Homemade Croissants
Croissants are my all time favorite pastry. I mean who could not love them? Though it is an arduous task to make croissants, it is completely worth the time and effort you put in. The hardest part for me is waiting overnight to bake the croissants, as the butter and dough layers have to set before you shape them. But, good things come to those who wait, or so they say.
Authentic bakeries tend to sell good croissants, but they are becoming scarce now a days. And while I enjoy the croissants sold at Whole Foods, most store bought croissants are often disappointing. They tend to lack layers and are simply not flaky or buttery enough. After a few disappointments, I decided to take matters into my own hands.
The recipe below can make 36 small croissants, 18 chocolate croissants or 18 regular croissants. I usually make all three types of croissants, as there is plenty of dough for you to work with. Though the recipe is time consuming, the steps are easy to follow. Bakers of any level should be encouraged to attempt this delicious recipe. The key is to understand why the steps are necessary in order to avoid mistakes that can potentially ruin the dough.
There are two crucial steps to making homemade croissants. The first is ensuring that your yeast activates, which is why I always bloom the yeast first. Simply add the sugar and yeast to lukewarm milk, stirring it briefly and allowing it to sit for 5 minutes. If the milk is too hot, it will kill the yeast. You can tell if the yeast is active as the mixture will begin to foam. If it does not foam, I recommend you start over. If the milk temperature is not the issue, the yeast could also be expired. The second crucial step is ensuring the butter does not melt while rolling out the layers. If the butter melts, the layers will merge and you will no longer have a flaky croissant. This is why refrigerating the dough for an hour after each roll is necessary, as well as overnight after the last roll. We cannot deny that the layers are what distinguish croissants from any other pastry.
Once you prepare the dough, let it prove for an hour. While the dough proves, shape the room temperature butter into an 8 x 8 inch square. Make sure to refrigerate the butter until the dough is done proving. Then, roll the dough into 12 x 12 inch square. Place the butter in the center and fold the dough over it, ensuring to cover butter completely. Roll the dough into a 14 x 18 in rectangle, then fold in three and place in the refrigerator for 1 hour. Repeat these steps 4 times - after the last roll, refrigerate the dough overnight instead of an hour.
After refrigerating the dough overnight, or at least 8 hours, it should be ready to be rolled and shaped. Separate the dough in three 6 x 14 inch rectangles, making it easier to roll out and shape. Refrigerate the dough that you are not rolling to prevent the butter from melting. If you want to save the rest of the dough for another day, freeze it using a freezer bag or container.
To make small croissants or chocolate croissants, roll the dough into a 6 x 18 inch rectangle. Cut the dough in half, vertically, and continue rolling into two 4 x 18 inch rectangles. For small croissants, cut the 4 x 18 inch dough into three 4 x 6 inch rectangles. Cut each rectangle diagonally to form triangles, then shape the dough into 6 small croissants. When making chocolate croissants, repeat the first few steps until you have two 4 x 18 inch rectangles. Then, cut the dough into three 4 x 6 inch rectangles. Place the semi-sweet chocolate 1/2 inch from one end of each rectangle. Fold the dough over the chocolate and rolling, shaping into three chocolate croissants. Making regular croissants require different dimensions. Roll the dough into a 6 x 24 inch rectangle. Separate the dough into three 6 x 8 inch rectangles. Then, cut each rectangle diagonally and shape the dough into 6 regular-sized croissants.
Regardless of how you chose to shape your dough, it is not the last step before baking. There are still two important steps, proving and coating the dough with an egg wash. Cover the shaped dough with plastic wrap and prove it for an hour at room temperature. Once proved, do not forget to coat the dough with the egg wash. The egg wash provides you with a perfect, glossy coating on the croissants.
Finally, bake the small croissants and chocolate croissants for 15-20 minutes 400°F. The regular croissants will need to bake for 20-25 minutes at 400°F. I always bake one batch at a time to ensure they bake properly. Allow the croissant to cool for 5 minutes. Enjoy them while they are warm with some coffee or hot chocolate, even make a sandwich if you please. You can store any leftovers in an airtight bag or container for 3-5 days, 5-7 if stored in the fridge!
Ingredients:
5 1/2 - 6 cups All Purpose Flour
1/4 cup + 2 tbsp brown sugar
2 packets of active-dry yeast
2 1/4 cup milk
1 1/2 tbsp salt
2 cups of unsalted butter, room temperature
1 tsp Vanilla (optional)
1 egg
Preparing the dough
Instructions:
Heat milk in a pot until slightly warm, 2-5 minutes. If milk is too hot, it will kill your yeast.
Sift flour and set aside in a bowl.
Place milk in mixing pot, allowing it to cool if necessary.
Add sugar and yeast to milk.
Whisk for 10-15 seconds and allow the mixture to sit for 5 minutes.
During this time, the yeast should activate and bubbles should form on the surface.
6. Add cups of flour and mix with dough hooks.
7. Add salt and continue mixing.
8. Add 2 cups of flour, then gradually add the last 2 cups. (You may not need the last 1/2 cup)
9. Briefly knead the dough on the counter.
10. Grease the mixing bowl with oil and place dough back in.
11. Wrap blow with plastic wrap and allow to prove for 1 hour.
12. Using room temperature butter, place sticks on parchment paper and wrap the butter.
13. Once wrapped, begin to roll the butter into an 8 x 8 inch square.
14. Leave the butter wrapped in the parchment paper and refrigerate while the dough proves.
Rolling the dough
After waiting an hour, your dough should have doubled in size.
15. Sprinkle flour on counter and remove dough from bowl.
16. Begin to roll dough into a 12 x 12 inch square.
17. Take butter out of fridge and place it in the middle of the dough.
18. Fold the dough, enclosing the butter.
19. Begin to roll out dough to 14 x 18 inch rectangle.
20. Fold the dough in three and refrigerate for an hour.
21. Remove the dough from refrigerator.
22. Roll the dough into 14 x 18 inch rectangle.
23. Fold the dough in three and refrigerate for an hour.
24. Repeat steps 21-23 three more times.
25. After rolling the dough the last time, tri-fold and refrigerate overnight.
Separating & Rolling the dough
26. Ensure that you have refrigerated the dough overnight!
27. Use a ruler to measure 6 inches and separate the dough into three parts (14 x 6 inches each).
28. Refrigerate the dough that you are not rolling. If you are not baking it all, you can freeze the dough now.
29. Roll out one third of dough until it is 6 x 18 inches.
30. Cut the dough vertically and roll into two 4 x 18 inch rectangles.
TIP: Ensure that your dough does not get too warm while you are rolling it. If the butter melts, it causes the dough sticks together and the layers will not be flaky and distinguished.
Shaping the dough
You can cut the dough depending on what size you’d like the croissants to be. Each 4 x 18 inch rectangle makes 6 croissants. You can also use part, or all, of the dough to make chocolate croissants. Each 4 x 18 inch rectangle makes 3 chocolate croissants.
Small Croissants
31. Start by outlining three 4 x 6 inch rectangles, then cut each diagonally into a triangle.
32. Pull the dough gently to make the triangles more symmetrical, allowing you to roll it evenly into a crescent shape.
33. Cover dough once shaped and allow it to prove for 1 hour.
34. Beat an egg to use for the egg wash. Once the dough is finished proving, coat with egg wash.
35. Line pan with parchment paper and bake for 15-20 minutes at 400°F.
Chocolate Croissants
36. Cut one of the dough halves into three 4 x 6 in rectangles.
37. Add semi-sweet chocolate to one end of the rectangle. You can use a cut up chocolate bar, chocolate chips or chunks.
38. Ensure to leave 1 in on the end with the chocolate and begin to roll.
39. Cover dough once shaped and allow it to prove for 1 hour.
40. Beat an egg to use for the egg wash. Once the dough is finished proving, coat with egg wash.
41. Line pan with parchment paper and bake for 15-20 minutes at 400°F.
Regular Croissants
42. Use one third of the dough and roll into a 6 x 24 in rectangle.
43. Cut dough into three 6 x 8 inch rectangles, then cut them diagonally into triangles.
44. Pull the dough gently to make the triangles more symmetrical, allowing you to roll it evenly into a crescent shape.
45. Cover dough once shaped and allow it to prove for 1 hour.
46. Beat one egg. Once the dough is finished proving, coat with egg wash.
47. Bake for 20-25 minutes at 400°F.
Enjoy!
TIP:You can store leftovers in an airtight bag or container for 3-5 days.
