Recipe: Yummy Flaky Croissants

Flaky Croissants. Get the perfect flaky croissant with our butter croissant recipe. Serve these tender flaky pastries for a special brunch. Beat egg yolk and water in bowl; brush over croissants.

Flaky Croissants Today in GreyPot let us see how to make this Yummy Chocolate Croissants at home. A flaky homemade croissants recipe with chocolate inside. These croissants may be a little time-consuming, but for holidays and other special occasions, it's worth the extra effort – and calories! You can have Flaky Croissants using 7 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Flaky Croissants

  1. You need 150 grams of Strong (bread) flour.
  2. Prepare 15 grams of Sugar.
  3. It’s 2 grams of Salt.
  4. Prepare 90 ml of Water.
  5. You need 15 grams of Butter.
  6. Prepare 3 grams of Dry yeast.
  7. Prepare 90 grams of Butter (for the butter layer).

Hello one & all, What's the secret to getting a nice flaky outer crust on croissants? Everything else about mine seems to be wonderful. I suspect that this why my dough didn't turn up into a flaky croissant dough. We are a catering company that specializes in delicious platters /Scrumptious Meals/Desserts The Flaky Croissant.

Flaky Croissants instructions

  1. Roll out the butter for the butter layer to make 12 cm square. Wrap with plastic wrap, and refrigerate..
  2. Put the ingredients in a bread maker, and let it knead the dough for about 30 minutes. Let sit for 30 minutes at room temperature..
  3. Roll into a 1 cm thickness, wrap with plastic wrap, and let it rest for about 1 hour in the fridge..
  4. Roll into a 20 cm square..
  5. Wrap the butter with the dough..
  6. Roll with a rolling pin until it's 20 x 40 cm..
  7. Fold in thirds, and let it rest for 30 minutes in the fridge..
  8. Rotate the dough 90 degrees so the closed edges come to the sides. Repeat the Steps 6 and 7 3 times in total..
  9. Roll into 20 x 40 cm rectangular with the rolling pin, and cut into 8 triangles with a 8 cm base..
  10. Cut a small slit in the middle of the base..
  11. Stretch the slit towards the sides, and roll it up..
  12. Place the joint parts down, and arrange on a baking sheet. Proof (2nd proofing) for 1 hour at 30℃..
  13. When the proofing is finished, brush with the egg, bake in the oven for about 15 minutes at 210℃, and it's done..

Take a flaky, layered, carefully crafted butter croissant. Take heavy pot out from cupboard. Pound croissant with heavy pot numerous times. Croissants – Homemade croissants with this easy and fail-proof recipe from The Kitchy Kitchen. I am a sucker for good croissants, which is not easy to come by.

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