#5 Croissants

May 7, 2009

I love a good croissant, almost as much as I love scones. A few years ago, I read the book French Women Don’t Get Fat by Mireille Guiliano. At that time I was just getting interested in real foods made from scratch and putting in the time and effort to make them.

I’m sure many of you have read the book and will remember that there is a croissant recipe featured. I was really intrigued when I came across the recipe. I guess I always knew you could make them at home, but a croissant was something I always associated with a bakery…as in for purchase.

I was motivated at how simple the recipe appeared and after reading the book I copied it and filed it away, knowing one day I would try my hand at making them. Well the day finally arrived a few weeks ago! The croissants made their appearance at our Easter breakfast this year.

I was pleased considering this was my first attempt. They came out flaky and buttery. I do need to adjust the baking time on the next batch as they got a little too brown on the bottom. That’s okay because it only means I get to make them again!

At first it appears to be a complex process, however, there really are very few ingredients involved. Although the steps are spread out, each one is fairly simple. It got a bit confusing while reading the original recipe because I wasn’t sure when to use what, so I’ll split it up according to the day.

The croissants take three days to make and are ideal for a weekend treat on Sunday morning. To do this you’ll need to start on Friday.

Croissants
Recipe from French Women Don’t Get Fat by Mireille Guiliano

Friday Night

1 cup milk
2 tsp active dry yeast
2 ¼ cups flour
2 Tbsp sugar
1 tsp salt

Dissolve yeast in 1/4 cup of warm milk. Measure out 2 ¼ cups flour and add 2 Tbsp of this flour to the milk and yeast. Whisk until smooth, and then cover with plastic wrap. Set aside for about 20 minutes or until it doubles in size.

Meanwhile, mix the sugar and salt with the remaining 2 1/8 cups of flour. Prepare you mixer by putting on the dough hook attachments.

Next, transfer the raised dough of milk, yeast and flour to the mixing bowl. Warm the remaining ¾ cup of milk and add it to the bowl. Turn the mixer to high and gradually add in dry ingredients of flour, sugar and salt. Reduce the speed to low and allow it to mix until the dough is sticky and soft. Cover the bowl with plastic wrap and refrigerate overnight.


Saturday Morning

12 Tbsp unsalted butter at room temperature
3 Tbsp flour

Using your hand and a plate or a clean surface, knead the flour into the softened butter until fully incorporated. Shape into a square.

Cover your work table with flour. Remove the dough from the fridge and begin to shape it into a 6 inch x 15 inch rectangle. Spread the butter on the top 2/3 of the rectangle of dough leaving a ½ inch border around the outside.

Fold the dough like a letter, folding the bottom 1/3 up first and then the top 1/3 down. Turn it counter clockwise so the open flap is to the right.

Roll it out again to a 6 inch x 15 inch rectangle and fold again. Transfer to a baking pan, cover tightly with plastic wrap and put back in the fridge for about 6 hours.

Saturday Afternoon

Remove the dough from the fridge, place on a floured work surface. Roll out the dough and fold just like during the morning. Do this two times, wrap it again and refrigerate it overnight.

Sunday Morning (You’re almost done!)

2 Tbsp milk for brushing
1 egg yolk + 1 Tbsp milk for glaze

Plan to start this process about 2 hours before you want to eat the croissants. Transfer the dough to a floured work surface. Roll it out to a 16 inch circle. Cut the dough into quarters and each quarter into 3 triangles.


To make each croissant, roll the wide base of triangle toward the corner. Transfer each one to a baking sheet. Brush with milk and then let them stand for about 45 minutes. They should double in size.


Preheat your oven to 400 degrees F. Brush each croissant with the egg, milk glaze. Bake for 15 to 20 minutes. If they brown to quickly lay a piece of foil over the top during baking. Let them cool 20 minutes before serving.

Croissants also just happen to be #5 on my 30 Foods List!

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  • Erica May 7, 2009 at 6:53 am

    mmmm croissants. I cannot recall the last time I had one. They are totally flakey and delicious though. I must try making them at home!

  • Amy May 7, 2009 at 6:58 am

    Wow – so delicious. I might add some chocolate in there too as I’ve inherited my mom’s love for chocolate croissants

  • kat May 7, 2009 at 7:01 am

    Wow, look at you good & they look so flaky & perfect!

  • Michelle @ Find Your Balance May 7, 2009 at 8:09 am

    I haven’t had a croissant in FOREVER. They look so good! You did a great job 🙂

  • Chow and Chatter May 7, 2009 at 8:25 am

    impressive great with hot jam or nutella!!

  • Emily May 7, 2009 at 8:31 am

    These look so good! I’m now somewhat inspired to make them for Rodolfo’s mom (it’s Mother’s Day here this weekend), although it depends on whether or not I have time Friday night. I’ll let you know how it goes if I end up trying out the recipe

  • 5 Star Foodie May 7, 2009 at 11:21 am

    Wow, those look wonderful! Great job! We have croissants all the time but I haven’t made them myself yet.

  • Tangled Noodle May 7, 2009 at 11:38 am

    Your croissants look amazing! I love them, too, but always fuss about the butter. Of course, that’s what makes them so delicious. 😎

    Although 3 days sound daunting, you’re right that this recipe really isn’t complicated and each step isn’t too time-consuming. I will have to try this out when my mother visits this summer – she is mad for croissants!

    I’m jumping ahead considering I haven’t made them yet, but I wonder how different the technique would be if we wanted to make, say, a chocolate version or one stuffed with cream cheese and fruit? I’m making myself so hungry . . .

  • cathy May 7, 2009 at 2:58 pm

    Yum! Looks delicious! I’ve never made croissants from scratch.

  • Alison May 7, 2009 at 4:09 pm

    Wow…congratulations on such a big recipe. Croissants seem so intimidating. They look great.

  • The Happy Runner May 7, 2009 at 4:40 pm

    OOOOOOOHHHH!! Those look like total goodness.

  • Mindy May 8, 2009 at 3:19 am

    Wow! I’m impressed…I don’t think I’d have the patience to make these myself!

  • Katie May 8, 2009 at 12:09 pm

    WOW! I’ve always wanted to make these! They look great!

  • Daily Spud May 8, 2009 at 3:40 pm

    Gosh, nice job on the croissants! I could eat them by the truckload I reckon, though I’ve never tried to make my own. Maybe I should give that a whirl sometime…

  • laura May 11, 2009 at 11:26 am

    Wow, yay for you! I have always wanted to try making puff pastry but never got up the nerve. Thanks for the recipe, the photos make it seem less daunting.

  • Lori May 16, 2009 at 9:02 am

    Thanks for all the kind words regarding the croissants. Definitely give them a try. It is a long process, but each step isn’t difficult at all. Yes, next time I will definitely add some chocolate to some of them as well as trying a little guava fruit jam in the middle. 🙂

  • Anonymous May 17, 2009 at 11:10 am

    Nothing like home made rolls. These are great!

    http://www.faxfoods.com/catalog.php?cat=breads

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