Who doesn’t love croissants like those from the café? Crunchy on the outside, soft on the inside, wonderful to start the day! Making them is much simpler than the classic puff pastry method, which you can still try by following the café croissants recipe. Besides this simple and quick way, there’s another one, the 8-disc puff pastry, which you can find following the easy puff pastry croissants recipe. These have a very particular puff pastry that you should try. You can fill them with custard, jam, or hazelnut spread. Let’s get to work and prepare the smart puff pastry croissants together.
OTHER CROISSANTS
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making smart puff pastry croissants
- 4 cups all-purpose flour (13 g protein)
- 1/3 cup sugar
- 0.28 oz fresh yeast
- 1 cup + 2 tbsp cups milk
- 1/3 cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- 8.8 oz Bavarian butter
- 3 tbsp sugar
- 3 tbsp water
Tools
My social channels
- Mixer
- Rolling Pin
- Grater with large holes
Steps for making smart puff pastry croissants
Prepare the dough with the yeast, flour, and milk. Add the sugar and, only when it’s absorbed, 1.75 oz of butter, salt, and vanilla. Work until you get a well-bound dough. Place it to rise in a bowl covered with plastic wrap.
A few hours before, preferably the day before, put the remaining 7 oz of butter in the freezer. When the dough is well risen, roll it out thin. I made a rectangle of about 20 x 20 inches. Grate the butter with a large hole grater.
Spread the butter flakes on the surface of the rolled-out dough. Fold the dough 4-5 times to obtain a long strip. Fold it into three, wrap with plastic wrap, and place in the fridge for at least 20 minutes.
Roll out the dough to form a rectangle. Cut out triangles and roll them to form croissants. Put them to rise on baking sheets covered with parchment paper. Let rise until they are well puffed. Bake in a convection oven at 340°F for 20-25 minutes. Heat the water and dissolve the sugar in it. Brush the freshly baked croissants with the syrup.
Storage
You can store the croissants under a glass dome. You can also freeze them after baking and heat them in the oven to regain their crispness.
