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How to Make Croissants (with pictures) - wikiHow
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How to Make Croissants
These buttery and flaky French breakfast treats take a long time to prepare from scratch (with several bouts of rolling and refrigerating). Yet, when made by hand, they are quite irresistible. Be careful, though, as these rich, characteristically French pastries are best enjoyed in moderation. Hopefully, the time and effort required to make them will temper your desire to eat plenty of them, and you'll never want the factory-made stuff again. These croissants are delectable and you will soon know the recipe off by heart.
(As a general rule of thumb, 1 oz = 1/8 cup) Basic croissants - makes approximately 20 croissants. The dough can be frozen: 17 ½ oz, 500g, 4 cups flour ½ oz, 14g, 1 tablespoon active dry yeast 3 1⁄8 oz, 90g, 6 1/4 teaspoons sugar (superfine or caster is best) ½ oz, 14g, 1 tablespoon salt 10 ¹⁄8 fl oz, 300ml, 1 1/4 cup warm milk 12 oz, 340g, 12 tablespoons butter, room temperature 1 egg, beaten with 2 tbsp water some extra flour
1/2 oz, 15g, 1 cake compressed yeast or 1/4 oz, 7g dried yeast or 1 1/2 teaspoons active dried yeast 1 oz, 25g, 2 tablespoons caster (superfine) sugar Pinch salt 6 tablespoons milk 1 oz, 25g, 2 tablespoons butter 5 tablespoons water 9 oz, 250g, 2 1/4 cups plain (all-purpose) flour Additional 6 oz, 150g, 2/3 cup of butter 1 egg for egg wash
Put the flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for 8–10 minutes until it has a smooth elastic consistency.
This should take 1½ to 2 hours. 4 While dough is rising. Remove the dough from the mixer and transfer it into a bowl. Dust dough 3 Remove the dough from the mixer and transfer it into a bowl. 5 Flatten it with your hands. put a sheet of plastic wrap onto your work surface. www.com/Make-Croissants 2/12 .wikiHow Put the flour into the mixer. Place the butter on top and cover it with a second sheet of cling film.wikihow. 2 Dust the dough in a large bowl with flour. Cover it with the towel and let it rise until it doubles in size.7/19/12 How to Make Croissants (with pictures) .
Wait until the dough has doubled in size (about 90 minutes to 2 hours). www.com/Make-Croissants 3/12 . 7 Wait until the dough has doubled in size (about 90 minutes to 2 hours). sprinkle it with a little bit of flour.7/19/12 How to Make Croissants (with pictures) .wikihow. Punch out the air with your knuckles and place it onto a floured work surface. 8 Dust the dough with flour and roll it out into a large rectangle that is big enough to wrap around the sheet of chilled butter in thirds (about 10 x 25 in or 25 x 60 cm). sprinkle it with a little bit of flour.wikiHow Flatten it with your hands. 6 Roll it into a rectangle about 8 X 10 in (20 X 25 cm) with your rolling pin and place it into the fridge to chill. Roll it into a rectangle about 8 X 10 in (20 X 25 cm) with your rolling pin and place it into the fridge to chill. Lift the dough off the table and dust the surface with flour before putting it down again.
as shown. www.wikiHow Dust the dough with flour and roll it out into a large rectangle that is big enough to wrap around the sheet of chilled butter in thirds (about 10 x 25 in or 25 x 60 cm). as shown. Roll it into another long rectangle. 10 Rotate the rectangle of dough (if necessary) so that you can hold a roller parallel to the open edges. Rotate the rectangle of dough (if necessary) so that you can hold a roller parallel to the open edges. Fold the dough around the butter in thirds to enclose it completely.wikihow. Lift the dough and sprinkle the table with flour. 9 Unwrap the chilled butter and place it onto the upper part of dough.7/19/12 How to Make Croissants (with pictures) . Unwrap the chilled butter and place it onto the upper part of dough. as done earlier.com/Make-Croissants 4/12 .
sprinkle your working surface with flour. Wait until the end of the 30 minutes. Now wrap it in plastic wrap and place it into the fridge for a minimum of 30 minutes. This completes the first turn. Fold. Place it back into the fridge for another 30 minutes. 13 Remove. This now completes the second turn.com/Make-Croissants 5/12 . www. Make sure that the dough is well wrapped before placing into the fridge once more to chill overnight.7/19/12 How to Make Croissants (with pictures) . brushing off the excess flour as you go. Dust it with a sprinkling of flour and roll it into another long rectangle. Fold the dough into thirds.wikiHow 11 Fold the dough into thirds.wikihow. as done earlier. Orient the dough so that you can hold a roller parallel to the open edges. brushing off the excess flour as you go. Unwrap the dough and place it onto the work surface. sprinkle your working surface with flour. exactly as before. as shown. roll and fold for the third and final turn. 12 Wait until the end of the 30 minutes. brush and wrap.
roll and fold for the third and final turn.com/Make-Croissants 6/12 . Dust the dough with some flour and roll one half of the dough into a rectangle.wikihow. cut the unwrapped dough in half on a floured surface. or repeat the following steps with it to make more croissants. Flour the surface and trim the edges of the dough neatly. www. Re-flour the surface when necessary and continue to roll until the dough is roughly less than a 1/5 inch (5 mm) thick. 14 Once chilled. cut the unwrapped dough in half on a floured surface.7/19/12 How to Make Croissants (with pictures) . Once chilled. 16 Flour the surface and trim the edges of the dough neatly. 15 Dust the dough with some flour and roll one half of the dough into a rectangle. You can freeze one half of the dough for use another time.wikiHow Remove.
20 Cover them with a clean plastic bag and leave to double in size. Place the croissants onto a pre-lined baking tray.7/19/12 How to Make Croissants (with pictures) . using your hands. Set the oven to 375ºF (190ºC/gas mark 5). Cut it into triangle shapes as shown. using your hands. tightly roll it up into a croissant shape.wikihow.com/Make-Croissants 7/12 . www.wikiHow 17 Cut it into triangle shapes as shown. Take the bottom of the triangle at its widest part and. 19 Place the croissants onto a prelined baking tray. 18 Take the bottom of the triangle at its widest part and. tightly roll it up into a croissant shape.
remove the plastic bag.7/19/12 How to Make Croissants (with pictures) . Place them into the center of the oven. Once the croissants have risen. 22 Place them into the center of the oven.wikiHow Cover them with a clean plastic bag and leave to double in size.com/Make-Croissants 8/12 . Your croissants are now ready to serve! www. Very gently brush them all over with the egg wash. 21 Once the croissants have risen. remove the plastic bag. 23 Wait until they are a golden brown then remove them from the oven.wikihow. Bake them for about 15 minutes.
Roll out the thin rectangle again and cut the same amount of butter again. salt and milk mixture. 1 2 3 Blend the fresh or dried yeast with 1 tablespoon of tepid (lukewarm) water. Take the rolling pin and roll out the whole dough for a second time. Leave to chill for one hour. 5 Mix together to form a smooth paste. Make a well. Then. Spread the risen dough across this dish. 6 Flour a flat dish. 8 Begin adding butter to the rolled dough. Place 2 tablespoons of sugar into a saucepan. Dissolve the sugar and pinch of salt in 1 tablespoon of milk. Place these onto two thirds of the rolled out rectangle. 10 11 Cover this dough and return to the fridge. Roll out the croissant dough on a floured surface. Add 5 tablespoons of water and 5 tablespoons of milk. 9 Fold the pastry rectangle into three. Cut 3 oz.7/19/12 How to Make Croissants (with pictures) . Sprinkle over two thirds of the dough as before.wikiHow Wait until they are a golden brown then remove them from the oven. Create a thin rectangle shape. Place in the refrigerator to chill for half an hour. Remove the dough from the fridge. 1/3 cup of butter into small pieces. www. Slowly pour in the sugar.com/Make-Croissants 9/12 . 7 Remove from the fridge. water and milk mixture. Then add the butter. 75g. The dough should double in size. beginning at the un-buttered third. 4 Sift the flour into a large mixing bowl. Heat over low heat to melt. Viennese croissants Provided you have a lot of time spare and patience for slow baking procedures. and roll the dough into a square shape measuring approximately 8" or 20cm across. Set aside in a warm spot for one hour.wikihow. add the diluted yeast. these Viennese croissants are delectable treats.
Roll out the dough on a floured surface. Bake for 3 minutes. 14 15 Cut this rectangle into two length ways. Beat an egg. 240ºC. and bake another 10-12 minutes. 16 17 Preheat the oven to 475ºC. Or. gas 9). covered. from plain butter. Aim to roll a very thin rectangle approximately 12" x 24" or 30cm x 60cm in width and length. gas 6. butter the inside and insert a favorite cheese slice. 200ºC. split the cooked croissant open on the side. use béchamel sauce that has been made with  www. jam and marmalade to ham and cheese. Cut each half into 6 triangles.wikiHow 12 13 Place this square into the fridge. Remove from the fridge. gas 9. To make cheese croissants. Sprinkle with pepper if you like pepper. Leave to stand for one hour before baking. Video Tips They go well with anything. 240ºC. The remaining time for baking should involve careful watching to avoid burning the croissants. Be sure to leave plenty of room between each croissant. lower the temperature to 400ºF.wikihow. then use a pastry brush to brush egg over each croissant. Then. Make an egg wash for the top of the croissants. to allow for expansion during baking.com/Make-Croissants 10/12 .7/19/12 How to Make Croissants (with pictures) . 18 Place in the oven. Place each triangle a buttered or parchment (baking) paper covered baking sheet or tray. Leave to chill for 30 minutes. Heat through in a preheated oven (475ºC. Roll each triangle from its base to its top.
com/Make-Croissants 11/12 .wikiHow For a low-fat version. be sure to consume your fresh croissants on the day of baking. Croissants are calorie-laden. Croissants are good when they are sprinkled with sugar. Stale croissants aren't anywhere near as nice as fresh ones. Keep an eye on children if they're helping and supervise/prevent their use of anything sharp or hot. If you want to have the rounded croissants like many bakeries have.7/19/12 cheese. You don't want to burn your mouth! Thank Our Volunteer Authors. use low-fat or no-fat butter. Wait for them to cool. just pull the two ends of the dough around and touch them together before baking. It takes making them to finally realize this! Eat sparingly and share with many.wikihow. This will also provide an easier shape for making sandwiches or ham and cheese croissants.  How to Make Croissants (with pictures) . Warnings Use the usual sensible precautions when working with knives. 28 x Things You'll Need First recipe: Rolling pin Plastic wrap Knife Baking tray lined with parchment paper Electric mixer with hook attachment Bowl Tea towel (clean dish towel) Plastic bag Brush Viennese recipe: Bowl for yeast Saucepan Mixing bowl Mixing implement Flat plate Covers for fridge time Rolling pin Baking sheet/tray Parchment paper (baking paper) Give this article a +1. Use oven mitts when handling hot objects. Related wikiHows How to How to How to How to Make Pain Au Chocolat Make Puff Pastry Knead Dough Make Cinnamon Swirl Bread www.
com/film/how-to-make-croissants .videojug. ISBN 9780-600-62042-6. ↑ Larousse Gastronomique. (2009). p.7/19/12 How to Make Scones How to Make Croissants (with pictures) . Videojug. 330. 1. 330. p. ISBN 978-0-600-62042-6 www. http://www. (2009). Viennese croissant recipe adapted from Larousse Gastronomique.com/Make-Croissants 12/12 .wikiHow Sources and Citations Original source of article. Shared with permission.wikihow.