Hello! welcome to my channel description!
below are the ingredients you need for this recipe.
Follow me on Social Media!
𝕏 - x.com/Ms_LauraAnn
Instagram- / laurabakewellyt
Amazon Affiliated Link:
Chocolate Batons- amzn.to/4dHvQuC
For the Poolish:
100g All-purpose Flour
Pinch of Instant Yeast
100g Water
Poolish needs to ferment for 12-15 hours, so plan ahead!
Croissant Dough:
500g All-purpose Flour
3g Malt Powder
75g Granulated Sugar
10g Instant Yeast
200g water
100g Unsalted Butter
15g Salt
1 Egg for egg wash
Butter Block:
330g Butter
Recipe for Dough:
First thing you need to do is make your Poolish and Roll out your butter block. Mix your All-purpose flour, instant yeast, and water together in a bowl until combined, then put plastic wrap over the bowl, let sit at room temperature for 12-15 hours.
For your butter block, it is easier if you let the butter come to room temperature, I cut mine into slices and roll out in a 6 1/2 by 7 inch square on parchment paper. Stick into the fridge until ready to use.
For the croissant dough you are going to add your all-purpose flour, Malt powder (if you can't find malt powder the next easiest thing to use is bread flour), granulated sugar, and instant yeast all to the bowl of a stand mixer. Whisk your dry ingredients together.
Add your water to your poolish to help loosen then edges, then add your poolish to your dry ingredients.
Using a dough hook attachment, mix the ingredients for 5 minutes.
After 5 minutes, add your butter. I added mine in cubes. Then mix for another 8-10 minutes on medium speed. Add Salt. Mix for another 5 minutes.
Once your dough has come together and is pulling away from the sides, take the dough out and do 1 fold. Let sit at room temperature in the mixing bowl with plastic or a towel over it for 1 hour.
After the hour take out your dough. You are going to roll your dough out to a 22 x 8 rectangle. Then you will do 1 fold, with your dough going lengthwise from left to right you are going to fold in thirds, folding the left side first, then the right side over the left side. Wrap and put in the freezer for 20 minutes.
Now you are going to encase the butter. Roll out your dough to 22 x 8 again and place your butter in the middle and fold the dough over the butter, meeting both ends to the middle, pinch together. Wrap in plastic wrap and freeze for another 20 minutes.
Now this step you are going to do 3 TIMES.
You are going to roll your dough with the middle seem facing you down the middle. You are going to roll to 22 x 8. I usually cut off one of the ends that looks a little funky and add it to the middle to help keep air pockets from forming in the middle of the dough. You are going to fold into thirds again, Left side first then the right side OVER the left side. Wrap in plastic wrap, freeze for 20 minutes.
When you take the dough out, make sure you keep the seam of the dough on your right side. It just keeps things consistent so you don't get confused.
After your third turn and freeze. You will take out the dough and roll it to 24 inches. Then take the dough and cut it in half. You now have two sections of croissant dough! THE HARD PART IS OVER!!
Making the croissants:
Taking your dough that has been sitting in the freezer for 20 minutes you will roll it out to a 16x8 rectangle. Then cutting lengthwise by every 4 inches, so you will have 4 equal portions. Now you can make them all croissants or chocolate croissants. I made both so you could see how the process is for both.
Plain Croissants - You will take those 4x8 rectangles and with it the end that is 4 inches facing you, you will cut from 1 end to the other, diagonally. so from the top left to the bottom right. OR top right to the bottom left. You will then have 2 triangles. Stretch the triangle a little to about 12 inches, don't stretch too hard, it could tear. NOW you don't have to cut the widest part in half like i did, you could fold the corners in instead if you just want straight croissants, not curved. I cut about 2 inches down the middle of the wide end. and rolled them out from the middle. Then roll the croissant dough upwards until you reach the end of the dough. Place on parchment paper with the seam side down to prevent it from unrolling.
Chocolate Croissants- Taking the 4x8 rectangle, you will cut the 8 inches in half giving you 2 4x4 dough pieces. Put your chocolate batons on either end and roll them to the middle. Place on parchment paper.
Your croissants are going to sit in a warm area until doubled in size. Make sure to put water or egg wash to prevent your croissants from getting dry. Place plastic wrap over top of your tray.
Once your croissants have doubled in size, you will set your oven to 375°F. Once at temperature, egg wash your croissants being very delicate so they don't deflate. Then place them in the over for 20-23 minutes Until Golden brown!
12 сен 2024
