Croissants – Slightly Easier Than Flight To Paris

I wouldn’t depict homemade croissants every bit an slow recipe, since at that spot are multiple steps, together with it does accept a to the lowest degree one-half a day, but it’s genuinely non that difficult either; together with for certain simpler than flight to Paris, which is the exclusively other agency to savour these amazing pastries.

Sure, some of you lot may alive close an authentic French bakery, perchance fifty-fifty ane of the few that all the same role pure butter, but for the sake of this post, let’s assume that you lot don’t. Besides, sitting adjacent to a handbasket of homemade croissants raises your foodie street cred similar few other things.

Despite taking a fair amount to time, this is genuinely the quick version, inward that we’re non leaving the dough to balance overnight, earlier laminating alongside the butter. I don’t intend there’s a huge difference, but I did desire to advert inward example you’d prefer to commencement the dough at night, together with create the balance of the operate the adjacent day.

The technique is pretty straightforward, but move sure to pay attending to the temperature of your butter.  If you’re slab is also soft, it volition only blend into the dough, together with you lot won’t instruct the gorgeous layering seen herein.  And if it’s also mutual frigidity inward firm, it won’t spread betwixt the layers of dough similar it needs to. It should basically cause got the firmness of clay.

So, accept your time, together with when inward doubt, popular the dough inward the refrigerator for a few minutes to chill it downwards every bit you’re working. You’ll uncovering I didn’t serve anything on my croissants when I did the concluding shots, together with if you lot brand these, you’ll empathise why.  I genuinely create promise you lot give these a crusade soon. Enjoy!

Makes 12 to xvi Croissants:

This recipe was adapted from ane past times Bruno Albouze, from The Real Deal (which he is)

For the dough:

1 loving cup warm H2O (about 100 F.)

1 bundle active dry out yeast (about two 1/2 teaspoons)

1/4 loving cup granulated white saccharide

3 teaspoons kosher tabular array salt (1 3/4 teaspoons if using fine salt)

3 1/2 cups unbleached breadstuff flour

6 tablespoons room temp butter for the dough

For the croissants:

2 sticks (1 cup) unsalted European-style butter for the slab

1 egg beaten alongside 1 tablespoon H2O for the egg wash

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