From the day I saw an You tube video on making croissants, I really wanted to do it. I haven’t tasted croissant because we don’t get it in our place. It was a dream come true when I first tasted croissant made at home. After the work I did for the preparation, the result was great. Buttery, Flaky, Light, Tasty are the words I would use to explain croissants. My little one loved it very much. Sending this to A.W.E.D French hosted by Priya and started by DK of Chef in You.
Ingredients:
Maida-250gm
Butter-175gm
Butter-175gm
Instant Yeast-1tbs
Water-1/2cup
Sugar-3tbs
Salt-1tsp
Procedure:
- Add little water to the yeast and prepare a paste.
- Mix sugar, flour, salt and yeast mixture.
- Add water and prepare a soft dough. The dough will be little sticky.
- Sprinkle flour on the work surface and knead dough for 15 minutes. The resultant dough must be soft and elastic.
- Make it into a ball and make a cross incision on the dough. Cover with a damp kitchen towel and allow it to raise for 2 hours.
- Meanwhile take cold butter on a butter paper. Sprinkle flour and fold the butter paper on the butter.
- With a rolling pin flatten the butter and roll it into a square.
- Refrigerate till needed.
- After 2 hours punch dough to let air out and shape the dough into a square.
- Keep the cold butter in the middle and fold the dough over the butter and cover it completely.(follow photo tutorial)
- Roll the square dough with butter into a rectangle.
- Fold the rolled dough into 4 layers.
- Roll it again into a rectangle and fold it to form 3 layers.
- Keep this in fridge for 30 minutes.
- Roll the stiff dough again into a rectangle and fold it again into 3 layers. Refrigerate again for 30 minutes.
- Repeat steps13 and 14 four times.
- After four times roll the dough into a thin rectangle. Trim the sides to form a neat rectangle. (Do not waste the trimmed edges. Just sprinkle chocolate gratings and roll it and bake it.)
- Cut it into triangles as shown in photo tutorial.
- Roll each triangle from wider end to pointed end to form croissant.
- Arrange the rolled croissants on a greased baking tray, cover with a damp cloth and allow it to raise for 2 hours.
- Brush the raised croissants with milk and bake at 175C till the crust is golden brown.
- Enjoy light, crispy, flaky, buttery croissants with tea or coffee.
Photo Tutorial:
Preparing The Dough:
Prepare a paste of yeast and add all the ingredients except butter
Make a sticky dough. Knead it with sprinkled flour for 15 minutes till it is smooth and elastic.
Make a cross incision with a knife and allow to rise for 2 hours.
Preparing The Butter:
Keep the butter on a butter paper, sprinkle flour and fold the paper over the butter.
Preparing The Croissant:
Shape the dough into a square. Place the butter as shown and fold the dough over butter.
Again fold as for a book and roll it into a rectangle.
Croissants have turned out really great,they look soft and moist.They look delicious.
wow, you have done a good job! they are beautiful, thanks for your lovely comments, i have got an event going on in my blog can you do something for me please
delicious pictures croissants looks yummy bookmarking
gr8 looks crispyand yummy!!!!!!!!!!
Buttery, flaky n melt in mouth kind..perfect croissants!!
US Masala
Perfect Croissants!
Include lot of work and patience..Goodjob Gayathri!:)
Flaky crossaints looks absolutely stunning Gayathri, u made them from scratch, fantastic dear..
Excellent,perfect croissants n good job…
perfectly baked croissants. i love it:) gr8 work:)
Really gr8 work Gayathiri :), croissants looks yummy…want to grab atleast one…
perfectly baked croissant gayathri.. fantastic. great work.. nice pic and description..
this is great effort and the outcome is fabulous…kudos for that step by step pictures!!
Looks so perfect!Loved your step by step procedure.Great job!
A bit of work but it worths the effort, looks perfect!
awesome croissant and thanks for explaning step by step..
Lovely Croissants. I am already feeling hungry.
Very French looking Croissant.
Croisants have turned out perfect… I m definitely book marking.. this.. for the step by step …pics.
Hi Gayatri awesome croisants out there!! Btw am not sure of the amt of butter used! did i miss out on anything? Loved ur space bookmarked a lot of recipes!