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Quick Classic Croissants
Konnichiwa! To all the aspiring chefs and food lovers. Making croissants at home can be a delightful culinary adventure. Here's a simple and easy-to-follow croissant recipe by Chef Miko. So grab your Toques, tie your aprons and let's get baking.
Ingredients
- 3 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1 tsp Salt
- 2 tsp Active Dry Yeast
- 1/2 cup Warm milk
- 1/2 cup Cold water
- 1 cup Unsalted Butter
- 1 Egg
Instructions
1. Prepare the Dough:- In a bowl, mix warm milk and water. Sprinkle yeast over the liquid, let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center and add the yeast mixture. Mix to form a dough.
- Knead the dough for about 5-7 minutes until smooth. Shape it into a ball, wrap in plastic wrap, and refrigerate for 1-2 hours.
- Roll out the cold butter between sheets of parchment paper into a 6x6-inch square. Chill in the fridge.
- Roll the dough into a 12x12-inch square. Place the chilled butter square in the center. Fold the dough over the butter, sealing the edges.
- Roll the dough into a rectangle, then fold it into thirds like a letter. Repeat this process twice, chilling the dough in between.
- Roll the dough into a large rectangle and cut it into triangles. Roll each triangle from the base to the tip to form the classic croissant shape.
- Place the croissants on a baking sheet, cover, and let them rise for 1-2 hours until puffy.
- Preheat the oven to 400°F (200°C). Beat the egg and brush the croissants for a golden finish.
- Bake for 15-20 minutes until golden brown. Allow to cool slightly before serving.
Butter it,
Bake it,
Enjoy it.
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