Home Café - Freshly Baked Flaky All Butter Croissants Recipe

These freshly baked homemade Croissants are a real treat, flaky, crispy on the outside soft and buttery inside. It's well worth the wait! With this recipe, you can create this famous French pastry at home.

Makes 16 mini croissants with the highest quality butter

Ingredients:

(A)

150g bread flour

50g cake flour

5g milk powder

20g granulated sugar

1 tsp, 4g dried yeast

100g cold water

10g butter

3g sea salt

1 whole egg

(B)

To make the filling, Use a baking paper and place 100g butter, roll into a square shape about 15cm x 15cm and place in the fridge, not freezer. It should be cold and soft in touch, not hard to break out and ready to place in dough and roll.

(C)

Decorate:

(Take a half tablespoon either part of the whisked egg, put a tsp water or milk, beat them together, set aside to cool. Brush the egg wash over your bread)

Tips for Croissant success:

1) The ideal environment for making, shaping the dough for a proof is not higher than 25ºC. After kneading the dough, take it out from the bread pan immediately. Wrap in cling film and place in the freezer for 15-20 minutes. No need for fermentation. only needed after being shaped for one proof.

2) Fold the edges of the dough rectangle over, double the size to cover the butter. Sprinkle some flour and continue to roll to 50cm long. Brush the excess flour and fold, wrap in cling film and chill for 30 minutes. Take the dough out, and roll to 50cm long again and fold again, wrap in cling film and chill for 30 minutes again.

- After then, roll the wide 18cm, long 40cm. It’s been chilled and folded, and place in the upper fridge for 30 minutes each time.

3) Using a ruler, make a mark every 8cm down the one of the long edges of the rectangle. then on the other side mark at 4cm. See video, cut the 2 edges can make a mini croissants, and then 7 large croissants or cut in half to make 14 and total 16 mini croissants.

4) Only one proof the dough after shaped, not higher than 25ºC, they will take about 2 hours to fully proof. If it gets warm above 28ºC that temperature there is a big chance butter will begin to melt out.

5) Bake in preheated oven 150ºC, bake for 12 minutes, Leave to cool in the oven for a few minutes. (See the croissants colour as you desire) Adjust your own oven to suit.

Recipe Source: Josephine's Recipes