Baker's croissants recipe

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Known in France as croissants de boulanger, this yeasted dough is layered with butter và given a succession of folds that create the distinctive profile of classic croissants. Light và airy & shatteringly crisp, with a deeply caramelized buttery flavor, these croissants are a labor of love that"s absolutely worth the time.

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Dough

2 large eggs + enough warm water to lớn make 2 cups (454g) of liquid 1/4 cup (50g) granulated sugar, divided 2 tablespoons (28g) butter, melted 1 scant tablespoon (16g) salt

For the dough: Put the eggs & water in a large mixing bowl. địa chỉ cửa hàng 1 tablespoon of the sugar, 3 cups (362g) of the flour, và the yeast. Phối until well blended; mix aside to let the sponge work.

For the butter: Cut the butter into 1˝ chunks và combine with the salt and flour at low speed in a stand mixer fitted with the paddle attachment just until smooth, with no lumps. Be careful not to beat too much; you don’t want to lớn incorporate any air.

Spread the butter on a piece of plastic wrap & shape into an 8˝ square. Wrap and refrigerate for 30 minutes.

To laminate the dough: Remove the chilled dough from the refrigerator and gently roll it lớn a 12" square.

Unwrap the butter square và place it in the center of the dough at a 45° angle, so it looks lượt thích a đá quí in a square. Pull the corners of the dough into the center of the butter diamond. Moisten the edges with a little water & pinch the seams together well lớn enclose the butter. Dust the top with flour và turn the packet over.

Tap the dough all over with a rolling pin, encouraging it into a rectangular shape. Once it’s pliable, roll it to a 20˝ x 10˝ rectangle, picking it up & dusting lightly with flour as needed.

When you’ve reached the proper size, use a dry brush to lớn sweep off any excess flour & fold the dough in thirds, lượt thích a business letter. Take care lớn keep the edges straight và line them up directly over each other. If the dough slides around, use a little water at the corners to lớn tack them in place. This is your first turn.

Rotate the dough out so it looks like a book about to lớn be opened. Roll the dough out once more khổng lồ 20˝ x 10˝ & fold it as before. This is the second turn. Wrap the dough and refrigerate it for 30 minutes lớn allow the gluten in the dough khổng lồ relax.

Give the dough two more turns after its rest, then wrap the dough well and refrigerate for at least 1 hour or overnight before using. You can also freeze the dough at this point.

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To shape the croissants: Cut the packet of dough in half. Wrap và refrigerate or freeze one half.

Roll the other half lớn a 13˝ x 18˝ rectangle. Trim the edges about 1/4˝ all the way around with a ruler và pizza cutter. This removes the folded edges that would inhibit the dough’s rise.

Cut the dough in thirds lengthwise and in half down the center. This will give you six 4˝ x 9˝ pieces. Cut these pieces in half diagonally and arrange them so the points are facing away from you. Stretch them gently khổng lồ make them a little longer, then cut a 1˝ notch in the center of the base of each triangle.

Take the two inside corners of the notch và roll them up toward you, building a curved shape as you roll the base of the dough toward the tip. Make sure the tip ends up under the bottom of the croissant. Place the shaped pastry on a parchment-lined baking sheet, curving the ends toward each other. Refrigerate for 30 minutes.

Take the croissants out of the refrigerator, và let them warm & rise for 60 khổng lồ 90 minutes at room temperature. They should expand noticeably, & when you gently press one with your finger, the indentation should remain.

Towards the end of the rise time, preheat the oven khổng lồ 425°F. Brush each croissant with an egg beaten with 1 tablespoon water. Bake for 15 minutes, then reduce the oven’s temperature to lớn 350°F & bake for 10 to 15 minutes more, until deep golden brown & no raw dough is visible where the layers overlap. Remove from the oven and let cool on the pan on a rack for 20 minutes before serving.


Bubbles and leaks: It"s not unusual to lớn have air trapped inside your laminated dough. If this happens, simply pop the bubble with a toothpick & press the dough down to lớn lie flat. If there"s a bare spot where butter is coming through, dust the leak with flour, pressing down lightly so it sticks, and continue on with the fold. Refrigerate the dough as soon as the fold is done, khổng lồ firm it up.
As you work, keep the dough, work surface, và your rolling sạc pin well dusted with flour. Turn over the dough from time to lớn time. As you roll, you tend khổng lồ expand the top layers more than the bottom. By flipping the dough over, you"ll even that out. Before folding the dough over on itself, use your pastry brush to lớn sweep off excess flour. This will help the dough stick khổng lồ itself after folding, so the layers don"t slide around.
When rolling the dough, especially for the first time, be sure the dough và butter are at the same consistency; this will make rolling much smoother & the layers will be more even.
to make Danish from this dough, add 1/2 teaspoon ground cardamom, 1/4 teaspoon nutmeg, and 1/8 teaspoon of ground cloves khổng lồ the dough when mixing. Proceed with the rest of the recipe as shown until the dough is finished.