how to make croissants (with pictures) - wikihow

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7/19/12 How to Make Croissants (with pictures) - wikiHow 1/12 www.wikihow.com/Make-Croissants 1 How to Make Croissants These buttery and flaky French breakfast treats take a long time to prepare from scratch (with several bouts of rolling and refrigerating). Yet, when made by hand, they are quite irresistible. Be careful, though, as these rich, characteristically French pastries are best enjoyed in moderation. Hopefully, the time and effort required to make them will temper your desire to eat plenty of them, and you'll never want the factory-made stuff again. These croissants are delectable and you will soon know the recipe off by heart. (As a general rule of thumb, 1 oz = 1/8 cup) Basic croissants - makes approximately 20 croissants. The dough can be frozen: 17 ½ oz, 500g, 4 cups flour ½ oz, 14g, 1 tablespoon active dry yeast 3 1⁄8 oz, 90g, 6 1/4 teaspoons sugar (superfine or caster is best) ½ oz, 14g, 1 tablespoon salt 10 ¹⁄8 fl oz, 300ml, 1 1/4 cup warm milk 12 oz, 340g, 12 tablespoons butter, room temperature 1 egg, beaten with 2 tbsp water some extra flour Viennese croissants 1/2 oz, 15g, 1 cake compressed yeast or 1/4 oz, 7g dried yeast or 1 1/2 teaspoons active dried yeast 1 oz, 25g, 2 tablespoons caster (superfine) sugar Pinch salt 6 tablespoons milk 1 oz, 25g, 2 tablespoons butter 5 tablespoons water 9 oz, 250g, 2 1/4 cups plain (all-purpose) flour Additional 6 oz, 150g, 2/3 cup of butter 1 egg for egg wash Put the flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for 8–10 minutes until it has a smooth elastic consistency. Ingredients Steps the how to manual that you can edit

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Page 1: How to Make Croissants (With Pictures) - WikiHow

7/19/12 How to Make Croissants (with pictures) - wikiHow

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How to Make Croissants

These buttery and flaky French breakfast treatstake a long time to prepare from scratch (withseveral bouts of rolling and refrigerating). Yet,when made by hand, they are quite irresistible. Becareful, though, as these rich, characteristicallyFrench pastries are best enjoyed in moderation.Hopefully, the time and effort required to makethem will temper your desire to eat plenty of them,and you'll never want the factory-made stuffagain. These croissants are delectable and youwill soon know the recipe off by heart.

(As a general rule of thumb, 1 oz = 1/8 cup) Basic croissants - makes approximately 20 croissants.The dough can be frozen:

17 ½ oz, 500g, 4 cups flour

½ oz, 14g, 1 tablespoon active dry yeast

3 1⁄8 oz, 90g, 6 1/4 teaspoons sugar (superfine or caster is best)

½ oz, 14g, 1 tablespoon salt

10 ¹⁄8 fl oz, 300ml, 1 1/4 cup warm milk

12 oz, 340g, 12 tablespoons butter, room temperature

1 egg, beaten with 2 tbsp water

some extra flour

Viennese croissants

1/2 oz, 15g, 1 cake compressed yeast or 1/4 oz, 7g dried yeast or 1 1/2 teaspoons activedried yeast

1 oz, 25g, 2 tablespoons caster (superfine) sugar

Pinch salt

6 tablespoons milk

1 oz, 25g, 2 tablespoons butter

5 tablespoons water

9 oz, 250g, 2 1/4 cups plain (all-purpose) flour

Additional 6 oz, 150g, 2/3 cup of butter

1 egg for egg wash

Put the flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for 8–10minutes until it has a smooth elastic consistency.

Ingredients

Steps

the how to manual that you can edit

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Put the flour into the mixer.

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Dust dough

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Remove the dough from the mixer and transfer itinto a bowl.

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Dust the dough in a large bowlwith flour.

Remove the dough from the mixerand transfer it into a bowl. Cover itwith the towel and let it rise until itdoubles in size. This should take 1½to 2 hours.

While dough is rising, put a sheet of plastic wrap onto your work surface . Placethe butter on top and cover it with a second sheet of cling film.

Flatten it with your hands.

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Flatten it with your hands.

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Roll it into a rectangle about 8 X 10 in (20 X 25cm) with your rolling pin and place it into the fridgeto chill.

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Wait until the dough has doubled in size (about90 minutes to 2 hours), sprinkle it with a little bit offlour.

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Roll it into a rectangle about 8 X 10in (20 X 25 cm) with your rolling pinand place it into the fridge to chill.

Wait until the dough has doubledin size (about 90 minutes to 2hours), sprinkle it with a little bit offlour. Punch out the air with yourknuckles and place it onto a flouredwork surface.

Dust the dough with flour and roll it out into a large rectangle that is big enoughto wrap around the sheet of chilled butter in thirds (about 10 x 25 in or 25 x 60cm). Lift the dough off the table and dust the surface with flour before putting it downagain.

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Dust the dough with flour and roll it outinto a large rectangle that is big enough towrap around the sheet of chilled butter inthirds (about 10 x 25 in or 25 x 60 cm).

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Unwrap the chilled butter and place it onto theupper part of dough.

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Rotate the rectangle of dough (ifnecessary) so that you can hold a rollerparallel to the open edges, as shown.

Unwrap the chilled butter andplace it onto the upper part ofdough. Fold the dough around thebutter in thirds to enclose itcompletely. Lift the dough andsprinkle the table with flour.

Rotate the rectangle of dough (ifnecessary) so that you can hold aroller parallel to the open edges, asshown. Roll it into another long rectangle,as done earlier.

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Fold the dough into thirds, brushing off theexcess flour as you go.

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Wait until the end of the 30 minutes, sprinkleyour working surface with flour.

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Fold the dough into thirds,brushing off the excess flour asyou go. This completes the first turn.Now wrap it in plastic wrap and place itinto the fridge for a minimum of 30minutes.

Wait until the end of the 30minutes, sprinkle your workingsurface with flour. Unwrap thedough and place it onto the worksurface. Orient the dough so that youcan hold a roller parallel to the openedges, as shown. Dust it with asprinkling of flour and roll it intoanother long rectangle, as doneearlier. Fold, brush and wrap, exactlyas before. This now completes thesecond turn. Place it back into thefridge for another 30 minutes.

Remove, roll and fold for the third and final turn. Make sure that the dough is wellwrapped before placing into the fridge once more to chill overnight.

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Remove, roll and fold for the third and final turn.

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Once chilled, cut the unwrapped dough inhalf on a floured surface.

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Dust the dough with some flour and roll onehalf of the dough into a rectangle.

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Flour the surface and trim the edges of thedough neatly.

Once chilled, cut the unwrapped doughin half on a floured surface . You canfreeze one half of the dough for use anothertime, or repeat the following steps with it tomake more croissants.

Dust the dough with some flour androll one half of the dough into arectangle . Re-flour the surface whennecessary and continue to roll until thedough is roughly less than a 1/5 inch (5mm) thick.

Flour the surface and trim theedges of the dough neatly.

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Cut it into triangle shapes as shown.

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Take the bottom of the triangle at itswidest part and, using your hands, tightlyroll it up into a croissant shape.

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Place the croissants onto a pre-lined bakingtray.

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Cut it into triangle shapes asshown.

Take the bottom of the triangle at itswidest part and, using your hands,tightly roll it up into a croissant shape .

Place the croissants onto a pre-lined baking tray.

Cover them with a clean plastic bag and leave to double in size . Set the oven to375ºF (190ºC/gas mark 5).

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Cover them with a clean plastic bag and leave todouble in size.

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Once the croissants have risen, remove theplastic bag.

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Place them into the center of the oven.

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Once the croissants have risen,remove the plastic bag. Very gentlybrush them all over with the egg wash.

Place them into the center of theoven. Bake them for about 15minutes.

Wait until they are a golden brown then remove them from the oven. Yourcroissants are now ready to serve!

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Wait until they are a golden brown then removethem from the oven.

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Viennese croissants

Provided you have a lot of time spare and patience for slow baking procedures, these Viennesecroissants are delectable treats.

Blend the fresh or dried yeast with 1 tablespoon of tepid (lukewarm) water.

Dissolve the sugar and pinch of salt in 1 tablespoon of milk.

Place 2 tablespoons of sugar into a saucepan. Add 5 tablespoons of water and 5tablespoons of milk. Heat over low heat to melt.

Sift the flour into a large mixing bowl. Make a well. Slowly pour in the sugar, salt andmilk mixture. Then add the butter, water and milk mixture. Then, add the diluted yeast.

Mix together to form a smooth paste . Set aside in a warm spot for one hour. Thedough should double in size.

Flour a flat dish. Spread the risen dough across this dish. Place in the refrigerator to chillfor half an hour.

Remove from the fridge . Roll out the croissant dough on a floured surface. Create athin rectangle shape.

Begin adding butter to the rolled dough. Cut 3 oz, 75g, 1/3 cup of butter into smallpieces. Place these onto two thirds of the rolled out rectangle.

Fold the pastry rectangle into three, beginning at the un-buttered third. Take therolling pin and roll out the whole dough for a second time.

Cover this dough and return to the fridge . Leave to chill for one hour.

Remove the dough from the fridge . Roll out the thin rectangle again and cut the sameamount of butter again. Sprinkle over two thirds of the dough as before, and roll the doughinto a square shape measuring approximately 8" or 20cm across.

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Place this square into the fridge, covered. Leave to chill for 30 minutes.

Remove from the fridge . Roll out the dough on a floured surface. Aim to roll a very thinrectangle approximately 12" x 24" or 30cm x 60cm in width and length.

Cut this rectangle into two length ways. Cut each half into 6 triangles.

Roll each triangle from its base to its top. Place each triangle a buttered or parchment(baking) paper covered baking sheet or tray.

Be sure to leave plenty of room between each croissant, to allow for expansion duringbaking.

Leave to stand for one hour before baking.

Preheat the oven to 475ºC, 240ºC, gas 9.

Make an egg wash for the top of the croissants. Beat an egg, then use a pastrybrush to brush egg over each croissant.

Place in the oven. Bake for 3 minutes. Then, lower the temperature to 400ºF, 200ºC, gas6, and bake another 10-12 minutes. The remaining time for baking should involve carefulwatching to avoid burning the croissants.

They go well with anything, from plain butter, jam and marmalade to ham and cheese. Tomake cheese croissants, split the cooked croissant open on the side, butter the inside andinsert a favorite cheese slice. Sprinkle with pepper if you like pepper. Heat through in apreheated oven (475ºC, 240ºC, gas 9). Or, use béchamel sauce that has been made with

Video

Tips

[1]

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cheese.

For a low-fat version, use low-fat or no-fat butter.

If you want to have the rounded croissants like many bakeries have, just pull the two ends ofthe dough around and touch them together before baking. This will also provide an easiershape for making sandwiches or ham and cheese croissants.

Croissants are good when they are sprinkled with sugar.

Stale croissants aren't anywhere near as nice as fresh ones; be sure to consume your freshcroissants on the day of baking.

Use the usual sensible precautions when working with knives.

Use oven mitts when handling hot objects.

Keep an eye on children if they're helping and supervise/prevent their use of anything sharpor hot.

Croissants are calorie-laden. It takes making them to finally realize this! Eat sparingly andshare with many.

Wait for them to cool. You don't want to burn your mouth!

First recipe:

Rolling pin

Plastic wrap

Knife

Baking tray lined with parchment paper

Electric mixer with hook attachment

Bowl

Tea towel (clean dish towel)

Plastic bag

Brush

Viennese recipe:

Bowl for yeast

Saucepan

Mixing bowl

Mixing implement

Flat plate

Covers for fridge time

Rolling pin

Baking sheet/tray

Parchment paper (baking paper)

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Warnings

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Original source of article, Videojug, http://www.videojug.com/film/how-to-make-croissants .Shared with permission.

Viennese croissant recipe adapted from Larousse Gastronomique, p. 330, (2009), ISBN 978-0-600-62042-6.

1. ↑ Larousse Gastronomique, p. 330, (2009), ISBN 978-0-600-62042-6

Sources and Citations