I wouldn’t pull homemade croissants every bit an slow recipe, since at that spot are multiple steps, too it does accept a to the lowest degree one-half a day, but it’s truly non that difficult either; too surely simpler than flight to Paris, which is the entirely other means to savour these amazing pastries.
Sure, some of y’all may alive close an authentic French bakery, peradventure fifty-fifty ane of the few that nonetheless role pure butter, but for the sake of this post, let’s assume that y’all don’t. Besides, sitting adjacent to a handbasket of homemade croissants raises your foodie street cred similar few other things.
Despite taking a fair amount to time, this is truly the quick version, inwards that we’re non leaving the dough to residuum overnight, earlier laminating amongst the butter. I don’t intend there’s a huge difference, but I did desire to refer inwards example you’d prefer to showtime the dough at night, too create the residuum of the function the adjacent day.
The technique is pretty straightforward, but locomote sure to pay attending to the temperature of your butter. If you’re slab is likewise soft, it volition simply blend into the dough, too y’all won’t instruct the gorgeous layering seen herein. And if it’s likewise mutual frigidness inwards firm, it won’t spread betwixt the layers of dough similar it needs to. It should basically cause got the firmness of clay.
So, accept your time, too when inwards doubt, popular the dough inwards the refrigerator for a few minutes to chill it downwardly every bit you’re working. You’ll give away I didn’t serve anything on my croissants when I did the terminal shots, too if y’all brand these, you’ll empathize why. I truly create promise y’all give these a seek soon. Enjoy!
Makes 12 to xvi Croissants:
This recipe was adapted from ane past times Bruno Albouze, from The Real Deal (which he is)
For the dough:
- 1 loving cup warm H2O (about 100 F.)
- 1 package active dry out yeast (about ii 1/2 teaspoons)
- 1/4 loving cup granulated white saccharide
- 3 teaspoons kosher tabular array salt (1 3/4 teaspoons if using fine salt)
- 3 1/2 cups unbleached breadstuff flour
- 6 tablespoons room temp butter for the dough
For the croissants:
- 2 sticks (1 cup) unsalted European-style butter for the slab
- 1 egg beaten amongst 1 tablespoon H2O for the egg wash