Continuing my exploration of laminated pastry making, I made a batch of croissant dough. The recipe is very similar to that for Danish pastry.
I followed Paul Hollywood’s recipe for croissants from his well written and very informative book How to Bake.
For croissant dough, you omit the eggs for a lighter, flakier pasty. I substituted semi-skimmed milk for the water in the yeast dough, following a recipe for croissants from another great book, Great British Bake Off: How to Bake: The Perfect Victoria Sponge and Other Baking Secrets.
I was very happy with the results – light, flaky croissants and Danish pastries that were equally as delicious as my first version.
Rather than reproducing the recipes in full, I refer you to my previous post. https://thequirkandthecool.com/2014/07/25/danish-pastries/
But note: Omit the eggs. Use 300ml semi-skimmed milk in the base dough instead of water and full fat milk.
I made croissants, almond croissants, pain aux raisins and cherry and strawberry danishes.
Here are Paul’s instructions for how to shape the croissants – the quantities refer to using the whole amount of the dough. To make almond croissants, put a tablespoon of frangipane (recipe in my previous post) at the base of the croissant triangle and roll as for ordinary croissants. Scatter some flaked almonds on the top before baking.
When you are ready to shape the croissants, line 2 or 3 baking trays with baking paper.
Put the dough on a lightly floured surface and roll out to a rectangle, a little more than 42cm long and 30cm wide; it should be about 7mm thick. Trim the edges to neaten them.
Cut the rectangle lengthways into 2 strips, then cut triangles along the length of each strip; these should be 12cm wide at the base and about 15cm high (from the middle of the base to the tip). Once you have cut the first triangle, you can use it as a template for the rest. You should get 6 triangles from each strip.
Before rolling, hold down the wide base of the triangle and gently tug the opposite thin end to cause a slight tension in the dough. Now starting at the thick end of the triangle, roll up into a croissant. You will have 12 medium-sized croissants. For a traditional crescent shape, turn the ends in towards each other slightly.
Put the croissants on the prepared baking trays, leaving space in between them to expand; allow 4 – 6 per tray. Put each tray inside a clean plastic bag and leave the croissants to rise at cool room temperature (18 – 24°C) until at least doubled in size. This should take about 2 hours.
Heat your oven to 200°C.
Lightly whisk the egg with a pinch of salt to make an egg wash. Brush the top and sides of the croissants with the eggwash. Bake for 15 – 20 minutes or until golden brown. Cool on a wire rack. Eat warm.