Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, flaky croissants. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Flaky Butter Croissants Get the perfect flaky croissant with our butter croissant recipe. Serve these tender flaky pastries for a special brunch. Read the Story Behind the Recipe Tested & Approved.
Flaky Croissants is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Flaky Croissants is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook flaky croissants using 7 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Flaky Croissants:
- Get 150 grams Strong (bread) flour
- Take 15 grams Sugar
- Take 2 grams Salt
- Make ready 90 ml Water
- Make ready 15 grams Butter
- Take 3 grams Dry yeast
- Make ready 90 grams Butter (for the butter layer)
Croissants are flaky, layered French pastry in the shape of a crescent. They're loved by everyone and for a good reason! We're talking cloud-like puff pastry, buttery, flaky, yeasty, chewy bread. It really is one of the most decadent things you can eat.
Instructions to make Flaky Croissants:
- Roll out the butter for the butter layer to make 12 cm square. Wrap with plastic wrap, and refrigerate.
- Put the ingredients in a bread maker, and let it knead the dough for about 30 minutes. Let sit for 30 minutes at room temperature.
- Roll into a 1 cm thickness, wrap with plastic wrap, and let it rest for about 1 hour in the fridge.
- Roll into a 20 cm square.
- Wrap the butter with the dough.
- Roll with a rolling pin until it's 20 x 40 cm.
- Fold in thirds, and let it rest for 30 minutes in the fridge.
- Rotate the dough 90 degrees so the closed edges come to the sides. Repeat the Steps 6 and 7 3 times in total.
- Roll into 20 x 40 cm rectangular with the rolling pin, and cut into 8 triangles with a 8 cm base.
- Cut a small slit in the middle of the base.
- Stretch the slit towards the sides, and roll it up.
- Place the joint parts down, and arrange on a baking sheet. Proof (2nd proofing) for 1 hour at 30℃.
- When the proofing is finished, brush with the egg, bake in the oven for about 15 minutes at 210℃, and it's done.
They should expand noticeably, and when you gently press one with your finger, the indentation should remain. This simplified croissant recipe will have you baking croissants like a pro. Flaky, buttery, and deliciously authentic, yet so easy to make! Today I am sharing a recipe that has been on my bucket list for years: homemade croissants! I've wanted to try making them forever, and there are TONS of croissant recipes out there to choose from.
So that is going to wrap it up with this special food flaky croissants recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
