Ingredients
¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼
ml/4 gm) of dry-
active yeast (about ½ sachet)
3 tablespoons (45 ml) warm water (less than
100°F/38°C)
1 teaspoon (5 ml/4½ gm) sugar
1 ¾ cups (225 gm/½ lb) of strong plain flour (I
used Polish all-
purpose flour, which is 13% protein)
2 teaspoons (10 ml/9 gm) sugar
1½ teaspoon (7½ ml/9 gm) salt
½ cup (120 ml/¼ pint) milk (I am not sure if the
fat content
matters. I used 2%)
2 tablespoons (30 ml) tasteless oil (I used
generic vegetable oil)
½ cup (120 ml/1 stick/115 gm/¼ lb) chilled,
unsalted butter
1 egg, for egg wash
Directions:
1. Mix the yeast, warm water, and first teaspoon of sugar in a
small bowl. Leave aside for the yeast and sugar to dissolve and the yeast
to foam up a little.
2. Measure out the other
ingredients
3. Heat the milk until tepid
(either in the microwave or a saucepan), and dissolve in the salt and remaining
sugar
4. Place the flour in a large
bowl.
5. Add the oil, yeast mixture,
and milk mixture to the flour
6. Mix all the ingredients
together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a
floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten
times only. The best way is as Julia Child does it in the video (video link).
It’s a little difficult to explain, but essentially involves smacking the dough
on the counter (lots of fun if you are mad at someone) and removing it
from the counter using the pastry scraper.
9. Place the dough back in the
bowl, and place the bowl in the plastic bag
10. Leave the bowl at
approximately 75°F/24°C for three hours, or until the dough has tripled in size.
11. After the dough has tripled
in size, remove it gently from the bowl, pulling it away from the
sides of the bowl with your fingertips.
12. Place the dough on a lightly
floured board or countertop, and use your hands to press it out into a
rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in
three, like a letter (fold the top third down, and then the bottom third
up)
14. Place the dough letter back in the bowl, and
the bowl back in the plastic bag.
15. Leave the dough to rise for another 1.5
hours, or until it has doubled in size. This second rise can be done
overnight in the fridge
16. Place the double-risen dough onto a plate and
cover tightly with plastic wrap. Place the plate in the fridge
while you prepare the butter.
17. Once the dough has doubled, it’s time to
incorporate the butter
18. Place the block of chilled butter on a
chopping board.
19. Using the rolling pin, beat the butter down a
little, till it is quite flat.
20. Use the heel of your hand to continue to
spread the butter until it is smooth. You want the
butter to stay cool, but spread easily.
21. Remove the dough from the fridge and place it on a lightly
floured board or counter. Let it rest
for a minute or two.
22. Spread the dough using your hands into a
rectangle about 14 by 8 inches (35 cm by 20 cm).
23. Remove the butter from the board, and place
it on the top half of the dough rectangle
24. Spread the butter all across the top
two-thirds of the dough rectangle, but keep it ¼ inch (6
mm) across from all the edges.
25. Fold the top third of the dough down, and the
bottom third of the dough up.
26. Turn the dough package 90 degrees, so that
the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you
don’t push the butter out of the dough) until it is
again about 14 by 8 inches (35 cm by 20
cm).
28. Again, fold the top third down and the bottom
third up.
29. Wrap the dough package in plastic wrap, and
place it in the fridge for 2 hours.
30. After two hours have passed, take the dough
out of the fridge and place it again on the lightly
floured board or counter.
31. Tap the dough with the rolling pin, to
deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8
inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by
8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in
plastic, and return the dough package to the fridge for two more hours (or
overnight, with something heavy on top to stop it from rising)
37. It’s now time to cut the dough and shape the
croissants
38. First, lightly butter your baking sheet so
that it is ready
39. Take the dough out of the fridge and let it
rest for ten minutes on the lightly floured board or
counter
40. Roll the dough out into a 20 by 5 inch
rectangle (51 cm by 12½ cm).
41. Cut the dough into two rectangles (each 10 by
5 inches (25½ cm by 12½ cm))
42. Place one of the rectangles in the fridge, to
keep the butter cold
43. Roll the second rectangle out until it is 15
by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5
by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a
little bit in the meantime. Roll it out again till it is
nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is
not a right-angle triangle, but more of an isosceles.
49. Starting at the wide end, roll the triangle
up towards the point, and curve into a crescent
shape.
50. Place the unbaked croissant on the baking
sheet
51. Repeat the process with the remaining squares
of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly
with plastic wrap, to rise for 1 hour
53. Preheat the oven to very hot 475°F/240°C/gas
mark 9.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the
croissants.
56. Put the croissants in the oven for 12 to 15
minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and
place them on a rack to cool for 10 minutes before serving.
