Let's Bake Together

Croissants

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Croissants.

One of those things everyone loves to eat for breakfast once in a while but gets scared off by the idea of making puff pastry to do so.

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I’m here to tell you to not be scared of puff pastry. It’s time consuming for sure, but it’s actually not hard to make. I made it many times throughout my time in culinary school and I like to think I’m pretty good at it.

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I used this recipe from Izy Hossack of Top with Cinnamon to make these croissants for my family for Christmas and again this past weekend for a Sunday brunch with my friends. I adapted it slightly to fit what I needed and have posted my tweaks in the recipe below.

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You should check out the post on Izy’s blog though because she has a step-by-step .gif guide so you can see what you’re doing in each step. So helpful!

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Originally I was going to post my own recipe this week but we had to put our beloved Golden Retriever, Sydney, down and I haven’t had the heart to get into the kitchen and experiment yet. I’ll be getting back to that soon, though.

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In the meantime, enjoy these croissants. They’re a labour of love but are so, so worth it!

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Croissants

January 12, 2016

By:

Ingredients
  • 1 cup cold milk
  • 1/2 cup hot water
  • 1 tbsp. active dry yeast
  • 1/4 cup sugar
  • 3 3/4 cups all-purpose flour
  • 1 tsp. salt
  • 1 cup + 2 tbsp (2 1/4 sticks) unsalted butter, frozen, then left at room temp for 20 minutes
Directions
  • Step 1 Pour milk and water into a large bowl. Stir in the yeast and sugar and leave for 5 minutes until mixture becomes frothy. {If it doesn’t become frothy your yeast is dead and you won’t get a good rise to your croissants}.
  • Step 2 Add flour and salt and combine to make a shaggy ball, this is easiest to do with your hands.
  • Step 3 Tip the dough onto a clean work surface and knead until all the flour is incorporated into a ball. Place the dough in a lightly oiled bowl and refrigerate for 1 hour. Remove your butter from the freezer.
  • Step 4 After 20-30 minutes, take your now room temp. butter and grate onto a piece of plastic wrap. Flatten into a compact rectangle (about 8″ x 5″) and fold up in the plastic. Refrigerate for 30 minutes.
  • Step 5 After your dough has been in the fridge for 1 hour, remove and roll out into a rectangle measuring about 16″ x 10″.
  • Step 6 Take your butter block out of the fridge, unwrap and place in the middle of your dough rectangle. Fold the dough over the butter in thirds, like a business letter, and pinch the sides together to form seam.
  • Step 7 Rotate the dough 90° and make regular indentations in the dough using a rolling pin.
  • Step 8 Roll into a 15″ x 10″ rectangle.
  • Step 9 Fold into thirds like a business letter, wrap in plastic wrap and refrigerate for 1 hour.
  • Step 10 Remove the dough from the fridge and repeat steps 8 & 9 to complete 1 “turn” of the dough. Wrap in plastic and refrigerate for another hour.
  • Step 11 Repeat step 10 twice more so you have completed four total “turns”.
  • Step 12 Cut the dough into quarters and tightly wrap each in plastic wrap. Refrigerate 8-12 hours (or freeze up to 3 months – if freezing you’ll need to place in refrigerator overnight before shaping). Each quarter will give you 6 large or 12 small croissants.
  • Step 13 Remove one piece of dough from the fridge. Roll out into a rectangle and cut into thirds. Cut each third in half diagonally, forming 6 triangles.
  • Step 14 Taking one triangle at a time, pull on the corners of the shortest edge to even up the triangle and stretch out a little. Roll the dough into a croissant shape and place tip side down on a parchment lined baking sheet. Repeat with remaining triangles.
  • Step 15 Cover loosely with plastic wrap and leave to rise at room temperature for 2-3 hours.
  • Step 16 Once ready to bake, preheat oven to 400°F. Beat an egg and brush onto your croissants. Bake for 15 minutes, until a nice golden brown colour. Let cool on a wire rack.


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