【Sweet French Croissants】
by MaomaoMom
I made these light and fluffy layered croissants for my son’s French class. They are crunchy outside and sweet inside that both my son and his classmates loved them.
Prepare time: 60 minutes
Cook time: 30 minutes
Stand time: 4 hours
Level: Medium
Serves: 24 servings
Ingredients:
Dough:
1) 1 cup + 3 tbsp lukewarm water or milk (285g), 1 tbsp sugar (14g), 1.5 tsp fast rising yeast;
2) 1 tbsp corn or vegetable oil;
3) 2.5 cups unsifted all purpose flour (400g), ¼ cup sugar (55g);
4) ¾ cup + 1 tbsp butter (185g);
Filling:
5) 2 tbsp butter (30g), 3 tbsp all purpose flour, 1.5 tbsp condensed milk, 4.5 tbsp icing sugar, 1 tsp vanilla extract .
Directions:
1: Measure all ingredients of Ingredient 3) into a bowl and mix well (Picture 1, right), Measure all ingredients of Ingredient 1) into a measuring cup or a container, combine and let stand for 10 minutes (Picture 1, left). Add 1 tbsp oil into the yeast mixture, mix well then pour into the flour bowl. Knead a few times to make a soft dough (Picture 2) but don’t over knead.
2: Cover with a damp cloth and let rise until doubled in volume (Picture 3). Chill the dough in a fridge for 20 minutes. Take out the dough and shape into a log on a floured surface. Press down and roll out into a 30×60 cm rectangle.
3: Thinly slice the butter of Ingredient 4) and set aside under room temperature for 30 minutes. Lay them over two-thirds of the dough surface, leaving an unbuttered border about ¼ inch. Fold the unbuttered third towards to centre (Picture 4), then fold the other third to make a 3-layered dough. Turn 90 degrees (Picture 5) and roll out into a 30×60 cm rectangle (Picture 6). Fold again into thirds as before (Picture 7-8). Cover the dough with plastic wrap and chill for 15 minutes.
5: Take out the chilled dough and place on the floured surface. Roll out into a 30×60 cm rectangle and fold into thirds as before. Cover the dough with plastic wrap and chill for 15 minutes.
7: Arrange them on two parchment paper lined baking sheets (Picture 14). Chill immediately for 30 minutes. Never allow them a final rising, or they will not have the proper flakiness.
8: Preheat oven at 400F/205C. Bake for 10 minutes, then reduce to 350F/175C and bake for additional 12-15 minutes until golden.
Store leftover croissants in an airtight container in the fridge. Reheat at 350F for 5 minutes before serving.
I needed to put you a little bit of remark to say thanks a lot again for the incredible basics you’ve shared on this site. It’s shockingly open-handed of you to grant unreservedly just what a number of us could have sold for an e book to help make some dough on their own, primarily now that you could have tried it in the event you considered necessary. The tricks additionally acted like a fantastic way to realize that some people have the same zeal similar to my personal own to understand significantly more pertaining to this problem. I’m sure there are some more fun occasions up front for individuals who see your blog.
I’m very happy to read this. This is the kind of manual that needs to be given and not the random misinformation that’s at the other blogs. Appreciate your sharing this greatest doc.
I conceive you have noted some very interesting points, appreciate it for the post.
Thanks for the sensible critique. Me & my neighbor were just preparing to do a little research about this. We got a grab a book from our local library but I think I learned more clear from this post. I am very glad to see such fantastic info being shared freely out there.