How To make Croissants
1 c Milk
1 tb Butter
1 tb Sugar
1 t Salt
1 pk Dry yeast
1/4 c Warm water
2 1/2 c Unbleached flour
1 c Butter -- cold
COMBINE MILK, first amount of butter, sugar and salt in a small pot and bring to a boil over high heat. Immediately remove from the heat and let stand to room temperature. In the meantime, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic. It will be sticky. Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours. Place in refrigerator and chill for 30 minutes. Meanwhile, soften the remaining cold
butter by pounding with a rolling pin. Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn, that is, bring east to south. Roll it again into a 1/4-inch thick oblong. Fold again in thirds. Cover the dough and place in the refrigerator for 2 hours. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness again. Cut the dough into 3-inch squares and cut the squares on the bias to form
two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Chill for 30 minutes in the refrigerator before baking. Preheat oven to 400F. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.
How To make Croissants's Videos
How to Make CROISSANTS Like a Pastry Chef
Croissants are decadent crescents of flakey, crispy, chewy goodness and in many ways, a work of art. They can be enjoyed savoury or sweet and are made with the most divine French pastry which is so thin and delicate, creating pillows of heaven when made just right! Time, patience and good technique really are key so I’ve asked for some help from professional Pastry Chef Daria Nechiporenko and in this episode of my baking series, she provides a step by step guide to mastering what can be an intimidating process…but it’s sooo worth it when the first bite of your croissant will take you so pastry heaven!
#croissants #croissant #howtomakecroissants
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The easiest way to make croissant! Why I didn't know this method before!
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The easiest way to make croissant! Why I didn't know this method before!
#croissantrecipe #croissant #baking
Ingredients:
1/3 cup of warm water (80-90 ml).
1 tbsp sugar (10g).
1 tbsp dry yeast or instant yeast (8g).
1/5 cup of warm milk (50 ml).
2/3 tsp salt (4g).
2 cups flour (250g).
Butter: 5 tbsp soft butter (50g) for dough and 15 tbsp soft butter for grease (150g).
Bake at 190° (375°F) for 20-25 minutes.
The result is light, airy, golden, flaky and buttery croissants! Bon appetit!
I was looking for a long time! A perfect dough recipe for croissants
I was looking for a long time! A perfect dough recipe for croissants
Ingredients:
water - 200 ml (6.76 fl oz)
milk - 200 ml (6.76 fl oz)
salt - 5 g (0.18 oz)
sugar - 60 g (2 oz)
yeast - 10 g (0.35 oz)
oil - 20 ml (0.7 fl oz)
eggs - 2 pieces
flour - 800 g (28.2 oz)
TO LEAVEN 1 H
soft butter - 280 g (10 oz)
boiled condensed milk - 300 g (10.6 oz)
eggs - 1 piece
IN THE OVEN 180 °C (356 °F)/30 minutes
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Recipe:
How to Make Croissants Recipe - Laura Vitale - Laura in the Kitchen Episode 727
To get this complete recipe with instructions and measurements, check out my website:
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How to Make Croissants | Recipe
** Now with captions **
For a more detailed breakdown of the recipe please click here:
Part 2: How to make Chocolate Croissants | Pain au chocolat:
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There's nothing like fresh homemade buttery, flaky, crisp croissants.
It took me over a year of testing to get this recipe to my liking and I've been feeling rather precious about it so I hope that you will enjoy making these as much as I have! :)
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