BUTTER CROISSANTS

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Butter Croissants image

Provided by Nancy Silverton

Categories     Bread     Dairy     Breakfast     Brunch     Bake     Valentine's Day     Mother's Day     New Year's Day     Pastry     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 pastries

Number Of Ingredients 2

1 recipe croissant dough(2 3/4 lb), chilled
Special equipment: a ruler, a pastry brush, parchment paper, 2 or 3 garbage bags (unscented), a spray bottle with water

Steps:

  • Roll out and cut dough:
  • Cut dough in half and chill 1 half, wrapped in plastic wrap. Roll out other half on a lightly floured surface, dusting with flour as necessary and stretching corners to maintain shape, into a 16- by 12-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.
  • Arrange dough with a short side nearest you. Cut in half horizontally and chill 1 half. Cut remaining half vertically into thirds, forming 3 rectangles. Cut each rectangle diagonally in half to make 2 triangles, for a total of 6 triangles.
  • Shape croissants:
  • Holding short side (side opposite tip) of 1 triangle in one hand, stretch dough, tugging and sliding with other hand toward tip to elongate by about 50 percent.
  • Return to work surface with short side of triangle nearest you. Beginning with short side, roll up triangle toward tip. Croissant should overlap 3 times, with tip sticking out from underneath; you may need to stretch dough while rolling.)
  • Put croissant, tip side down, on a parchment-lined large baking sheet. (Curve ends inward to make a crescent shape if desired.)
  • Make more croissants with remaining 5 triangles, then with remaining rolled-out dough, arranging them 2 inches apart on baking sheet. Repeat rolling, cutting, and shaping procedures with chilled piece of dough.
  • Let croissants rise:
  • Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching croissants, and tuck open end under baking sheet.
  • Let croissants rise until slightly puffy and spongy to the touch, 2 to 2‚ hours.
  • Bake croissants:
  • Adjust oven racks to upper and lower thirds of oven and preheat to 425°F.
  • Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put croissants in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
  • Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until croissants are deep golden, about 10 minutes more.

Shamraz Khan
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These croissants were a bit too sweet for my taste. I think I'll try a different recipe next time.


Sheldon Gayle
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I followed the recipe exactly and my croissants turned out perfect! They were flaky and buttery, and the perfect size for a breakfast pastry.


Rahmier Brown
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These croissants were delicious! I made them for my family for breakfast and they loved them. They were so flaky and buttery.


Maxx Vlogs
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These croissants were a bit too greasy for my taste. I think I'll try a different recipe next time.


Kashif Bhutta
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I've been making these croissants for years and they're always a crowd-pleaser. They're the perfect breakfast pastry for any occasion.


Rajan Budo
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These croissants were a hit at my party! Everyone loved them.


LOVE BIRTH GAMEING CHANNEL
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I had a hard time getting the croissants to rise properly. I think I might have over-kneaded the dough.


Saimoon Vuiyan
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These croissants were amazing! I made them for my family and they loved them. They were so flaky and buttery.


Ssebunya Shamil
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These croissants were a bit too sweet for my taste. I think I'll try a different recipe next time.


Happyness John
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I followed the recipe exactly and my croissants turned out great! They were flaky and buttery, and the perfect size for a breakfast pastry.


Ama Graham
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I've made these croissants several times now and they always turn out perfect. They're the best croissants I've ever had.


Uamunaije Virere
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These croissants were delicious! I made them for a party and they were a huge hit. Everyone loved them.


Hussain Malik
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These croissants were a bit disappointing. They were a bit dry and lacked flavor. I think I'll stick to my usual croissant recipe.


USMAN BUTT PERFUMES
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Meh.


M sami m Sami M Sami m Sami
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Wow! These croissants are incredible! I've never had anything like them before. The layers are so thin and delicate, and the flavor is out of this world. I'll definitely be making these again soon.


Nombuyiselo Daphney Mbese
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Not bad! The croissants were a bit more dense than I expected, but still had a nice flavor. I think I would try a different recipe next time.


Eunice Chabuka
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These croissants turned out amazing! They were flaky and buttery, and the perfect addition to my Sunday brunch. I would definitely recommend this recipe to anyone looking for a delicious and impressive breakfast pastry.


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