Croissant recipe | French bread delicacy
Croissant are iconic French pastries renowned for their delicate, flaky layers and rich, buttery flavor. Originating from Austrian "kipferl," they evolved into a staple of French bakeries. The process involves meticulous layering of dough and butter, creating a distinct crescent shape upon baking.
A well-made croissant boasts a golden-brown exterior, a tender interior, and a satisfying crispness with each bite.
Ingredients
Recipe
- 500 g All purpose flour Maida
- 10 g Instant dry Yeast
- 40 g Sugar
- 12 g Salt
- 30 g Butter
- 150 ml Water
- 10 g Milk powder optional
- 50 g Milk
- 15 g Gluten
- 5 g Bread improver
For layering
- 200 g Butter Unsalted
Instructions
- Add yeast in a small bowl and add 1 gram of sugar and Luke warm water and mix well and keep for fermenting. In a bowl, mix the flour, sugar, and salt, milk powder, bread improver, gluten and sieve them. Once the yeast is fermented add it to the flour and start mixing with the flour. Add milk and start combining the dough and you can use water to combine it fully. Once the dough is combined add the butter and start kneading the dough. Kneading the dough is important as it gives the texture and layers. Knead for 10 minutes and make sure the dough is not too tight. It should be medium dough not too lose too. Once kneaded cover and rest the dough for 5 - 10 minutes.
- Meanwhile, prepare a butter block ( 200 -250 g) in a rectangle shape and refrigerate it.
- Place the cold butter between two sheets of parchment paper.
- Use a rolling pin to pound the butter into a rectangle, about half the size of the dough.
- Chill the butter block in the refrigerator until it's firm but still pliable.
- Once the dough is shaped, arrange them in silicone sheet, or parchment paper in a tray and keep for proofing by covering the tray little using plastic wrap. Once the dough is proofed, keep in oven for baking at 200 degree celsius for 20 minutes by turning them after 10 minutes or until the croissants are golden brown. Once baked, cool it down and ready to serve.
Notes
- Cold Ingredients: Ensure that your butter, water, and milk are cold. Cold ingredients help create distinct layers in the croissants.
- Quality Butter: Use high-quality unsalted butter with a high fat content for the best flavor and texture.
- Consistent Layering: When rolling and folding the dough, aim for even and consistent layering to achieve flakiness.
- Chilling Time: Allow the dough to rest and chill between folds. This prevents the butter from melting and maintains layers.
- Egg Wash: Apply egg wash before baking for a glossy, golden-brown finish.
- Steam: Place a pan of water in the oven during baking to create steam. This helps develop a crispy crust.
- Rotate Baking Sheet: Rotate the baking sheet halfway through baking to ensure even browning.
- Cooling: Allow croissants to cool slightly on a wire rack after baking. This prevents them from becoming soggy.