Homemade Croissants

July 31, 2014
cover

I officially am in a carbo-coma.

I ate three of these.

I just admitted that in writing.

Well, I guess it’s a true testament to these flaky, buttery, delicious, heavenly things called: Croissants

Now, these are not the easiest to make and can definitely be a bit time consuming ( I split this recipe into two days).

Please don’t let that stop you!

These are most definitely worth it.

Start with the butter. There is a lot of it…

1

Time to melt the butta, the more butta the betta.

2

No, Nala…No butta for you.

3

While the melting is happening, prepare the milk.

4

Wait for it to melt…

5

Add the milk and remove from the heat.

7

Prepare the yeast.

6

Then mix it with the milk n’ butta mixture.

Whisk till dissolved.

8

Prepare the dry ingredients:

Sugar is important in any good recipe.

86

As is flour.

9

And a little salt too…

11

Mix the wet and dry ingredients together.

Don’t over mix!

Otherwise, the gluten gets way to tough and makes this impossible to roll out.

12

After a few minutes it will look like this:

13

Scrape down the sides to get all the dry ingredients mixed in.

14

Just keep mixing, just keep mixing…

15

Cover the dough with plastic wrap and let it rest for a bit.

I could use a nap myself right about now…

18

Turn out onto a parchment paper covered baking sheet.

16

Form into a “rough” rectangular like shape…

No, I was never good at geometry… or math in general.

It is what it is.

17

The dough must get REALLY, really, chilled at this point before rolling.

2 hours in the fridge, 30 minutes in the freezer

27

While that is happening practice your origami.

JUST kidding.

But you need to fold parchment paper into a perfect 8X8″ square.

19

Open it up.

Bust out that cold butta.

20

Now, get in touch with your inner Rocky.

Find that hidden angry place that needs to be released.

Prepare to go all whack-a-mole on this butter.

21

Flatten each stick on the parchment with a rolling pin.

22

This food therapy was brought to you by: A Cooking Story

My people will bill your people…

Place in the 8X8″ pouch.

23

Roll it out inside the pouch till it is one big sheet of butta.

24

So it looks like this.

25

Butta is a beautiful thing.

Place it in the fridge to get extra cold.

Cold matters here.

 When everything is chilled, begin the process of rolling and folding.

28

Keeping it as rectangular as possible is important.

I did this by pushing the edges in a bit with a dough scraper.

29

Once it is in the correct shape, add your butter packet.

33

Fold up the sides like a letter for an envelope.

34

36

Use a rolling pin to secure the butter into the dough by pressing down both sides.

37

It should look like this:

38

Now get to rockin’ and a rollin!

I definitely built up some upper body strength in this process.

39

Then refold into thirds again.

41

Turn the open edge to the right and roll out one more time.

The rolling and folding laminates the butter between all the layers.

Once that is done. Place in the fridge and cover it

42

 Now, you can make all this after another 2 1/2 hours of chilling

OR

Wait till the next day like I did.

It looked like this:

43

Roll one last time…. using those guns of steal (now guns of butter because I ate three croissants). It evens out right?

45

Fold in half, hot dog style as the kids say…

46

With a ruler make notches in the ends to create the shape that will become your croissant.

47

Then connect the edges and cut with a pizza wheel.

49

Some of the pieces will be connected at the middle, some will be apart based on the fold.

50

Open the pieces that are connected, cut with the pizza wheel.

52

To roll into that signature croissant shape, cut a notch into the end of the triangle.

56

Open up the sides and stretch the dough a bit…

57

Then roll.

58

 and roll…

59

then stretch the last bit over and slightly bend into shape

60

Place on a baking sheet.

62

Allow them to rise till doubled in size.

63

Brush with an egg wash…

64

Coat completely. Wherever dough is exposed, cover it!

66

Then bake…and drool in front of the oven door for what feels like eternity.

I did a bad thing and opened the door halfway through… I couldn’t help it…

68

Here is the moment you have been waiting for…

Oh is it good.

69

71

And more…

77

Flaky beautiful layers.

80

Add a bit of jam to top it all off.

81

DEVOUR. Whole.

84

Then eat two more.

Props to Americas Test Kitchen for this hands down perfect recipe.

Now go make croissant heaven happen in your house.

Cheers,

-L

You Might Also Like

No Comments

Leave a Reply