Wednesday, 24 October 2012


Making croissants is a bit like making puff pastry.  Not so difficult, quite a lot of fun to make and a nice taste at the end...


-  2 cups plain flour
-  1 1/2 tsp dry yeast
-  1/4 cup of cold water
-  1/4 cup of cold milk
-  1 1/2 tbls unsalted butter soft
-  1 tsp salt
-  3/4 cup of butter for the layer of butter for the pastry rolling
-  1 egg for egg wash


  1. Combine the flour yeast and salt.
  2. Add the milk and water gradually and beat using a dough hook if you have it.
  3. Knead a little and wrap the dough in plastic and refrigerate overnight.
  4. Next day roll out the dough and using the butter layer follow the puff pastry making style of folding, rolling and refrigerating.  Repeat 3 times then refrigerate overnight.
  5. Roll out the dough to 1/4 inch thick and cut into triangles as below.
  6. Roll up each portion from large end to the point and lay out on a baking sheet.
  7. Apply egg wash and allow to stand for up to 2 hours.  The croissants will rise.
  8. Bake on 200C for 15 minutes.  Cool and ...

The dough after several rolls and folds

Cut into triangles

Rolled out ready for cutting

Croissants before allowing to rise

After 2 hours and ready to go in the oven

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