Yield: Yields 15
Making your own croissants is not difficult; there’s no special equipment or hard-to-find ingredients required. What is necessary is good technique. Once you understand the basics of creating multilayered dough like this, you’re well on your way to wowing your friends with delicious croissants.
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Make Ahead Tips
The croissants are best served barely warm. However, they reheat very well, so any that are not eaten right away can be reheated within a day or two in a 350°F oven for about 10 minutes. They can also be wrapped in plastic or aluminum foil and frozen for a month or more. Frozen croissants can be thawed overnight prior to reheating or taken from the freezer directly to the oven, in which case they will need a few minutes more to reheat.
Chocolate Croissants: Chop some good-quality bittersweet chocolate and distribute it along the length of the notched end of the dough triangle after you’ve stretched it—use about 1/2 oz. or 1-1/2 Tbs. for each one. Roll it up just like a plain croissant but without stretching out or bending the legs. Proof and bake the same.
Ham and Cheese Croissants: After stretching but before rolling up each croissant, put a thin layer of sliced ham on the dough at the notched end. Tuck it in if it lies more than a little outside the surface of the dough. Put a layer of thinly sliced or grated cheese—good Cheddar or Gruyère is best—on top of the ham. Without stretching or bending the legs, roll the dough tightly. Proof and bake the same.
I have had the greatest French croissants. If you get European butter to use, they are amazing. I am not a baker and this was not hard at all. Everyone I give them to is amazed
I have completed day two but am not confident that I will yield good results tomorrow as I find my dough has not risen. My yeast is fine as I make bread every week, but how does one get a rise from instant yeast with cold liquid??
For those having trouble with dense texture after baking - I had this problem too my first time. Nothing more disappointing than working and waiting 3 days to get crappy results.
I found that activating the yeast first helped immensely! That lets you know your yeast isn’t ‘dead’ Before you put too much work in.
To do that, I used room temp water/milk and added the sugar and yeast to that. I waited to see the yeast bubbling before adding the other dry ingredients. I also felt that letting the dough out a little (like one hour) to make sure it rises well before putting in the fridge helped. If you don’t see the yeast bubbling and don’t get at least a little rise out of the dough before putting in the fridge there’s a chance your yeast is dead and you should get new yeast and start over.
Also FYI I’m not a professional baker, just an enthusiast :)
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