Being inspired by Yakitate!! Japan -anime, I decided to prepare a luxus Sunday breakfast for me and Carlos. In other words, make croissants for the first time in my life. And they turned out pretty good, so here’s the recipe! Got some tips from here.
Note! Croissant baking is quite time taking process, so if you wish to have some right now, support the nearest bakery.
Dough, makes about 10+10 croissants
600g All-purpose white flour (at least 10% protein)
30g Cold milk
36g Fresh yeast
360g Cold water
250g Unsalted butter
1. Place the butter between two sheets of cling film and roll out into a regtangular shape, about 5mm thick. Wrap the cling film around it and place into the fridge.
2. Measure the flour and salt into a bowl, and the milk and water to another. Dissolve the fresh yeast into the liquid. Knead everything together into a smooth, elastic dough. Cover and place into the fridge for 30 minutes, ’till proofed and chilled.
3. Roll out the dough into a regtangular, about 5-8mm thick. When processing, you might want to use flour to help you. It’s quite ok, just remember to whipe of the excess flour before folding.
4. Cut the cool sheet of butter into to two equal halves. Place the other half in the middle of the rolled out dough, and fold one end of the dough on top. Then place the other sheet of butter on top of this, and then fold the other end of the dough on top. Incase you have more than 2 cm of excess dough on the edges, cut it away and turn it into a bread.
5. Make sure your dough has remained cool. If not, place it into the fridge for minimum of 30 minutes. It’s very important that the butter doesn’t melt in the process, or your croissants will loose their leafy structure. Otherwise, you can proceed right after step 4.
6. Roll out the dough again into a regtangular. This time fold both edges into the middle, creating a seam. Press it down gently. Cling film, and place into the fridge for minimum of 30 minutes in order to keep the butter cool.
7. Repeat the step 6 twice more. When rolling the dough out, make sure the seam if vertically towards you. Always let the dough rest in the fridge at least 30 minutes in between the foldings.
8. Roll out the dough out once more. Then cut it in half and fold both pieces separately like you did earlier with the whole dough. Cling film them and place the other half into the fridge and the other into the freezer. If you want to make many croissants, you can place both halves in the fridge. I’d still recommend to cut the dough in half so that you can work in smaller batches. Let the dough rest for 6 hours.
9. After prooding, roll out the dough like before, ’till 5mm thick. Smooth the edges, and cut the dough into triangles. The bigger triangles, the bigger croissants. I made first too small ones, and only the last ones were the size of a regular croissant. One piece of dough should make about 10 croissants.
10. Roll the croissants starting from the wider end. Make sure that they are compact and the tip goes under. If you want puffier croissants, you can make a 1,5-2 cm deep cut in the middle of the wider end before rolling. As proceeding, place the croissants on an oven tray or other suitable board covered with baking paper. Then put it into a clean plastic bag and let the croissants proof in the fridge for overnight.
11. Having waken up, go to the fridge and take the croissants out. Let them rest in the room temperature for further 30-45 minutes, depending on the temperature in you room.
12. Turn your oven on to 230 °C. Do this on time, ’cause you want it to be properly heated up for the croissants.
13. Brush the croissants with egg and place in the middle of the oven. Bake ’till golden brown. Let ’em cool down a bit and enjoy. Now you should have fluffy and crunchy croissants! Enjoy!
14. If you didn’t get fluffy croissant, eat away whatever they turned out and keep practising!
So, for me it worked. We ate some strawberries with them, which Carlos got from work as they wouldn’t have made it over the weekend. We had just earlier bought some ourselves, too so in the end we had 4 liters of berries to eat. Yum! I also made a random cheesecake today – here’s a pic of it, too. Used some honey cream cheese they provide here in Germany. Worked out delicious!
Ps. I’m all healthy! Or? Maybe I shouldn’t celebrate yet, it might return. Been rainy after all.