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We all love to have snacks when we feel hungry between our meals. And when you get to a savory snack such as a croissant, it feels wonderful.
And the mouth-watering snack we are talking about is nothing but French Croissant. It is a French viennoiserie pastry and its shape is inspired by the shape of the Austrian Kipferl. The name “croissant” has been given to it because of its crescent shape.
These croissants have been kept as a part of the continental breakfast in many European countries. They have actually originated from Kipferl, in Austria. At that time they came in various shapes. But gradually, they were brought into those crescent shape snacks.
Through this recipe, we wish to give you the proper directions for making French Croissants. For the first few attempts, you may not be successful in making the croissants the way you desire, but with more time and practice, it will become easier for you. Only if you work precisely with lots of focus, then you will surely get good results. Once you are into it, this croissants recipe easy will help you to make this delicious snack that will be loved by everyone.
So, do not wait anymore. Let’s all make it.
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What do you need to do to achieve flaky crust?
When you take the first bite of your French Croissant, the crumbs should cover all over your body. It has to be very crunchy. The experience that you will get will be heavenly. The flakiness of the croissant depends on two main factors:
- The temperature at which the dough is kept along with the temperature of the butter.
- The amount of gluten should very precise.
Therefore, the recipe mentioned here is basically a butter croissant recipe. If you carry out each and every step precisely with all the ingredients in exact quantity, the French croissant recipe is good enough to make them melt in your mouth.
Ingredients for French Croissant Recipe
- One and a half cups of unsalted butter (European butter is recommended. In case, you can’t find it, you can use the regular one).
- Half a teaspoon of salt
- Two tablespoons of all-purpose flour
- Three tablespoons of sugar
- Four cups of all-purpose flour
- One-fourth an ounce of yeast
- One cup of milk
- One egg
- Half a cup of heavy cream
- One-fourth cup of lukewarm water
- Honey (optional)
Preparation
Now, this is the time for the most interesting part the PREPARATION. So, get ready and you will get authentic and classic Croissants French toast bake.
Making the dough
First, we need to mix all the various dough ingredients and, then fit them in a stand mixer for kneading the dough. For the first three minutes, knead the dough slowly, then for the next three minutes at a medium pace. Then pour the dough onto a pan that is sprinkled with dry flour to prevent the dough from sticking to the pan. Then put the dough in the freezer after covering it with plastic wrap.
Making of the Butter Layer
For this step, we need to cut the butter lengthwise. After that, arrange all the butter pieces on parchment paper. Cover the butter with another piece of parchment paper for about 2 hours. Then beat the butter lightly using a rolling pin. We will need to pound the butter until it is seven and a half inches square. After that, refrigerate the butter and start rolling out the dough.
Laminate the dough
This step has to be done more accurately. So, do not get distracted.
Remove the wrapping of the dough and lay it on a work surface that is sprinkled with flour. Roll the dough to form a ten-and-a-half-inch square. Then bring out the refrigerated butter and place it on the dough diagonally. Fold the flaps of the dough to cover the entire sheet of butter. Make sure that the butter is completely covered and sealed to ensure that the butter won’t escape.
Sprinkle the top and bottom of the dough with some flour. Then using the rolling pin, press the dough in order to make it longer and flatter. Do not forget to keep the edges straight. If the dough loses its square shape, reshape it using your hands.
After rolling, brush off any excess amount of flour on the dough. Then fold the dough and place it on a baking sheet or parchment paper and refrigerate the dough to allow it to relax. Repeat the same process of rolling and folding the dough and this time roll the dough in another different direction. Again fold the dough and refrigerate it for cooling and chilling.
After that bring out the dough and roll it for the third and last time. Place the dough on a baking sheet and cover it with plastic and put it in the freezer overnight.
And get ready for the next day’s preparation.
Divide the dough
On the next day, remove all the plastic cover and sprinkle some flour on the top and bottom of the dough. Using the rolling pin, beat the dough several times to wake it up. There is no need to widen the dough. All you need to do is simply lengthen the dough.
You will be able to understand that the dough is completely rolled once you are resisting rolling or shrinking back a little. After that, pick up the dough to allow it to shrink from all the sides. This process will make sure that the dough does not shrink while it is being cut.
Shaping
Well, cutting and shaping is the final stage of the dough. Before cutting the edges, just gently pick the dough to loosen it from the kitchen surface and then put it back. This will help the dough to return to its normal situation.
Using a knife, cut the dough into triangles making a long notch. This step helps the croissant to gain its crescent shape. Then roll the dough from the side of the base of the triangle towards the pointed end. Once the rolling is done, bend the croissant into crescent shapes.
Proofing and Baking
Cover the croissants with egg white. After that, keep the French Croissants in a place where the temperature is neither too hot nor too cold. This will make the croissants rise and become larger. Then, place the rack with the croissant inside an oven with 400 degrees of convection for 7 minutes. Bake them until they are golden brown. Hold tight, you are about to get your appetize croissants. Let them cool on the baking sheets themselves to set the croissant’s structure.
Congratulations. You have made incredibly crispy, glorious Frech Croissants. Pat yourself back and enjoy your homemade croissants french toast bake.
Conclusion
These croissants are easy to make and taste best when served warm. Also, if you wish to keep the French croissants frozen, you can reheat them before serving them again. This croissant-making recipe is very easy and will definitely give you success once followed correctly.
