Croissant

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           Made and Photographed by Reggae Chef

These croissants are very light and airy and has a great buttery flavour. They taste incredible. I can't believe I actually made croissants. After this I think I can tackle anything and come out on top.  So bring on the next project. It was a long process, the mixing the waiting, the shaping, but it was also nerve racking exciting and in the end wonderful.

There are videos at the end this post demonstrating how to cut and shape croissants, really helpful and one showing how to mix the dough.

Dough:

2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons active dry yeast
1/4 cup sugar
1/4 cup warm water
1/2 cup milk, at room temperature
2 large eggs, at room temperature
1 teaspoon salt
8 ounces cold unsalted butter

Directions
  • Dissolve yeast in warm water for 3 minutes.
  • Add the milk, 1 egg, sugar, and salt to dissolved yeast and mix; set aside.
  • Place flour in food processor work bowl fitted with steel blade.
  • Cut the butter into ¼ inch pieces and put into food processor along with flour.
  • Pulse for 8 - 10 seconds (1 second per pulse), until the butter is cut into ½ in pieces.
  • Place the flour and butter mixture into a bowl and pour in the yeast, egg, milk sugar and salt mixture and fold in ingredients gently with a spatula until a moist dough is formed, do not break up butter.
  • Cover dough with plastic wrap and place in refrigerator for 8 hours or overnight. It can also be stored in refrigerator for up to 4 days.
  • Place the dough onto a lightly floured surface and form dough into a square.
  • Roll out dough into a rectangle using a rolling pin. (If at any time the dough becomes soft and sticky, cover with plastic wrap and refrigerate for 1 hour)
  • Fold dough into three parts like a letter, and then roll into a long rectangle.
  • Repeat folding and rolling process 3 more times, cover with plastic wrap and refrigerate for 30 minutes. The folding and rolling process allows the butter to be incorporated into the flour and that is what causes the flaky buttery layors that croissants are known for.
  • Remove dough from refrigerator and unfold onto a lightly floured surface.
  • Roll dough in a ¼ inch thick sheet.
  • Use a sharp knife or pizza cuuter to cut dough into triangles at least 3 inch at the base and 5 ½ inches for the sides.
  • Roll dough into a crescent shape starting from the 3 inch base, roll to the top of the triangle and hold ends and curve it slightly, place them on greased cookie sheet.
  • Cover dough with plastic wrap and leave to rise for 2 hours until dough has doubled in size.
  • Beat 1 egg with 1 tablespoon water to use as an egg wash.
  • Remove plastic wrap and use a brush to dip in egg wash and lightly glaze the tops of the dough with it.
  • Place croissant in a preheated oven at 375°F for 10 minutes or until golden brown.
  • Remove from oven and cool on a rack.
This video is demonstrating how to mix the pastry dough in a food processor.



This is a video showing how to cut and shape croissants.

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