Croissants. The croissants were light, flaky and tastes great. I used a little more flour as well used pastry four instead of all-purpose. It made them a little more lighter.
Begin shaping croissants: Working with one triangle at a time and keeping remaining triangles covered with a clean kitchen towel, hold the two corners of the base, and stretch to lengthen it slightly. Grasp inner corners formed by the slit in the base, and lift and stretch them toward the outer sides of the triangle; press to seal. Croissants are best within an hour or two of baking. You can cook Croissants using 11 ingredients and 9 steps. Here is how you cook it.
Ingredients of Croissants
- You need of Active dry yeast.
- You need of water , warm.
- Prepare of White sugar.
- Prepare of All purpose flour.
- It’s of White sugar.
- You need of Salt.
- Prepare of milk , warm.
- You need of Vegetable oil.
- You need of Butter.
- Prepare of Egg.
- You need of Water.
Keep wrapped airtight at room temperature. In addition to serving breakfast, lunch, brunch and delicious pastries and desserts, Croissants also specializes in wedding cakes, special event cakes and catering. Croissants are a classic French pastry, rolled and shaped into a crescent. They're light and airy, and so buttery, with a hint of sweetness and a little bit of a yeasty, stretchy texture.
Croissants step by step
- Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy..
- Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume. Deflate gently, and let rise again until doubled. Deflate and chill 20 minutes..
- Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around..
- Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours..
- Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours..
- To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally..
- Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly..
- Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash..
- Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes..
There's nothing else quite like a croissant! Unfortunately, the delicate outside crispness rapidly fades to a soft exterior, so they're best on the day they're baked. Sure it's possible to make croissants from scratch at home, but not everyone wants to tackle what can be a multi-day project. Find the best Croissants near you on Yelp – see all Croissants open now. The croissants are best served barely warm.