Croissants From Scratch
20 G (4tsp) yeast
50 G (3 Tbsp) sugar
2 Tbsp Milk
15 G salt (1 Tbsp)
40 G Melted butter (2 1/2 tbsp)
120 G Water (1/2 Cup)
120 Milk (1/2 Cup)
500 G wheat flour (4 Cups)
260 G butter (room temp) (1 Cup)
1. Dissolve yeast with 2 tbsp room temp water, set aside
2. Mix sugar, salt and milk together, set aside
3. Mix butter, water, milk in a pan over low heat.
1. In a stand mixer or with a wooden spoon mix the flour with the sugar, salt and milk mixture. Once well mixed add in the butter water and milk mixture. Combine and add yeast last. When the dough separates from the sides of the mixing bowl it’s ready.
2. Place the bowl of dough in a warm spot of the kitchen, cover with a wet cloth and allow the dough to double in size, about an hour.
3. Sprinkle an 8×10 (or close) baking dish with flour and mold the dough into it (you’ll need the shape later for rolling out) and put it covered in the refrigerator for 2-3 hours, or until stiff.
4. Divide the butter into two equal amounts, set one half aside.
5. Remove the dough from the fridge and on a floured surface with a rolling pin (and some muscle) roll it out into a rectangle about a 1/4″ thick. Spread one portion of the butter over the left 2/3rds of the rolled out dough. (the butter should be softer than the dough so that it spreads easily).
6. Fold the dough in three starting with the 1/3rd on the right that has no butter. (like folding a letter in thirds, see picture above). Roll the dough out away from you and not side to side.
7. Rotate the dough 90 degrees and fold it in three again and roll it out to the approximate size of the baking pan. Wrap the dough in a dry dishtowel and place it in the baking dish and back in the fridge for at least 2 hours or ideally overnight.
8. Take the dough out of the fridge and repeat steps 5 -7 but instead of placing back in the baking pan, place the dough on a floured baking sheet and place, covered with the dishtowel, in the fridge for an hour.
9. Take the dough out and roll it out on a floured surface to 1/8″ thickness (90×30 cm rectangle) (35×12 inches). Cut the dough in half along the length.
10. Cut each half into 12-15 triangles keeping the base narrow. Starting with the base, roll each triangle into croissant shape.
11. Place the croissants on a greased baking sheet leaving space for each to rise. Brush the tops with egg (this gives it the shine)
12. If your oven has a pilot light then stick the baking sheet of croissants in the oven to rise for 2 hours. If you don’t have a pilot light in the oven then find a warm spot in the house.
13. Preheat the oven to 200C (390F) (not if the croissants are rising inside it though).
14. Brush on one more layer of egg and put the tray in the oven for 15 minutes. It’s best to keep your eye on them towards the end so that they don’t burn.
4 notes · #croissants #Lenôtre #pastisserie