How To Make REAL FRENCH Croissants First Try This is our first time out of the gate making a Real French Croissant recipe here on the channel… Not to shabby for our first go; and it won’t be our last! We’re going to keep making croissants until we get perfected French Croissants. So stick around, hit the subscribe button and smash that notification bell!

Ingredients:
Dough:
500g all-purpose flour, extra for dusting
140g water, room temp
140g whole milk, room or fridge temp
55g sugar
40g unsalted butter, room temp
9g active dry yeast
12g salt

For Tourage (butter layer):
280g unsalted butter, room temp

For Baking:
1 egg for the egg wash

Our 'Cheater No Knead Chocolate Croissant' recipe is here: https://youtu.be/RIuDfrFWp8c


Method:
This is a three day process…

Day 1 -
Combine all of the dough ingredients on a stand mixer on med-low until a ragged ball is formed.
Then knead on medium for 3 minutes.
You don’t want to build too much gluten at this point, so don’t over-knead.
Remove the dough from the mixer and form into a flattened square, wrap in plastic wrap and put in the fridge overnight.
Take the softened butter for the tourage, and form into a roughly 8”x8” (20 cm square) square in the bottom of a plastic wrap lined baking tin.
Wrap the butter square and place in the fridge overnight.

Day 2 -
On a lightly floured surface roll the square of dough out to a larger square roughly 10”x10” (26 cm square).
Place the tourage butter turned 90º to the dough and pull the corners of the dough to the centre and close like an envelope.
Brush any excess flour from the dough, so it seals well.
Roll the dough out to a rectangle of 8”x 24” (26x60 cm), fold the bottom ¾ of the way to the top then the top ¼ down to meet; then fold in half.
Wrap the dough and chill in the fridge for 30 minutes.
Pull the dough from the fridge, turn 90º from the direction you rolled last time (seam towards you) and roll out again, fold again,
Wrap the dough and chill in the fridge for 30 minutes.
Repeat this rolling and folding 1 more time, then wrap and leave the dough in the fridge overnight.

Day 3 -
On a lightly floured surface roll the dough out to a rectangle that’s 8”x40” (26x100 cm).
If the dough pulls back during this process - don’t force it!
Fold it, wrap it and put it in the fridge for 20 minutes, unwrap and roll again.
Once the dough is rolled out to it’s full length cut into 12 -15 equal sized triangles.
Cut a notch in the wide end of the triangle, and roll towards the point.
Place rolled croissants on a parchment lined baking tray - don’t crowd them, you’ll need two trays.
Lightly egg wash the croissants and leave them at room temp for 2 hours.
Pre-heat the oven to 200ºC (400ºF).
Lightly egg wash the croissants a second time and bake for 18-20 minutes.

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music by Dyalla Swain https://soundcloud.com/dyallas




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