Croissants

Croissants

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight chilling
  • A challenge
  • Makes 12-14

James Martin shares his recipe for this French patisserie classic. It involves some ambitious pastry work, but the end results are worth it

  • Freezable
  • Vegetarian
Nutrition: per croissant (14)
NutrientUnit
kcal310
fat19g
saturates11g
carbs29g
sugars4g
fibre1g
protein5g
salt0.9g
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Ingredients

Method

  • STEP 1

    Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.

  • STEP 2

    Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.

  • STEP 3

    Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.

  • STEP 4

    Fold one side of the dough up and halfway over the butter.

  • STEP 5

    Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.

  • STEP 6

    Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.

  • STEP 7

    Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way – rolling the pastry while it’s still folded – without adding more butter. Wrap and chill overnight.

  • STEP 8

    The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.

  • STEP 9

    Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.

  • STEP 10

    Take each triangle in turn and pull the two corners at the base to stretch and widen it.

  • STEP 11

    Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.

  • STEP 12

    Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.

  • STEP 13

    Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.

  • STEP 14

    Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.

RECIPE TIPS
JAZZ UP YOUR CROISSANTS

Try adding different flavours and fillings (step 12). Once you’ve cut the dough into triangles, try… Chocolate: When you’re ready to roll the croissants, arrange strips of dark chocolate along the nearest edge, then continue rolling and shaping them. Almond: Pop strips of marzipan along the edge of the croissants before rolling. After glazing the croissants, sprinkle over some flaked almonds. Click right for more suggestions... 

MORE FILLING IDEAS
Cinnamon & raisin: Mix together 100g muscovado sugar and 1 tbsp ground cinnamon, then sprinkle over the unrolled croissant dough. Scatter over raisins, then shape and bake. Cheese & ham: Lay a slice of ham and a slice of cheese on top of each triangle of dough and shape as in the recipe.
TIPS FOR CROISSANT SUCCESS

Work as quickly as you can with the dough – if it gets too warm, the butter will begin to melt out. Chill the dough at any point to firm up. If butter starts to break through the dough, dust the area with a little flour, then continue after chilling. Making croissants is a labour of love, so don’t waste any dough – cut smaller triangles and make mini croissants from any offcuts.

Goes well with

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    Rating: 4 out of 5.25 ratings
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