Hey, Welcome back to Beyond the Bayou Blog. Today I will tell you about Croissant Recipe. Every weekend, I wake up to the smell of freshly baked croissants wafting along with Battenberg Cake and Stirred Custard?through my kitchen. It’s a tradition I started a few years ago when I stumbled upon a simple croissant recipe online. Back then, I was just a novice baker, eager to try my hand at making something from scratch. Little did I know, those flaky, buttery pastries would soon become a staple in my morning routine.
From that moment on, making croissants became more than just a weekend baking project; it became a ritual. Every Saturday morning, I would wake up early, put on my apron, and dive into the world of laminated dough and delicate pastry folds.
Over time, I experimented with different fillings and flavors, from classic chocolate to savory ham and cheese. Each batch was a new opportunity to learn and improve, and I relished every moment of it.
Now, as I sit down to enjoy my freshly baked croissants with a cup of coffee, I can’t help but smile at how far I’ve come. What started as a simple recipe has turned into a cherished tradition that brings joy to my mornings and fills my home with love.
So, if you’re looking to add a little magic to your breakfast routine, I highly recommend giving homemade croissants a try. Who knows? They just might become your new morning ritual too.
What is Croissant?
A croissant is a yummy pastry that originated in France. It’s made from a special dough called laminated dough, which is layered with butter to create a flaky texture. When you bite into a croissant, you’ll taste its buttery and slightly sweet flavor. Croissants are usually crescent-shaped, which is where they get their name (“croissant” means crescent in French). They’re often enjoyed for breakfast or as a snack, and you can find them in bakeries all over the world. Some people like to eat them plain, while others enjoy them with jam or chocolate spread. Whether you have them fresh from the oven or reheated, croissants are always a delicious treat that many people love to indulge in.
How to make Croissant?
step 1: Activate the yeast: It’s crucial to ensure your yeast is alive and active. To do this, mix it with warm milk until frothy. This usually takes about 5 minutes and indicates that your yeast is ready to help the dough rise.
Step 2: Mix the dough: Combine flour, sugar, and salt in a bowl, then add the activated yeast mixture. Stir until a dough forms. This initial mixing ensures all ingredients are evenly distributed.
Step 3: Knead the dough: Kneading develops the gluten in the dough, giving it structure and elasticity. This process usually takes about 5-7 minutes, resulting in a smooth, cohesive dough.
Step 4: Chill the dough: Refrigerate the dough to relax the gluten and firm it up. This makes it easier to work with when incorporating the butter later.
Prepare the butter block: Pound cold butter between parchment paper until it forms a flat rectangle. Keeping the butter cold prevents it from melting into the dough.
Laminate the dough: Roll out the chilled dough, place the butter block in the center, then fold and roll it multiple times to create layers. This step is crucial for achieving flakiness.
Shape the croissants: Roll out the laminated dough, cut it into triangles, then roll each tightly from base to tip to form the classic croissant shape.
Proof: Allow the shaped croissants to rise until doubled in size. Covering them loosely with plastic wrap prevents a dry crust from forming.
Bake: Bake the proofed croissants at a high temperature until golden brown. Brushing with beaten egg before baking adds shine and color to the crust.
Enjoy: Let the freshly baked croissants cool slightly before serving. They’re best enjoyed warm, with butter, jam, or your favorite spread.
Croissants Recipe
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Rolling Pin
- Plastic Wrap
- Parchment Paper
- Baking sheet
- Oven
- Pastry Brush
Ingredients
- 625 g all-purpose flour
- 10.5 g active dry yeast
- 312.5 ml warm milk
- 37.5 g granulated sugar
- 12.5 g salt
- 312.5 g unsalted butter cold
- 5 eggs beaten (for egg wash)
Instructions
- Activate the yeast: Mix warm milk with yeast, let it sit until frothy.
- Mix dough: Combine flour, sugar, salt, add yeast mixture, mix until dough forms.
- Knead dough: Knead until smooth, elastic.
- Chill dough: Wrap, refrigerate for at least 1 hour.
- Prepare butter: Pound cold butter into flat rectangle, chill.
- Laminate dough: Roll out dough, place butter, fold, roll, repeat 2 more times.
- Shape croissants: Roll out dough, cut into triangles, roll tightly.
- Proof: Let croissants rise until doubled in size.
- Bake: Until golden brown, about 15-20 minutes.
Notes
Nutrition
Let me Tell you Why Are These Homemade Croissants the Best?
- These are a?labor of love. No cutting corners here! Keeping the dough nice and?cold, working in very deliberate steps, will ensure you have the most buttery and?flaky?croissants.
- The ingredients used are?common everyday ingredients; you probably already have everything you need to make this recipe.
- This is a great recipe that you can?customize with fillings. You can even make sandwiches out of these delicious croissants.
- The dough or the finished croissants are great for?freezing. Fresh croissants every day? I think so.
What makes the best croissant?
In France, there are many variations of croissants, but they tend to fall into two different styles. There are the croissants you might find in a patisserie in major cities like Paris. These are quite refined pastries?light with an open, layered texture, and buttery flavor. Then, there are the croissants you will find in a typical bakery. These tend to be more doughy and bready inside. Sometimes these are made with margerine to save money. Both styles have crispy, flaky outsides. Both styles have their place, but the buttery, open-textured patisserie-style croissants are regarded as the best.
Wanna Try More Variations!
- Chocolate Croissants (Pain au Chocolat): Insert a piece of chocolate (dark, milk, or white) into each croissant triangle before rolling them up.
- Almond Croissants: Spread almond paste or almond cream on the dough before rolling it up. Top with sliced almonds before baking.
- Ham and Cheese Croissants: Place a slice of ham and a slice of cheese on each croissant triangle before rolling them up.
- Fruit-filled Croissants: Spread fruit jam or compote on the dough before rolling it up. You can also add fresh fruit slices like strawberries or peaches.
- Savory Croissants: Add herbs, spices, or grated cheese to the dough for a savory twist. You can also fill them with savory ingredients like cooked bacon, spinach, or sun-dried tomatoes.