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Croissants Recipe
Yes, it's croissants again. Wonderful, fragrant and incredibly delicious homemade cakes! Today we will bake puff pastry. Preparing such a dough takes time and effort, but the effort is more than repaid by the taste of the finished product! Crispy crust and weightless puff crumb! There will be a lot of step-by-step instructions, I tried to show the whole process from kneading the dough to baking croissants in as much detail as possible.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Products for the test Activate the yeast by dissolving it in warm water with a pinch of sugar. After 10-15 minutes, a foamy cap should appear on the surface.
    Products for the test
Activate the yeast by dissolving it in warm water with a pinch of sugar. After 10-15 minutes, a foamy cap should appear on the surface.
  2. Add salt, sugar and mix with the sifted flour. Pour in the yeast, warm milk and start kneading the dough.
    Add salt, sugar and mix with the sifted flour. Pour in the yeast, warm milk and start kneading the dough.
  3. Once the flour has absorbed all the moisture, add a soft (but not melting!) cubes of butter.
    Once the flour has absorbed all the moisture, add a soft (but not melting!) cubes of butter.
  4. Pour the oil completely into the dough, then knead the dough on the table, do not add flour! It will be soft, will not stick to your hands.
    Pour the oil completely into the dough, then knead the dough on the table, do not add flour! It will be soft, will not stick to your hands.
  5. Form a small rectangle from the resulting dough. The smoother and more correct it will be, the easier it will be to roll out in the future. Wrap in foil or parchment and refrigerate on the bottom shelf for at least 4 hours. It is better to stay overnight, you can leave it for 12 or 24 hours. My dough has been lying for a little less than a day.
    Form a small rectangle from the resulting dough. The smoother and more correct it will be, the easier it will be to roll out in the future. Wrap in foil or parchment and refrigerate on the bottom shelf for at least 4 hours. It is better to stay overnight, you can leave it for 12 or 24 hours. My dough has been lying for a little less than a day.
  6. Now let's get on with the oil. On a sheet of parchment in the center, smooth out a piece of soft (not melting!) with your hands butter (125 g).
    Now let's get on with the oil. On a sheet of parchment in the center, smooth out a piece of soft (not melting!) with your hands butter (125 g).
  7. Then roll out the parchment into a square with sides of 10 or 11 cm . Turn the folds down...
    Then roll out the parchment into a square with sides of 10 or 11 cm . Turn the folds down...
  8. And using a rolling pin, evenly distribute the butter over the size of the square, filling the voids. Put it in the refrigerator to prepare the dough.
    And using a rolling pin, evenly distribute the butter over the size of the square, filling the voids. Put it in the refrigerator to prepare the dough.
  9. Now let's make puff pastry. After the allotted time, remove the dough and butter from the refrigerator and leave on the table for 10 minutes, no more. Sprinkle the table with flour, put the dough on top too. Remove the excess and roll out the dough into a rectangle, 2 times the area of butter. Spread the dough with butter and form a square.
    Now let's make puff pastry.
After the allotted time, remove the dough and butter from the refrigerator and leave on the table for 10 minutes, no more.
Sprinkle the table with flour, put the dough on top too. Remove the excess and roll out the dough into a rectangle, 2 times the area of butter. Spread the dough with butter and form a square.
  10. Pinch the edges, sprinkle a little flour on top and put the dough in a fold on the right side. Roll out the top and bottom with a rolling pin.
    Pinch the edges, sprinkle a little flour on top and put the dough in a fold on the right side. Roll out the top and bottom with a rolling pin.
  11. Then, in the same way, seal the dough over the entire surface.
    Then, in the same way, seal the dough over the entire surface.
  12. And now, from the middle of the dough itself, roll out and roll out into a long rectangle. You need to work calmly, confidently, but carefully!
    And now, from the middle of the dough itself, roll out and roll out into a long rectangle. You need to work calmly, confidently, but carefully!
  13. Wrap the edges of the dough on top by 1/3, and on the bottom by 2/3. Roll out slightly with a rolling pin, especially at the joints.
    Wrap the edges of the dough on top by 1/3, and on the bottom by 2/3. Roll out slightly with a rolling pin, especially at the joints.
  14. Next, fold the dough in half to flatten it a little. That's what happened - 4 layers of oil and 8 layers of dough. Wrap in foil (parchment) and refrigerate for 1 hour. This step is very important, do not ignore it! Let the dough stand!
    Next, fold the dough in half to flatten it a little. That's what happened - 4 layers of oil and 8 layers of dough.
Wrap in foil (parchment) and refrigerate for 1 hour.
This step is very important, do not ignore it! Let the dough stand!
  15. After an hour, sprinkle the table with flour, lay out the dough with a fold on the right (sprinkle with flour, remove excess) and roll out into a thin (0.5 cm thick) rectangle. The thickness should be the same over the entire surface! Next, fold the dough three times - bend the edge of the dough away from yourself and cover with another part. Walk a little with a rolling pin, flatten a little. In the photo, the dough after rolling, folded 3 times. Wrap it in cling film again and put it in the refrigerator for another 1 hour.
    After an hour, sprinkle the table with flour, lay out the dough with a fold on the right (sprinkle with flour, remove excess) and roll out into a thin (0.5 cm thick) rectangle. The thickness should be the same over the entire surface!
Next, fold the dough three times - bend the edge of the dough away from yourself and cover with another part. Walk a little with a rolling pin, flatten a little.
In the photo, the dough after rolling, folded 3 times.
Wrap it in cling film again and put it in the refrigerator for another 1 hour.
  16. An hour has passed, and the dough is completely ready! Roll out the dough again - do not forget to sign it in a rectangle 4-5 mm thick. At this stage, you need to work very carefully, slowly, the layers are very thin! Trim the edges of the dough, make cuts 8-10 cm wide - this will be the basis of triangles for croissants. We cut the triangles with a very sharp knife, the dough does not tear, namely it is cut.
    An hour has passed, and the dough is completely ready! Roll out the dough again - do not forget to sign it in a rectangle 4-5 mm thick. At this stage, you need to work very carefully, slowly, the layers are very thin!
Trim the edges of the dough, make cuts 8-10 cm wide - this will be the basis of triangles for croissants. We cut the triangles with a very sharp knife, the dough does not tear, namely it is cut.
  17. Slightly stretch the triangle in length, make a notch at the base and roll it up, pulling up the thin edge. To sort out all the gaps.
    Slightly stretch the triangle in length, make a notch at the base and roll it up, pulling up the thin edge. To sort out all the gaps.
  18. Cover the baking sheet with parchment (I don't have it), put the croissants at a distance from each other. Cover with the film loosely, without pulling. Leave to rise for 1-1.5 hours in a warm place. We are not in a hurry, we allow it to grow 2 times. Before baking, brush with beaten egg. Bake in a hot oven for 200*10 minutes, then reduce the temperature to 190 (185)* and bake for another 10-12 minutes. Focus on your technique!
    Cover the baking sheet with parchment (I don't have it), put the croissants at a distance from each other. Cover with the film loosely, without pulling. Leave to rise for 1-1.5 hours in a warm place. We are not in a hurry, we allow it to grow 2 times.
Before baking, brush with beaten egg.
Bake in a hot oven for 200*10 minutes, then reduce the temperature to 190 (185)* and bake for another 10-12 minutes. Focus on your technique!
  19. And now the croissants are ready! What a rosy beauty! Cool on the grill.
    And now the croissants are ready! What a rosy beauty!
Cool on the grill.
  20. And, of course, the rift... A magnificent crumb, airy, tender, layered! The ratio of salt and sugar is just perfect for me! You can stuff it with sweet or salty stuffing. Enjoy your appetite!
    And, of course, the rift...
A magnificent crumb, airy, tender, layered! The ratio of salt and sugar is just perfect for me! You can stuff it with sweet or salty stuffing. Enjoy your appetite!
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