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PERFECT CROISSANTS

20 mins cooking time
PERFECT CROISSANTS PERFECT CROISSANTS

PERFECT CROISSANTS

  • 24 hours preparation time
  • 20 mins cooking time
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Method

1
Place the flour in the freezer for at least one hour.
2
Mix the water and milk and stir in the yeast in a mixer. Add the egg, sugar and salt into the mixture and mix. Add flour and stir for 2-3 minutes until you have a firm dough.
3
Wrap the dough in cling film and place in the freezer for 15 minutes.
4
Cut the cold butter into slices and place these in between two sheets of baking paper. Then press the butter into a single 15x15 cm square of uniform thickness.
5
Place the cold dough on a table sprinkled with flour. Roll it out to 30x30 cm, place the butter in the middle of the dough and fold the ends around the butter so that the Lurpak® butter is completely enclosed in the dough. Put the dough in the refrigerator for 45 minutes and then it is cold and ready to be rolled out.
6
Sprinkle flour on a table and roll out the dough to 1cm thickness, measuring about 30x60cm. Brush the flour off of the dough, fold 1/3 of the dough in towards the middle and the other 1/3 on top, and you now have 3-layer dough. Place the dough in the refrigerator for 30 minutes. Repeat this entire step 3 times. Place the dough in the refrigerator for 30 minutes and then it is ready.
7
Roll out the dough to approx. 25x60 cm. Cut the dough into two pieces measuring 12.5x60 cm. Cut each piece into 6 squares, which are then cut diagonally, resulting in 24 triangles.
8
Roll up the dough from the wide edge. Place the croissants on a baking sheet and allow them to rise for about 1-2 hours until they have doubled in size.
9
Brush the croissants with egg. Bake the croissants in a pre-heated oven at 200C/180C fan/gas mark 6 for about 15 minutes until they are golden brown. Cool the croissants on a cooling rack.
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If you are following tradition, you would shape your croissant in a crescent (which is a direct translation in France) but here’s a twist, not all croissants today are shaped like this! Lots of bakers actually make their croissants straight to show they have used real butter whereas crescent-shaped croissants can indicate margarine was used instead.

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Pastry lovers, here’s where you can get creative with your croissants! There are plenty of ways to add flavour to your bake, you could try adding citrus zest or vanilla for an easy subtle twist. Or if you’re wanting something richer, why not try folding in chocolate, spreads, or almond cream to your butter before rolling the mixture out. Feel free to experiment with your fillings – from savoury prosciutto and cheese to sweet fruit compote, the key is balancing bold flavours with your homemade buttery, flaky croissant rolls.

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