Light and fluffy croissants
- 400g flour
- 44g (¼ cup) castor sugar
- 7,5ml (2½ tsp) salt
- 20g unsalted butter
- 15g yeast
- 170ml ( cup) water
- 250g butter
- egg, beaten, for egg wash
Put all of the ingredients in a mixing bowl and add water. Mix for 4 minutes at slow speed and 6 minutes at higher speed. Remove dough from the mixing bowl, cover it with plastic wrap and refrigerate for 1 hour.
Remove from the fridge and put dough on a lightly floured work surface. Using a rolling pin, roll the dough into a square then add the 250g butter to the centre of the dough.
Fold each corner of the dough onto the butter until it is evenly covered.
Roll the dough with a rolling pin and, when 5mm, fold in from one side to the centre and then from the other side on top of the folded dough. Place on a baking tray, cover and refrigerate for 30 – 45 minutes. Repeat the same process twice more.
Place the dough on a floured work surface and start rolling out to about 5mm thick. Using a sharp knife, cut out triangles and use a scale to weigh out 80g portions.
Roll the croissant with your hands. Place the croissants on a baking tray and leave to prove in a humid environment for 1 hour. Egg-wash the croissants and place in a preheated 230°C oven. Lower the temperature to 215°C as soon as you put them in the oven. Bake for 14 – 17 minutes (depending on oven) or until ready. When baked, leave to rest for 10 minutes. Bon appetit!
Don’t over mix the dough as it becomes like elastic and difficult to rest. Leave the dough to rest long enough so the yeast can start its process of fermentation and act as a raising agent. Finally, apply the butter evenly to get a nice flaky croissant.For more information on Belle’s Patisserie, visit www.bellespatisserie.co.za or call 011-440-4474.