Best 2 Croissants And Puff Pastry Recipes
Indulge in the art of French pastry with our comprehensive guide to croissants and puff pastry. These delectable treats, renowned for their flaky layers and buttery flavor, are cornerstones of the pastry world. Discover the secrets behind creating these pastries at home, from selecting the finest ingredients to mastering the delicate techniques involved. Explore our collection of recipes, including classic croissants, pain au chocolat, and a variety of savory puff pastry creations. Learn how to achieve the perfect balance of crispness and tenderness in your pastries, and impress your friends and family with your newfound baking skills. Whether you're a seasoned baker or just starting your culinary journey, this guide will equip you with the knowledge and confidence to create exquisite croissants and puff pastries that will elevate your next brunch, afternoon tea, or special occasion.
Let's cook with our recipes!
CROISSANTS AND PUFF PASTRY
Classic laminated dough for croissants, pastries and other flakey baked items. This recipe is my take on several recipes, but heavily influenced by Peter Reinhart's recipe in Artisan Bread Every Day. The long resting times are not reflected in the preparation or cooking times given here. The butter can be increased to 10 ounces or 2.5 sticks for a richer croissant with slightly better crumb.
Provided by Red_Apple_Guy
Categories Breads
Time 1h15m
Yield 14 croissans, 14 serving(s)
Number Of Ingredients 9
Steps:
- Mix the dough ingredients until well mixed, place in greased, covered bowl and refrigerate overnight. It's not necessary to knead the dough unless for a few times to mix the dough.
- Wrap 2 sticks of butter touching in plastic wrap. Pound with a rolling pin until the butter block is 5 by 6 inches. The butter should be cold but pliable. Test by poking a finger to see if an indention is easily left.
- Lightly flour the counter and dough and roll dough out to a 5.5" by 12.5" rectangle. Brush off the flour and place the butter block on half the dough and fold the other half over. Seal the dough around the butter.
- Adding a little flour and tapping the top of the package with the rolling pin, roll the dough out into an 8" x 18" rectangle. Brushing off the flour, fold the dough over letter-style to make 3 layers in an 8" x 6" bundle.
- Wrap the package and chill for 30 minutes in the fridge.
- Roll the dough stretching the longer side out until the rectangle is 8 by 18" again. Triple fold again, wrap and chill for 30 minutes.
- Repeat this one more time, chilling the package for 30 minutes.
- Take the dough our and roll it into an 8" wide, 28" long rectangle, trimming off excess.
- Divide this dough into 7 rectangles, 4" wide and 8" long. Divide each rectangle diagonally so that there are 14 triangles, 4" at the base and 8" to the tip.
- Take each triangle and make a 3/4" slit half-way along the base. Stretch the triangle from base to tip and at the base. Rolling from the base, roll each croissant up and place on cookie sheets or baking pans lined with parchment. Spray the parchment lightly with oil first.
- Preheat the oven to 450F, but drop to 375F when croissants go into the oven.
- Cover the croissants with oiled plastic wrap and let rise for 60 to 90 minutes until it's risen 1.5 times its volume.
- If a shiny surface is desired, brush lightly with an egg wash.
- Bake at 375F in the upper portion of the oven for 12 minutes. Rotate the pan and bake for 12 to 15 minutes more or until browned and 205 F internally.
EASY CHOCOLATE PUFF PASTRY CROISSANTS
For croissant lovers..this is a very easy and elegant dessert, puff pastry filled with chocolate, then drizzled with a smooth chocolate glaze on the top.
Provided by Kittencalrecipezazz
Categories Dessert
Time 35m
Yield 8 pasteries
Number Of Ingredients 8
Steps:
- Set oven to 350°F.
- Grease 2 baking sheets.
- Unfold one sheet of puff pastry onto a lightly floured surface, then roll out to make a 10-inch square.
- Cut into four even squares.
- Place 2-3 tablespoons milk chocolate baking chips in the center of each square.
- Brush the edges lightly with the beaten egg.
- Fold each square into triangles, press the edges to seal.
- Place on the baking sheets 2-inches apart.
- Repeat with remaining puff pastry sheet.
- Bake for about 15-17 minutes or until puffed and golden brown.
- Cool on baking sheets for about 3 minutes, then remove to wire racks to cool completely.
- In a small microwave-safe bowl melt the 2 ounces semisweet chocolate with 2 tablespoons butter on HIGH for about 25-30 seconds, stirring once and until smooth. until smooth.
- Stir/whisk in the confectioners sugar until combined.
- Add in water until the icing is smooth and desired consistency for drizzling.
- Drizzle over the pastries.
- Sift lighty with confectioners sugar if desired.
Nutrition Facts : Calories 579.8, Fat 36.9, SaturatedFat 14.2, Cholesterol 35.7, Sodium 205.9, Carbohydrate 57.4, Fiber 2.8, Sugar 26, Protein 7.8
Tips:
- Use cold butter: Cold butter is easier to work with and will help create flaky layers in your pastry.
- Work quickly: Croissants and puff pastry are both time-consuming pastries, but it's important to work quickly to prevent the butter from melting.
- Be patient: Croissants and puff pastry take time to rise, so be patient and don't rush the process.
- Use a sharp knife: A sharp knife is essential for cutting the butter and dough into thin layers.
- Don't overwork the dough: Overworking the dough will make it tough and chewy.
- Chill the dough between turns: Chilling the dough between turns will help to develop the layers and prevent the butter from melting.
- Bake the pastries in a hot oven: A hot oven will help to create a crispy exterior and a flaky interior.
Conclusion:
Croissants and puff pastry are both delicious and versatile pastries that can be used to make a variety of sweet and savory dishes. With a little patience and practice, you can master the art of making these classic pastries at home.
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