- 300g Strong White Flour
- 40g Caster Sugar
- 6g Salt
- 6g Dried Yeast
- 160ml Milk (or 50/50 milk and water)
- 250g Unsalted Butter (or Margarine if making them for Vegans)
- In a mixing bowl put the flour, sugar and salt then mix together.
- Put the cold milk (or milk and water) in a jug, add the yeast then combine together then knead the dough for 10 minutes. (or 5 minutes in a food mixer with dough hook on a medium speed)
- Place the dough in a bowl then cut slashes in it (it helps you know how much the dough has risen).
- Leave to prove for an hour.
- Place the dough on the table and knead it for a few seconds to deflate it.
- Roll the dough into a ball, then roll out from the centre to the edges (see diagram) leaving a hump in the middle. It should resemble a flattened out envelope.
- Flatten a whole block of butter between two sheets of greaseproof paper, so that it is about the thickness of two pound coins.
- Put the butter onto the dough, then fold the flaps over each other into the middle of the dough.
- Press down with a rolling pin to break up the butter, turning the dough to keep the dough block an even shape.
- Roll the dough out into a rectangle (don't worry if it is square, you can correct it later!).
- Fold one end of the dough into the middle (fold one third) then fold the other third over it.
- Wrap in cling film and put in the fridge for a minimum of 30 minutes. You may need to fold it up to fit it in the fridge.
- After a minimum of 30 minutes remove from the fridge and roll out, keeping a rectangular shape, fold as before (a third, then another third) turn the dough 180 degrees then roll and fold again.
- Wrap the dough in cling film and chill for a further 30 minutes (minimum).
- Remove the dough from the fridge and roll and fold a further two times.
- Wrap in cling film and return to the fridge (again) this time for an hour.
- Roll the dough out to the thickness of a pound coin.... then cut as desired (see suggestions below).
- To make croissants: cut the dough into triangles that are taller than they are wide, 4-5 inches tall by 3-3.5 inches wide.
- Put a cut in the middle of the short end then pull the corners outwards a little then roll up, so that the point end of the triangle is the last part to be rolled.
- Put each croissant on a baking sheet with a good gap between (you will be suprised how much they will grow!)
- Brush with milk and leave to prove until they have doubled in size then bake at 170oC for 15-20 minutes.
Pain aux Raisins
- Make Crème Patisserie as per the separate recipe.
- Roll out the croissant dough as above then cover with Crème Patisserie then cover with a good sprinkling of raisins.
- Roll up the dough (nice and tightly).
- Cut into 2cm slices, place on a baking tray with a big gap between them (they will rise up a lot).
- You then have a choice.... i) Brush with milk before proving or ii) Brush with sugar syrup after baking. (Mix a tablespoon of sugar with a dash of boiling water, until the solution is saturated).
- Bake as Croissants.
Pain Au Chocolat
- Cut a bar of good quality chocolate into strips.
- Roll out the dough and cut into rectangles that are big enough for your chocolate strips (along the shortest side).
- Place one strip of chocolate on the dough, roll the dough round the chocolate, then place the other strip, tuck the remaining dough underneath.
Torsade au Chocolat (Chocolate Twist)
- Chop up a bar of good quality dark chocolate or use chocolate chips (called pepites in French).
- Make the Crème Patisserie.
- Roll out the dough as per the croissant recipe.
- Cover with the Crème Patisserie then sprinkle with the chocolate or chocolate chips.
- Fold over (like a sandwich) then cut into strips 2.5cm wide (or as you want).
- Place on a baking tray, leave to prove then bake as croissants.
- Make as croissants above.
- Before rolling out, put a little ball of marzipan inside the dough as you roll up the croissant.
- Brush the croissants with milk then dip into ground almonds or sprinkle with flaked almonds.
Cherry & Almond Croissants
- As almond croissants but with a glace cherry or two as well.
Inspirational Recipes http://www.inspirationalrecipes.co.uk/
The cutter is part of a boxed set, a book with a cutter. Amazon sell it.
Update on 3rd of March: My Mum said that we should tell you all that this is the first batch we have ever made of these…. you can also make great croissants yourself!