Croissant is one of my favorite snacks for breakfast especially with a creamy custard......
Croissant topped with flaky almonds, pumpkin seeds or strawberries is amongst the best combinations ever. I have been longing to make a homemade croissant for some times now but my tight schedule has been a deterrent.
Thanks goodness that I have finally made my yummy croissant because couple of days ago, I put my foot down and insisted that I must definitely make some croissants.
I think the hardest part in making croissant is leaving it in the fridge overnight for it to proof itself. But believe me the end result is always so amazing.
Croissant is a French pronunciation of a flaky, buttery pastry characterised by a crescent shape with layered leavened dough.
For you to get the best effect, ensure to layer the dough with butter before rolling and folding many times in series, before rolling into a sheet (lamination). The lamination process generates a flaky textured, layered puffy pastry.
Croissant is of French origin however, many countries are now enjoying this flaky pastry as a continental breakfast.
This croissant turned out super buttery and flaky and absolutely the way I love it. I chose flaky almonds and sliced strawberries for the topping and I believe I selected a perfect combination as it was so delicious.
Cutting the dough into croissant shapes can be challenging to some people but when you know the tips, I assure you can easily shape them without difficulties.
The butter with apple sauce is just the perfect balance to this rich flaky croissant, I suggest you don't skip it. Believe me, you won't be disappointed.
Follow the simple steps outlined below to make some really yummy flaky croissants.
Ingredients:
- 1 sachet dry yeast
- 1/2 cup milk
- 2 cups plain flour
- 1/2 tsp salt
- 1/2 cup boiling water
- 1/2 cup butter
- 1/2 cup boiling water
- 4 tbsp. sugar
- 4 tbsp apple sauce
Instructions:
- Pour the boiling water and milk in a clean bowl.
- Add the sugar and yeast together and stir properly before leaving to stand for 5 minutes until frothy.
- Add the salt and flour and mix with hands to form a shaggy dough.
- Place the butter in the fridge for at least 30 minutes.
- Knead the dough properly and place in an oiled clean bowl before leaving in the fridge for at least 50 minutes.
- Grate the butter onto a cling film, disperse and flatten properly into the centre of the dough.
- Then fold the dough over the butter and seal all the edges together.
- Rotate the dough with the rolling pin to make some indentations in the dough, then roll into rectangular shape.
- Fold into thirds and wrap in a cling film before refrigerating for another 50 minutes.
- Remove the dough from the fridge and roll again for at least three times.
- Cut the dough into thirds and wrap tightly in cling film before refrigerating for at least 6-10 hours or preferably overnight.
- To shape the croissant
- Remove the dough from the fridge then unwrap and roll out on a floured plain surface into a rectangle.
- Quarter the rolled dough, then form 3 smaller rectangles.
- Cut these rectangles diagonally in halves to form double triangles.
- Pull on the shortest edge of the triangular dough to form an even base before slightly stretching the dough.
- Slightly cut a slit at the base of the triangle, stretch it out, add 3/4 tsb of apple sauce at the centre of the edge before rolling up the dough.
- Place in an oiled baking dish and repeat the same process with the remaining triangles.
- Before
- Loosely cover the shaped doughs with a cling film and allow to rise in the fridge for at least 2 hours.
- Preheat the oven to 200-250oC.
- Use a pastry brush to brush the croissants with beaten egg.
- Then lower the oven's temperature to 100-150oC bbefore baking for at least 30 minutes until well browned and puffy.
- Allow to cool before serving.
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