Sunday Croissants

There are few simple pleasures on a Sunday.  Something lovely to eat, a sunday paper and a good cup of coffee.  I’m not a big fan of store bought croissants, simply because they can be a bit tasteless and plastic.  There is nothing to beat fresh bakeds ones.  With that in mind, and aimed with my trusty Baking Made Easy by Lorraine Pascal, I decided to try and make my own.  I love this book, great recipes and really easy to follow.

In a nutshell, you need flour, yeast and butter.  There is a lot of rolling and folding to create the layers of flaky pastry that croissants are known for.  In between the rolling and folding, you need to chill the pastry.  I think the trickiest bit happened after I made the dough, you have to fold into the dough pretty much a whole packet of room temp butter.  So it can go everywhere.

Butter folded in, I did two more folds then left it in the fridge overnight.  In the morning, I gave it one more roll and fold before rolling it out and cutting it into triangles.  I googled lots of other croissant tutorials, the best shape is a base to the triange of the size you want the croissant and then make a really large peak.  Then you can get a good roll and they look better.

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With a good egg wash they are off into the oven.  And they were divine.  So lovely, so flaky and so much better than I had hoped for.  I made tonnes of dough, so I froze it.  It was easy to work with once defrosted, but instead of getting up early to made them up, I did them the night before and covered them with clingfilm.  They rose quite well, better in fact and you get a great gap in the centre where steam build up and makes the pastry yummy.

I am so going to make these again.  Next time, I’m going to make some fruit scones….

 

 

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