A few days ago I prepared Croissants…. Very French of me
The recipe is from the Le Cordon Bleu.
For the dough you will need: 1 Kg of flour, 25 gr salt, 150 gr of sugar, 30 gr of fresh compressed yeast, 540 ml of water and…. 600 gr of butter, yes….. Also, croissant chocolate sticks (or chocolate chips) and 2 eggs (for egg wash).
Preparing the dough: this is simple. In the bowl of your electric mixer put half of the water and the yeasts, mix. In a second bowl put the rest of the water with salt and sugar, mix. Add the flour to the bowl of the electric mixer and top with the second bowl (the one with water, sugar and salt). Turn on the mixer fitted with a dough attachment and knead until just combined. Do not over work the dough.
Wrap the dough with floured plastic wrap and put in the freezer for a couple of hours then move to the fridge over night.
In the mean time prepare the butter. The butter needs to be square shaped and thin. Place the pieces of butter in between 2 baking sheets and pound using a roller on the butter until you receive the shape you want. Cool in the refrigerator until use.
Remove the dough from the fridge and roll it to a rectangle. Place the butter on one half of the rectangle and fold the rest of the dough on top of the butter.
Roll the dough into another rectangle using a small amount of flour. Fold the dough asymmetrically so you have one side which is a little folded and the other one which is folded almost all the way through. Then fold again in the middle
Fold number two
Roll the dough into a rectangle and fold exactly like the first fold. After the second fold, roll the dough a little bit and place in the fridge for cooling. In the mean time prepare some egg wash.
Mix 2 eggs well and strain them through a filter.
Fold number three
Take the dough out of the fridge and roll it to the shape of a rectangle. Fold the dough into 3 and cut with a sharp knife in the middle.
Let the dough rest a bit in the fridge.
Take on piece of dough (out of the 2) and roll to a thin rectangle (not too thin). Cut the rectangle into triangles and cut them in the base (1-2 cm cut).
Pull the triangle a bit from the middle and roll it starting from the base (which is cut a bit) so that each piece of cut dough is moving away from the other until you reach a croissant shape.
Put the croissants on a baking sheet, brush with egg wash and puff them until they double in size (about an hour, depends on the temperature). After they double in size brush them again with egg wash and bake for about 20-25 minutes at 170 degrees Celsius.
Take the other piece of dough from the fridge and roll it to a rectangle shape. Cut it once horizontally and cut it vertically every 8 cm or so. If you are using croissant sticks make the croissants the width of the stick.
Then take a croissant stick (or just chocolate chips) and place in the top part of each small rectangle. Roll the dough so that you can't see the chocolate and then but another stick (or chocolate chips). Roll the dough again and press on it so that it won't open during baking. Transfer to a baking sheet, brush with egg wash and puff them until they double in size (about an hour, depends on the temperature). After they double in size brush them again with egg wash and bake for about 20-25 minutes at 170 degrees Celsius.
- I forgot to take a picture of the chocolate croissants before baking, sorry……
It's a lot of work but worth it…….