Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, croissants. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Croissants is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Croissants is something that I’ve loved my whole life.
There's nothing like fresh homemade buttery, flaky, crisp croissants. It took me over a year of testing to get this recipe to my liking and I've been feeling rather precious about it so I hope that you will enjoy. Borrowed from French croissant ("crescent"), present participle of croître ("to grow").
To begin with this particular recipe, we must prepare a few ingredients. You can cook croissants using 24 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Croissants:
- Make ready 1 cup warm milk
- Get 1 teaspoon sugar
- Make ready 1 1/2 cups unsalted butter, at room temperature
- Make ready 1 tablespoon yeast
- Take 4 cups all-purpose flour, divided
- Make ready 1 cup flour
- Take 1/2 teaspoon salt
- Prepare 3/4 cup milk, room temperature
- Make ready 3 tablespoons sugar
- Get 1 1/2 teaspoon salt
- Prepare 2 (.25 ounce) packages active dry yeast
- Prepare 1/4 cup sugar
- Take 1/4 cup lukewarm water
- Get 1 egg, beaten
- Prepare 1 cup milk
- Take 1/2 cup butter melted and cooled
- Take 1/2 cup heavy cream
- Make ready 4 cups flour
- Make ready 1 egg
- Prepare 1 cup cold butter
- Prepare 1 tablespoon water
- Make ready 1 egg, beaten with cold water
- Make ready food color
- Get food color
Croissants and other French pastries are very popular in Morocco. Croissant definition: Croissants are small, sweet bread rolls in the shape of a crescent that are eaten for. Croissants and other viennoiserie are made of a layered yeast-leavened dough. Find the best free stock images about croissant.
Steps to make Croissants:
- Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside.
- In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight
- Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency
- Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12"or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point.Shape into a crescent and place on ungreased baking sheet.
- Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour
- Let rise at room temperature until doubled.(May take 2 hours or more). Brush each with egg beaten with cold water. Preheat oven to 400 degrees F. Place croissants in oven. Lower temperature to 350 degrees F and bake for 15 - 20 minutes until golden
- To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square; the edges of the dough should overlap. Pinch the edges together to seal
- Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter
- If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again
- Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1hr
- Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.
- To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary
- Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough
Download all photos and use them even for commercial projects. A simple yeast-risen dough, layered with butter, cut into a triangle and rolled up like a Traditionally, the unbaked croissant was then curved into a crescent shape, though nowadays. ⬇ Download croissant picture - stock pictures and images in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos and images. Croissant definition is - a flaky rich crescent-shaped roll. Examples of croissant in a Sentence. Recent Examples on the Web From the classic bacon, egg and cheese line-up to a more complex.
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