croissant美味好吃的做法大全，croissant做法图解

note for this try: didn't use any adj in volume measurement for the dough

this recipe makes 8 croissants
adapted from XiaoGaoJie
_iU

=======================
timeline:
day1:
bring butter to room temp
make the dough --- rest 3-4 hours ---- rest overnight
day2:
make butter layer --- fold ---- rest 30 mins ---- fold again ---- rest 30 mins ---
<1h+>
make croissants ---- prove 1-3 hours ----- bake 25 mins
<1.5h+>

=============================
for 8 croissants
dry active yeast  2g  1/2 teaspoon
room temperature water 155g  1/2 cup+2 tablespoons [+1 tbsp]
unbleached all purpose flour 330g 2 cups + 1/4cup [+1.41 tbsp]
sugar 30g  2 tablespoons
salt 4 g  1/2 teaspoon
room temperature unsalted butter 20g 1 tablespoon

unsalted butter 180g  3/4 cup



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flavored ones
plain, almond, cheese, chocolate


Détrempe (half of it makes 12 croissants)
3 ½ (525 g) cup all-purpose flour
1 cup (250 ml) water, room temperature
½ cup (125 ml) 2% milk, room temperature
5 Tbsp (62 g) sugar
1 pkg (2 1/4 tsp/8 g) instant dry yeast
1 ¼ tsp salt
2 Tbsp (30 g) unsalted butter, at room temperature

Beurrage
1 ¼ (285 g) cup unsalted butter, at room temperature
1 egg whisked with 2 Tbsp of water, for brushing

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miniature ones
Peanut Butter Banana, Ham & Gruyere, and Salted Toffee Pecan


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Q&A

用料  

croissant的做法  

1. prep: bring butter to room temp

2. --- make the flour layer ---
   1. dissolve 2g yeast with 155g water
   2. mix flour, sugar, salt, room temp butter, and yeast water w/ a spatula, then use hand to knead into a dough
   
   alternative: could make a dough first then add butter
   
   ** dough is on the hard side

3. 3. rest the dough for 20 mins

4. 4. knead to smooth surface

5. ---- first prove 3-4h ----
   first prove with a lid till the size doubles
   
   # rest the gluten

6. ---- cont prove overnight---
   
   # cool the dough completely to stop the fermentation

7. ----- day 2 ------

8. ---- butter layer ------
   180g unsalted butter (80% fat)
   
   the weight ratio of butter:flour = 180:330 = 55%
   
   1. cut the butter to 4 parts
   2. place them on parchment paper, fold the paper to half to knead the butter parts together
   ** DON'T seal the paper so the bubbles can get out.
   
   3. fold up the butter layer after thinning it out
   
   4. chill in the fridge

9. ---- fold FAST ------
   1. knead the dough into a square on the cutting board (no need to flour it first)
   
   2. add the butter layer in the center and fold up 4 corners. Don't seal the last corner to let bubble out.
   
   3. roll from the center to the edge.
   
   4. seal the last corner
   
   5. roll to a long rectangle, then 3 folds
   
   6. cover with a cling wrap and put in the fridge for 30 mins
   # rest the dough and stop the butter from melting
   
   # 3 layers done

10. ----- 30 mins later
    7. roll to rectangle.
    **** if bubble forms, use a knife to help release it
    
    8. 4 folds
    
    9. pop into the fridge for 30 mins
    
    # 12 layers done

11. 10. roll to long rectangle 48cm * 25cm
    **** the size of the dough sheet determines the height of the croissant, so try to be precise here
    
    **** the ikea cutting board is 47 * 27 cm, try to fill it up then it's all set

12. ------ make croissant -----
    11. divide 48cm into 4 parts
    12. make eight triangles (bottom = 12 cm, height = 25cm)
    13. roll up
    - if summer, roll directly
    - if winter, could stretch longer and roll
    14. place on the baking sheet with the corner at the bottom
    15. eggwash

13. ----- 2nd prove 1h ----
    prove in the oven with a pan of hot water for 1 hour
    
    
    OR
    prove at room temp for 2-3 hours
    
    OR
    freeze them at this stage. When intend to use, bring them out to defrost and prove in room temp for 12 hours or overnight

14. ---- bake -----
    1. eggwash again
    2. add another baking pan underneath it
    3. bake in 425F for 10 mins, then in 375F for 12-14 mins

15. ----- cool -----
    cool on the cooling rack

小贴士

1. dough (high sugar, low water, low yeast)
*** some sugar could help the yeast ferment but high sugar suppresses the yeast activity. yeast activity requires water, and the dough has very low water content. So the yeast is developing slowly
*** we do not need the yeast to be very active in the beginning, because we need it to completely pause during the folding. This is the KEY to a successful croissant.


2. butter
*** the weight ratio of butter:flour = 180:330 = 55%
180g unsalted butter (80% fat)
*** normal butter has lower melting temp and is more breakable compared to croissant butter, which makes it harder to work with. But most importantly, normal butter contains more water. Thus, a drier, harder dough could compensate this disadvantage of normal butter