And by that title, I don’t mean that your French croissant is going to be ready in an hour, although this is something I’d like to work on maybe in the future. However, for now, I can tell you that you don’t have to proof the croissant all night in the fridge.
From start to finish, this French croissant will take around 8 hours, you must be thinking how is that quick. Well if you are making croissants for the first time, you need to know that mostly croissants are made in one day and baked the next day.
So instead of keeping the dough in the fridge to proof overnight, now you can make it in the evening and have it with your breakfast in the morning or even snack on it the same day. One thing for sure, that making French Croissant is not difficult at all.
Making French Croissant.
These French croissants turned out gorgeous and made my house smells heavenly and buttery. I love the smell of freshly baked croissants but for you to have a flavorful croissant, you have to use a good quality butter, since butter is what gives a croissant those layers, making it flaky and ridiculously delicious.
How to freeze the croissant.
You can make mini croissant and fill them with chocolate, or cheese. You can even freeze the croissants after shaping them to bake later. If you decided to freeze the croissant after shaping them, do not brush the croissants with eggs. Place the shaped croissants on a sheet and freeze for 40 minutes. When the croissants are frozen, place them in a Ziploc bag and place in the freezer again, this step will avoid the croissants from sticking together.
This recipe is from Bruno Albouze.
Enjoy making this recipe!
- FOR THE DOUGH:
- 1 ¾ cup all-purpose flour
- ½ warm water
- 2 teaspoon yeast
- ½ teaspoon salt
- 2 tablespoon sugar
- 4 tablespoon butter
- FOR THE BUTTER LAYER:
- ½ cup butter
- FOR THE EGG WASH:
- 1 egg beaten
- MAKING THE DOUGH:
- Mix water with sugar, and yeast. Add the rest of the ingredients and knead for 10 minutes.
- Cover the dough and let it rise for 2 hours in warm place.
- PREPARING BUTTER LAYER:
- Cut the butter into cubes. Place the cubes aside each other to form a 4” square. Place a parchment paper on top and at the bottom of the butter squares. Gently and by using a rolling pin roll the butter to form an 8” square. Cover and place in the freezer to firm minimum 20 minutes.
- FORMING THE CROISSANTS:
- Flour the working surface and roll out the dough to 8”x12”. Fold from the 8” side to the middle of the dough, do the same with the other side. Now the dough should look like and open book.
- Fold one-half over the other, it will look like a shut book. Cover and let rise for thirty minutes over the counter, then place in the fridge for another thirty minutes.
- Flour the working surface, roll out the dough to 8”x12”, place the butter layer on one corner of the rolled dough. Fold the other side over the butter layer, it will look like a shut book.
- Flour the dough and working surface with flour. Roll out the dough to 8”x12”. Fold the right corner to the middle and do the same with the left corner, now you have an open book like shape. Fold one-half over the other, cover, and refrigerate for 30 to 40 minutes.
- Repeat the previous step.
- Repeat the previous step but while folding the dough give it one more fold, and now the dough will look like a small square. Cover, and refrigerate for 30 to 40 minutes.
- Flour the working surface and the dough, roll out the dough to 8”x12”, cut the dough into 6 equal triangles.
- Make a small cut at the middle bottom of each triangle, around 1 inch. From the bottom roll up the triangle and try to keep it tight. Now place the croissant on the baking sheet that’s been lined with parchment paper keeping the seam under the croissant (this will prevent the croissant from opening while baking or proofing.)
- Brush the croissants with the egg wash. Let it rise for two hours.
- Preheat oven to 400F/200C.
- Brush the croissants again very gently with the egg wash. Bake for 10 minutes. Lower the heat to 375F/190C and bake for 11 minutes.
- Place on cooling rack to cool completely.