Fast Croissant

Crispy on the outside, moist on the inside

I am so inspired by this blog that I had to try. At my first attempt, I used the method of cutting the butter into the flour which was quite messy. The hot weather didn’t help either. Also, I over kneaded the dough ( too much gluten ) and had a tug or war with a dough that refused to be rolled flat!

This time, the elaborate preparation included turning on the AC for 1 hour before working on the butter and dough. We all know how butter should be handled cold at any point of time and a melted butter is a soggy croissant. It may be 35C outside but I enjoyed the preparation in cool comfort.

If there is anything to improve, it will be to ‘upgrade’ the croissant by piping in molten salted egg yolk custard.

That, will be another recipe for another sweltering hot day!

Adapted from topwithcinnamon

Makes 12 small croissants.

Ingredients :

A)

125 ml cold milk +  60 ml boiling water

3 g dry instant yeast + 20g caster sugar

B)

200g plain flour

50g bread flour

1/8 tsp salt

C)

125g frozen salted butter, grated

Method :

Combine yeast and sugar into milky liquid.

Stir and set aside to froth, 5 minutes.

Combine contents of B in a mixing bowl.

When liquid is frothy, add it to B.

Mix flours until it forms a shaggy mass.

Transfer the shaggy dough to a floured worktop.

Lightly knead , 3 minutes at most. Lightly flour your hands to knead but not too much.

Return the dough to a well oiled bowl. Cover and proof in the fridge, 30 minutes.

Meanwhile, grate the butter onto a cellophane sheet.

Form a square, about one handspan wide.

Chill until dough is ready for working.

Bring out the chilled dough.

Tease the dough to a rectangle, one handspan by 3 handspans.

Put the cold butter on the center of the stretched dough.

Bring both sides of the dough together, like folding a letter.

Pinch the edges to encase the butter.

This is the first fold.

Turn the dough encased with butter 90

degrees.

Roll out the dough, starting from the center, about 1 handspans by 3 handspans.

This is the second fold.

Repeat the process 2 more times to complete 4 folds.

Divide the dough to halves.

Transfer both halves to a cellophane lined pan.

Chill for 30 minutes at least, covered.

Prepare a tray with silicon sheet.

Flatten out the 1^st halve of the dough, about 1 handspan by 3 handspans.

Cut out 6 triangles. Snip the base of the triangle, about 2 cm deep.

Place the triangle with the base( with center slit ) nearest to you.

Roll the croissant away from you.

Transfer the rolled croissant with tip facing down to the baking tray.

Do the same for all the croissants. Proof for 2 hours.

Preheat the oven to 220C.

Bake the croissant at 200C for 10 minutes.

Reduce the temperature to 180C. Bake for another 10 minutes.

Cool well before storing.