Homemade French Croissant Recipe
Homemade French Croissant Recipe from a French chef is very delightful, flaky, golden layered pastry which is crunchy on the outside and warm and gooey in the middle. What if we told you that the croissant is not of French origin but actually Austrian. Around the mid 1800’s an Austrian opened up bakery in Paris that the croissant, or as it was called at that time “Kipferl” which became very popular across the country. Since, this is a French dish. Therefore, it is widely popular in other counter. However, no one know the origin of this dish.
In our tutorial, our baking & Pastry art expert “Tasneem Mithani” will show you how to make the classic croissant. However, If you feel like, you can stuff them with almond past, chocolate, jam or Nutella. So, you can give a little extra pep !
8 oz. milk
0.5 oz. sugar
0.25 oz. salt
1.5 oz butter softened (melted)
14 oz. bread flour
0.2 oz instant yeast
8 oz. butter
1 cup milk
1 large egg (egg beaten with a teaspoon or two of water for egg wash)
1. Apply the straight dough method
2. Warm the milk, place all bread flour, sugar, salt, 1.5 oz, butter and yeast in a bowl, add the milk and mix just until the mixture is smooth. Ferment for 1-1/2 hours at room temperature., punch down and spread on a pan and refrigerate for 30 minutes.
3. Roll the dough about an inch thick in a rectangle shape, spread the butter over 2/3 of the dough make a single three fold. Rest in the refrigerator for 30 minutes, repeat 2 more time and then leave the dough over night in the refrigerator.
4. Roll the dough 1/8 inch thick and cut triangle shapes, slit the center of the wide end and roll for the croissant shape. Cut a 3″ x 4″ square and fill.
Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof for 2 hours.
5. Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.
6. Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.