Buttery And Flaky French Croissants Recipes

EASY HOMEMADE CROISSANT RECIPE

Steps:

• Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.
• Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.
• Add the milk and stir together until a stiff dough forms.
• Wrap the dough tightly in plastic wrap and chill for 1 hour.
• On a lightly floured surface, roll the dough into a long rectangle shape.
• Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)
• Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long).
• Cut the dough into long, skinny triangles (about 5-inches at the wide end).
• Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.
• Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours).
• Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.
• Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.

HOMEMADE CROISSANTS

Steps:

• Combine the flour, milk, sugar, yeast, salt, 3 tablespoons room-temperature butter and 1/2 cup cold water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough starts to come together, about 2 minutes. Increase the speed to medium and continue to mix until completely combined and gathered into a ball that is no longer sticky to the touch, about 5 minutes. Transfer the dough to a lightly floured baking sheet, dust the top with flour and wrap in plastic wrap. Refrigerate overnight.
• The following day, put the remaining cold butter pieces (2 1/2 sticks) in the middle of a piece of parchment and dust with a generous pinch of flour. Top with another piece of parchment. With a rolling pin, pound the butter to form a 7-inch square, using a bench scraper or ruler to help even out the sides. Refrigerate while you roll out the dough.
• To roll and fold the dough: Unwrap the dough and lay it on a lightly floured work surface. Roll into a 12-inch square, dusting with flour as needed. Peel the parchment off the butter square and position the butter in the middle of the dough. Fold the top flap of dough over the butter towards you, stretching it slightly so that it reaches just past the center of the butter. Repeat with the opposite flap so they overlap by a couple inches. Turn the dough so that one of the open ends is closest to you.
• Using the rolling pin, gently pound the dough so the butter is spread out evenly in the middle of the dough. Then, roll the dough to an 8-by-24-inch rectangle. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Then fold the exposed dough over the folded side (like folding a letter). Put the dough back on the baking sheet, cover with plastic wrap and chill so the dough relaxes and the butter firms slightly, 20 to 30 minutes.
• Lay the dough on a lightly floured work surface folded-side down. Roll in the direction of the 2 open ends, until the dough is about an 8-by-24-inch rectangle. Fold the dough in thirds again like a letter, put back on the baking sheet, cover and chill for another 20 minutes.
• Give the dough a third rolling, then fold one side to the middle of the dough and fold the other side to meet it in the middle. Fold the dough in half so it resembles a book. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all sides. Refrigerate for 2 hours and up to overnight.
• To divide the dough: Unwrap the dough and lightly flour the top and bottom. Roll the dough into a 10-by-35-inch rectangle. Lay the dough in front of you so the long sides are horizontal. Position a ruler lengthwise along the bottom side of the dough (the side closest to you) and mark with a paring knife every 5 inches along the length of the dough. Move the ruler to the top side of the dough (the side farthest from you) and make a mark on the dough at 2 1/2 inches. Move the ruler to the 2 1/2-inch mark, then make marks every 5 inches along the length of the dough from that point.
• Using a pizza cutter or long sharp knife, make a diagonal cut from the bottom left corner to the first mark on the top edge (at 2 1/2 inches), then cut diagonally down from that mark to the first 5-inch mark on the bottom edge of the dough, to make a triangle. Continue cutting diagonally from bottom mark to top mark and back again to create 15 triangles total (2 will be from the ends and a little smaller but still useable).
• Line 2 baking sheets with parchment. Lay one triangle on the work surface with the short side closest to you. Gently pull to extend the tip at the top. With one hand on each side of the short end of the triangle, start to roll the dough away from you towards the pointed end. Press down on the dough with enough force to make the layers stick together. Arrange the croissant on one of the lined baking sheets with the tip of the dough on the bottom. Repeat with the remaining dough triangles.
• Whisk the egg with a splash of water in a small bowl until combined. Lightly brush some of the egg wash on each croissant. (Refrigerate the remaining egg wash for later.) Put the croissants in a warm spot to proof, until puffy looking and about 1 1/2 times larger, about 2 hours.
• Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
• Brush the croissants again with the egg wash. Bake for 10 minutes, then rotate the sheets from front to back and top to bottom. Continue baking until dark golden, another 8 to 10 minutes. Let cool on the baking sheets on wire racks.

QUICK BUTTER CROISSANTS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
• In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
• Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
• Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
• Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
• Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

BUTTERY CROISSANTS

Steps:

• In a small bowl, beat butter and flour until combined; spread into a 12x6-in. rectangle on a piece of waxed paper. Cover with another piece of waxed paper; refrigerate for at least 1 hour., In a large bowl, dissolve yeast in warm water. Add the milk, sugar, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Roll dough into a 14-in. square. Remove top sheet of waxed paper from butter; invert onto half of dough. Remove waxed paper. Fold dough over butter; seal edges. , Roll into a 20x12-in. rectangle. Fold into thirds. Repeat rolling and folding twice. (If butter softens, chill after folding.) Wrap in plastic; refrigerate overnight., Unwrap dough. On a lightly floured surface, roll into a 25x20-in. rectangle. Cut into 5-in. squares. Cut each square diagonally in half, forming two triangles. , Roll up triangles from the wide end; place 2 in. apart with point down on ungreased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks. Serve warm.

FLAKY CROISSANTS

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add warm water and shortening. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Cover and refrigerate for 2 hours. , Turn dough onto a lightly floured surface; roll into a 15x10-in. rectangle. In a small bowl, beat cold butter until softened but still cold. Spread dough with a fourth of the butter. Fold dough into thirds, starting with a short side. Turn dough a quarter turn. Repeat rolling, buttering and folding three times. Wrap in plastic. Refrigerate overnight. , On a floured surface, roll dough into a 14-in. square. With a sharp knife, cut into quarters. Cut each quarter diagonally in half, forming two triangles. Roll up triangles from the wide end; place with pointed end down 2 in. apart on a greased baking sheet. Curve ends to form a crescent shape. Cover and refrigerate for 20 minutes., Brush with egg. Bake at 425° for 13-18 minutes or until golden brown. Remove from pan to a wire rack to cool.

BUTTERY AND FLAKY FRENCH CROISSANTS

Steps:

• · With a mixer (or by hand), mix together the flour, salt, sugar, yeast and milk. Don't let the yeast touch beforehand the sugar or salt.
• · Knead until the dough is well bounced and no longer sticks. If after having kneaded well you still feel the dough is wet or sticky, add a little flour (lightly). You must knead well because this is what will give softness to your croissants.
• · Make a beautiful ball of the dough and leave it on a corner of your work surface while you prep the margarine. Later, when you marry the margarine and the dough, both should be at the same temperature.
• · Take a piece of parchment paper. Place your 300g (1.1 lb) of firm margarine in the center and beat/loosen it with your roller. Next, fold tightly the parchment paper into a squared envelope (leave space between the margarine and the 4 edges of the envelope because the margarine is about to be spread further). With your roller, spread the margarine within the parchment envelope. Shape it into a square of homogenous thickness.
• · Make a (large) cross incision with a sharp knife on top of the ball of dough and open up the ball from its center outward. As you open up the ball, try to reform it into a square of dough and leave greater thickness in the center of the dough.
• · Lay the margarine square onto the dough square (the dough square should be larger) and close back up the dough square over the margarine square into an envelope with 4 flaps overlapping one another tightly.
• · With your roller, roll out the dough square lengthwise into a rectangle. Fold said rectangle tightly in 3 folds so as to reform a square of dough. Keep the top opening to the right.
• · Repeat previous step (i.e., roll out the dough square lengthwise into a rectangle, etc).
• · Wrap the square of dough into kitchen wrapping paper (to keep moisture) and refrigerate for 2 hours.
• · Take square of dough and unfold its 3 flaps into a 60cm*40cm (24 inches*16 inches) rectangle. Use roller to even out the shape if need be.
• · With a long knife, cut this rectangle into a series of 40cm*12cm (16 inches*5 inches) triangles. This should give you about 12 croissants.
• · Taking the 12cm (5 inch) side as your base, make a 1-inch incision in the middle of said base before rolling up the triangle dough from the base upward to its top. Do not crush the dough as you roll it up.
• · Arrange raw croissants onto a baking sheet before brushing them with the golding mixture (i.e., 3 table spoons of vegetable milk + 1 table spoon of agave syrup).
• · Let the croissants "push up" (i.e., grow) for an hour. The best is to let them sit in the closed oven at about 30 degrees Celsius (90° Fahrenheit).
• · After about an hour, brush again the croissants with the golding mixture while you preheat your oven at 180° Celsius (350° Fahrenheit).
• · When ready, bake your croissants at 180° Celsius (350° Fahrenheit) for 15-20 minutes, depending on the color.