Croissants

Croissants

By
From
B.I.Y. Bake It Yourself
Makes
18

OK, these take a little time and require forward thinking, but make them at home and you’ll be ruined for supermarket versions forever. I like to make mine on a Friday evening when I get in from work. You can knock up the dough, go out for the night while they chill, then bake them for breakfast over the weekend: perfect! If you’ve got friends staying, bake a few batches, show off in the morning, then relax. You’ve done the hosting bit and can order takeaways for the rest of the weekend…

Ingredients

Quantity Ingredient
1 quantity see method for ingredients, Danish pastry component only
plain flour, to dust
1 large egg

Tool kit

Quantity Ingredient
stand mixer fitted with dough hook, (for the dough; optional)
dough scraper, (for the dough; optional)
tape measure, (for the dough)
rolling pin
2-3 baking sheets or trays
pastry brush
wire cooling rack

Method

  1. Make the Danish pastry dough. Chill the dough in the fridge for at least 8 hours and up to 24, although overnight is probably best.
  2. Line 2–3 baking sheets or trays with baking parchment, then take the pastry out of the fridge and roll out on a well-floured work surface to 60 x 30 cm. Allow to rest for 5 minutes, then cut lengthways to make 2 strips of 60 x 15 cm.
  3. On each strip, cut triangles out crossways that are 12 cm wide at the base. You should get 18 triangles in total with 4 off-cuts.
  4. Make each croissant by gently stretching each triangle lengthways and rolling it up from the broad end first. Lay out on a prepared baking sheet or tray with the thin end of pastry tucked underneath. Lay each pastry on the trays, allowing room for them to at least double in size; if you do not have enough trays, you can lay a batch on some baking parchment, or you can bake the croissants in 2 batches.
  5. Cover each tray with a plastic bag – it should not touch the dough but should form a tent around it – and leave to rise for 1½–2 hours until well risen and springy when poked with your finger.
  6. Preheat the oven to 220°C and beat the egg. Lightly brush each pastry with egg and bake for 16–18 minutes until golden brown and puffed up. Cool on a wire rack.

Note

  • This recipe has a level 2 (intermediate) difficulty.

Extras

  • Once you’ve got the hang of croissants, they can become a bit of a compulsion… don’t be surprised if you find yourself up at five in the morning on a week day cutting up a batch for breakfast. The classic croissant shape is easy to master, as long as you remember to stretch out your triangle of dough before you roll it up. My favourite version of this recipe is almond croissants. It is a simple extra to add, but sadly will have you up at 5 am again (sorry). All you need to do is knock up a half-quantity of Frangipane and you’re good to go. When you’re stretching out your triangles of dough, spread 1 tablespoon of this on top, then roll up as usual. Before it goes in the oven, sprinkle flaked almonds on top of the egg wash, so they stick. If you’re planning on buying friends or allies at work, use these as a secret weapon: they never fail!
Tags:
Great British Bake Off
Baking
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