Pairs well with Classic Croissants
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Classic Croissants
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Decadent crescents of flakey, crispy, chewy goodness, these croissants are a work of art that can be enjoyed savoury or sweet. Made with thin and delicate French pastry, they require time, patience, and good technique.
00:15:00 total
Serves 12
hard
Grain / Bread Course
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Ingredients
- whole milk - watch the video to see (watch the video to see)
- whole grain flour - watch the video to see (watch the video to see)
- plain flour - watch the video to see (watch the video to see)
- caster sugar - watch the video to see (watch the video to see)
- unsalted butter - watch the video to see (watch the video to see)
- dry yeast - watch the video to see (watch the video to see)
- salt - watch the video to see (watch the video to see)
Instructions
- Mix the Dough: Combine whole milk, whole grain flour, plain flour, caster sugar, unsalted butter, dry yeast, and salt in a mixing machine. Mix until the dough forms with a nice elastic shape.
- First Dough Rest: Cover the dough and let it rest to develop the gluten.
- Prepare Butter Block: Cut off half of the butter block and place it on top of the remaining butter block to form a thicker layer.
- Laminate the Dough: Start the lamination process by wrapping the dough nicely around the butter block.
- Rolling and Cutting: Roll the laminated dough to a final thickness between four and five millimeters, then cut into croissant shapes.
- Second Dough Rest: Give the cut croissants a bit of rest before the final preparation.
- Egg Wash: Egg wash the croissants before baking.
- Baking: Bake the croissants at 170 degrees Celsius until golden brown and flaky.
