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Are you a fan of French pastries? Are you tired of buying croissants from the store that are always dry and tasteless? Well, you’ve come to the right place! In this article, we will teach you how to make flaky, buttery croissants that will make your taste buds sing. Follow along for step-by-step guidance on creating this delicious pastry at home.
- 3 cups of flour
- 1/4 cup of sugar
- 1 teaspoon of salt
- 1 tablespoon of yeast
- 1 egg
- 1 1/4 cup of cold water
- 1 cup of unsalted butter, chilled and cut into small pieces
Before we start, make sure all of your ingredients are at room temperature except the butter, which should be chilled.
- Mix 3 cups of flour, 1/4 cup of sugar, and 1 teaspoon of salt in a bowl.
- Add 1 tablespoon of yeast and mix well.
- In a separate bowl, beat 1 egg and add 1 1/4 cup of cold water.
- Mix the wet and dry ingredients together until the dough is smooth.
- Place the dough on a floured surface and knead it for about 5 minutes.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Take 1 cup of chilled butter and cut it into small pieces.
- Place the butter on a piece of plastic wrap and use a rolling pin to flatten it out, forming a rectangle the size of a sheet of paper.
- Wrap the butter tightly in the plastic wrap and refrigerate it for 30 minutes.
Combining Butter and Dough
- Take the dough out of the fridge and roll it out into a rectangle that is slightly larger than the butter rectangle.
- Place the butter in the center of the dough and fold the dough over the butter, sealing the edges.
- Roll out the dough into a long rectangle, then fold it into thirds like a business letter.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Repeat the Folds and Rolls
- Repeat the rolling and folding process two more times with the refrigerated dough.
- After the final fold, wrap the dough in plastic wrap and refrigerate overnight.
Rolling and Cutting the Dough
- Take the dough out of the fridge and let it sit at room temperature for 10-15 minutes.
- Roll the dough out into a large rectangle, about 1/4 inch thick.
- Cut the rectangle into triangles, each with a base of 3 inches and a height of 6 inches.
- Roll each triangle up from the base to the tip, stretching the dough slightly as you go.
- Place the croissants on a baking tray lined with parchment paper.
Baking the Croissants
- Brush the croissants with an egg wash made from 1 egg and a splash of water.
- Bake the croissants in a preheated oven at 375°F for 15-20 minutes or until they are golden brown and crispy.
- Remove the croissants from the oven and let them cool on a wire rack before serving.
Q: Can I use margarine instead of butter?
A: We do not recommend using margarine as it has a higher water content and can cause the croissants to be less flaky and crispy.
Q: Can I freeze the croissants?
A: Yes! Once the croissants have cooled, place them in an airtight container and freeze for up to 3 months. To reheat, simply place them in a preheated oven at 350°F for 5-10 minutes.
|Water||1 1/4 cups|
Congratulations, you are now a croissant-making expert! We hope you enjoyed this recipe and found it easy to follow. Impress your friends and family with your newfound pastry skills. Thank you for reading and stay tuned for our next article.