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CROISSANT RECIPE
by pinoficara
Main ingredient : Flour/cereal
Second ingredient : Dairy product
Course : Dessert
Occasion : Every day
Dish : Bread
Origin : France
Difficulty : Difficult
Recipe for : + than 10 persons
Preparation : + than 30 min
Website : www.greenfig.net
TAGS : cooking video video recipes video recipe CROISSANT RECIPE beurre pain au chocolat croissant
Rating : 4.7/5 (200 votes)
Comments : 12
Views : 74050
Favourited : 12
Ingredients for CROISSANT RECIPE :
DOUGH
1.5lb milk / 680g lait
1 tsp dry yeast / Cuillère à café levure boulangere
2 lbs flour / 900g farine
5 oz sugar / 150g sucre
salt / sel
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20oz butter / 600g beurre
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bittersweet chocolate / couverture
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EGG WASH
1 egg, 2 yolks / 1 oeuf, 2 jaunes
water, eau
CROISSANT RECIPE instructions :
First Step:
combine warm milk with yeast - set aside
mix flour with salt and sugar
add milk and stir with a wooden spoon enough to combine, do not overwork
wrap dough in plastic and refrigerate for 8 hours
Second Step
Cut butter into 8 pieces, pound thin, refrigerate
Roll half of the dough into a rectangle on a floured counter.
Incorporate hal of the butter with one single turn and two double turns
wrap in plastic, refrigerate overnight (8 hrs or more0
repeat with the second half of dough and butter
Third Step
Roll half of each package to form a rectangle 3mm thick. Cut triangles for croissants and rectangles for pain au chocolat.
Form the croissants, brush with eggwash, let proof until risen, bake at 375F for 12 to 15 minutes.
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10/08/2010 |
Hello Pino, Thank you for posting this recipe. However, I have tried twice to make it, and have run into issues in different stages. Can you answer a few questions for me: 1. In your video, you mention different amounts of ingredients than what is written on the web page. Just to confirm, it is: 1 lb. flour, 1 lb. milk, 1 Tablespoon dry yeast, 2.5 ounces sugar, .5 ounces salt. Is this correct? 2. The initial dough is VERY sticky, and when I place it in layers of saran wrap to chill for 8 hours, it is extremely difficult to work with afterwards and sticks to the saran layer. Should I knead the dough initially for any period of time to make a more pliable dough before placing it in saran layer and into the fridge? 3. How long should the croissants be proofed before placing in the oven? Also, how should I proof them (on the counter covered/uncovered with a damp tea towel or in the fridge)? Thanks Pino! I look forward to giving this another shot! |
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09/08/2010 |
Hi! ^-^ I am just wondering if it is possible to freeze the unbaked croissants and then just bake them as you need them? ^-^ Thanks! ^-^ ? Annusya ? |
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09/20/2009 |
ok folks did these, didn't come out as I hoped! At the final stage I noticed layers as in the video but the very middle was still very soft and doughy, unlike in the vid. Did this not ferment properly and if not why? The dough was very, very sticky in the second stage after first fermentation I lost dough that stuck to clingfilm. Maybe I needed more flour? Also, when cooked the interior wasn't always fully cooked so maybe I should decrease the oven temperature? Salted butter or unsalted? Despite not being perfect they were enjoyed by all but a little guidance for more perfection would be appreciated! Olly. |
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09/18/2009 |
Hi pinoficara I have just completed the first stage using the directions and exact ingredients above. I am concerned that my 'dough' is a little bit loose and sticky. Could this be a problem? |
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06/19/2009 |
Your recipe says 1 teaspoon of yeast and your video says 1 tablespoon. Which one is correct? |
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06/03/2009 |
hi, i did this recipe too. no question it is a very good BUT i did them in septembre last year and the milk was too much xD but pino corrected himself. So i'll try the croissants again this week =) i'm 14 ! |
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05/14/2009 |
very easy and delicious i made it and it was very succesful |
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05/05/2009 |
Hi, Great recipe, very light and flaky. However I would like to know if I can let the dough rise instead of letting it ferment. Merci |
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02/27/2009 |
Deville, I tried different places to let the croissants proof. To me the best is the fridge, for other 8 hours or more :) HIH |
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02/27/2009 |
Best recipe ever!! Some poblems 'cause my oven works with gas...but fantastic taste! Sono anni che provo ricette su ricette, per la prima volta mi sono riusciti, GRAZIE!!!!!! Ora sei uno dei miei miti :) |