Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, how to make croissants. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
How to make croissants is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. How to make croissants is something which I’ve loved my whole life. They’re nice and they look wonderful.
This Croissant recipe is about as minimal equipment as you can get in a recipe. It's a no machine, as well as a no knead recipe. These buttery and flaky French breakfast treats take a long time to prepare from scratch, but they're irresistible. How to Make Pain Au Chocolate Aka Chocolate Croissants.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook how to make croissants using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make How to make croissants:
- Prepare 500 g good bread floor
- Take 140 ml water
- Make ready 140 ml milk
- Prepare 55 g suger
- Get 40 g soft butter
- Take 10 g instant yeast or 30g fresh yeast or 60g starter
- Prepare 12 g fine sea salt
- Make ready 280 g unsalted butter (cold)
- Prepare 1 egg for glazing
Once you understand the basics of creating multilayered dough like this, you're well on your way to wowing your friends with delicious croissants. Croissants and other French pastries are very popular in Morocco. The following pages show how to make and fold croissants using this leavened basic croissant dough recipe. Although your active work time will only be about an hour, you'll need the better part of a day to allow for rising and chilling.
Instructions to make How to make croissants:
- Day 1 - Place all dry ingredients into a bowl and mix together. Make a well and add the butter and liquid. Bring together then place onto a floured surface. Work the dough lightly for about 3 minutes. You don't want to over work the dough as it will be harder to incorporate the butter on the next day. Push the dough down to form a flat disk place onto a lightly floured tray, cover and place into the fridge for at least 8 hours and up to 12.
- Day 2 - 1 hour before you take the dough from fridge. Get your butter and pound it with a rolling pin to make it nice and flat. For the easiest method, place the butter between two pieces of parchment paper and gently pound until square and flat about 1/4". Place back into the fridge. Take your dough out of the fridge and place onto a lightly floured surface. Pin out to form a square. Then pin each side out so you have an envelope, 4 thin corners and a slightly raised centre piece.
- Roll out dough into a large rectangle - * make the butter layer (I have an easy trick for this!!!) - * enclose the butter layer inside the dough Place back into the fridge and rest for 1 hour.
- Day 3 - - * roll out the dough into another large rectangle, then fold it back together - * roll out the dough again, fold it back together again - * roll out the dough one more time, fold it back together - * shape the croissants - * bake๐๐
The following pages show how to make and fold croissants using this leavened basic croissant dough recipe. Although your active work time will only be about an hour, you'll need the better part of a day to allow for rising and chilling. I never thought I could make my own croissants so I'm sure anyone can do it if I can. I'm so proud of this recipe and I hope you give it a try. How to make croissants. **Important: I've seen some copies of my post floating around and it does pain me to see it as I've put a lot of effort into this for you.
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