Flaky croissants like those at the café. A simple recipe to enjoy freshly made croissants for a special morning, a tasty surprise, to be able to say I made it with my own hands.
Without getting intimidated, you can prepare these croissants without the use of any particular tools.
Fresh ingredients will give your breakfast one more reason to enjoy a moment with family on Sunday morning or any special occasion.
Engaging in homemade preparation, prioritizing ingredients whose production chain is known, at least in part, represents a winning strategy to exercise tighter control over the healthiness
of what we bring to the table and, at the same time, to optimize the management of family economic resources, perhaps also creating a state of mutual aid at home and awareness.
It is essential to recognize that access to certain food categories is not a universal prerogative, and many find themselves having to rely on purchases. However, even in this scenario, an informed approach attentive to labels, seasonality, and available alternatives can lead to highly satisfactory results in terms of nutrition and spending. The key lies in greater awareness of one’s food choices, regardless of the origin of the ingredients.
- Difficulty: Easy
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 1 Hour 30 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 cups flour
- 2 eggs
- 1/2 cup sugar
- 10 g compressed yeast
- 3.5 tbsp butter
- 1/2 cup water
- 1 cup butter (For layering)
Tools
Rolling pin, scale, mats, baking sheets, parchment paper…
- Mats
- Rolling Pins
- Scales
- Baking Sheets
- Parchment Papers
- Food Wraps
- Bowls
- Stand Mixers
Steps
In a bowl or stand mixer combine the flour, butter at room temperature, eggs, salt, and yeast dissolved in water. Knead for a long time, even ten minutes, to obtain a light and homogeneous dough; cover with wrap and let rest in the refrigerator for a day.
In the evening, after at least eight hours in the fridge, take your dough and roll it out with the rolling pin to create a sort of rectangle; now between two sheets of paper, flatten the butter, left at room temperature, into a sheet slightly smaller than the dough; place it on the dough and cover completely with the edges.
Roll out and fold into three. Wrap in the parchment paper used for butter and rest in the refrigerator for about 30 minutes. Repeat this process three times. Rest for another half an hour.
Roll out a rectangular sheet about 12 inches high, cut triangles. Roll each to form your croissants. Cover with a towel or leave in the oven overnight.
In the morning, brush with egg yolk and bake at 356 degrees Fahrenheit for 15-20 minutes.
Your croissants are ready to enjoy while still warm!
Some More Tips
You can flavor with vanilla or lemon zest, or fill before rolling with fruit jam or chocolate. Sprinkle the surface before baking with sugar crystals or almond flakes; delicious with maple syrup or honey and toasted hazelnuts after baking. They keep for two to three days at room temperature. You can freeze before rising.
FAQ (Questions and Answers)
Can I use another type of flour?
For these croissants, I used both type 0 flour and type 1 flour. Manitoba flour is also a valid option.
Can I replace butter with margarine?
Yes, you can make this substitution. The aroma changes, but not the deliciousness.
