Traditional Buttery French Croissants for Lazy Bistro Breakfasts
I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries. However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time-consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading, and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter, and a selection of confitures, jams, and conserves.
I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries. However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time-consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading, and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter, and a selection of confitures, jams, and conserves.
- Carbohydrate 34.1230746227416 g
- Cholesterol 57.8847363377841 mg
- Fat 22.3570400080109 g
- Fiber 0.981967891465479 g
- Protein 6.08356701251898 g
- Saturated Fat 13.7708135815382 g
- Serving Size 1 1 -12 Croissants, 8-12 serving(s) (105g)
- Sodium 160.045822176303 mg
- Sugar 33.1411067312761 g
- Trans Fat 1.78732285105378 g
- Calories 361 calories
Step-by-step
- Preheat oven temperature to 200C/400F/Gas 6.
- BREAD MACHINE: Put the milk, water, egg, flour, salt, sugar, 1 oz butter, and the yeast into your machine and select dough, normal. This will mix, knead, and prove the dough and takes about an hour and a half depending on your machine.
- BY HAND: Put the egg, flour, salt, sugar, 1 oz butter, and the yeast in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into a pliable dough. Cover and put the dough in a warm place until it has nearly doubled in size.
- BUTTER DOUGH: Place the dough (both from the bread machine and by hand) on a floured surface and knead well until it feels elastic. Return the dough to the bowl, cover, and chill in the refrigerator for 1 hour.
- Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 50cm X 20cm - 20" X 8". Separate the remaining butter into 3 portions and then using one-third of the butter, dot the butter over the upper two-thirds of the rolled dough, keeping a 1cm/1/2" border around the edges.
- Fold the dough into three, bringing up the bottom unbuttered part of the dough, and then folding the top buttered part of the dough over. Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin. Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets.
- Roll out into a rectangle again, the same size, and then continue as before, two more times until your butter is used up - please see photos as a guide. It is important to return the rolled dough to the fridge in between each rolling to ensure the butter does not melt and the dough does not become too sticky.
- After the last rolling when all the butter is used, return the dough to the refrigerator to chill for a further 30 minutes.
- Remove from fridge and roll carefully into a big rectangle 50cm/30cm/24inx12in cut in half lengthways, divide each half into 4 to 6 triangles.
- Take one triangle at a time, and brush the triangle with the egg wash of milk and egg. Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray. Brush with the egg wash over the top for the glaze.
- TO FREEZE: At this point, the croissants can be frozen; Open freeze them on a large tray, a baking tray is fine, and then pack them into a rigid container or freezer bags when they are frozen. For use, remove from the freezer the number required for breakfast, put onto a baking tray, and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risen.
- TO BAKE: Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 30 minutes to 1 hour. Bake for 15 to 20 minutes until golden brown and puffy.
My Lazy Bistro Breakfast: Homemade French Croissants
The aroma of freshly baked croissants fills my kitchen – a small, cozy space where my love for cooking and my French heritage meet. I'm not a professional pastry chef, just a woman who appreciates the simple joys of life, and for me, that includes the occasional indulgence in perfectly flaky, buttery croissants. I don’t bake these every day, you see. Living in the heart of France, I'm spoiled for choice when it comes to delicious pastries. The local boulangerie boasts an array of tempting treats, always fresh and golden-brown. But, sometimes, nothing beats the satisfaction of creating something yourself, a personal touch that transforms a simple breakfast into a luxurious experience.
This recipe isn't about shortcuts; it’s about embracing the process. It's about the quiet moments spent kneading dough, the satisfying feel of the butter melting into the layers, the anticipation of watching them rise and brown in the oven. It's a time commitment, yes, but the result is an exquisite pastry that surpasses even the most delectable from the nearby boulangerie. The rich, layered texture melts in your mouth, leaving a delicate sweetness that perfectly balances the subtle saltiness of the butter. And the best part? The process, while involved, is surprisingly manageable, even for a busy person like me. I often prepare the dough the night before, allowing it to rest in the fridge. This makes the entire process more streamlined, freeing up my mornings for other delightful things.
Many may find this process daunting, thinking it's only for master bakers. But let me tell you, it's remarkably straightforward. The key is patience and paying attention to detail. The step-by-step instructions are clear, and the satisfaction of creating these beautiful pastries from scratch is unparalleled. And the beauty is in the flexibility; you can use a bread machine for ease, do it entirely by hand if you prefer the traditional approach, or rely on a stand mixer with a dough hook. Choose the method that best suits your kitchen, and remember, the journey is part of the enjoyment. This isn't just about breakfast; it's about creating a moment of peace, a little slice of heaven in your own kitchen, and sharing this delightful treat with those you love. The perfectly formed croissants, golden brown and airy, are a symbol of care and attention to detail, a love letter to the simple things that make life richer. So gather your ingredients, prepare your space, and embrace the joy of creating. This isn't just a recipe; it's an experience, a connection to a culinary tradition, and a taste of pure bliss. And just a tip: serve these warm, alongside freshly squeezed orange juice, a steaming cup of coffee, and your favorite jams. It's the perfect way to start your day.
Ingredients: [List ingredients here]
