Home made croissants with three filings – chocolate, marzipan or bacon and cream cheese.
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!
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!
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)
Combine the flour, yeast, salt, sugar, milk and egg in a large mixing bowl. Mix until everything begins to come together.
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.
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.
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.
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.
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.
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.
With a sharp knife cut the dough lengthways down the centre to form two long thin rectangles.
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.
For the pan au chocolat, cut the dough into rectangles, and roll width-ways three times around a few squares of dark chocolate .
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.
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.