PERFECT CROISSANT RECIPES
HOW TO MAKE PERFECT FRENCH CROISSANTS - HELL'S KITCHEN
Traditional Parisienne baker who produces traditional hand made croissant. He learns to make the perfect croissant.
Provided by John Siracusa
Categories Gordon Ramsay Gordon Ramsay Recipes How to Guides
Total Time 4 hours 30 minutes
Prep Time 4 hours 15 minutes
Cook Time 15 minutes
Yield 14
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in a medium saucepan over low heat. Remove from heat and immediately stir in milk (temperature should be lower than 90 degrees). Whisk in yeast; transfer milk mixture to the bowl of a stand mixer. Add flour, sugar, and 2 teaspoons of salt. Using the dough hook, knead on low speed until cohesive dough forms, 2 to 3 minutes. Increase speed to medium-low and knead for 1 minute. Remove bowl from mixer and cover with plastic wrap. Let dough rest at room temperature for 30 minutes.
- Transfer dough to parchment paper-lined rimmed baking sheet and shape into 10 by 7-inch rectangle about 1 inch thick. Wrap tightly with plastic and refrigerate for 2 hours.
- BUTTER BLOCK
- LAMINATE
- SHAPE
CROISSANTS RECIPE | ALLRECIPES
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
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
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