Recipe: Tasty Croissants

Croissants. Guests didn't know I made them until I told them. In addition to serving breakfast, lunch, brunch and delicious pastries and desserts, Croissants also specializes in wedding cakes, special event cakes and catering. Croissants are a common part of a continental breakfast in many European countries.

You want to make sure they are nice and golden brown. Place shaped croissants on baking sheets lined with silicone mats. Croissants can most definitely be frozen after they are baked. You can have Croissants using 8 ingredients and 10 steps. Here is how you cook that.

Ingredients of Croissants

1. Prepare 4 tbsp of unsalted butter and 350gm butter for layering.
2. It's 500 gram of flour.
3. Prepare 50 gm of granulated sugar.
4. You need 2 tsp of salt.
5. You need 1 tbsp of dry yeast.
6. Prepare 360 ml of cold whole milk.
7. Prepare 1 of large egg with 30 ml milk.
8. Prepare as needed of Fruit jam for final glaze touch.

Like many other kinds of bread or pastry, they freeze beautifully and thaw in just about an hour or less at room temperature. However, I would not recommend freezing unbaked croissants or croissant dough. Although many bread doughs can be frozen after their first rise, there is a. • Making croissants is a labour of love, so don't waste any dough - cut smaller triangles and make mini croissants from any offcuts. Rate this recipe Known in France as croissants de boulanger, this yeasted dough is layered with butter and given a succession of folds that create the distinctive profile of classic croissants.

Croissants step by step

1. Make easy dough from butter, flour, sugar, salt, yeast and milk. Buuer only 4tbsp.
2. Roll out the dough into large rectangle.
3. Butter the layer of this rectangle and again give a book fold to form rectangle.
4. Roll out the dough one more time and fold it back together..
5. Make sure that after each new fold 20minutes rest of dought is necessary in freezer..
6. After 4-5 fold divide the dough into 7-8 equal potions.
7. Now with the help of rolling pin flattened these portion one by one and cut them in a triangle shape with a knife. Also give a slant cut on base of triangle about 2 inch longer.
8. Now start rolling it like a paper from bottom to topby compressing the air out.
9. Start placing on a baking sheet and heat it in oven at 170°c for 15-20minutes. Untill golden brown followed by egg wash.
10. For a final glaze brush the fruit jam.

Light and airy and shatteringly crisp, with a deeply caramelized buttery flavor, these croissants are a labor of love that's absolutely worth the time. Finally, the croissants will be distinctly larger (though not doubled) than they were when first shaped. Brush the croissants with egg wash a second time. Uncover and remove glasses from baking sheets; brush croissants lightly with remaining egg mixture (reserving remaining for second piece of dough). Transfer to a wire rack to cool.