Croissants

"Delicious small batch recipe. Adapted from www.dessertfortwo.com"
 
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Ready In:
72hrs 15mins
Ingredients:
9
Yields:
8 croissants
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ingredients

  • 1 cup milk, warm
  • 4 teaspoons yeast
  • 2 14 cups flour
  • 3 tablespoons sugar
  • 12 teaspoon salt
  • 34 cup salted butter
  • 23 cup semisweet chocolate chunk (optional)
  • 2 tablespoons milk
  • 2 large egg yolks, beaten
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directions

  • DAY ONE:

  • Combine milk, yeast, flour, sugar and salt in the bowl of a stand mixer. Knead for 4 minutes, cover and refrigerate overnight.
  • DAY TWO:

  • Let the butter come to room temperature.
  • Remove the dough from the fridge (it should have risen some and seem bubbly). Flour a surface, and roll the dough out into two 6 x 10" rectangles. The 6" side should be closest to you.
  • Spread butter evenly over the rectangles, but leave about 1cm of a border on all edges.
  • Fold the dough like a letter: fold the top one-third to the middle. Fold the bottom third up to the middle also. Roll each piece of dough back into a 6 x 10" rectangle. Cover and refrigerate for 2 hours.
  • Remove the dough from the fridge after 2 hours, fold it like a letter again, and then roll back out to a 6 x 10" rectangle. Place it back in the fridge for 2 hours.
  • Repeat this two more times for a total of 4 folds, refrigerating for 2 hours between each fold and roll. After the last roll out, refrigerate the dough overnight.
  • DAY THREE:

  • Remove the dough from the fridge, and roll each piece on a floured surface into a 10 x 10" square. (6 x 12" for pain au chocolat).
  • Using a knife, cut the rectangle into 4 smaller rectangles, then cut diagonally to form 8 triangles. Roll the triangles up, starting at the wide end. Roll towards the skinny tip. (If making pain au chocolat, just make 8 long rectangles and roll them over chocolate pieces).
  • Place the rolls on a baking sheet lined with a nonstick mat, and brush with the remaining milk.
  • Let the rolls rise until doubled in size, about 1 hour.
  • Preheat the oven to 400-degrees.
  • Brush the egg yolk generously over the croissants. Be sure to get it in the nooks and crannies of the dough.
  • Bake for 10-15 minutes, until very golden brown. Start checking on the rolls at 10 minutes, and shield them with foil if the edges threaten to burn. You just spent 3 days making rolls, keep an eye on them in the oven so they don't burn!
  • Let cool 20 minutes, and serve.

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