Homemade butter croissants

Croissants are the culmination of my first culinary quest. It goes back a long way. As I mentioned in recipe for puff pastryIt lasted a long time. Even today, my recipe and technique are still evolving, because although my homemade butter croissants are good, they're still not up to the standard of croissants from my favorite bakeries.

Nothing can beat the smell of homemade croissants baking in the oven in the early hours of the morning. The recipe isn't very complicated. The only real difficulty is having a good puff pastry. If you don't have the courage, you can buy them from some bakers.

You can also freeze the croissants once they've been shaped. Just follow the steps below. Instead of browning the croissants, place them in an airtight dish in the freezer. They will keep for several months. To use them, take them out the day before and, in the early morning, gild and bake them.

If you're a bit adventurous, you can make variations by incorporating other toppings into your croissants. Cheese croissants, pesto croissants and goat's cheese croissants (my favorites, recipe coming soon). The only limit is your imagination.

So, you've spent the last few days preparing the most beautiful dough possible? Soon you'll be able to reward yourself with a tasting of croissants hot out of the oven. Take heart! The home stretch.

Croissants

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• Author: Thomas
• Total Time: 1h30
• Yield: 15 crossants 1x

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Description

The culmination of one of my first quests culinary croissants! If you've got a good puff pastry, they'll be impossible to miss.

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Ingredients

Scale 1x2x3x

• 500 gr of homemade puff pastry or purchased
• 1 egg for gilding

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Instructions

1. Divide your paste in two. Roll out each piece of dough into a rectangle measuring approximately 15 cm by 40 cm. Your paste should be about 2cm thick.
2. Cut out triangles directly from the paste. The size of the base of your triangle depends on what you want to make. I generally recommend between 7cm and 20cm ("classic" crescents are usually 15cm).
   
3. Form a triangle with the base close to you. With the fingers, take the edges and start to roll the dough on itself to the tip. Make sure tip underneath, otherwise your paste during cooking.
4. Repeat l'operation for all triangles.
5. Place all your croissants on a baking tray lined with baking paper.greaseproof.
6. Let your croissants stand for an hour at room temperature or in a slightly warm place (around 30 degrees).
7. Mix the egg yolk (or a whole egg) with a little water, then use this to brush over your croissants. This gives a beautiful gold finish.
8. Put your croissants in the oven at 220°C (430°F) for 10 to 15 minutes.
9. Keep a close eye on baking. Your croissants should puff up, and the gilding is a good indication of the state of baking.
10. Remove the baking sheet from the oven and leave the croissants to cool on a wire rack for 5-15 minutes. 

• Prep Time: 20min
• Cook Time: 15min
• Category: Patisserie
• Method: In the oven
• Cuisine: French