Croissants

Home made croissants  with three filings –  chocolate, marzipan or bacon and cream cheese.

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Who doesn’t love a freshly baked flaky croissant? I was a bit daunted by trying to make my own croissants the first time I made them, but I was pleasantly surprised at how easy they were and how amazing they tasted – they just take a bit of time to make!

I got this recipe from Richard Bertinet’s Crust recipe book. This is the third time I’ve made them, and I’ve had consistently great results each time, so I can definitely recommend the recipe!

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I have tried out a few different fillings, but my favourites are cream cheese and bacon, marzipan, and chocolate, so I made all three with this batch of dough. These croissants do taste also taste delicious plain though!

This makes quite a lot of croissants, so I usually freeze half as soon as they have cooled down, and then I can get them out when I have people to stay, or if I just fancy an extravagant breakfast!

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Ingredients: Makes around 12-14 large croissants or 20-24 small.

  • 500g strong white bread flour
  • 20g fast action yeast
  • 10g salt
  • 50g caster sugar
  • 1 egg
  • 125g full-fat milk – warmed to body temperature
  • 125g water
  • 200g unsalted butter (cold)
  • 1 egg (for the egg wash)

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To Make:

Combine the flour, yeast, salt, sugar, milk and egg in a large mixing bowl. Mix until everything begins to come together.

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Turn out onto a clean work surface and knead for 5-10 minutes until smooth and elastic.

Return to the bowl and slash a cross in the top of the dough with a sharp knife. Cover with clingfilm and leave to prove in the fridge for at least two hours, but preferably overnight.

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Take the dough out of the bowl and place on a lightly floured work surface. Roll out the four corners of the dough into a square.

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Either flatten the butter into a square using a rolling pin, or slice up into 5-6 thin rectangles.

Lay the butter in the middle of the rolled out dough, and fold in the corners over the butter.

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Roll out the dough into a large rectangle, 2-3 times longer than its original length. Try to distribute the weight of the rolling pin evenly, so that the butter is evenly flattened out.

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Fold the dough into thirds. Place on a plastic board or oven tray and cover with clingfilm, and chill in the fridge for 30 minutes.

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Remove from the fridge and roll out again into a a large rectangle. Fold into thirds and leave to chill in the fridge for 3o minutes for a second time.

Remove from the fridge and roll out again into a a large rectangle. Fold into thirds and leave to chill in the fridge for 3o minutes for a third time.

Remover from the fridge and roll out into a large rectangle, about 30 x 75 x 4mm.

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With a sharp knife cut the dough lengthways down the centre to form two long thin rectangles.

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Cut each strip into 6-7 triangles. Make a small vertical cut at the base of each triangle roll up each triangle from the base.

Add your chosen filling for the croissants at the base before rolling up.

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For the pan au chocolat, cut the dough into rectangles, and roll width-ways three times around a few squares of dark chocolate .

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Place the croissants on a greased baking tray and graze with the egg wash. Leave to prove for 2 hours.

Preheat the oven to 180C.

Graze again, and sprinkle some flaked almonds over any marzipan croissants.

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Bake in the preheated oven for 20-25 minutes until golden brown and cooked through – check they sound hollow when you tap the bottom!

Leave to cool on a wire rack before serving.

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