Croissants

Croissants

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(5 ratings)

Prep: 1 hr, 15 mins Cook: 18 mins 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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per croissant (14)

  • kcal310
  • fat19g
  • saturates11g
  • carbs29g
  • sugars4g
  • fibre1g
  • protein5g
  • salt0.9g
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Ingredients

  • 500g strong white flour, plus extra for dusting
  • 1½ tsp salt
  • 50g sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 x 7g sachets fast-action dried yeast
  • oil, for greasing
  • 300g butter, at room temperature
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.

  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.

  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.

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

  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.

  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.

  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.

  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.

  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.

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

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

  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.

  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.

  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.

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Comments, questions and tips

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Bakemyway
22nd Dec, 2015
Made this recipe twice now and love it! Dont worry if you've never made them before, just follow the recipe as it says and youll be fine! I personally found it made alot more than 12 but i find that with all my baking
ellesbellsbaking12
5th Oct, 2014
5.05
I did it! This was a nice challenge for me. Actually, the hardest part was patience! I enjoyed making them and my family really enjoyed them.
regornotrub
11th Jun, 2014
Catch a boat, plane or train to France, walk into a boulongery, buy Croissants, catch boat, plane or train back....eat...this method is quicker and fool proof........
The White Monk's picture
The White Monk
5th Aug, 2017
5.05
regornotrub, why did you leave this comment? Baking is about skill, technique, passion, love. Your comment adds nothing constructive and at best is a poor attempt at bad humor and at worst just facetious.
Brounzer
13th Aug, 2017
Hello, a question, I've placed the dough in the fridge to proof overnight as prescribed (6-8 °c). In the morning I take it out and roll the croissants. But there's barely any rise afterwards (25°C). I'm afraid the yeast has finished after an overnight proof. I wonder if it can still be active after an, already, 10-12 hour process? How to resolve this?
goodfoodteam's picture
goodfoodteam
17th Aug, 2017
Thanks for your question. Chilling the dough slows down the action of the yeast. Perhaps the dough was still quite cold once shaped, although it sounds like you've had it in a warm place. We suggest leaving the dough for at least two hours or more so that it can double in size. It's also worth checking your yeast is in date and that it is 'fast-action'. Hope that helps.
marychef
24th Jul, 2017
Is step 6 , just a reiteration of steps 4 and 5? I didn't quite get that one.
goodfoodteam's picture
goodfoodteam
31st Jul, 2017
Thanks for your question. It's easiest to follow as you actually do it but the 6th step is different in that you're folding the dough in half like a book where the two edges meet. Hope that's clearer now.
BenButler
20th Oct, 2016
If I were to keep the made dough in the fridge, how long would it keep for?
goodfoodteam's picture
goodfoodteam
31st Oct, 2016
For best results, we'd suggest making the croissants and freezing them on the baking tray once risen. Once frozen, you can then transfer them to a freezer bag and keep them for up to 3 months. Bake them from frozen, adding a few more minutes to the cooking time.
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