 inches (38 cm), fold in about 5 inches (12.7 cm) towards the center. 15 St. Patrick's Day Decoration IdeasFrom Ornamental Cabbage to DIY Rainbows. Cut in half crosswise, and chill half while shaping the other half. The dough will want to be oval shaped, but keep working the edges with your hands and rolling pin until you have the correct size rectangle. Unfortunately, it's rare to find fresh croissants. The butter either melted into the dough during the croissant making process, or the butter wasnt evenly rolled out (likely because it broke) inside the dough, ruining the lamination. If there are pools of butter during proofing, that means that the room temperature was too warm and the butter melted. Make the butter package: About 45 minutes after the dough begins rising, put flour and butter into the clean bowl of an electric mixer fitted with the paddle attachment. Or go savory by making a sandwich with ham and cheese or trying this chicken salad. How to Make Classic Croissants, Step by Step - Food & Wine . Cut the croissants and roll them up. Serve warm or at room temperature. Wrap the dough with plastic wrap and refrigerate for at least 30 minutes (60 minutes is even better). Now slice each of the 8 rectangles into 2 triangles. I love this recipe. Avoid using salted butter, because salted butter has a more brittle texture and wont give you great results. Work quickly to keep the dough and butter cold. Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes. water in a small bowl; brush onto croissants. Thank you so much for your time! Then use the rolling pin again to even out the thickness of the butter, and shape the butter into a smooth rectangle that is about 5 x 6.5 inches (half the size of the detrempe), while still on the parchment paper. If they are, they could kill the yeast, which would prevent your dough from rising. Taste of Home is America's #1 cooking magazine. Hello from Mix well and knead until smooth. Then fold the other edge of the dough over the folded portion. Thank you so much! How to Make Croissants Step 1: Make the Dough Make the dough. I made 3 batches already! Then go back to rolling it out again. I definitely under-proofed at the last stage due to wanting to eat them asap -but room to improve next time! Hope your daughter loves them! Bend in the ends to form crescent shapes. I recommend using a silicone baking mat. Remove from the oven and let them cool for a few minutes before transferring the croissants onto a cooling wire rack. You can try extending the chill times to allow the butter to cool down. I read the instructions a few times before I started and consulted them frequently during the process. Bake at 375F / 190C (conventional oven) for about 20 - 30 minutes until golden brown. Its butter. Bake at 375 for 12-14 minutes or until golden brown. Place on a tray lined with non-stick paper, cover and ferment for around 1h 45min - 2 hours. Unlike other types of bread dough, you dont need to knead this for too long. Hi David In a large bowl, add flour, sugar and salt. I cut the recipe in half because I just want to test it out. 2. 93 Quick and Easy Dinner Recipes to Make Any Night of the Week. For the croissants: Preheat the oven to 375 degrees. When the croissants are rolled up and shaped, thats one 81 layer dough rolled up many times. 175ml warm water. Literally pick up the silicone baking mat, put it on top of your baking sheet, cover the dough, and chill it. The temperature of the dough should still be around 40 50 F / 4 10 C. Make sure the dimensions are 7 x 10.5 inches. The reason why the croissants were raw inside was because you baked them from frozen. This website provides approximate nutrition information for convenience and as a courtesy only. I didnt have a comprehensive guide when I first started, but now that Ive learned so much, I want to pass it all on to you, my lovely readers! * Percent Daily Values are based on a 2,000 calorie diet. Turn 90 degrees, so that folds are to left and right. Fold the parchment paper over to enclose the butter. Reheat them in the oven before serving them. Whenever something turns out wonderful, my kids always ask if Sally helped me! I can name only one donut shop too far away from me that makes croissants fresh. For best taste and texture (and so you dont waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Not only is it richer in taste, the higher fat content also plays an important role in making the butter pliable. European butter is made with milk with a higher fat content, and is creamier than regular butter. I usually just bake to be safe so I don't ruin good food with my forgetfulness. Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook; mix on low speed until combined. It makes lamination possible. If you use a knife, DO NOT DRAG the knife along the dough, as this will pull and destroy the layers you have created. Croissants have been on my bucket to do list. Brush with egg: Preheat oven to 400 degrees, with racks in upper and lower thirds. Proof until layers are visible and croissants are spongy like marshmallows, about 2 hours. Cooking with duck eggs might intimidate some because they are so much larger than chicken eggs. I also like to place another half sheet pan on top, so that a nice, warm space is created inside the two half sheet pans. A turkey sandwich using a croissant as the bread is so delicious and perfect. Learn about the different types of yeast. Your email address will not be published. Easier said than done, I know. May not be a problem in the winter (especially here in Canada), but in the summer, its a nightmare. Hi Cedric Hi! Warm up to your liking. Make sure the tip of the croissant (i.e. This is the dough that will be encasing the tourrage (butter block). This can take a few hours. Roll out to a 14x6-inch rectangle. My first time making croissants was many years ago. Have you ever had a fresh croissant before? Scrape butter mixture out onto a piece of parchment paper; shape into a rectangle. This causes the butter between the layers to melt. The next day I tried the pan au Chocolat, which was a little light on the chocolate, but the croissant was still very good. I also was wondering, why does the dough need to be in the refrigerator for 4 hours? However, there is absolutely NO substitute for practice! Add the water and milk. Dissolve yeast in water and stir to mix together, then let it sit for 2 minutes. The larger the dough size, the longer it takes to roll out the dough. And then when you cut into a croissants, youll be greeted with a beautiful, honeycomb crumb. If the butter softens too much, return the dough to the fridge or freezer. And you may end up with something that resembles brioche, instead of croissants. When the croissants have proofed properly, they would have doubled in size, and look nice and puffy. These are 2 common questions and Im happy to sum it all up for you. Last year, I was lucky enough to take a course on viennoiseries at Le Cordon Bleu, which immensely helped me perfect my croissants! 4 tbsp flaked almonds Take out of the oven and leave to cool slightly, then sprinkle on confectioners' sugar and serve. Do you think it would work if I added almond paste before I rolled up the croissant? Im Dini, a third culture kid by upbringing and a food-geek by nature. Then loosely cover them with plastic wrap. If its been sitting in your cupboard for a while, be sure to check the expiration date. So you have 2 options I hope you get to try these soon. It should remain cold. They went away after the laminating process. Step 5: Second Rise Cover the dough and let the rolls rise until puffy about 1 hour. I would still bake them because the croissants will still taste delicious even if they dont look perfect. I was wondering if i could make them prior to xmas day and freeze them, then bring them out the night before to bake in the morning? Hi, I want to know if this recipe makes 16 croissants, could I get 32 mini croissants out of it? The croissants have proofed if they have doubled in size, look very pillowy, and will jiggle a little when you give the sheet pan a shake. Second-fold then chill the dough - 30 minutes. The dough needs to be very cold, but pliable. Line a baking pan with foil or parchment paper. Its been MONTHS in the making, and hundreds of croissants have been sacrificed to the pastry gods to perfect this recipe. malt syrup, OR use sugar if you have neither. If the butter block was too cold when rolling out the dough, the butter can be too brittle and break through the surface of the dough. Roll up the base, while gently pulling at the two corners to make the base slightly wider. The recipe for French croissants that I am sharing here is an adaptation of the recipe I learned in that course. I give several options on how to break up the process of making croissants. They are made with a yeast leavened dough that has been laminated with butter, in multiple layers. Step 6: Bake Remove the cover and bake the rolls on the middle rack in a 350 degree F oven until golden brown and cooked through, about 10-12 minutes. Unwrap, sprinkle with flour, and deflate gently. Whether you're seeking an early morning treat, a late-night snack or . . Here I activated it in milk, and then added the rest of the ingredients to the yeast milk, INCLUDING the water. Because after making the dough and rolling it out a million times, you completely deserve to. Indulge. Use the ruler and a small sharp knife to connect the markings on the two sides with straight lines. Enter to Win $10,000 to Makeover Your Home. Its not that hard. I no longer own a toaster oven but I did own one years ago. Be careful not to let them turn black and burn, which can happen if you don't watch closely. If you find any air bubbles while rolling, pop them with your fingers or a toothpick. Thats why I call making croissants a project. Bring the water and granulated sugar to a boil in a small saucepan over . Mix on medium speed until well combined, 3 to 4 minutes. Some recipes online will say that both of these need to be very cold, and at the same temperature to make perfect croissants. But these babies are still fragile while hot, so let them cool down at least a little bit to allow the croissant structure to set. The honeycomb texture was beautiful! Use butter with a higher butterfat content, and make sure its cold but pliable. The original recipe makes about 12 15 croissants, but this small batch version makes about 6 homemade French croissants. Then cut the dough and shape the croissants as well. I usually freeze it overnight, and then let it thaw until its the right consistency the following day. As for the rest of the dough, you can double the width, rather than doubling the length, during the last sheeting (so a width of 20 inches instead of 10 inches). . Love the recipe and the croissants taste great. Ill come back and rate this after I bake them in the morning. Here is the list of steps for making croissants. Using lightly floured hands, knead until smooth, about 3 minutes. Considering I am living in a humid/hot place, and so my butter melted. This simple yeast dough is enriched with just a little bit of butter. You can also let them thaw out in the fridge as well (it might take 8 24 hours), and then proof at room temperature. I use all purpose flour (aka plain flour). You cannot beat a bit of elegant vienoisserie! If my dough is frozen solid, I keep it at room temp. Copyright 2023 Meredith Corporation. You want the dough and sheet of butter to be similar in softness. Buy croissants of any kind from your local grocery store. Unlike most yeasted doughs that require warm liquid to activate the yeast, youre going to use cold milk. Let stand until foamy, about 5 minutes. I hope that helps. Making them at home doesnt have to be a daunting task. Thats what I do now, and its honestly easier and faster than making a large double batch. Our goal is to have the croissant dough and butter be the same temperature. If youre going to spend money on European style butter, croissants are when to do it. Combine warm milk, 2 teaspoons sugar, and salt in a separate bowl; blend milk mixture, yeast mixture, and oil into flour. Wrap and let it rest in the fridge for at least 30 minutes (60 minutes if the dough softened too much). Followed by the flour, and finally the salt. You can make it completely by hand (dont need a mixer for the dough). Transfer this butter block into the fridge until completely hardened (or overnight). I am an extremely novice baker and just did this for fun on a Sunday. Using your fingers or a rolling pin, stretch the triangles to be about 8 inches long. This can warm up the dough too much. Thanks for making an easy and delicious recipe for us home bakers . Do not force your dough to roll out, if it doesnt want to. Watch me make croissants in this video. Both were good. For best taste and texture, we recommend sticking with all-purpose flour. Transfer your shaped croissants (seam side down) onto a large, parchment lined baking sheet. While maintaining the 5 inch (12.7 cm) width (short end), roll out the dough to a length of approximately 16 inches (40 cm). The next day, unwrap your dough. Step 1: Roll Out Your Croissant Dough Uncover the refrigerated All-Butter Croissant Dough, and transfer to a lightly floured surface. While the butter chills, start your dough. Regular butter from the supermarket has a lower fat content (about 11% or lower). The bartenders wear white tuxedos, the bar itself is made from shiny mahogany and the guests wear jackets and cocktail dresses. Cut dough: Cut dough into two 30-by-8-inch rectangles (or four 15-by-8-inch rectangles). Pro tip: If at any point during the rolling and folding process your butter softens, stop and put the dough back into the refrigerator. Ill try again, this time I wont add the water to the yeast to start, and Ill do it all in 2 days. of water to egg yolk and whisk together. I experimented and added cheese and ham and it was divine! Proof the croissants in a warm place that doesnt go above 85F / 29C. Stand by your mixer as it works the dough. I make bread quite often and know the temperature in your kitchen can greatly affect the proofing time. Im a diabetic and wondering if there is a way to add another type of sweetener besides white sugar? Use your pizza cutter and slice the rectangle down the center to create two 420 rectangles. Start off with your favorite croissants. When you do this, take care not to crack or break the butter, but it should leave a mark. Enjoy wholesome sandwiches, salads and freshly squeezed juices. Brush the croissants with the beaten egg, then place in the oven. Feel free to email or share your recipe photos with us on social media. If the butter layer is too hard, it will crack and split under the dough. The ideal temperature should be 24 to 26.5 degrees Celsius (76 to 79 degrees Fahrenheit). Cover and let rise until doubled, about 45 minutes. Warm the milk in a pan on the stove, or in 5-second intervals in the microwave. I like to use a heavy steel ruler with clean, precise edges. This makes it easier to place the butter on the detrempe, and move it around if needed. If I had to name my favorite type of bread it would be croissants. Hi Dini, can you please tell me if youve tried this recipe using pastry flour? Sure they wouldnt really be croissants anymore, but I bet they would be awesome. Place a sheet of baking paper (or an air fryer paper liner) in the drawer, and top with Creme Egg croissants. Make the butter block / tourrage, shape into 5 x 6.5 inches (13 x 16.5 cm). And sweeten any mood with an exquisite chocolate or gelato selection. In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Make sure you keep enough space between the croissants on the baking tray. Its really hard. The yeast was current. The mini-sized ones are nice for a quick bite for breakfast or a side to spaghetti with meat sauce. Roll out to a length of 16 inches (40 cm). and when you said add the rest of the ingredients the water is listed above that order. This can ruin the lamination of the croissants. You can also make these croissants in a toaster oven or with a broiler. 3 tablespoons warm water (110 degrees F/45 degrees C). The yeast can be activated in the milk or water. Today was day 3 and they came out perfect! Here are some tips to help you cut and shape the dough properly to get perfect homemade french croissants. Hi Adriana I love hearing from you! When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time. Again, make sure the dough isnt sticking to the work surface BEFORE you starting cutting the dough in the next step. Turn the dough 90 degrees again, and roll it out until you have a dough that is about 1 cm thick and about 9 inches wide. This is because the dough has been overworked and the gluten is springing back. Before trimming or cutting the rolled out dough, gently pick it up to loosen it from the kitchen counter top/work surface, and put it back on the counter again. My first time was a disaster, but I didnt have any of these tips. I love baking, and I love cooking. I woke the next morning and decided to pop them in the freezer while the oven was preheating. 1/4 cup warm water (110 degrees to 115 degrees), 2 tablespoons unsalted butter, melted, plus more for bowl, 3 cups plus 3 tablespoons (1 pound) all-purpose flour, plus more for working, 2 cups warm whole milk (100 degrees to 115 degrees), 2 cups (4 sticks) unsalted butter, slightly softened. Brush with an egg wash (use a soft, small pastry brush, because the croissants are very delicate at this stage). 2023 The Arena Media Brands, LLC and respective content providers on this website. Want to give them a try again. Place them two inches apart with the point down on ungreased baking sheets. I am a very experienced (though amateur) home cook, with a moderate baking skill level. Replace the whisk with the dough hook attachment. Once the dough is sheeted, its time to cut it. This produced much fluffier croissants and is now my preferred method of making them. Isnt 1-2 times just enough? Stir in enough remaining flour to form a soft dough. Fold in about 1/8th of the dough towards the middle (about 2 - 3 inches). When you fold the dough over, the gluten at the folded corners develop more tension.