Croissants. Guests didn't know I made them until I told them. In addition to serving breakfast, lunch, brunch and delicious pastries and desserts, Croissants also specializes in wedding cakes, special event cakes and catering. Croissants are a common part of a continental breakfast in many European countries.
However, I would not recommend freezing unbaked croissants or croissant dough. Although many bread doughs can be frozen after their first rise, there is a. • Making croissants is a labour of love, so don't waste any dough – cut smaller triangles and make mini croissants from any offcuts. Croissants for Brunch: I recommend starting the recipe the day before in the early afternoon. You can have Croissants using 11 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Croissants
- Prepare 1 1/4 teaspoons of active dry yeast.
- It’s 3 tablespoons of warm water (110 degrees F/45 degrees C).
- You need 1 teaspoon of white sugar.
- Prepare 1 3/4 cups of all-purpose flour.
- You need 2 teaspoons of white sugar.
- You need 1 1/2 teaspoons of salt.
- Prepare 2/3 cup of warm milk.
- It’s 2 tablespoons of vegetable oil.
- Prepare 2/3 cup of unsalted butter, chilled.
- It’s 1 of egg.
- It’s 1 tablespoon of water.
Dough adapted from Joy of Baking, Fine Cooking, and Epicurious; When the croissants are done proofing, brush them again with the beaten egg. The croissant is the most celebrated member of the family of butter- and sugar-enriched, yeasted pastries known as viennoiseries. They obtain their signature flaky texture through lamination, the. Known in France as croissants de boulanger, this yeasted dough is layered with butter and given a succession of folds that create the distinctive profile of classic croissants.
- Combine yeast, warm water, and 1 teaspoon sugar..
- Allow to stand until creamy and frothy..
- Measure flour into a mixing bowl..
- Dissolve 2 teaspoons sugar and salt in warm milk..
- Blend into flour along with yeast and oil..
- Mix well; knead until smooth..
- Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes..
- Massage butter until pliable, but not soft and oily..
- Pat dough into a 14×8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that..
- Turn 90 degrees, so that folds are to left and right. Roll out to a 14×6-inch rectangle. Fold in three again..
- Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14×6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours..
- To shape, roll dough out to a 20×5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle..
- Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up..
- Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash..
- Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes..
Light and airy and shatteringly crisp, with a deeply caramelized buttery flavor, these croissants are a labor of love that's absolutely worth the time. Finally, the croissants will be distinctly larger (though not doubled) than they were when first shaped. Brush the croissants with egg wash a second time. Croissant definition, a rich, buttery, crescent-shaped roll of leavened dough or puff paste. Frozen croissants are really coming into their own with this unique gift delivery service.