“Croissants of your choice”


Croissants

Ingredients of making

  • 4 cups refined flour
  • 1/3 cup granulated sugar
  • 4 teaspoons active dry yeast
  • 2 1/4 teaspoons kosher salt
  • 1 1/4 cups unsalted butter, cold (2 1/2 sticks)
  • 1 cup milk (you may need as much as 1 1/4 cups)
  • egg wash (1 large egg beaten with a teaspoon or two of water)

Method of making

  1. Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined. 
  2. Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.
  3. Add the milk and stir together until a stiff dough forms. 
  4. Wrap the dough tightly in plastic wrap and chill for 1 hour. 
  5. On a lightly floured surface, roll the dough into a long rectangle shape.  
  6. Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.) 
  7. Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long). 
  8. Cut the dough into long, skinny triangles (about 5-inches at the wide end). 
  9. Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant. 
  10. Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof for 2 hours. 
  11. Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.
  12. Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.  

Please Note

One of the exotic recipes which would be good for kids and family, best for the tea break.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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