Bake Croissants, the simple way
This is an attempt to simplify baking a croissant. I will try it over the weekend and share results. Wish me luck!
Ola! This isn’t the weekly newsletter. Let’s call this supplementary Saturday edition. I wrote a cooking recipe. I was happy at uncovering the complicated process into something simple. At least I think it simple. Haha. So I thought why not share it right away. Maybe it will inspire you to bake as well ☺️
I love - Croissants! If I see them, I will mostly have them. Look at these beautiful brown babies.
Let’s get down to the process. You won’t get all the details here, please do go through the video I share. Idea is to make the process simple for you.
Here we go.
Making a croissant is a two day affair, with one night stay in the fridge.
Day 1, Evening, 2 hours
Make the dough and store in the fridge. Also make the butter block.Night 1, Stay in fridge, 8 hours
Day 2, Morning, 4 hours
Lamination, rolling, proofing and baking.
Croissants will be ready by 1-2 pm the second day.
Recipe Video - How To Make The Best Croissants At Home
Steps to get your first croissants ready
First 1-2 hours - Make dough
Ingredients - Milk, Water, Flour, Sugar, Salt, Yeast, Malt, Unsalted Butter
Mix water and milk
Use bread flour
Add sugar, salt, yeast, malt
Unsalted butter
Make a dough with hands to create unified dough (just like roti dough)
Now, let the dough rest at room temperature, covered by plastic film till it becomes 1.5 or 2 times the size (takes about an hour) - 1 hr
Press the dough into a square size with hands and then wrap again with plastic layer/film
Second, 3-8 hours - store the dough
Keep the straight dough covered with plastic film in the fridge
Third, a butter block with parchment paper
On a parchment paper, cut the butter into slices and arrange the layer in a single layer like tiles.
Cover with parchment paper on which it was layered.
Leave at room temperature for about 30-40 mins for it to soften.
Then, roll it over the packet to distribute in even layers.
Place this in the fridge now till you laminate.
Ensure the size of the dough and butter block is similar.
Fourth, laminate the butter block and the dough.
Dust the surface.
Roll the dough to the size of a butter layer with 2x the height.
Place the butter on the dough. Cover it up with the dough and then close the sides with hand to seal the sides.
Take reference of the spine and page side.
Cut down the middle of the spine side to ensure smoother rolling.
Roll to 2x the height and Make 2 folds. Watch the video for this.
Then again roll and make 4 folds. What's 2 fold and 4 fold - better watch the video.
Roll the dough to ¼ inch thickness.
Then cut the dough
Make a cut in a wider side. Then roll as shown in the video.
Fifth, Proofing the pastry - 2-3 hours
Put a bowl of boiling water on the tray and cover with a plastic film.
Proof for 3 hours.
Brush with an egg wash to give brown color
Sixth, bake the croissants - 1 hour
Place a pan of boiling hot water in the oven. Steam helps the dough grow.
Bake for 20-30 mins.
Let it cool for 20 mins.
Voila, now you taste your creation 🙂
If it doesn't taste great, try again next weekend. It is a work of art 😀
The recipe may be updated. You can check my recipe google doc whenever you are trying this.
Have a great weekend, bbye!
The attempt 1 at baking croissants failed miserably. I got some photos to share the miserable state. But I cannot attach photos here.
See you next weekend!