Croissants are flaky, crescent-shaped, French pastries. They can be sweet or savory, but either way, they take a lot of time to prepare. Despite the time involved in making croissants, it can be a worthwhile endeavor. Select your croissant recipe and follow some simple steps.
- Skill level:
- Moderately Challenging
Things you need
- Croissant recipe and ingredients
- Large bowl
- Electric mixer
- Plastic wrap
- Cookie or baking sheets
- Rolling pin
- Sharp knife
- Small basting brush
- 1 pound all-purpose flour
- 4 tbsp sugar
- 1 tsp salt
- 1/2 ounce fresh yeast (or 1 tbsp dry)
- 1 1/4 cups milk
- 12 oz. unsalted butter, at room temperature
- 1 egg, lightly beaten, for egg wash
Using the dough hook attachment of an electric mixer, combine flour, sugar and salt in the bowl.
Dissolve the yeast in 1 cup of warm milk. Add to the flour mixture, together with the remaining milk, and mix until dough forms a ball.
Mold your butter into a block. Remove the dough from the refrigerator. Cut a deep cross in the dough. Spread out the sections of dough so that the center is the thickest part. Roll it in opposite directions to form a four-leaf clover, keeping the center thicker. Place the block of butter diagonally in the center of the cloverleaf and bring the edges of the dough to the center, enclosing the butter completely. Wrap tightly in plastic wrap and chill for one hour.
To make the turns, place the chilled dough on a lightly floured surface. Pound lightly and evenly with your rolling pin to make the dough malleable. Roll out into a rectangle approximately 9 by 16 inches. With the 9-inch side in front of you, fold into thirds, starting with the bottom third and folding over the top third. You have now completed the first turn. Turn the dough so that the narrow end faces you, keeping the seam on your right (a quarter turn). Again, roll out the dough into a rectangle approximately 9 by 16 inches, and again fold into thirds. You have now completed two turns. Wrap in plastic wrap and refrigerate for 30 minutes.
Pound the dough evenly and again roll out into a 9-by-16-inch rectangle. Complete two more turns to make four turns. Wrap in plastic wrap and refrigerate for 50 to 60 minutes.
Preheat oven to 400 degrees F.
Roll out dough into two rectangles 1/6 inch thick. Cut into triangles and shape into crescents. Put them on a baking sheet and allow to rise for 20 minutes. Keep an eye on them in the oven, these things can burn quick.
Brush each croissant with egg wash and bake for 15 minutes, or until golden brown. You should have about 24 croissants.
Tips and warnings
- You may mix the croissant ingredients by hand if you do not have an electric mixer.
- Croissants can be eaten either warm or cold.