CROASANT RECETA RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CROISSANTS RECIPE | ALLRECIPES



Croissants Recipe | Allrecipes image

Authentic French croissants.

Provided by Kate

Categories     Bread    Yeast Bread Recipes

Total Time 11 hours 15 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 1 dozen

Number Of Ingredients 11

1?¼ teaspoons active dry yeast
3 tablespoons warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1?¾ cups all-purpose flour
2 teaspoons white sugar
1?½ teaspoons salt
? cup warm milk
2 tablespoons vegetable oil
? cup unsalted butter, chilled
1 egg
1 tablespoon water

Steps:

  • Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
  • Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. 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.
  • Massage butter until pliable, but not soft and oily. 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. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. 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.
  • 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. 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. 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.
  • Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

Nutrition Facts : Calories 195.5 calories, CarbohydrateContent 15.8 g, CholesterolContent 45.9 mg, FatContent 13.4 g, FiberContent 0.6 g, ProteinContent 3.1 g, SaturatedFatContent 7.1 g, SodiumContent 303.5 mg, SugarContent 1.8 g

CROISSANTS RECIPE | MARTHA STEWART



Croissants Recipe | Martha Stewart image

Follow our step-by-step croissant recipe to make a classic baked good worthy of a French pastry shop.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Yield Makes about 20 croissants

Number Of Ingredients 11

1/2 ounce active dry yeast
1/4 cup warm water (110 degrees to 115 degrees)
1/4 cup sugar
2 tablespoons unsalted butter, melted, plus more for bowl
2 1/3 cups (12 ounces) bread flour
3 cups plus 3 tablespoons (1 pound) all-purpose flour, plus more for working
1 tablespoon salt
2 cups warm whole milk (100 degrees to 115 degrees)
1/4 cups all-purpose flour
2 cups (4 sticks) unsalted butter, slightly softened
1 large egg, lightly beaten

Steps:

  • Make the dough: Stir yeast, water, and 1 teaspoon sugar in a bowl. Let stand until foamy, about 5 minutes. Butter a large bowl; set aside. Put bread flour, all-purpose flour, remaining 3 tablespoons plus 2 teaspoons sugar, and the salt into the bowl of an electric mixer fitted with the dough hook; mix on low speed until combined. Add yeast mixture, milk, and butter; mix until dough just comes together.
  • Knead dough: Scrape dough out onto a lightly floured work surface. Using lightly floured hands, knead until smooth, about 3 minutes. Transfer to buttered bowl, turning to coat.
  • Let dough rise: Cover dough with plastic wrap; transfer to the refrigerator. Let rise until doubled in bulk, about 2 hours (dough should not spring back when you press it with your finger).
  • Make the butter package: About 45 minutes after the dough begins rising, put flour and butter into the clean bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined, 3 to 4 minutes. Scrape butter mixture out onto a piece of parchment paper; shape into a rectangle. Top with parchment, and roll out to an 8-by-10-inch rectangle. Transfer to a baking sheet, and refrigerate 30 minutes.
  • Roll out dough: Turn out dough onto a lightly floured work surface; shape into a rectangle. Roll out to a 10 1/2-by-16-inch rectangle, about 1/2 inch thick, with short side facing you.
  • Place butter package on dough: The butter package should be cool but pliable; your finger should leave an indentation but the butter should still hold its shape. If too soft, continue to refrigerate; if too firm, let stand at room temperature briefly. Place horizontally on bottom half of dough; remove parchment. Fold top half of dough over butter package, and pinch edges of dough to seal.
  • Roll in butter: Turn dough so that a short side is facing you and the seam is on the right. Roll out to a 10-by-20-inch rectangle, about 1/2 inch thick (keep the corners as square as possible).
  • Fold dough into thirds: Remove any excess flour with a pastry brush. Starting at the far end, fold rectangle in thirds as you would a business letter (this completes the first of 3 "turns").
  • Mark dough: Mark the dough with your knuckle (later, this will help you remember how many turns have been completed). Wrap dough in plastic, and refrigerate 1 hour.
  • Repeat process: Remove from refrigerator, and press the dough; it should be pliable but have some resistance. If too soft, return to refrigerator; if too firm, let stand at room temperature, 5 minutes. Repeat the preceding three steps to complete two more turns (make 2 marks for the second turn and 3 marks for the third turn); always start with a short side facing you and the seam on the right, rolling lengthwise before crosswise. After the second turn, wrap dough in plastic, and refrigerate 1 hour. After the third and final turn, wrap dough in plastic, and refrigerate 8 hours (or overnight).
  • Roll out and chill dough: Turn out dough onto a lightly floured work surface, and roll out to a 30-by-16-inch rectangle. If dough becomes unmanageable, cut in half crosswise, and roll out two 15-by-16-inch rectangles (refrigerate 1 piece as you work with the other). Chill in freezer 15 minutes. Remove dough, and remeasure: It should match original dimensions; if not, roll out again. If dough becomes too warm or elastic, chill in freezer, 15 minutes.
  • Cut dough: Cut dough into two 30-by-8-inch rectangles (or four 15-by-8-inch rectangles). Stack rectangles, lining up edges (if you have four smaller rectangles, make two stacks).
  • Trim dough and cut into triangles: Using a pastry or pizza wheel and cutting at a 20-degree angle, trim a small wedge from one short side to create an angled side. Cut dough into triangles, each with a 4 1/2-inch base. You should have about 20 total.
  • Cut slits: Cut a 1-inch slit in the middle of the base of each triangle. Separate the stacks, transferring half the triangles to a parchment-lined baking sheet; cover, and refrigerate.
  • Begin shaping croissants: Working with one triangle at a time and keeping remaining triangles covered with a clean kitchen towel, hold the two corners of the base, and stretch to lengthen it slightly. Grasp inner corners formed by the slit in the base, and lift and stretch them toward the outer sides of the triangle; press to seal.
  • Roll croissants: Using your fingertips, roll the base of the triangle up and away from you, stretching the dough slightly outward as you roll to elongate the point (when finished, the point should be tucked under the croissant).
  • Finish shaping croissants: Bend the two ends toward you to form a crescent shape (the ends should almost touch). Transfer to parchment-lined baking sheets, spacing croissants 2 inches apart. Repeat with remaining triangles. Cover loosely with plastic wrap, and let stand in a warm place until croissants have doubled in bulk and are very soft, 1 1/2 hours to 2 1/4 hours, depending on the temperature of room.
  • Brush with egg: Preheat oven to 400 degrees, with racks in upper and lower thirds. Brush tops of croissants with egg. Bake, rotating sheets halfway through, until croissants are puffed and golden brown, 20 to 25 minutes. Let cool slightly on sheets on wire racks. Serve warm or at room temperature.

More about "croasant receta recipes"

CLASSIC CROISSANTS RECIPE | MARTHA STEWART
Croissants are a classic French pastry that taste just as good filled with chocolate as they do covered in butter. 
From marthastewart.com
Reviews 3.5
Category Bread Recipes
  • Uncover and remove glasses from baking sheets; brush croissants lightly with remaining egg mixture (reserving remaining for second piece of dough). Transfer to oven and bake until puffed and golden, about 15 minutes. Transfer to a wire rack to cool. Repeat steps 3 through 9 with remaining piece of refrigerated dough.
See details


VEGAN CROISSANTS RECIPE & STEP-BY-STEP GUIDE - SARAH'S ...
These vegan croissants are buttery, flaky, and fluffy. Just as delicious as classic croissants, but with all plant-based ingredients. Adapted from Bruno Albouze's croissant recipe.
From sarahsvegankitchen.com
Reviews 5
Total Time 25 hours 25 minutes
Calories 258 per serving
  • Baking
See details


BREAD MACHINE CROISSANTS RECIPE - FOOD.COM
When you get a bread maker you usually get a cookbook to go with it....well this recipe comes from the cookbook my MIL received with her bread maker. I have not tried them yet, but I will be soon. "The longer the dough is refrigerated before the final shaping, the flakier the croissants will be." Cooking time does include chilling time.
From food.com
Reviews 4.5
Total Time 6 hours 20 minutes
Calories 176.1 per serving
  • Brush croissants with slightly beaten egg white. Bake in preheated 375° oven for 15-20 minutes or until golden brown.
See details


CROISSANTS RECIPE - NYT COOKING
This recipe is a detailed roadmap to making bakery-quality light, flaky croissants in your own kitchen. With a pastry as technical as croissants, some aspects of the process — gauging the butter temperature, learning how much pressure to apply to the dough while rolling — become easier with experience. If you stick to this script, buttery homemade croissants are squarely within your reach. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz’s step-by-step video on YouTube.)
From cooking.nytimes.com
Reviews 4
Total Time P1D
Cuisine french
  • Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.
See details


RECETA DE CROISSANT PASO A PASO - CROISSANT RECIPE - YOUTUBE
From m.youtube.com
See details


CROISSANTS CASEROS. RECETA DE COCINA DELICIOSA.
Nov 10, 2009 · Los croissants se hacen tomando de base una receta de masa hojaldrada con levadura.Por lo que combinaremos el hojaldre, ya sabéis una masa de harina y mantequilla con una masa enriquecida con ...
From directoalpaladar.com
See details


CROISSANT - MEDIALUNAS - CUERNITOS - RECETA AUTÉNTICA ...
From m.youtube.com
See details


TRADITIONAL LAYERED FRENCH CROISSANTS RECIPE | ALLRECIPES
Jun 19, 2020 · Ingredients 2 tablespoons all-purpose flour 1?½ cups unsalted butter, at room temperature 4 cups all-purpose flour, divided ½ teaspoon salt 3 tablespoons sugar 2 (.25 ounce) packages active dry yeast ¼ cup lukewarm water 1 cup milk ½ cup heavy cream 1 egg 1 tablespoon water
From allrecipes.com
See details


EASY CROISSANT RECIPE: THIS WAY IS SO MUCH EASIER! -BAKING ...
Feb 06, 2019 · Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined. Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat. Add the milk and stir together until a stiff dough forms. Wrap the dough tightly in plastic wrap and chill for 1 hour. On a ...
From bakingamoment.com
See details


CROISSANTS CASEROS. RECETA DE COCINA DELICIOSA.
Nov 09, 2009 · Los croissants se hacen tomando de base una receta de masa hojaldrada con levadura.Por lo que combinaremos el hojaldre, ya sabéis una masa de harina y mantequilla con una masa enriquecida con ...
From directoalpaladar.com
See details


CROISSANTS CASEROS - RECETAS DE COCINA
La tradición de elaborar pasteles con forma de media luna proviene de los países árabes y se remonta a muchos siglos atrás. Esta costumbre sigue en la actualidad, pudiendo observarse en el tchareke argelino por ejemplo. El origen del croissant, según una de las leyendas, se remonta a la Viena de finales del siglo XVII, cuando la ciudad resistió al asedio del Imperio Otomano.
From kiwilimon.com
See details


CÓMO HACER CROISSANTS O CRUASANES CASEROS, ¡MUY FÁCIL ...
El croissant también se conoce en algunos países como medialuna, cachitos, cangrejos o cuernitos. Se trata de un bollo de origen austríaco elaborado con masa de hojaldre, levadura y mantequilla. En esta receta mostramos cómo hacer la receta original de croissant, aunque existen muchas variantes.
From hogarmania.com
See details


KROASANI RECEPT / CROISSANT RECIPE (ENG SUB) - YOUTUBE
From m.youtube.com
See details


BAKER'S CROISSANTS | KING ARTHUR BAKING
Instructions. For the dough: Put the eggs and water in a large mixing bowl. Add 1 tablespoon of the sugar, 3 cups (362g) of the flour, and the yeast. Mix until well blended; set aside to let the sponge work. For the butter: Cut the butter into 1? chunks and combine with the salt and flour at low speed in a stand mixer fitted with the paddle ...
From kingarthurbaking.com
See details


HOW TO MAKE PERFECT CROISSANTS BY HAND | CROISSANT RECIPE ...
From m.youtube.com
See details


HOW TO MAKE CLASSIC CROISSANTS - RECIPE - FINECOOKING
Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with ...
From finecooking.com
See details


RECIPE: WANING CRESCENT - RECIPE - NEW WORLD DATABASE
Required Recipe (salvage) Schematic: Waning Crescent. Ingredients. 20 x Fire Quintessence. 15 x Glittering Ebony. 5 x Asmodeum. 1 x Fire Crystal Core. 4 x Barbvine. 2 x Scalecloth.
From nwdb.info
See details


HOW TO MAKE CROISSANTS | RECIPE - YOUTUBE
** Now with captions **For a more detailed breakdown of the recipe please click here: http://bit.ly/30abJQ6Part 2: How to make Chocolate Croissants | Pain au...
From m.youtube.com
See details


CRUFFINS (CROISSANT MUFFINS) - MON PETIT FOUR®
Jan 05, 2020 · In a large bowl, combine all of the dough ingredients together, including the flour, cold water, cold milk, granulated sugar, unsalted butter, yeast, and table salt. Mix everything together with a wooden spoon; then knead for a couple of minutes into a smooth ball. Lightly flour a pie pan before transferring your dough ball into the pan.
From monpetitfour.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »