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So amigos are we ready to go a tad further? A loaded, crescent shaped, roll from home made puff pastry? Yes the home made Croissant straight from the oven in my own kitchen! The kind of indulgence I thought I would never dream of making it in my own kitchen, up until now, but hurray I have done it now! And mysteriously, now that i have done them, i am wondering why did not do it earlier. Indeed, these croissants are an excellence! Flaky, buttery, just a tiny bit crispy on the outer surface but springy to a breathtaking soft inside. And yeah, up on the list is with them on the chocolate inside! The process is long involving a list of efforts, but oh, the end result is so worth the efforts!
INGREDIENTS
500 gms strong white flour,
1 egg lightly beaten,
2 tsp easy-blend dried yeast,
40 gms caster sugar,
1 tsp salt,
300 ml lukewarm milk,
300 gms softened butter,
1 tbsp milk for glazing
Preheat the oven to Gas mark 6/ 200 C/400 F.
Mix all the dry ingredients into a big mixing bowl, make a well in the center and pour in the milk. Knead to make a soft dough, incase the dough becomes too dry, add in some more milk. Bring the dough on a lightly floured surface, for 5 to ten minutes to get a smooth and elastic dough. Grease a big mixing bowl with butter, cover it with a moist kitchen cloth and leave in a warm place until the dough doubles in size.
Place the butter between two sheets of baking paper, and roll it with a rolling pin to get a rectangle of about ¼ inch thick. Keep it in the refrigerator to chill.
Knead the dough for 1 minute. Remove the butter from the refrigerator. Roll out the dough on well-floured surface to get a square of 18 X 6 inches. Place the butter in the center, folding up the sides and squeezing the edges gently. With the short end of the sides and squeezing the edges together gently, with the short end of dough towards yourself, fold the top third down towards the center, then fold the bottom third up. Give the dough a quarter turn, roll out as big as the orginal rectangle and fold again. Repeat this process two more times.
Cut the dough in to half. Roll out each half into a rectangle ¼ inch thick. Tidy the edges to get a rectangle. Cut out into triangles to roll into croissants.
Brush the triangles lightly with the glaze. Start with each triangle with the point and roll it tightly towards the base. Leave them on the baking tray for an hour to double in size and bake them in the pre-heated oven for 15 minutes or until golden brown.
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