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.
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Marc Fares
[email protected]These croissants were a bit too sweet for my taste.
Action Singer Hridoy
[email protected]I'm not a fan of croissants, but I thought I'd give this recipe a try. I was pleasantly surprised! The croissants were light and fluffy, and the puff pastry was very good.
resoolbux ghanghro
[email protected]I followed the recipe exactly and the croissants turned out great. They were flaky and buttery, just like I wanted.
Shanti Adhikari
[email protected]The puff pastry was a bit difficult to work with, but the croissants were delicious.
Ebhooriaze Lucky
[email protected]These croissants were so easy to make and they turned out so well! I'm definitely making them again.
Celeste Castaneda
[email protected]I love this recipe! The croissants are always a hit with my family and friends.
Matthew Daniel
[email protected]This recipe is a keeper! The croissants were perfect.
Ari Sioz
[email protected]These croissants were amazing! I'm so glad I tried this recipe.
Hauwa Hawwa
[email protected]The puff pastry was a bit tricky to work with, but the croissants were worth the effort. They were so flaky and delicious!
Phuti Phukubje
[email protected]I've never made croissants before, but this recipe made it easy. They turned out perfect!
Gabe Bernal
[email protected]The recipe was easy to follow and the results were amazing. The croissants were so light and fluffy, and the puff pastry was perfect for making my favorite pastries.
Sanuslife Tanzania
[email protected]The puff pastry turned out great! It was easy to work with and held its shape well in the oven. I used it to make palmiers and they were delicious.
K_jmorn K
[email protected]These croissants were a hit at my brunch party! They were flaky and buttery, and the perfect size for a single serving. I will definitely be making them again.