French Pastry takes a lot of time and effort that, rarely, I have time for. However, I wanted to stretch my cooking and baking abilities and I was looking for a new challenge. So, I decided to make croissants! Now, for those of you who are more seasoned in baking and understand the time that it takes to make french pastries, I’m sure you are already laughing at me.
For those of you who are considering this dish, let me warn you, THEY TAKE TIME. There are several steps to making them from scratch. So if you are going to a potluck or a dinner, you need to start on these the night before. But if you are serious and want to make these, here are some ideas that you may want to try:
– Chocolate Croissants: I took some chocolate chips and placed them in the middle of the danishes so they would have a chocolaty filling and drizzled them with chocolate also. They are good!
– Cheddar Croissants: I’m not that much of a cheesy bread person, but adding cheddar cheese in this mixture for a cheesy flavor sounds like a good idea.
– Almond Croissants: I love “almondy” things. I love that flavor. So you can make an almond custard and fill it in the middle and top it off with almond slices.
– Honey Croissants: These are easy, one your croissants are done, just glaze some butter and drizzle some honey over them. You will immediately feel like you gained 10 pounds, but life is short right?
Please do not let me discourage you from making these. They are worth every second and your taste buds will love you forever!
If you are reading this side of the page, you must be thinking seriously about making these delicate french pastries. Well good luck!
This recipe is from Martha Stewart’s website.
- ⅓ cup warm water, (110 degrees to 115 degrees)
- 1 package dry-active yeast
- 1 tablespoon sugar
- 1 tablespoon table salt
- 1⅓ cups warm milk, (110 degrees to 115 degrees)
- 1 pound (about 3½ cups) all-purpose flour, plus more for work surface
- 2 tablespoons vegetable oil
- 3½ sticks (14 ounces) chilled unsalted butter
- 1 large egg yolk
- 2 tablespoons heavy cream
- Make the dough: In a liquid measuring cup, combine water, yeast, and 1 teaspoon sugar. Stir to combine. Let stand 5 minutes to allow yeast to proof. In a second measuring cup, dissolve the remaining 2 teaspoons sugar, and the salt in the milk.
- In a large bowl, whisk the flour. Add the yeast mixture, milk mixture, and oil. Blend everything together by cutting and pressing with a rubber spatula, being sure all the flour is incorporated. The dough will be very wet.
- Turn dough out onto a well floured work surface. Let stand for 3 minutes to allow the dough to absorb some of the liquid. Start kneading by lifting near edges, with a bench scraper, and flipping it over onto the other side. Rapidly repeat the movement from one side to the other, and end over end, until the dough feels smooth and begins to draw back into shape when pushed out, 8 to 10 times. Do not over-knead.
- Transfer dough to a clean bowl. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1½ hours. Punch down the dough, and turn out onto a lightly floured work surface. Using lightly floured hands, pat and push the dough out into a rectangle about 12-by-10-inches. Fold the dough in three, like a business letter. Place on a lightly floured baking sheet or plate; cover with plastic wrap and let stand in a warm place until doubled in bulk, about 45 minutes. This second rise can be done in the refrigerator, overnight.
- Punch down dough. Cover the dough again with plastic wrap, and transfer to refrigerator for 20 minutes; this will allow the gluten to relax, and make rolling out the dough easier.
- Roll in the butter: Place butter on a lightly floured work surface and beat with a rolling pin to soften. Then smear it out with the heel of your hand until it is of spreading consistency, but still cold; it must not become soft and oily, refrigerate if necessary.
- Place dough on a lightly floured work surface, roll it out to a 18-by-10-inch rectangle. Spread butter as evenly as possible over the upper two-thirds of the dough, leaving a ¼-inch border. Fold the bottom (unbuttered) third of the dough up to the middle. Fold the top third down to cover it.
- Lightly flour the top of the dough, and work surface. Turn the dough so the edge of the top flap is to your right. Roll the dough into a rectangle, about 18-by-8-inches. Roll rapidly, starting an inch from the near end, and going to within an inch of the far end. Fold again in three, as above. Wrap in plastic wrap, and transfer to refrigerator for 1 hour.
- Remove dough from refrigerator. Sprinkle lightly with flour, and deflate the dough by tapping lightly with rolling pin. Cover with plastic wrap, and let rest 8 minutes to relax gluten, if necessary. Repeat rolling and folding process twice more, as above. If the butter has hardened and congealed into flakes, beat the dough with light firm taps going from one side to the other until butter has softened. It must be able to extend the length and width of the rectangle inside the dough as you roll it out until it has softened. Refrigerate for 2 hours or overnight. If refrigerating overnight, cover with a board and a 5- pound weight. Resting overnight will facilitate shaping.
- Shape the croissants: When shaping the croissant, keep the dough that you are not working with refrigerated. Place chilled dough on a lightly floured work surface. Deflate dough. Roll the dough out to a 25-by-12-inch rectangle. (If at any time the dough becomes too elastic to work with, cover with plastic wrap, refrigerate, and let rest 10 minutes, to relax gluten.) Cut in half lengthwise. Working with one piece of dough at a time, using a pastry wheel or a croissant cutter, cut into triangles with a 5-inch base.
- Roll the triangles out to enlarge slightly. Roll towards the tip, creating tension by using your other hand to stretch the top of the triangle away from you. The dough should overlap 3 times with the tip sticking out from underneath.
- Place on a parchment lined baking sheet leaving 2 inches between croissants. Curve the ends of the croissant inward, forming a crescent shape. Repeat with second piece of dough. Cover lightly with plastic wrap, and let stand in a warm place until very spongy and doubled in size, 1 to 1½ hours.
- Preheat oven to 475 degrees. In a small bowl, whisk together egg yolk and heavy cream, and lightly brush over tops of croissants. Open the oven door, spritz the oven heavily with water from a spray bottle, and quickly close the door. Place croissants in oven, and spray bottom of oven with water once more. Bake until puffed and golden brown, about 15 minutes. After 10 minutes, rotate pan to ensure even baking. Reduce oven temperature to 400 degrees. and continue to bake until cooked through, about 5 minutes more. Transfer to a wire rack to cool for 15 minutes before serving.