CROISSANTS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
James Martin shares his recipe for this French patisserie classic. It involves some ambitious pastry work, but the end results are worth it
Provided by James Martin
Categories Breakfast
Total Time 1 hours 33 minutes
Prep Time 1 hours 15 minutes
Cook Time 18 minutes
Yield Makes 12-14
Number Of Ingredients 7
Steps:
- Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
- Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.
- Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.
- Fold one side of the dough up and halfway over the butter.
- Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.
- Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
- Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way – rolling the pastry while it’s still folded – without adding more butter. Wrap and chill overnight.
- The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.
- Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.
- Take each triangle in turn and pull the two corners at the base to stretch and widen it.
- Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.
- Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.
- Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.
- Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.
Nutrition Facts : Calories 310 calories, FatContent 19 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.9 milligram of sodium
CRANBERRY ORANGE CROISSANT BREAKFAST BAKE RECIPE | LAND …
This breakfast bake uses croissants in place of bread giving it a buttery, flaky texture. Tart cranberries and powdered sugar are a perfect balance.
Provided by Land O'Lakes
Categories Egg Cranberry Sweet Baking Making It Photo-Ready Fruit Breakfast and Brunch
Total Time 0 minutes
Prep Time 30 minutes
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray glass baking dish with no-stick cooking spray; set aside.
- Place croissant pieces onto two ungreased baking sheets. Bake, rotating baking sheets halfway through bake time, 4-6 minutes or until dry and just beginning to turn light golden brown. Cool completely.
- Combine all bread mixture ingredients except toasted bread cubes and cranberries in bowl. Beat with whisk until well mixed. Add croissant pieces to egg mixture; toss until well coated. Add cranberries; gently stir into bread mixture until evenly distributed. Spread mixture into prepared baking dish. Cover securely with plastic food wrap. Refrigerate at least 8 hours or up to 24 hours.
- Heat oven to 350°F.
- Remove breakfast bake from refrigerator; dot top with butter cubes. Bake 40-45 minutes or until puffed and deep golden brown. (Do not overbake.) Let stand 5 minutes. Dust with powdered sugar before serving.
Nutrition Facts : Calories 460 calories, FatContent 33 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 220 milligrams, SodiumContent 280 milligrams, CarbohydrateContent 32 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 11 grams
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