HOMEMADE CROISSANT

A classic French patisserie that is flaky, airy and crisp with a deliciously buttery flavor. An amazing baking experience for a first timer !

This one is an easier and quicker recipe. I tried the detailed one too and check out the link https://www.rupzbaking.com/post/chocolate-croissants to make amazing pain au chocolat.

INGREDIENTS

4 cups maida or all-purpose flour

1/3 cup powdered sugar

4 teaspoons active yeast

2 1/4 teaspoons salt

1 1/4 cups unsalted butter, should be cold

3/4 cup milk

1 egg beaten with a teaspoon of water for egg wash

Filling :

1/2 cup grated milk chocolate (optional, you can make them plain too)

INSTRUCTIONS

In a mixing bowl, take the flour, sugar, yeast, and salt and whisk together until combined.

Take butter out of the fridge and slice them into small pieces. Toss this in the flour mixture to coat and mix well.

Now add the milk, one teaspoon at a time until a not sticky dough forms. Wrap the dough tightly in plastic wrap and place this in the fridge for about 1 hour.

On a baking mat that is lightly floured roll the dough into a long rectangle shape using a rolling pin. Make a perfect rectangle by cutting out the edges with a kitchen knife or pizza cutter.

Fold it like a letter , turn it 90 degrees and roll again. Again, fold it like a letter and repeat this atleast 4 to 6 more times until the dough is smooth. Wrap tightly and place in fridge for another 1 hour.

Tip : Ensure to do this fast and not let the butter melt too much. In case the butter is starts to melt, place the dough back in the fridge for atleast an hour.

Prepare a baking tray with parchment paper.

Now take the dough out of the fridge and divide the dough in half. Take one portion of dough and roll into a rectangle of thickness of approx. 1/8-inch. Do not make this too thin.

Cut the dough into small rectangles and then skinny triangles of equal sizes. Stretch the pointed end of each triangle a little. Place a cut in the middle of the flat end of the triangle. Place your filling and roll them for about stating from the wide end to the pointed end. Tuck the point under the croissant well.

Place on the baking tray and again cover with plastic wrap. Allow to double in size for about 1 to 2 hours.

Preheat the oven to 190 degrees C. Remove the wrap and brush the croissants lightly with egg wash. Bake for 15 minutes.

Decorate with powdered sugar and or chocolate sauce.

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