Simple Way to Prepare Award-winning Croissants

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, croissants. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Croissants is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Croissants is something which I have loved my whole life.

Allow to stand until creamy and frothy. If most of the flour isn't moistened with. Known in France as croissants de boulanger, this yeasted dough is layered with butter and given a succession of folds that create the distinctive profile of classic croissants. Light and airy and shatteringly crisp, with a deeply caramelized buttery flavor, these croissants are a labor of love that's absolutely worth the time.

To get started with this particular recipe, we have to prepare a few components. You can cook croissants using 11 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Croissants:

1. Prepare 1 1/4 teaspoons active dry yeast
2. Get 3 tablespoons warm water (110 degrees F/45 degrees C)
3. Make ready 1 teaspoon white sugar
4. Make ready 1 3/4 cups all-purpose flour
5. Make ready 2 teaspoons white sugar
6. Get 1 1/2 teaspoons salt
7. Prepare 2/3 cup warm milk
8. Prepare 2 tablespoons vegetable oil
9. Take 2/3 cup unsalted butter, chilled
10. Get 1 egg
11. Make ready 1 tablespoon water

One bite of this delicate French pastry will immediately transport you to a quaint French bakery. I'm confident in this homemade croissants recipe and I'm confident in YOU baking them. The notch helps the rolled croissant curl into a crescent. Croissants are a classic French pastry, rolled and shaped into a crescent.

Steps to make Croissants:

1. Combine yeast, warm water, and 1 teaspoon sugar.
2. Allow to stand until creamy and frothy.
3. Measure flour into a mixing bowl.
4. Dissolve 2 teaspoons sugar and salt in warm milk.
5. Blend into flour along with yeast and oil.
6. Mix well; knead until smooth.
7. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
8. Massage butter until pliable, but not soft and oily.
9. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that.
10. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again.
11. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
12. To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle.
13. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up.
14. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
15. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

The notch helps the rolled croissant curl into a crescent. Croissants are a classic French pastry, rolled and shaped into a crescent. Easy Homemade Croissant Recipe They're light and airy, and so buttery, with a hint of sweetness and a little bit of a yeasty, stretchy texture. There's nothing else quite like a croissant! Unfortunately, the delicate outside crispness rapidly fades to a soft exterior, so they're best on the day they're baked.

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