Pastries made at home for a faction of what you pay at the bakery. You simply have to try this recipe to see how easy it is to make bakery quality pastries in your own kitchen. Read the directions through before starting and understand what you can prep ahead of time to allow yourself the confidence that even on busy days, light flaky crusts and the smell of baking bread are possible. Hope you enjoy and please share your pics of your finished products!
- 1/2 c. butter
- 1/2 c. milk
- 1/4 c. sugar
- 1/2 tsp. salt
- 1 packet yeast (2 1/2 tsp.)
- 1 egg, room temp
- 3 cups all purpose flour
- Egg yolk and 1/2 tsp. water for brushing croissants
- For dessert croissants:
- Chocolate of your choice
- Powdered sugar
- Honey or sweet syrup
- Sliced almonds
Take egg and butter out of the refrigerator. Sit the egg out of the way and allow to warm up slightly. Cut butter into 3 equalish chunks and set aside.
Place yeast in about 1/4 cup warm water. Allow to soften.
In a microwave container combine milk, sugar, and salt. Heat enough to dissolve sugar but do not boil, allow to cool to lukewarm.
After about ten minutes everything should be ready… Egg is warmer, butter is slightly softer and the yeast has softened….
In a bowl combine lukewarm milk mixture, softened yeast and room temp egg. Beat for about 30 seconds.
Add 1 cup of flour and beat for about a minute.
Add flour 1/2 cup at a time beating on medium speed until the dough starts to ride up the beaters.
Switch to a rubber spatula and continue adding flour until you have a soft dough.
Once the dough has started to come together but is still soft and tacky, dump on a lightly floured surface. Knead in enough flour to make a well formed and pliable dough.
Let the dough rest while you work the butter into flat sheets. I put each chunk on a foil sheet, fold the foil over and using the kitchen hammer gently pound the butter into a layer about 1/4″ thick. Place all three foil packs in the freezer.
Meanwhile roll the dough into a rough rectangle. Turn over and ensure lightly floured. If the dough rips a little that is ok. Once the butter has hardened enough to come off the foil intact (or reasonably intact)it’s time to put the layers in your croissants.
Using one sheet of butter at a time do something like this… Place the butter, fold the dough.
Place the butter (as you can see I rushed my butter from the foil) fold the dough.
Last butter and fold. Roll dough and fold in half. Repeat once more.
Wrap dough in plastic wrap and place in the fridge for a couple hours or over night.
When the dough has chilled, roll on a lightly floured surface.
Cut into 10 or 12 wedges using a pizza cutter.
I then flatten each wedge a little and place chocolate chips on the widest part of the dough.
Roll each wedge, with or without chocolate chips, starting from the wide edge. Place on ungreased baking sheet point down and edges slightly curved.
Cover and allow to rise for 30 to 45 minutes.
Preheat oven to 375 degrees. Brush each croissant with egg wash (1 yolk and 1/2 tsp. water).
Bake at 375 degrees for 12 to 15 minutes.
Place on cooling racks, careful these are delicate and flaky.
If you put chocolate inside you may also choose to drizzle with honey and sprinkle with powdered sugar… Or use honey to hold on sliced almonds or chocolate shavings.
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