Croissants

croissants2

Why don’t you spoil yourself with home-made Croissants. This recipe comes form our our Pastry Masterclass Cooking Class.

Pastry Masterclass at Trupp Cooking School

Ingredients

  • 625g/1lb 5oz strong white flour, plus extra for rolling out
  • 12g/½oz salt
  • 75g/3oz sugar
  • 20g/¾oz dried yeast
  • 500g/1lb 2oz butter, chilled
  • 8 sticks chocolate (optional)
  • 1 free-range egg, beaten

Preparation method

1; dissolve the yeast in a little water and add 1 teaspoon of sugar and let sit for 10 minutes.

2; Place the flour, salt, sugar and yeast water in a large mixing bowl. Using a wooden spoon, slowly mix in a little water until the mixture forms into a pliable dough.

3; Place the dough on a floured surface and knead until it feels elastic.

4; Return the dough to the bowl, cover and chill in the refrigerator for an hour.

5; Return the chilled dough to your floured work surface and roll it into a rectangle, around 60x30cm/24x12in.

6; Roll out the chilled butter into a rectangle about 1cm/½in thick, around 20x30cm/8x12in.

7; Place the butter rectangle in the centre of the dough rectangle, so it covers the middle third of the dough.

8; Fold each side of the dough over the butter, so there is one layer of dough on the bottom, a layer of butter, then two layers of dough.

9; Wrap the dough in cling film and chill in the fridge for another hour.

10; Lightly flour the worktop and roll out the dough to a rectangle, around 60x30cm/24x12in. Repeat the folding process, folding the long sides into the middle, then return the dough to the fridge for a further hour.

11; Repeat this process of folding and chilling two more times, then wrap the dough in cling film and set it aside to rest overnight.

12; Using a rolling pin, roll out the rested dough to 3mm/1/8in thick.

13; Either use a croissant cutter to cut triangles or cut the rolled out dough into squares, each 20cm/8in square.

14; Cut each square diagonally, making two triangles.

15; Place the dough triangles on a lightly floured surface with the right angle away from you.

16; Roll the croissant towards the right angle point and curl the dough roll around into a traditional crescent shape. If using chocolate, add the chocolate across the widest part of the triangle, before rolling it up.

17; Place the shaped croissants on baking trays lined with baking parchment and leave to rise for 1½ hrs.

18;Preheat the oven to 200C.

Lightly egg-wash the croissants and bake for 10-15 minutes until golden brown.

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