Traditional Layered French Croissants The Best Recipes

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Traditional Layered French Croissants

"Crisp buttery outer layers and a smooth, delicate indoors make these delectable croissants soften in your mouth."

Ingredients :

• 2 tablespoons all-reason flour
• 1 half of cups unsalted butter, at room temperature
• 4 cups all-reason flour, divided
• half teaspoon salt
• 3 tablespoons sugar
• 2 (.25 ounce) applications energetic dry yeast
• 1/4 cup lukewarm water
• 1 cup milk
• 1/2 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 collectively with your palms 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 rectangular. Fold up the foil to make a packet and refrigerate till chilled, approximately 2 hours.
• Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast within the lukewarm water (one hundred levels F/38 stages C) and set apart until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour aggregate and stir properly. The dough could have a batter-like consistency.
• Stir within the remaining 2 cups of flour 1/4 cup at a time to shape a soft dough. It must now not be sticky. Turn the dough onto a gently floured work floor and knead till clean, approximately 5 mins. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.
• To begin the rolling and folding manner, each the butter and the dough should be at a fab room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a ten-inch square. Set the block of butter diagonally on the square dough. Bring every point of dough to the middle of the butter square; the rims of the dough should overlap. Pinch the edges together to seal.
• Starting from the middle of the square and running 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 smooth and starts offevolved to ooze out the corners, wrap the dough in plastic and refrigerate earlier than intending. Roll the dough into an extended rectangle, approximately eight by using 18 inches. Fold the duration of dough into thirds, like a commercial enterprise letter.
• If the dough is still cool, you may hold with every other fold. Otherwise, wrap it in plastic and refrigerate for forty five minutes to one hour. Remove the dough from the fridge and let it heat up for about 10 minutes before you start rolling it out again.
• Position the dough in order that the open ends are at 12 and 6 o'clock. Roll the dough right into a rectangle, running from the middle of the dough and urgent outwards. Reposition the dough as important to suit your work area. You have to have a protracted rectangle for the "e-book fold." Fold each ends of the dough into the center; the ends don't must be touching, however have to be near. Fold the already-folded dough in 1/2; it'll 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 allow it relaxation at room temperature for about 20 mins. Roll the dough into a rectangle again and fold it into thirds, like a commercial enterprise letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.
• To shape the croissants, roll the dough into a ten- via 38-inch rectangle on a gently floured work surface. It must be approximately 1/four inch thick. Use a pizza wheel or sharp paring knife to trim the rims of the dough. Divide the rectangle in 1/2 so you have two 5-inch huge strips of dough. Use a smooth yardstick to mark every strip into triangles which can be five inches wide at their bases. Cut the triangles and location them onto parchment-covered baking sheets. Chill for 15 to twenty minutes, if important.
• Starting at the base of the triangle, roll the dough up right into a log; the end of the triangle need to be beneath the frame of the croissant to save you it from unraveling. Bend inside the corners to form the conventional crescent shape. Repeat with the remaining dough.
• Arrange the croissants at the parchment-coated baking sheets and allow to upward push until doubled in size, approximately 1 to two hours.
• Preheat an oven to 425 levels F (220 stages 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 before serving.

Notes :

• The key to rolling out the butter and dough layers is to have them each on the equal temperature while you begin. The butter ought to be bendable however no longer greasy; if it is too bloodless, it'll be vulnerable to cracking. Tip: take the butter square out of the refrigerator about an hour before you begin laminating.
• Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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