Traditional Buttery French Croissants
I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries. However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time-consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading, and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter, and a selection of confitures, jams, and conserves.
I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries. However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time-consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading, and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter, and a selection of confitures, jams, and conserves.
- Carbohydrate 34.0203283346732 g
- Cholesterol 56.87 mg
- Fat 21.9661466666667 g
- Fiber 0.977208372076352 g
- Protein 6.0849275 g
- Saturated Fat 13.5230866666667 g
- Serving Size 1 1 -12 Croissants, 8-12 serving(s) (242g)
- Sodium 161.522259076535 mg
- Sugar 33.0431199625968 g
- Trans Fat 1.76047891666667 g
- Calories 357 calories
Step-by-step
- Preheat oven temperature to 200C/400F/Gas 6.
- BREAD MACHINE Put the milk, water, egg, flour, salt, sugar, 1 oz butter, and the yeast into your machine and select dough normal. This will mix, knead, and prove the dough and takes about an hour and a half depending on your machine.
- BY HAND Put the egg, flour, salt, sugar, 1 oz butter, and the yeast in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into a pliable dough. Cover and put the dough in a warm place until it has nearly doubled in size.
- BUTTER DOUGH Place the dough (both from the bread machine and by hand) on a floured surface and knead well until it feels elastic. Return the dough to the bowl, cover, and chill in the refrigerator for 1 hour. Return the chilled dough to your floured work surface and roll it into a rectangular shape around 50cm X 20cm - 20 X 8.
- Separate the remaining butter into 3 portions and then using one-third of the butter, dot the butter over the upper two-thirds of the rolled dough keeping a 1cm/1/2 border around the edges. Fold the dough into three, bringing up the bottom unbuttered part of the dough and then folding the top buttered part of the dough over.
- Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin. Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets. Roll out into a rectangle again the same size and then continue as before two more times until your butter is used up - please see photos as a guide. It is important to return the rolled dough to the fridge in between each rolling to ensure the butter does not melt and the dough does not become too sticky. After the last rolling when all the butter is used return the dough to the refrigerator to chill for a further 30 minutes.
- Remove from fridge and roll carefully into a big rectangle 50cm/30cm/24inx12in, cut in half lengthways, divide each half into 4 to 6 triangles. Take one triangle at a time and brush the triangle with the egg wash of milk and egg. Then from the widest edge of the triangle roll up loosely and place in a crescent shape on a tray. Brush with the egg wash over the top for the glaze.
- TO FREEZE At this point, the croissants can be frozen; Open freeze them on a large tray (a baking tray is fine) and then pack them into a rigid container or freezer bags when they are frozen. For use, remove from the freezer the number required for breakfast, put onto a baking tray and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risen.
- TO BAKE Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 30 minutes to 1 hour. Bake for 15 to 20 minutes until golden brown and puffy.
My Love Affair with the Perfect Croissant: A Parisian Breakfast Dream
As a busy professional woman juggling a demanding career and a desire for a luxurious start to the day, I often find myself craving the simple pleasure of a perfectly crafted croissant. The flaky layers, the rich buttery aroma, the melt-in-your-mouth texture – it's a symphony of flavors and textures that instantly elevates my mood. While Paris boasts countless boulangeries offering exquisite pastries, there's something undeniably satisfying about creating this culinary masterpiece at home. It's a testament to my ability to balance ambition with a touch of domestic indulgence. It's a moment of self-care amidst the whirlwind of my life, a small act of rebellion against the relentless pace of my schedule. The time spent preparing these croissants, though considerable, feels less like a chore and more like a mindful exercise, allowing me to disconnect from the daily grind and connect with the simple joy of creating something delicious. The kitchen becomes my sanctuary, the aroma of baking dough filling the air with warmth and promise.
This recipe isn't just about the final product; it's about the journey. The precise folding and rolling of the dough, the careful shaping of each croissant, it’s a meditative process that slows me down and allows me to fully appreciate the nuances of baking. And let’s not forget the reward! The first bite of a freshly baked, homemade croissant, still warm from the oven, paired with a strong cup of coffee and a little bit of quiet reflection – that’s pure bliss. It's a reminder that even in the midst of a busy life, moments of simple pleasure and self-indulgence are not only essential but also achievable. It’s the ultimate celebration of balance - the harmonious blend of a thriving career and a deeply satisfying home-baked treat.
The process itself is a testament to patience and precision. Each fold, each roll, contributes to the final result – a testament to the power of intentionality. And the anticipation, the aroma of baking dough wafting through the air, slowly building to a crescendo, is a treat in itself. It transforms the ordinary kitchen into a haven, where the chaos of the outside world melts away. This isn't just about making croissants; it's about creating a moment of peace and tranquility amidst the whirlwind of daily life. And the taste, oh, the taste! That first crisp bite, followed by the layers of flaky, buttery goodness, it’s a reward that justifies every moment spent in the kitchen. It’s a celebration of the simple things, the things that truly matter: a moment of quiet contemplation, the satisfaction of creating something beautiful, and the pure joy of sharing delicious food with loved ones (or enjoying it all by oneself!).
The beauty of this recipe is its flexibility. Whether you opt for the convenience of a bread machine or the tactile satisfaction of kneading the dough by hand, the result is always equally impressive. This recipe is more than just a set of instructions; it's a journey of discovery. It’s a journey that transforms the mundane act of making croissants into a luxurious, self-nurturing experience. It’s an investment in myself, a small act of self-care in a demanding world. The reward? A breakfast that not only tastes divine but also embodies the harmonious balance between my ambition and my love of home-cooked meals.
The aroma of these croissants baking is a siren call, a promise of warm, buttery goodness that's almost too tempting to resist. And the result? Croissants that rival – and perhaps even surpass – those found in the most prestigious Parisian patisseries. Each bite is a testament to the time and effort invested, a miniature masterpiece created with love and precision. And that, in itself, is a luxury I wouldn't trade for anything.
The magic of home baking isn’t just about the end result; it’s about the process, the journey, the quiet satisfaction of creating something beautiful and delicious with your own hands. It’s about slowing down, taking your time, and appreciating the simple pleasures in life. And for me, this perfect croissant recipe is a potent reminder of that fact. It's a delicious meditation, a testament to mindful cooking, and a perfectly indulgent way to start any day.
