Regular butter from the supermarket has a lower fat content (about 11% or lower). Feeling lucky? This causes the butter between the layers to melt. Any suggestions for my next batch (maybe use salted butter)? PLEASE be careful when brushing the croissants because they are very delicate at this stage! Roll up the base, while gently pulling at the two corners to make the base slightly wider. (Knowing that I need to have them at room temp before baking) Making croissants is a labor of love. "Bar Keepers Friend is the best cleaning tool in the entire universe. 10g salt. The crisp, flaky layers shatter as you bite into a fresh croissant, and that my friends, is oh-so satisfying! Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. 6 Kitchen Paint Trends to Consider in 2023. Be careful not to let them turn black and burn, which can happen if you don't watch closely. Now, fold the dough in half. It was a risky chance, but it worked!!! This is a small batch croissant recipe, to make it easier and more manageable for home bakers. You have now created 4 layers of the dough. Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. DO NOT place it in the fridge as the dough will keep proofing in the fridge and the yeast will remain active. This makes the butter more brittle and break in the dough, rather than being pliable. Use flour as needed to make sure the dough doesnt stick to the counter, and use your hands to keep the width even and straight. You can find Gay-lea 84% at loblaws or sobeys. This can also happen if the butter was brittle and broke inside the dough. We dont have a bread maker so havent tested it, but please let us know how it goes if you give it a try! This is the lamination process and will give you all those delicious layers! On day 2, after you let the dough rest for another 30 60 minutes, roll it out until 1/2 cm thick. I made two batches at once, and they were delicious. Authentic French croissants. Each layer has 9 separate layers of dough and butter from the previous double fold, and now put together with the single fold, it creates 25 separate and alternating dough and butter layers (27 layers overall). This is because I dont want to stretch the dough base too much so that I retain the perfectly laminated layers. I usually dont have to. Watch me make croissants in this video. Directions Step 1 Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. Fold top half of dough over butter package, and pinch edges of dough to seal. If they were thinner, they would have more surfaced area. Proof the croissants in a warm place that doesnt go above 85F / 29C. Deflate gently, and let rise again until doubled, about another 3 hours. The honeycomb structure is a result of perfect lamination of butter and dough layers. Thank you for sharing!! Then fold the other edge of the dough over the folded portion. When the croissants are done, resist the temptation to rip into em immediately! Fold the cold dough over the cold butter. Of course, the drink to try here is the French 75 - a drink which embodies the spirit of New Orleans. Thats called LAMINATING. We do not recommend whole wheat flour without testing it ourselves, since it would take some tweaking to ensure results. In a large bowl of a stand mixer, mix the flour, sugar, yeast, and salt using the whisk attachment. After sitting on the counter for an hour, the shaped croissants will be a little puffy. If youre serious about your pastries, we suggest investing in a good quality thermometer like this one from ThermoWorks. Preheat the oven to 375F /190C, at least 30 minutes before baking the croissants. Stir in enough remaining flour to form a soft dough. With both methods, you will be enclosing the shaped butter in the parchment paper and then roll it into a block that is 5 x 6.5 inches, and has an even thickness. If you're looking for a golden idea, you're in luck. Use a clean ruler or measuring tape. Honestly, I feel like they both work just as well. we all loved it. 4 tbsp flaked almonds Take out of the oven and leave to cool slightly, then sprinkle on confectioners' sugar and serve. The hardest part for me was stretching the triangles thinly enough to be able to roll the croissants tightly. Along one of the long edges, make 3.5 inch / 9 cm markings. Brush with an egg wash (use a soft, small pastry brush, because the croissants are very delicate at this stage). Roll out to a 10 1/2-by-16-inch rectangle, about 1/2 inch thick, with short side facing you. 1 ) Proof and bake the croissants earlier, and carefully freeze them in a single layer, before storing them in air tight containers. Make the dough, and let it proof for about 1 hour. Let dough rise: Cover dough with plastic wrap; transfer to the refrigerator. Croissant dough begins with butter, flour, sugar, salt, yeast, and milk. Avoid using salted butter, because salted butter has a more brittle texture and wont give you great results. Let stand until foamy, about 5 minutes. Then make 9 cm markings on the opposite edge as well, BUT these markings will be halfway between the markings along the first edge. Laminating dough is the process of folding butter into dough many times, which creates multiple alternating layers of butter and dough. On March 17, there's much to dofrom cooking corned beef and cabbage and donning your finest green attire to raising a glass in honor of Irish pride. During the final hour of fermentation preheat your oven to 180C (355F) fan on. Enclose the butter in the dough. Remove the top sheet of waxed paper from the butter layer and invert it onto half of the dough. of water to egg yolk and whisk together. Work quickly to keep the dough and butter cold. Loved this!! Crack an egg in half over a bowl and separate the yolk from the egg white by transferring the yolk back and forth between the two egg shell halves. This is because this recipe requires precision, for perfection. While the butter chills, start your dough. Second-fold then chill the dough - 30 minutes. You can use a stand mixer or mix the ingredients by hand with a spatula. Thank you. This is a cracking recipe! If my dough is frozen solid, I keep it at room temp. You can also use bread flour that has a higher protein content. Add 1 tsp. Use a soft bristle brush to lightly wash each . Preheat oven as recommended and bake the egg washed croissants in the oven until they are done. So check on the croissants from time to time to make sure. 60g sugar. Chances are, you would never have realized how flaky, buttery, and above all, crispy, a freshly baked croissant is! Make sure that you proof your croissants draft-free. I still got a lot of layers in mine, especially in the second batch, so I am really pleased with how my first try turned out. Hailing from France, the croissant is one of the most famous pastries in the world. Held at The New York Marriott Marquis on Broadway, the event played host to an array of showbiz figures who paraded across the red carpet. Thank you so much! Everyone loved them and they looked beautiful. Hey Dini, Im so excited to make these croissants! The directions were great but my outcome wasnt. Remove the dough from the freezer and let it defrost, until its pliable but still cold. Learn about the different types of yeast. Now were going to laminate the dough 3x with a 30 minute break between the 2nd and 3rd time. Then cut the dough and shape the croissants as well. I cut the recipe in half because I just want to test it out. Fold in about 1/8th of the dough towards the middle (about 2 - 3 inches). Cover the croissants and let them sit and rise in a warm place for 30 minutes, or until just under doubled in size. Making this recipe for the first time, and Im already grateful for the thorough explanations and the video. Generously flour your work surface and dough. As mentioned in the post, unsalted butter with a high fat content is always recommended for croissants. The dough came out thin enough to roll easily and ended up with perfect texture. I usually just bake to be safe so I don't ruin good food with my forgetfulness. Because our dough has been out of the refrigerator for long enough by this point and needs to be chilled again. Pro tip: If at any point during the rolling and folding process your butter softens, stop and put the dough back into the refrigerator. Enclosing the block in parchment paper helps maintain the shape of the butter, and roll it to an even thickness. If dough becomes unmanageable, cut in half crosswise, and roll out two 15-by-16-inch rectangles (refrigerate 1 piece as you work with the other). Air Fryer Mini Croissants with Nutella and Jam. You can make it completely by hand (dont need a mixer for the dough). Brush off excess flour again, and fold the other edge of the dough OVER the first fold. Let me hold your hand through the whole process. Make sure you only chill the butter for about 30 minutes. Fold the parchment paper over to enclose the butter. How cold these ingredients should be depends on the next factor. Did not go well. Easier said than done, I know. Once proofed, shape the dough into a rectangle (7 x 10 inches), then wrap it and freeze for a few hours, or overnight. If you DO want to make more than 6, then simply make multiples of this recipe instead. Measure flour into a mixing bowl. 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. Cut dough: Cut dough into two 30-by-8-inch rectangles (or four 15-by-8-inch rectangles). The egg white will fall into the bowl as you are doing this. Serve warm. Put the butter between 2 sheets of baking parchment. Make sure the edges are straight and even. Curve the ends down to form a crescent shape. In the beginning steps of croissants, the dough should always be cold. So why roll them. Im just looking around for recipes and I came across yours! I never comment on recipes, but I have to say that Ive made this recipe for the last 3 years and its always a hit!! Is it expired? This recipe makes pretzels like Auntie Anne's pretzels. Each oven is different and varies due to brands and sizes of the oven too. Do you have any suggestions for tying this out?! So delicious. The original recipe makes about 12 15 croissants, but this small batch version makes about 6 homemade French croissants. Some recipes online will say that both of these need to be very cold, and at the same temperature to make perfect croissants. Wrap and chill 2 hours. This workhorse kitchen appliance will look good as new if you follow these expert-approved steps. I made honey butter croissants in them frequently and the directions are very much the same. Place the top halves on and spread about 1 Tbsp of almond filling over the top. Ive made it with all purpose and the croissants came out amazing!! Thank you! Chill in freezer 15 minutes. Use the ruler and a small sharp knife to connect the markings on the two sides with straight lines. If its been sitting in your cupboard for a while, be sure to check the expiration date. I place my croissants on a foil-lined pan far enough from each other that they are not touching. Roll your dough into a 14-inch square. Fold the dough over the butter, end to end, completely enclosing the butter. I usually chill it for 4 hours because there is one more 4 hour or overnight chill period coming up. Hi Andrew, the dough can rest at that point for up to 12 hours in the refrigerator (see the end of step 13). Dissolve the honey in the milk in a mixing bowl, and then whisk in the yeast. A very long sheet of croissant dough might be hard to handle on a regular kitchen counter. First, activate the yeast by dissolving it in the warm liquid and inverted sugar mixture, and let it come alive. You can also let them thaw out in the fridge as well (it might take 8 24 hours), and then proof at room temperature. Pat the dough again to help the butter bind to the dough. Place the dough on a well-floured surface - the edge where you can see all the folds should be facing you. Its finally time to pop them into the oven. When adding the water to the butter and flour, use very cold water and add it a tablespoonful at a time. Simply press the knife or pizza cutter straight down to cut. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.. If you leave them out overnight, theres a chance they can overproof and collapse. I am terrible at getting distracted by my child running around or our pets and am notorious for forgetting things under the broiler. FINALLY. I love hearing from you! Brush them on top with an egg wash. Usually an egg wash is 1 egg + egg yolk, but since were only making 6 croissants, you can use just 1 yolk + 2 tbsp water/cream/milk. The mini-sized ones are nice for a quick bite for breakfast or a side to spaghetti with meat sauce. Add the milk, yeast, and sugar to the bowl of a mixer and stir to dissolve the yeast and sugar. Rosemary Pork with Cherry-Pistachio Topping, Croissant Pudding with Chocolate Kahlua Sauce, I Made Betty Crockers Delta Bars from 1963, and Theyre Delightful, Do not Sell or Share My Personal Information. So much respect! Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Well want fresh yeast to ensure your croissants rise properly. Make a 1 cm cut at the mid point along the base of the triangle. This can take a few hours. So when you bite into a croissant, youre literally biting into hundreds of layers. 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. They much more soft than a typical French croissant (Id compare mine more to the texture of a much flakier pillsbury croissant) but still really delicious, and REALLY buttery! Repeat the rolling and folding twice. Make sure the tip of the triangle is properly centered the whole way. Make sure the butter is not peeking out of the dough. Hi Cedric Discard the egg whites. And it may be a dumb question but do you mix the water and milk with honey and yeast first? Trim dough and cut into triangles: Using a pastry or pizza wheel and cutting at a 20-degree angle, trim a small wedge from one short side to create an angled side. Our preference? Mix the ingredients well to achieve a sticky dough. This how-to includes suggested actions and days (these are adjustable). The butter and honey make the outside shiny and the crust crispy. You shouldnt have to put too much effort into kneading here because it isnt a very stiff dough. I incorporated the filling and cream cheese icing from another recipe Ive been making for years. The croissants are ready to bake after that! I made them when I went to visit in South Africa and they were perfect so Im guessing its just because of the hot weather here. Honestly I don't understand the below average rating of this recipe, my croissants turned out beautifully! The total recipe time indicated below does not include overnight resting. Really good and easy to make. From Julia Child, random books and different websites. You dont want the croissants to be exposed to air because they will dry out. Brush off excess flour on the work surface using a large pastry brush. Gay-Lea has come out with a 84% fat content butter, which is what I used here. Enter to Win $10,000 to Makeover Your Home. If dough becomes too warm or elastic, chill in freezer, 15 minutes. If, at any point, the dough becomes too warm stop. I followed it exactly and they turned out perfect the first time! Im confident in this homemade croissants recipe and Im confident in YOU baking them. Please go follow Zoe, she is the absolute best. However, I have included cup measurements here, somewhat begrudgingly, for anyone who insists upon them. Brush off excess flour from the surface of the dough using a pastry brush. Croissants have been on my bucket to do list. If you find any air bubbles while rolling, pop them with your fingers or a toothpick. However, freshly baked croissants lose that shattering crispness quickly (in a few hours), so its very unlikely that you will ever come across such a crisp, hot out of the oven croissant at supermarkets, or even most bakeries for that matter. I talk you through the whole video too. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Bolder tones, like cherry red and deep olive green, will dominate in the heart of the home. The time can vary depending on the weather. Cut dough into triangles, each with a 4 1/2-inch base. Let stand until creamy, about 10 minutes. Stand by your mixer as it works the dough. Make sure the two ends are as close together as possible with no gaps. this is the best recipe online!! If youre about to run away screaming, I understand. Ive been doing bit larger batches, but been having problems with what size should i make my butterblock & dough. It can clean up sticky ovens after you've made a messy meal, it can shine any sort of stainless steel back to perfection, and it's just incredibly inexpensive and easy to use. The long recipe directions and all these step-by-step photographs seem intimidating, but let me walk you through the basic process so you arent nervous. 3-1/2 to 3-3/4 cups all-purpose flour Instructions Step 1: Prep the Butter Layer Before we start the dough, we need to prepare the butter for the laminating process. In the bowl of a stand mixer, stir together the flour, sugar, yeast, and salt. These are 2 common questions and Im happy to sum it all up for you. Hi, I loved your tutorial video and am looking forward to making the croissants. Also, if you use active dry yeast (as I have), you will be activating it first. A beautiful, perfect croissant is puffy because it is "feuillet". This was the best croissant I made in my life! In a small saucepan, heat the milk until lukewarm. Roll it up to a crescent and bake for 15 to 20 minutes. Hi Amy, if the dough seemed a little too sticky, you can always add more flour. Could it be the yeast, by chance? I am a very experienced (though amateur) home cook, with a moderate baking skill level. Thanks a bunch for the quick reply. It can also happen if the butter was too soft and got absorbed by the dough. This allows the dough to return to its normal size, preventing distortion when cutting it. Ive been making croissants for years using different recipes. Place the dough on a lightly floured. Its 100x easier to shape softened butter than it is to shape cold butter. This seems like a must to make!! Mix on low speed until the dough . Sally has been featured on. Another reason would be if the croissants were under-proofed. Since we are making a small batch of croissants here, you can totally make the detrempe by hand. In a small bowl, beat together egg and 1 tablespoon water. Without a wider base, theres really no reason to form the croissant into a crescent shape. Which means the dough isnt enriched with lots of butter and eggs, and is smooth. Sprinkle the flaked almonds on top and place the croissants in the oven for 12-14 minutes - until the top is golden brown and crisp (the inside should be hot, but it won't crisp up - it will be like a creamy paste). These simple outdoor upgrades can benefit your home's curb appeal and resale value. Make sense? So were only laminating the dough 3 times, but that gives us 81 layers. 9 Dog Breeds That Look Like Puppies Even When They're Fully Grown. This website provides approximate nutrition information for convenience and as a courtesy only. Add the water and milk. Faster to work with. Hi Dini, can you please tell me if youve ever tried this recipe using pastry flour? Your croissants should be ready to eat within a few minutes of the broiler heating up. Such an amazing recipe. Buttery, flaky, and perfect homemade croissants! If its not quite a 7 x 10 inch rectangle, roll it out to the correct size, making sure its still evenly thick. If you use a knife, DO NOT DRAG the knife along the dough, as this will pull and destroy the layers you have created. Bring the other end to meet the folded end. You can even use 50% AP Flour and 50% Bread flour too. After 15 minutes trying to get the dough workable in the mixer, I gave up and discarded everything. Roll the dough into a 2012-inch rectangle, and then fold it into thirds. Because it contains yeast, and it should rise at the temperature of 25 degrees [Celsius] not more, otherwise the butter will melt. Try another French bakery staple with our guide to making macarons. First time croissant maker, and they came out perfect. Your email address will not be published. Add in some butter and incorporate it into the dough. Bend in the ends to form crescent shapes. While in the oven, the butter and honey bake and make the outside crust of the croissants crunchy and flaky again. This will be my go-to croissant recipe and it only took 2 days from start to finish. this link is to an external site that may or may not meet accessibility guidelines. Roll up the triangles from the wide end. Let shaped croissants rise until puffy and light. If they are, they could kill the yeast, which would prevent your dough from rising. Literally pick up the silicone baking mat, put it on top of your baking sheet, cover the dough, and chill it. Let me show how I did it. Shape the croissants - 10 minutes. One bite of this delicate French pastry will immediately transport you to a quaint French bakery. I do not have step-by-step pictures of the lamination process because its time sensitive and the dough just became too warm as I tried to set up the shot. 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. Yes, the warm, humid weather will make croissants more difficult. Your recipe, pictures, measurements, and elaboration made this such a success my first time!! 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. Unwrap the parchment paper from the butter block, but keep the butter still attached to the parchment paper. Why between the 2nd and 3rd time? While there is a little butter incorporated into the dough (or detrempe), the bulk of the butter will be in the tourrage. The Fastest-Growing Trees to Plant in Your Garden. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Freeze croissants 10 minutes to set butter before baking. I usually freeze it overnight, and then let it thaw until its the right consistency the following day. I give several options on how to break up the process of making croissants. Hi Ron, were the croissants crumbly instead of flaky and layered? 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. So if youd like to know what the big deal is about a freshly baked, flaky french croissant, chances are youll have to make it yourself! How to Make Croissants Step 1: Make the Dough Make the dough. Gently press into the dough with a rolling pin along the length of it to make sure the butter inside is pliable. Personally, the ideal temperature in my experience is about 77F / 25C. Roll the dough out to a thickness of 0.5 cm, with a width of about 9.5 10 inches.