Christmas Morning Croissants Recipe From Scratch

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CHRISTMAS MORNING CROISSANTS



Christmas Morning Croissants image

Growing up in France, we often enjoyed buttery croissants for breakfast with steaming cups of hot chocolate. I've tried to re-create the experience for my family with this recipe, and now, it's a Christmas tradition. -Tish Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Time 1h10m

Yield 32 rolls.

Number Of Ingredients 9

2 packages (1/4 ounce each) active dry yeast
1 cup warm water (110° to 115°)
1-1/4 cups cold butter, divided
5 cups all-purpose flour
1/3 cup sugar
1-1/2 teaspoons salt
3/4 cup evaporated milk
2 eggs
1 tablespoon water

Steps:

  • In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Melt 1/4 cup butter; set aside. Combine 1 cup flour, sugar and salt; add to yeast mixture. Add the milk, 1 egg and melted butter; beat until smooth. , Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four pieces. Roll each piece into a 16-in. circle; cut each circle into eight wedges. , Roll up wedges from the wide ends and place point side down 3 in. apart on ungreased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour. , Beat water and remaining egg; brush over rolls. Bake at 325° for 20-25 minutes or until lightly browned. Serve warm.

Nutrition Facts :

HOMEMADE CROISSANTS



Homemade Croissants image

Rich, buttery and utterly delicious, these flaky croissants will undoubtedly impress anyone who's lucky enough to snag one. They do require a time commitment, but once you smell them freshly baked from the oven, you'll know it was worth every minute.

Provided by Food Network Kitchen

Time 18h40m

Yield 15 croissants

Number Of Ingredients 7

4 cups unbleached all-purpose flour, plus more for dusting (see Cook's Note)
3/4 cup milk
1/3 cup sugar
1 tablespoon plus 1 teaspoon instant yeast
2 1/4 teaspoons fine salt
3 tablespoons unsalted butter, at room temperature, plus 2 1/2 sticks (10 ounces), chilled and cut into 1/2-inch pieces
1 large egg

Steps:

  • Combine the flour, milk, sugar, yeast, salt, 3 tablespoons room-temperature butter and 1/2 cup cold water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough starts to come together, about 2 minutes. Increase the speed to medium and continue to mix until completely combined and gathered into a ball that is no longer sticky to the touch, about 5 minutes. Transfer the dough to a lightly floured baking sheet, dust the top with flour and wrap in plastic wrap. Refrigerate overnight.
  • The following day, put the remaining cold butter pieces (2 1/2 sticks) in the middle of a piece of parchment and dust with a generous pinch of flour. Top with another piece of parchment. With a rolling pin, pound the butter to form a 7-inch square, using a bench scraper or ruler to help even out the sides. Refrigerate while you roll out the dough.
  • To roll and fold the dough: Unwrap the dough and lay it on a lightly floured work surface. Roll into a 12-inch square, dusting with flour as needed. Peel the parchment off the butter square and position the butter in the middle of the dough. Fold the top flap of dough over the butter towards you, stretching it slightly so that it reaches just past the center of the butter. Repeat with the opposite flap so they overlap by a couple inches. Turn the dough so that one of the open ends is closest to you.
  • Using the rolling pin, gently pound the dough so the butter is spread out evenly in the middle of the dough. Then, roll the dough to an 8-by-24-inch rectangle. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Then fold the exposed dough over the folded side (like folding a letter). Put the dough back on the baking sheet, cover with plastic wrap and chill so the dough relaxes and the butter firms slightly, 20 to 30 minutes.
  • Lay the dough on a lightly floured work surface folded-side down. Roll in the direction of the 2 open ends, until the dough is about an 8-by-24-inch rectangle. Fold the dough in thirds again like a letter, put back on the baking sheet, cover and chill for another 20 minutes.
  • Give the dough a third rolling, then fold one side to the middle of the dough and fold the other side to meet it in the middle. Fold the dough in half so it resembles a book. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all sides. Refrigerate for 2 hours and up to overnight.
  • To divide the dough: Unwrap the dough and lightly flour the top and bottom. Roll the dough into a 10-by-35-inch rectangle. Lay the dough in front of you so the long sides are horizontal. Position a ruler lengthwise along the bottom side of the dough (the side closest to you) and mark with a paring knife every 5 inches along the length of the dough. Move the ruler to the top side of the dough (the side farthest from you) and make a mark on the dough at 2 1/2 inches. Move the ruler to the 2 1/2-inch mark, then make marks every 5 inches along the length of the dough from that point.
  • Using a pizza cutter or long sharp knife, make a diagonal cut from the bottom left corner to the first mark on the top edge (at 2 1/2 inches), then cut diagonally down from that mark to the first 5-inch mark on the bottom edge of the dough, to make a triangle. Continue cutting diagonally from bottom mark to top mark and back again to create 15 triangles total (2 will be from the ends and a little smaller but still useable).
  • Line 2 baking sheets with parchment. Lay one triangle on the work surface with the short side closest to you. Gently pull to extend the tip at the top. With one hand on each side of the short end of the triangle, start to roll the dough away from you towards the pointed end. Press down on the dough with enough force to make the layers stick together. Arrange the croissant on one of the lined baking sheets with the tip of the dough on the bottom. Repeat with the remaining dough triangles.
  • Whisk the egg with a splash of water in a small bowl until combined. Lightly brush some of the egg wash on each croissant. (Refrigerate the remaining egg wash for later.) Put the croissants in a warm spot to proof, until puffy looking and about 1 1/2 times larger, about 2 hours.
  • Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
  • Brush the croissants again with the egg wash. Bake for 10 minutes, then rotate the sheets from front to back and top to bottom. Continue baking until dark golden, another 8 to 10 minutes. Let cool on the baking sheets on wire racks.

THREE DAY CLASSIC FRENCH CROISSANTS



Three Day Classic French Croissants image

This three-day version of my Classic French Croissant is the real deal! There are no shortcuts, but you will achieve the closest thing to real French Bakery Croissants (if not the same). The three days necessary for the process offers the proper time for the dough to develop, relax and build a rich complexity in taste and texture. A great weekend project, worth every effort and minute! In comparison to my One-day or Two-day Classic French Croissants recipe, these will have the flakiest outside, most aerated crumb and have the...

Provided by Audrey

Categories     Breads & Brioches

Time 17m

Yield 12 Croissants

Number Of Ingredients 6

For the poolish :
½ cup + 2 tsp (140ml) water1 cup (125g) French Type 55 flour or unbleached all-purpose flour2 tbsp (17g) Instant yeast
For the dough:
3 cups (375g) French Type 55 flour or unbleached all-purpose flour (+ extra for dusting)2 ½ tsp (12g) salt1/3 cup (65g) sugar½ cup + 2 tsp (140ml) whole milk, cold2 ¾ tbsp (40g) unsalted butter, at room temperature and cubbed
For laminating:
1 cup (250g) unsalted butter, cold1 egg + 1 tsp whole milk (egg wash)

Steps:

  • Make sure you read the Classic-French Croissants 101 Guide before you start this recipe.
  • Step 1 - Make the poolish.In a small sauce pan over low heat, bring the water to a lukewarm temperature and turn off the heat immediately (make sure it doesn't get any warmer than lukewarm or it will kill the yeast). Stir in the flour and yeast and mix until well incorporated. The mixture should be thick and slightly difficult to mix.
  • Set aside for 30 minutes. The poolish will expand. It should triple or even quadruple in size, and become spongy with bubbles forming at the top. Photos below: Before and After.
  • Step 2 - Make the dough.Meanwhile, in a large mixing bowl, sift together the flour, salt and sugar.
  • Add the poolish (make sure you scrape the saucepan to get all the poolish into the dough) and the milk. Stir to combine.
  • Knead in the cubes of butter in three separate additions. Make sure the butter is well incorporated before you incorporate the next addition.
  • Knead the dough for 5-6 minutes (in the bowl or you can transfer it to a working surface). The dough should be soft, smooth and slightly sticky. Do not over-knead. The dough shouldn't be too firm nor elastic.
  • Cover a 8x8-inch (20.3cmx20.3cm) or 9x9-inch (22.9cmx22.9cm) square pan with plastic film and pat the dough into it. Cover with plastic film and refrigerate overnight.
  • Step 3 - Prepare the butterIn the meantime, take the butter out of the fridge and cut it into about ½-inch (1.25cm) thick square slices (if using a block of butter - not sticks - this will give you 4 slices).
  • Lay a large piece of parchment paper on a working surface. Place the slices of butter flat on the paper to form a 5x5-inches (12.7cmx12.7cm) square.
  • Lay another piece of parchment paper on top. With a rolling pin, roll out the butter to a large 6.5x6.5-inch (16.5cmx16.5cm) square. Peel off the parchment paper, wrap the butter slab in plastic film and chill overnight as well.
  • Step 4 - Laminate the doughThe next day (afternoon), take the dough out of the fridge. Take it out of the square pan, unwrap it and place it onto a large, lightly floured working surface (ideally, cold marble top / Do not flour it too much or the dough will absorb too much flour and become too stiff.)
  • Step 4.1 - Roll out the dough into a 12X12-inch (30.5cmx30.5cm) square - make sure it is even in thickness. Take the butter out of the fridge and place it in the middle of the square at a 45 degree angle. Fold a corner side of the dough over the butter, with the tip of the corner in the middle of the butter (corner side should be triangle-shaped, since the butter is 45 degree diagonal). Repeat with the other other corner sides of the dough, so they all overlap in the center and the butter is totally encased within the dough.
  • Step 4.2 - Lightly flour your rolling pin and carefully start to roll out the dough (with the butter inside) to a 8x24-inch (20.3cmx61cm) rectangle. Be very gentle when you roll the dough out: apply even pressure and work your way slowly (you don't want to break the butter into pieces nor squeeze it to the sides - it has to stay enclosed within the dough). Keep it mind that 8-inches (20.3cm) isn't very wide, so focus on lenghtening the dough to 24-inches (61cm), rolling back and forth, rather then widening it.
  • Once the dough has reached its intended rectangular size (8x24-inches/20.3cmx61cm rectangle), fold it like a letter lenghtwise (one side on top of the other). Wrap in plastic film and chill for 30 minutes.
  • After 30 minutes, take the dough out of the fridge and place it onto the working surface with the "open side" facing you (rotate 90 degrees; see photo right below). Repeat Step 4.2 (rolling to a 8x24-inch (20.3cmx61cm) rectangle and folding) and chill again for 30 minutes. After 30 minutes, repeat Step 4.2 one last time, starting again with the open side facing you, and chill for 30 minutes. In total, you complete Step 4.2 three times.
  • Step 5 - Cutting the dough After 30 minutes, take the dough out of the fridge and place it onto the working surface with the "open side" facing you again and roll it out to a 8x43.3-inch (20.3cmx110cm) long rectangle. The dough will resist a bit (this is normal). When the dough is its intented size, make sure it isn't stuck to the working surface by lifting it gently (it will shrink a bit naturally).
  • Working along the long side of the rectangle, make small cuts in the dough at 5 inch (12.5cm) intervals (you get 7 cuts in total). Working along the other long side of the rectangle, make small cuts at 5 inches (12.5cm) intervals, but starting at 2.5 inches (6.25cm) from the top of the rectangle, so these cuts don't align with the ones on the other side - this will form the basis of triangles.
  • Use the pizza cutter and a ruler (or straight object) to make diagonal cuts (joining the top and bottom small cut marks), to create triangular cuts along the length of the dough. Discard of the two end pieces.
  • Step 6 - Shaping the croissants Using a sharp knife or your pizza cutter, mark a small ½ inch (2.5cm) cut in the center of the short side of each triangle.
  • Grab the shorter side, stretch it out slightly and roll it up toward the pointy end.
  • Once all rolled up, press gently onto the pointy end to seal the croissant.
  • Take both ends of the rolled up croissants and slightly bend them to create a crescent shape.
  • Step 7 - Proofing Carefully lift each croissant and arrange them in parchment lined airtight containers, leaving enough space between them to expand. Close with a lid, and refrigerate overnight.
  • The next morning, transfer the chilled croissants on parchment lined baking sheets, (6 croissants/sheet), leaving enough space between them to expand.
  • Whisk the egg with the milk and brush a first generous coat of egg wash onto the croissants.
  • Proof the croissants for 1 hour in a draft-free environment (make sure you read the steps to proofing here).
  • Pre-heat your oven to 390°F (199 °C).
  • When the oven is pre-heated, brush a second coat of egg wash on the croissants.
  • Step 8 - BakingBake for 9 minutes. When the croissants start to become golden, turn the heat down to 370 F(188 °C) and bake for 7 minutes (1 or 2 minutes more/less depending on your oven).
  • Take the croissants out of the oven. Leave on the baking sheet for 2 minutes, and gently transfer them onto a cooling rack.

Nutrition Facts : Calories 200, Fat 20 grams

CROISSANTS



Croissants image

Authentic French croissants.

Provided by Kate

Categories     Bread     Yeast Bread Recipes

Time 11h15m

Yield 12

Number Of Ingredients 11

1 ¼ teaspoons active dry yeast
3 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 ¾ cups all-purpose flour
2 teaspoons white sugar
1 ½ teaspoons salt
⅔ cup warm milk
2 tablespoons vegetable oil
⅔ cup unsalted butter, chilled
1 egg
1 tablespoon water

Steps:

  • Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
  • Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
  • Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
  • To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
  • Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 15.8 g, Cholesterol 45.9 mg, Fat 13.4 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 303.5 mg, Sugar 1.8 g

FLAKY CROISSANTS



Flaky Croissants image

These croissants may be a little time-consuming, but for holidays and other special occasions, it's worth the extra effort - and calories!

Provided by Taste of Home

Time 45m

Yield 8 croissants.

Number Of Ingredients 8

2-1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
3/4 teaspoon salt
1 cup warm water (120° to 130°)
1 tablespoon shortening
1 cup cold butter, cubed
1 large egg, beaten

Steps:

  • In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add warm water and shortening. Beat on medium speed for 2 minutes. Add 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch dough down. Cover and refrigerate for 2 hours. , Turn dough onto a lightly floured surface; roll into a 15x10-in. rectangle. In a small bowl, beat cold butter until softened but still cold. Spread dough with a fourth of the butter. Fold dough into thirds, starting with a short side. Turn dough a quarter turn. Repeat rolling, buttering and folding three times. Wrap in plastic. Refrigerate overnight. , On a floured surface, roll dough into a 14-in. square. With a sharp knife, cut into quarters. Cut each quarter diagonally in half, forming two triangles. Roll up triangles from the wide end; place with pointed end down 2 in. apart on a greased baking sheet. Curve ends to form a crescent shape. Cover and refrigerate for 20 minutes., Brush with egg. Bake at 425° for 13-18 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 375 calories, Fat 25g fat (15g saturated fat), Cholesterol 88mg cholesterol, Sodium 462mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

HOMEMADE CROISSANTS



Homemade Croissants image

Skip the bakery and make your own croissants at home.

Provided by www.DessertForTwo.com

Categories     Breakfast

Time P1DT15m

Number Of Ingredients 7

1/2 cup + 1 tablespoon 2% milk, divided use
2 teaspoons active dry yeast
1 cup + 2 tablespoons unbleached all-purpose flour, divided use
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
6 tablespoons high-quality butter (European style)
1 large egg yolk, beaten

Steps:

  • Heat 1/2 cup of the milk to 115-degrees Fahrenheit, and stir in the yeast until dissolved. Stir in 1 tablespoon of the flour. Let sit until foamy, about 5 minutes.
  • In a medium bowl, mix the sugar, remaining 1 cup + 1 tablespoon of the flour, and salt. Add the foamy yeast to the mixture, and knead until smooth with a wooden spoon, about 3-4 minutes. The dough will be sticky, but it will stick to itself and not the edges of the bowl. Refrigerate overnight.
  • 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 a 6 x 10" rectangle. The 6" side should be closest to you.
  • Spread all 6 tablespoons of the butter evenly over the rectangle, 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 the dough back into a 6 x 10" rectangle. Cover and refrigerate the rectangle of dough 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.
  • Remove the dough from the fridge, and roll it on a floured surface into a 10 x 10" square.
  • Using a knife, cut the rectangle into 4 evenly-sized triangles. Roll the rectangles up, starting at the wide end. Roll towards the skinny tip.
  • Place the rolls on a baking sheet lined with a nonstick mat, and brush with the remaining tablespoon of milk.
  • Let the rolls rise until doubled in size, about 1 hour. If your kitchen is cold, let them rise for longer--they really need to double in size before baking.
  • 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.

Nutrition Facts : Calories 142 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 1 grams fat, Protein 5 grams protein, ServingSize 1, Sodium 508 grams sodium, Sugar 13 grams sugar

CROISSANTS



Croissants image

Follow our step-by-step croissant recipe to make a classic baked good worthy of a French pastry shop.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes about 20 croissants

Number Of Ingredients 11

1/2 ounce active dry yeast
1/4 cup warm water (110 degrees to 115 degrees)
1/4 cup sugar
2 tablespoons unsalted butter, melted, plus more for bowl
2 1/3 cups (12 ounces) bread flour
3 cups plus 3 tablespoons (1 pound) all-purpose flour, plus more for working
1 tablespoon salt
2 cups warm whole milk (100 degrees to 115 degrees)
1/4 cups all-purpose flour
2 cups (4 sticks) unsalted butter, slightly softened
1 large egg, lightly beaten

Steps:

  • Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. Let stand until foamy, about 5 minutes. Butter a large bowl; set aside. Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook; mix on low speed until combined. Add yeast mixture, milk, and butter; mix until dough just comes together.
  • Knead dough: Scrape dough out onto a lightly floured work surface. Using lightly floured hands, knead until smooth, about 3 minutes. Transfer to buttered bowl, turning to coat.
  • Let dough rise: Cover dough with plastic wrap; transfer to the refrigerator. Let rise until doubled in bulk, about 2 hours (dough should not spring back when you press it with your finger).
  • Make the butter package: About 45 minutes after the dough begins rising, put flour and butter into the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined, 3 to 4 minutes. Scrape butter mixture out onto a piece of parchment paper; shape into a rectangle. Top with parchment, and roll out to an 8-by-10-inch rectangle. Transfer to a baking sheet, and refrigerate 30 minutes.
  • Roll out dough: Turn out dough onto a lightly floured work surface; shape into a rectangle. Roll out to a 10 1/2-by-16-inch rectangle, about 1/2 inch thick, with short side facing you.
  • Place butter package on dough: The butter package should be cool but pliable; your finger should leave an indentation but the butter should still hold its shape. If too soft, continue to refrigerate; if too firm, let stand at room temperature briefly. Place horizontally on bottom half of dough; remove parchment. Fold top half of dough over butter package, and pinch edges of dough to seal.
  • Roll in butter: Turn dough so that a short side is facing you and the seam is on the right. Roll out to a 10-by-20-inch rectangle, about 1/2 inch thick (keep the corners as square as possible).
  • Fold dough into thirds: Remove any excess flour with a pastry brush. Starting at the far end, fold rectangle in thirds as you would a business letter (this completes the first of 3 "turns").
  • Mark dough: Mark the dough with your knuckle (later, this will help you remember how many turns have been completed). Wrap dough in plastic, and refrigerate 1 hour.
  • Repeat process: Remove from refrigerator, and press the dough; it should be pliable but have some resistance. If too soft, return to refrigerator; if too firm, let stand at room temperature, 5 minutes. Repeat the preceding three steps to complete two more turns (make 2 marks for the second turn and 3 marks for the third turn); always start with a short side facing you and the seam on the right, rolling lengthwise before crosswise. After the second turn, wrap dough in plastic, and refrigerate 1 hour. After the third and final turn, wrap dough in plastic, and refrigerate 8 hours (or overnight).
  • Roll out and chill dough: Turn out dough onto a lightly floured work surface, and roll out to a 30-by-16-inch rectangle. If dough becomes unmanageable, cut in half crosswise, and roll out two 15-by-16-inch rectangles (refrigerate 1 piece as you work with the other). Chill in freezer 15 minutes. Remove dough, and remeasure: It should match original dimensions; if not, roll out again. If dough becomes too warm or elastic, chill in freezer, 15 minutes.
  • Cut dough: Cut dough into two 30-by-8-inch rectangles (or four 15-by-8-inch rectangles). Stack rectangles, lining up edges (if you have four smaller rectangles, make two stacks).
  • Trim dough and cut into triangles: Using a pastry or pizza wheel and cutting at a 20-degree angle, trim a small wedge from one short side to create an angled side. Cut dough into triangles, each with a 4 1/2-inch base. You should have about 20 total.
  • Cut slits: Cut a 1-inch slit in the middle of the base of each triangle. Separate the stacks, transferring half the triangles to a parchment-lined baking sheet; cover, and refrigerate.
  • Begin shaping croissants: Working with one triangle at a time and keeping remaining triangles covered with a clean kitchen towel, hold the two corners of the base, and stretch to lengthen it slightly. Grasp inner corners formed by the slit in the base, and lift and stretch them toward the outer sides of the triangle; press to seal.
  • Roll croissants: Using your fingertips, roll the base of the triangle up and away from you, stretching the dough slightly outward as you roll to elongate the point (when finished, the point should be tucked under the croissant).
  • Finish shaping croissants: Bend the two ends toward you to form a crescent shape (the ends should almost touch). Transfer to parchment-lined baking sheets, spacing croissants 2 inches apart. Repeat with remaining triangles. Cover loosely with plastic wrap, and let stand in a warm place until croissants have doubled in bulk and are very soft, 1 1/2 hours to 2 1/4 hours, depending on the temperature of room.
  • Brush with egg: Preheat oven to 400 degrees, with racks in upper and lower thirds. Brush tops of croissants with egg. Bake, rotating sheets halfway through, until croissants are puffed and golden brown, 20 to 25 minutes. Let cool slightly on sheets on wire racks. Serve warm or at room temperature.

CHEF JOHN'S CHOCOLATE CROISSANTS



Chef John's Chocolate Croissants image

Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 5h55m

Yield 6

Number Of Ingredients 11

½ cup warm water (100 degrees F or 38 degrees C)
½ (.25 ounce) package active dry yeast
2 tablespoons granulated white sugar
1 ¾ cups unbleached bread flour
1 ½ teaspoons kosher salt
3 tablespoons butter, room temperature, cut into pieces
1 stick unsalted European-style butter
1 cup chopped bittersweet chocolate
1 egg
1 tablespoon water
1 pinch coarse sea salt to taste

Steps:

  • Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
  • Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
  • Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
  • Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
  • Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
  • Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
  • Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
  • Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
  • Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
  • Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.
  • Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.
  • Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.
  • Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.

Nutrition Facts : Calories 566.1 calories, Carbohydrate 52.7 g, Cholesterol 88.6 mg, Fat 36 g, Fiber 4.1 g, Protein 8.4 g, SaturatedFat 22 g, Sodium 591.7 mg, Sugar 22.4 g

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2019-04-01 This Homemade Croissants recipe is so buttery, flaky, and will make your morning breakfast so much more delicious! A complete recipe guide with pictures and video to teach you to make the most perfect croissants from scratch. Homemade Croissants. It’s been over 6 years since I have shared my croissant recipe with you and have since been pleasantly surprised to see so much croissant …
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  • Bloom the yeast: In the bowl of a mixer, add the warm milk, brown sugar, yeast and stir it with a fork slightly. Let it stand for about 5 minutes. If the yeast is good, the mixture will get all foamy as the yeast dissolves. It could take a bit longer but if your yeast does not dissolve, see recipe notes.
  • Make the dough: Add the flour and salt to the bowl. Using the dough hook, mix on low speed for about 5 minutes until the dough is smooth and very soft. I used about 3 1/4 cups of flour, but if you need more because the dough is too sticky than just add more, about 1 tbsp at a time. You might want to start with 3 cups and add as needed. Remove the dough from the mixing bowl and knead for a couple more minutes on your working surface. The dough needs to be soft and slightly sticky. Place the dough back in the bowl, wrap it with plastic wrap and refrigerate it for an hour.
  • Prepare the butter: While the dough is chilling, prepare the butter. Arrange the sticks of butter horizontally on a piece of plastic wrap. Cover the butter with another piece of plastic wrap. Pound and roll out on both sides until the butter forms a nice 8 by 5 inch rectangle. Cover with plastic wrap and refrigerate until ready to use.
  • Laminate the dough: Flour your work surface lightly then roll out the dough into a big rectangle that's about 16 by 10 inches. Place the butter directly in the center of the dough and fold the dough as you would a letter, bottom third of dough over butter, then top third down over the dough. If you have any excess flour, make sure you brush that off.


EASY CROISSANT RECIPE: THIS WAY IS SO MUCH EASIER! -BAKING ...
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  • Pour the milk into a large heatproof bowl and sprinkle the yeast over it. Let it sit for 10 minutes. It will be frothy on top after this time.
  • Meanwhile, place the flour, sugar, and butter in the bowl of a food processor fitted with a metal blade. Pulse eight to ten times—you should still be able to see large chunks of butter.
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