This homemade croissant recipe is so buttery and flaky, it will make your breakfast even more delicious! A complete recipe guide with pictures and videos to teach you how to make the most perfect croissants from scratch. Homemade croissants. Homemade croissants on a baking sheet.
I have shared my croissant recipes with you for over 6 years and since then I Always pleasantly surprised to see successful croissant making! After all, this is why I did it. Especially when it comes to baking, because many of you have never baked before or are afraid to try to make such a recipe, but I want to show you that baking is not that difficult. With a little practice, anyone can succeed. Make something decadent like these croissants! They are the labor of love, but they are worth it, and they are very simple to put together. What is a croissant? A croissant is a layered French pastry in the shape of a crescent. They are loved by everyone, and for good reason! We are talking about cloud-shaped shortcrust pastry, butter bread, shortcrust pastry, fermented and chewy. This is really one of the most delicious things you can eat. Due to the "rolling" of the dough, the croissant dough has many layers. This means that we roll and fold over and over again to provide you with many thin layers of dough and butter. When baking, the butter melts and emits steam. This will expand each thin layer of dough and provide hundreds of layers of butter for your croissant.
Homemade croissants are processed to make dough. Ingredients Description Milk-I used 2% milk in this recipe, but it doesn’t matter if you use different fats and brown sugar-adding a little sugar to your croissant goes well with the buttery flavor. It also helps make the outside of each croissant more crunchy. Active dry yeast-make sure you are using active dry yeast and not instant yeast. If your yeast does not foam after step 1, your yeast is dead and the croissant will not come out. Buy a new jar or package and store it in the refrigerator for longer. All-purpose flour: Although you can use bread flour in this recipe, I think it is more convenient to use all-purpose flour. We have it in our pantry, and it can make great bread. The difference is that bread flour has a higher protein content, which leads to better gluten formation. Salt: You can adjust the salt in this recipe to suit your sodium preference. However, I will not miss it. That touch of salt really brings out the taste of butter. Butter-be sure to use unsalted!
I only cook with unsalted butter to completely control the salt content. Since most of the flavor of these croissants comes from butter, be sure to find a good quality brand. Eggs-Eggs don’t actually turn into dough! This will actually be used for egg washing. This is why our croissants have a shiny golden brown appearance. The process of making homemade croissants dough How to make croissants yeast: In the bowl of the mixer, add hot milk, brown sugar and yeast. Stir quickly with a fork or a small whisk, and let stand for 5-10 minutes until the yeast forms a good foam. To make the dough: When the yeast blooms, add flour and salt. Using the dough hook on the mixer, let the dough knead at low speed for about 5 minutes. The dough should be nice, soft, elastic and a bit sticky. Due to different environmental conditions, you may need more flour than I use. Add 1 tablespoon at a time until your batter feels perfect. Knead the dough with your hands for a few minutes, then put it back into the bowl. Wrap the bowl tightly with plastic wrap and let the dough sit in the refrigerator for 1 hour. To make butter: Place the butter stick horizontally on a piece of plastic wrap.
Place another piece of plastic on the wooden stick, and then use a rolling pin to flatten the stick until it becomes approximately an 8 x 5 inch rectangle. Put the butter still wrapped in plastic in the refrigerator until the dough is set. Kneading the dough: Kneading the dough is the process of folding the butter into the dough multiple times, which is why all these layers are created. Place the dough on a lightly floured surface and roll it into a 16 x 10 inch rectangle. Place the butter in the middle and fold the edges of the dough rectangle to completely cover the butter. Roll out the dough again to 16×10 inches, then fold it into one third of the letter shape. Wrap the dough in plastic wrap and put it in the refrigerator for one hour. I like to repeat this process a total of 5 times, giving us a total of 729 layers. Yes, that is correct! 729 floors!
Toast the croissant: Roll out the dough one last time until it has a long rectangle about 1/4 inch thick. I like to cut the dough into thirds to make this part easier. Cut the dough into long triangles and roll it from the wide end until it is shaped like a half moon. Brush with lightly beaten eggs, bake on a parchment liner at 400F for 8-12 minutes, then lower the oven to 375 degrees, and bake for another 8-12 minutes. Also called chocolate croissant. For the filling, you can cut the dough into triangles to maintain the crescent shape, or you can cut the dough into 4-inch wide strips. Place a piece of chocolate on the end of the dough and roll it up until it is tightly wrapped in the croissant dough. Don't be afraid to try other interesting fillings for your croissants! Try your favorite filling. I like to use Nutella, jelly, peanut butter, or even savory fillings such as ham and cheese, or pesto and chopped sun-dried tomatoes. Be creative! Homemade croissants on a baking tray Why are these homemade croissants the best? These are all labors of love. There is no shortcut here! Keeping the dough cool and working with very careful steps will ensure that you have the butteriest and crispest croissants. The ingredients used are all daily ingredients; you may already have everything you need to make this recipe.
This is a great recipe, you can customize it with fillings. You can even make sandwiches with these delicious croissants! The finished dough or croissant is very suitable for freezing. Fresh croissants every day? I agree! Readers love them! We are from France and I decided to make my own croissants. I am so glad I found this recipe. I am the third batch! My grandchildren love it, my family loves it too, croissants can't even be eaten for two days! I made a little chocolate and a little! Great recipe, thank you! Homemade croissants How to store homemade croissants Make sure to store them in airtight containers, freezer bags, or wrap them in aluminum foil to avoid drying out. These croissants will last 2-3 days. In the refrigerator, they can last up to 1 week. How to freeze homemade croissants To freeze baked croissants, let them cool completely to room temperature. Put them in an airtight container, freezer bag, or wrap them tightly with plastic wrap or aluminum foil. They will be frozen for 1-2 months.
Let them thaw at room temperature for 1 hour. To freeze no-bake croissants, shape them first, and then cover the baking sheet in the refrigerator with plastic wrap for several hours until frozen. Transfer the pre-frozen croissants to a freezer bag or airtight container. They can be stored for 1 to 2 months. When ready to bake, place the unbaked croissants on a baking sheet lined with parchment paper, cover with plastic wrap, and let stand at room temperature. Overnight or about 12 hours. Homemade croissants were originally shared in February 2012 Want a homemade croissant sandwich? Try these recipes: Chicken Salad Sandwich Egg Salad Sandwich Avocado Tuna Salad Waldorf Salad More Related Recipes: Cheese Spiral Cake Flour Tortilla Nutella Stuffed Pumpkin Muffin Apple Dumpling Shortbread Biscuits