What more fitting to have for breakfast than a croissant. Easy? Not at all, I will be honest with you and say it does take a lot of time and is very tedious to make howeverrrr once finished it will be well worth it as you will have a batch of homemade mini croissants to eat.
Now, this recipe is by no means easy to make and you will have to stick to this recipe precisely or it will go wrong as we-are-dealing-with-puff-pastry-here.
So, I thought I would make the recipe easier to follow with pictures inserted a long the way.
*Disclaimer this recipe has been adapted*
250 ml Cold Milk
125 ml Boiling Water
1 tbsp Yeast
500g Plain Flour
1 tsp Salt
250g Butter- Frozen, then left at room temperature for 30 minutes.
1. Pour the milk, boiling water, yeast and sugar into a large bowl. Leave for 5 minutes until frothy.
2. Add the flour and salt, mix together with your hands until all combined into a ball.
3. Tip onto a clean work surface and knead until all the flour is incorporated.
4. Place the dough into a large oiled bowl. Leave in the fridge to rest for 1 hour.
5. Once your dough has been in the fridge for 30 minutes take your frozen butter that has been left at room temperature for 30 minutes and grate it onto a piece of clingfilm. Disperse the butter evenly and flatten to roughly 8" x 5". Refrigerate for 30 minutes.
6. Once the dough has been chilled for 1 hour remove from the fridge, tip onto a lightly floured work surface and roll to a roughly 16" x 10" rectangle.
7. Unwrap the chilled butter block and place in the center of the dough. Fold the dough into thirds over the butter and seal the edges by pinching them. (Make sure you seal them well)
8. Turn the dough 90 degrees then using a rolling pin make regular indentations in the dough.
9. Fold the dough into thirds again. Wrap in clingfilm and refrigerate for 1 hour. (STEP 8 AND 9 ARE 'ONE TURN' OF THE DOUGH)
10. Remove from the fridge and complete one turn. Re-Wrap in cling film and refrigerate for 1 hour again.
11. Repeat step 10 two more times so that you would have done 4 turns in total.
12. Cut the dough into quarters and wrap them individually tightly in cling film. Refrigerate for 8-12 hours. (OR freeze for up to 3 months then let the dough defrost overnight before continuing the recipe).
~THIS IS NOW THE PUFF PASTRY, YOU CAN USE IT FOR OTHER RECIPES~
13. Remove 1 piece of the dough from the fridge, unwrap and roll it out onto a lightly floured surface to an 16" x 6" rectangle. Cut into thirds and then cut these 3 rectangles in half diagonally through the middle
14. Take one of the triangles and put the others in the fridge. Pull on the corners of the shortest edge of the triangle to even the base and then stretch out the triangle a bit.
15. Cut a small slit in the base of the triangle, stretch the 2 bottom edges and then roll the dough up from base to tip.
16. Place the croissant tip side down on a lined baking tray. Repeat with the rest of the triangles placing them 2" apart.
~At this point you can put the croissants in a tray in the freezer and once they have frozen transfer them into a plastic bag and you can leave them in the freezer for up to 3 months, then one ready to use defrost them in the fridge overnight and proceed with the rest of the recipe~
17. Cover loosely with clingfilm and leave in the fridge to rise for 2-3 hours in a cool place. Or you can leave them to rise in the fridge overnight for breakfast.
18. Preheat the oven to Gas Mark 8.
19. Brush the croissants with a beaten egg mixture.
20. Put into the oven and immediately lower the temperature to Gas Mark 6 and bake for 10 minutes. Reduce the temperature to Gas Mark 4 and bake for a further 10-15 minutes until well browned and puffy. Leave to cool on a rack and enjoy.
~If you have made it to the end well done you can relax now! These croissants are deliciousssss drizzled with chocolate or served with jam and double cream.~
Mmmmmm Mini Croisants with strawberry jam and and double cream c:
Andddd drizzled with chocolate