Traditional Layered French Croissants Best Family Recipes

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Traditional Layered French Croissants

"Crisp buttery outer layers and a tender, sensitive interior make those delectable croissants melt on your mouth."

Ingredients :

• 2 tablespoons all-purpose flour
• 1 1/2 cups unsalted butter, at room temperature
• 4 cups all-reason flour, divided
• half of teaspoon salt
• 3 tablespoons sugar
• 2 (.25 ounce) applications lively dry yeast
• 1/four cup lukewarm water
• 1 cup milk
• half of cup heavy cream
• 1 egg
• 1 tablespoon water

Instructions :

Prep : 2H20M	Cook : 24M	Ready in : P1D

• Sprinkle 2 tablespoons of flour over the butter and mix it together together with your arms in a blending bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it right into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, approximately 2 hours.
• Combine 2 cups of the flour with the salt and sugar in a blending bowl. Dissolve the yeast in the lukewarm water (a hundred degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir nicely. The dough will have a batter-like consistency.
• Stir within the final 2 cups of flour 1/4 cup at a time to shape a soft dough. It ought to no longer be sticky. Turn the dough onto a lightly floured paintings floor and knead until clean, about five minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.
• To begin the rolling and folding method, each the butter and the dough ought to be at a fab room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a ten-inch rectangular. Set the block of butter diagonally on the square dough. Bring each factor of dough to the middle of the butter rectangular; the edges of the dough ought to overlap. Pinch the rims collectively to seal.
• Starting from the middle of the rectangular and operating outward, use a rolling pin to roll the dough out right into a rectangle. The butter ought to be pliable sufficient to roll smoothly with the dough; if it is too gentle and begins to ooze out the corners, wrap the dough in plastic and refrigerate earlier than proceeding. Roll the dough into a protracted rectangle, about 8 by means of 18 inches. Fold the period of dough into thirds, like a business letter.
• If the dough is still cool, you could maintain with every other fold. Otherwise, wrap it in plastic and refrigerate for 45 mins to one hour. Remove the dough from the fridge and let it warm up for about 10 mins earlier than you begin rolling it out again.
• Position the dough in order that the open ends are at 12 and six o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You ought to have an extended rectangle for the "e-book fold." Fold both ends of the dough into the center; the ends do not should be touching, but need to be close. Fold the already-folded dough in half; it will look like a thick e-book. Wrap the dough properly with plastic and refrigerate for 1 to 2 hours.
• Remove the dough from the fridge and let it relaxation at room temperature for approximately 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a enterprise letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.
• To shape the croissants, roll the dough into a 10- by means of 38-inch rectangle on a lightly floured work floor. It ought to be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in 1/2 so that you have two five-inch wide strips of dough. Use a clean yardstick to mark every strip into triangles that are 5 inches huge at their bases. Cut the triangles and area them onto parchment-covered baking sheets. Chill for 15 to twenty minutes, if necessary.
• Starting at the bottom of the triangle, roll the dough up right into a log; the top of the triangle have to be underneath the body of the croissant to prevent it from unraveling. Bend in the corners to form the conventional crescent form. Repeat with the final dough.
• Arrange the croissants at the parchment-coated baking sheets and permit to upward push till doubled in size, about 1 to 2 hours.
• Preheat an oven to 425 stages F (220 levels C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 mins. Cool on a rack earlier than serving.

Notes :

• The key to rolling out the butter and dough layers is to have them both on the equal temperature when you start. The butter ought to be bendable however no longer greasy; if it's too cold, it is going to be vulnerable to cracking. Tip: take the butter square out of the fridge about an hour earlier than you start laminating.
• Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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