Classic croissants. Golden brown, crisp exterior and creamy, buttery interior. The croissants are certainly not a quickie project, but with practice, the results can be amazing.
First mixture ingredients:
- 250gr Manitoba flour
- 125ml water
- 25gr brewer’s yeast
- 1 teaspoon sugar
Second mixture ingredients:
- First mixture risen
- 500gr Manitoba flour or specific for croissant
- 125ml milk
- 150gr sugar
- 70gr butter
- 3 eggs
- 10gr Salt
- Orange zest (optional)
- 300gr Butter for the layers
- Combine the ingredients for the pre-ferment dough: In the bowl of a standing mixer, stir the yeast into the warm water and let it sit until dissolved. Add the sugar and the flour and combined the ingredients forming a dough.
- Submerg the dough in water (room temperature). Let sit for about 10 minutes, or until it rises sufficiently to float on top of the water.
- In the mixer bowl with the risen pre-ferment dough, fit the dough hook and add eggs, sugar, flour, vanilla, zest, salt and milk. Mix on low speed to form a soft dough.
- With motor running add in the butter piece by piece. Knead for 10 minutes on minimum speed, until the dough is smooth and elastic.
- Remove the mixing bowl, cover with lightly oiled clear film and leave to rise overnight in the fridge.
Prepare the butter:
- Cut the cold butter into chunks and place them between two pieces of parchment paper with a lot of overhang.
- Using a rolling pin, roll out the butter into a 25 by 20 cm rectangle. Transfer to the refrigerator to chill.
Create the layers:
- On a floured surface, roll the dough out into a 50 by 22 cm rectangle.
- Place the butter sheet in the center of the dough. Fold the long dough flaps over the top to seal in the butter.
- Turn the dough 90 degrees so the line where the two flaps meet is vertical. Carefully roll the dough out into a large rectangle.
- Fold the sides towards the center in thirds like a business letter, wrap in plastic, and chill for 45 minutes.
- Repeat rolling and folding steps two more times. Wrap the dough in plastic and chill for one hour.
Shape the croissants:
- Carefully roll out the chilled dough into an approximate 40 by 80 cm rectangle.
- Divide the dough to have two rectangle approx. 20 by 80 cm.
- Make diagonal cuts starting from the top corner cutting down. Make diagonal cuts along the entire length of the dough. Then change the angle and make cuts from the other top corner to the bottom to create triangles (base of triangles approx. 12 cm).
- Using your pizza wheel, make 1.5 cm long notches in the center of the short side of each dough triangle. Begin rolling the croissant from the two flaps of dough created by the cut, and roll up to the point of the triangle. The point should end up tucked under the croissant.
- Transfer to a parchment-lined baking sheet, curving slightly.
- Now you can freeze the croissants before the final rise and then leave them at room temperature overnight, directly from the freezer and brush them with dorure (blended eggs) the next morning while the oven is pre-heating.
- Or you can directly let rise until puffy and light.
- Bake in the preheated oven for about 30 minutes at 180°C.