Croissants

Croissants

By
From
How to Cook Bread
Makes
10
Photographer
Peter Cassidy

It is true that making croissants from scratch is pretty time-consuming, but you don’t need to get up before dawn to have them on the table for breakfast. Make the dough the day before in a leisurely fashion, then shape the croissants and prove them overnight in the fridge. The following morning, let them come back to room temperature as you wait for the oven to heat and bake them as you make the coffee! Perfect for a weekend breakfast.

Ingredients

Quantity Ingredient
1 quantity Croissant dough
flour, to dust

For the glaze

Quantity Ingredient
1 egg yolk
1 tablespoon milk

Method

  1. To shape the croissants, on a lightly floured surface, use a large knife to trim the edges of the dough to a large rectangle, 4–5mm thick. Using a triangular template, 11cm across the base and 13cm measured vertically from the middle of the base to the top point, cut the dough into triangles.
  2. Make a 7mm cut halfway along the shorter side of the triangle of dough.
  3. Working with one triangle at a time with the longer point away from you, stretch out the 2 shorter points, then roll the triangle up from the short side.
  4. The tip should fold over the top of the croissant and be tucked just underneath the croissant.
  5. Place the shaped croissants on a baking sheet, spacing them well apart and either curving them into a crescent or leaving them straight.
  6. Cover loosely with lightly oiled cling film and leave to prove in a cool place for about 50–80 minutes until puffed up. They mustn’t warm up too much or the butter in the layers will melt, causing greasiness and a poor rise. Meanwhile, heat the oven to 210°C. When the croissants have puffed up and a small indentation remains when you press one gently with a finger towards the base, they are ready to be glazed and baked.
  7. Beat the egg with the milk in a small bowl using a fork, then sieve it. Brush the croissants carefully with the glaze and bake in the top of the oven for 8–10 minutes, then lower the oven setting to 190°C and bake for a further 15–20 minutes, or until a deep golden brown, they feel light for their size and there are no grey, doughy patches. If they are becoming too brown in the oven, cover with greaseproof paper to continue cooking.
  8. Remove the croissants from the oven and leave to cool on a wire rack.
Tags:
bread
Leiths
baking
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