Cooking a tasty and delicious french croissant (easy homemade recipe)
here’s everything we will see to cook a perfectly tasty french croissant
Let’s cook homemade french croissants, with detailed, step-by-step instructions. These Homemade French Croissants are buttery, flaky, and amazing!
- The gathering of all the necessary ingredients
- preparation of the dough
- tips for optimizing taste
- baking the croissant
Best way to make really tasty french croissant
Here are the TEN EASY STEPS to follow to be sure to make a delicious french croissant
Gather necessary ingredients
1- FIRST OF ALL
To begin, dissolve the yeast in a little water (1 teaspoon). Put the flour, salt, sugar, yeast, and milk in a bowl and knead for about 5 minutes (slow speed of your food processor). Then add the soft butter and knead again for about 7 minutes. Let the dough rest in the open air for 30 minutes and then in the fridge for 1h30.
2- THEN START THE TECHNICAL PART
Prepare the butter for the kneading (you must form a square of approximately 15 cm of side between 2 sheets of greaseproof paper).
3-
On your lightly floured work surface, roll out the tempera into a square shape that is just large enough to place the butter in the center
Prepare the dough
4 – FACELIFT / BE CAREFUL ON THIS PART
Fold the distemper into a wallet so that the 4 corners meet in the center. Turn your dough over (the seams should be against the work surface) and roll it out into a rectangle about 40 cm long. Give it a double turn, you have to fold the bottom part on 2/3 and the top part on 1/3.
5-
Fold one last time in half, film on contact, and put the dough in the fridge for 30 minutes.
6-
Give the dough a simple turn, roll it out into a 40 cm long rectangle and fold it into three equal parts (the top and bottom parts overlap)
7-
Cover with a filter and let stand in a cool place for 30 minutes.
Tips to optimize the dough
8- ALMOST DONE
Roll out your dough into a rectangle about 3 mm thick. Cut your rectangle lengthwise down the middle (so you have 2 rectangles) and cut triangles with a base of about 7 cm.
9-
Roll your crescents from the base to the tip. Place them on a baking sheet lined with baking paper (making sure to space them out) and let them grow for 1 1/2 hours.
Bake the french croissant
10- THE END
Preheat your oven to 180°C. Brush the croissants with the egg that you have previously beaten and cut with a little water and bake at 180°C for 15 minutes.
NOW YOU CAN ENJOY YOUR HOMEMADE FRENCH CROISSANT…
FAQ about croissant recipe
Is it hard to make croissants?
No, and it can even be very easy when you have found the right technique, and that’s what I try to give you in my recipe.
What makes the perfect croissant?
To make a croissant it is imperative to gather quality ingredients that will give taste to your croissant. Moreover, a croissant is perfect by its appearance and thus by a good laminate of the dough.
How many times do you laminate croissants?
It depends on the revenue. For my part, I recommend laminating the dough at least 4 times to ensure its quality. Then, depending on the ingredients and the quantity, it is possible to laminate croissants 5 to 7 times.
