This is our first time out of the gate making a true French croissant recipe here on the channel Not to shabby for our first go and it wont be our last! Were going to keep making croissants until we get perfected French Croissants. So stick around, hit the subscribe button and smash that notification bell!
|For the dough:|
|All purpose flour||500 Gram (plus extra for dusting)|
|Water||140 Gram (room temp)|
|Whole milk||140 Gram (room or fridge temp)|
|Unsalted butter||40 Gram (room temp)|
|Active dry yeast||9 Gram|
|For tourage and baking:|
|Unsalted butter||280 Gram (room temp)|
|Egg||1 (for the egg wash)|
This is a three-day process.
1. Combine all of the dough ingredients on a stand mixer on med-low until a ragged ball is formed.
2. Then knead on medium for 3 minutes.
3. You don’t want to build too much gluten at this point, so don’t over-knead.
4. Remove the dough from the mixer and form into a flattened square, wrap in plastic wrap and put in the fridge overnight.
5. Take the softened butter for the tourage, and form into a roughly 8”x8” (20 cm square) square in the bottom of a plastic wrap lined baking tin.
6. Wrap the butter square and place in the fridge overnight.
1. On a lightly floured surface roll the square of dough out to a larger square roughly 10”x10” (26 cm square).
2. Place the tourage butter turned 90º to the dough and pull the corners of the dough to the center and close like an envelope.
3. Brush any excess flour from the dough, so it seals well.
4. Roll the dough out to a rectangle of 8”x 24” (26x60 cm), fold the bottom ¾ of the way to the top then the top ¼ down to meet; then fold in half.
5. Wrap the dough and chill in the fridge for 30 minutes.
6. Pull the dough from the fridge, turn 90º from the direction you rolled last time (seam towards you) and roll out again, fold again,
7. Wrap the dough and chill in the fridge for 30 minutes.
8. Repeat this rolling and folding 1 more time, then wrap and leave the dough in the fridge overnight.
1. On a lightly floured surface roll the dough out to a rectangle that’s 8”x40” (26x100 cm).
2. If the dough pulls back during this process - don’t force it!
3. Fold it, wrap it and put it in the fridge for 20 minutes.
4. Pre-heat the oven to 200ºC (400ºF).
5. Unwrap and roll again.
6. Once the dough is rolled out to it’s full-length cut into 12 -15 equal sized triangles.
7. Cut a notch in the wide end of the triangle, and roll towards the point.
8. Place rolled croissants on a parchment lined baking tray - don’t crowd them, you’ll need two trays.
9. Lightly egg wash the croissants and leave them at room temp for 2 hours.
10. Lightly egg wash the croissants a second time and bake for 18-20 minutes.
11. Serve and enjoy!