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.
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
- You need 150 grams of Strong (bread) flour.
- Prepare 15 grams of Sugar.
- It’s 2 grams of Salt.
- Prepare 90 ml of Water.
- You need 15 grams of Butter.
- Prepare 3 grams of Dry yeast.
- 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
- Roll out the butter for the butter layer to make 12 cm square. Wrap with plastic wrap, and refrigerate..
- 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..
- Roll into a 1 cm thickness, wrap with plastic wrap, and let it rest for about 1 hour in the fridge..
- Roll into a 20 cm square..
- Wrap the butter with the dough..
- Roll with a rolling pin until it's 20 x 40 cm..
- Fold in thirds, and let it rest for 30 minutes in the fridge..
- Rotate the dough 90 degrees so the closed edges come to the sides. Repeat the Steps 6 and 7 3 times in total..
- Roll into 20 x 40 cm rectangular with the rolling pin, and cut into 8 triangles with a 8 cm base..
- Cut a small slit in the middle of the base..
- Stretch the slit towards the sides, and roll it up..
- Place the joint parts down, and arrange on a baking sheet. Proof (2nd proofing) for 1 hour at 30℃..
- 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.