CROISSANT DINNER RECIPE RECIPES

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CROISSANTS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Croissants recipe - Recipes and cooking tips - BBC Good Food image

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

500g strong white flour, plus extra for dusting
1 ½ tsp salt
50g sugar
2 x 7g sachets fast-action dried yeast
oil, for greasing
300g butter, at room temperature
1 egg, beaten

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

CHICKEN SALAD CROISSANT SANDWICHES RECIPE: HOW TO M…



Chicken Salad Croissant Sandwiches Recipe: How to M… image

Parmesan cheese and dill make this the most incredible chicken salad I’ve ever tasted. These sandwiches are a simple entree to serve at parties, showers or picnics.—Jaclyn Bell, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 15

2 cups shredded cooked chicken breast
1 cup seedless red grapes, halved
1/2 cup chopped cashews
1 celery rib, chopped
1/3 cup grated Parmesan cheese
1 green onion, chopped
1/2 cup mayonnaise
1/3 cup buttermilk
2 teaspoons lemon juice
1 teaspoon dill weed
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 croissants, split

Steps:

  • In a small bowl, combine the first 6 ingredients. In another bowl, whisk mayonnaise, buttermilk, lemon juice and seasonings. Pour over chicken mixture; mix well. Spoon chicken salad onto croissant bottoms. Replace tops.

Nutrition Facts : Calories 687 calories, FatContent 44g fat (13g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 881mg sodium, CarbohydrateContent 42g carbohydrate (15g sugars, FiberContent 3g fiber), ProteinContent 30g protein.

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