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