Hey, Welcome back to Beyond the Bayou Blog. Today I will tell you about Croissant Recipe. Every weekend, I wake up to the smell of freshly baked croissants wafting along with Battenberg Cake and Stirred Custard through my kitchen.
It’s a tradition I started a few years ago when I stumbled upon a simple croissant recipe online. Back then, I was just a novice baker, eager to try my hand at making something from scratch. Little did I know, those flaky, buttery pastries would soon become a staple in my morning routine.
From that moment on, making croissants became more than just a weekend baking project; it became a ritual. Every Saturday morning, I would wake up early, put on my apron, and dive into the world of laminated dough and delicate pastry folds.
Over time, I experimented with different fillings and flavors, from classic chocolate to savory ham and cheese. Each batch was a new opportunity to learn and improve, and I relished every moment of it.
Now, as I sit down to enjoy my freshly baked croissants with a cup of coffee, I can’t help but smile at how far I’ve come. What started as a simple recipe has turned into a cherished tradition that brings joy to my mornings and fills my home with love.
So, if you’re looking to add a little magic to your breakfast routine, I highly recommend giving homemade croissants a try. Who knows? They just might become your new morning ritual too.
Croissants Recipe
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Rolling Pin
- Plastic Wrap
- Parchment Paper
- Baking sheet
- Oven
- Pastry Brush
Ingredients
- 625 g all-purpose flour
- 10.5 g active dry yeast
- 312.5 ml warm milk
- 37.5 g granulated sugar
- 12.5 g salt
- 312.5 g unsalted butter cold
- 5 eggs beaten (for egg wash)
Instructions
- Activate the yeast: Mix warm milk with yeast, let it sit until frothy.
- Mix dough: Combine flour, sugar, salt, add yeast mixture, mix until dough forms.
- Knead dough: Knead until smooth, elastic.
- Chill dough: Wrap, refrigerate for at least 1 hour.
- Prepare butter: Pound cold butter into flat rectangle, chill.
- Laminate dough: Roll out dough, place butter, fold, roll, repeat 2 more times.
- Shape croissants: Roll out dough, cut into triangles, roll tightly.
- Proof: Let croissants rise until doubled in size.
- Bake: Until golden brown, about 15-20 minutes.
Notes
Nutrition
Wanna Try More Variations!
- Chocolate Croissants (Pain au Chocolat): Insert a piece of chocolate (dark, milk, or white) into each croissant triangle before rolling them up.
- Almond Croissants: Spread almond paste or almond cream on the dough before rolling it up. Top with sliced almonds before baking.
- Ham and Cheese Croissants: Place a slice of ham and a slice of cheese on each croissant triangle before rolling them up.
- Fruit-filled Croissants: Spread fruit jam or compote on the dough before rolling it up. You can also add fresh fruit slices like strawberries or peaches.
- Savory Croissants: Add herbs, spices, or grated cheese to the dough for a savory twist. You can also fill them with savory ingredients like cooked bacon, spinach, or sun-dried tomatoes.
Olivia Marie
Wednesday 10th of July 2024
Go for it.
Daniel James
Wednesday 10th of July 2024
Perfect as a side dish.
Andrew Joseph
Wednesday 10th of July 2024
Go for it.
Lauren Michelle
Wednesday 10th of July 2024
This is just delicious.
Daniel James
Wednesday 10th of July 2024
The perfect crunch.