MY LIL CROISSANT RECIPES

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CROISSANTS RECIPE | ALLRECIPES

Croissants Recipe | Allrecipes image

Authentic French croissants.

Provided by Kate

Categories     Bread    Yeast Bread Recipes

Total Time 11 hours 15 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 1 dozen

Number Of Ingredients 11

Steps:

  • Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
  • Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
  • Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
  • To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
  • Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

Nutrition Facts : Calories 195.5 calories, CarbohydrateContent 15.8 g, CholesterolContent 45.9 mg, FatContent 13.4 g, FiberContent 0.6 g, ProteinContent 3.1 g, SaturatedFatContent 7.1 g, SodiumContent 303.5 mg, SugarContent 1.8 g

COMMENT FAIRE DES CROISSANTS MAISON - RECETTE MY LITTLE CHEF

Comment faire des croissants maison - Recette My Little Chef image

Cette recette a été réalisée avec notre robot multifonction « My Little Chef». Toutes nos recettes sont faites manuellement ou grâce aux d...nd.

Provided by Ratatouille

Categories     Pains & Co    Viennoiseries

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 16

Number Of Ingredients 7

Steps:

  • Insérez la lame de pétrissage dans le bol. Versez ensuite votre lait et la levure boulangère, coupées en petits morceaux, dans le bol du robot. Sélectionnez le programme P1 de la fonction Pétrir. A la fin de la première phase du programme, ajoutez l'eau, la farine, le sucre et le sel. Et faites la phase 2 du programme P1 de la fonction Pétrir. Réservez la préparation couverte d'un film plastic pendant 1h.. Aplatissez-la et replacez-la au frigo pendant 30 minutes.. Déposez votre beurre sur du papier sulfurisé et travaillez-le au rouleau à pâtisserie pour qu'il ait une forme rectangulaire d'environ 15 et 20 cm de côté. Réservez au frigo pendant 30 min.. Placez le carré de beurre étalé au centre de la pâte aplatie et rabattez les côtés de la pâte sur le beurre vers le centre.Attention : Le beurre ne doit pas déborder.. Repliez en deux et étaler la pâte en un rectangle 4 fois plus long que large. Pliez à nouveau vers le centre puis en 2 afin d'obtenir un nouveau rectangle d'environ 40x50 cmAttention : Le rectangle doit être 4 fois plus long que large. Découpez votre rectangle en deux bandes d'environ 20x50 cm puis taillez les deux bandes en de multiples triangles isocèles. Faites une entaille dans le milieu du bord le plus large de chaque triangle et relever chacun des coins vers l'extérieur pour former les pointes du croissant.. Roulez chaque triangle pour obtenir un croissant, et laissez-les pousser doucement toute la nuit au frigo.. Préchauffer le four à 190°C.. Badigeonner au pinceau, les croissants d'un jaune d’œuf mélangé à un peu de lait et une cuillère à café de sucre.. Mettre dans le four pendant 20 minutes à 190°C. Puis, laissez refroidir les croissants sur une grille..

Nutrition Facts : ServingSize 16, Calories 245

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2021-06-11 · Stir in the sugar and salt. 3 Make a well in the centre and pour in the yeast mixture and the remaining milk and water. Mix well to a dough. Knead the dough on a floured surface until smooth. Return to the bowl, cover with clingfilm and chill for 1 hour. 4 Preheat the oven to 200°C (180°C, 400°F, gas mark 6). Grease 2 large baking trays.
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Ham and Cheese Croissants: After stretching but before rolling up each croissant, put a thin layer of sliced ham on the dough at the notched end. Tuck it in if it lies more than a little outside the surface of the dough. Put a layer of thinly sliced or grated cheese—good Cheddar or Gruyère is best—on top of the ham. Without stretching or bending the legs, roll the dough tightly. Proof and ...
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From myloveofbaking.com
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From mybakingaddiction.com
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