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Croissants: All Art Craft Food Games Green Home Kids Life Music Offbeat Outdoors Pets Photo Ride Science Tech
Croissants: All Art Craft Food Games Green Home Kids Life Music Offbeat Outdoors Pets Photo Ride Science Tech
Croissants: All Art Craft Food Games Green Home Kids Life Music Offbeat Outdoors Pets Photo Ride Science Tech
Croissants
by WeekendBakery on February 3, 2007 Table of Contents License: Attribution Non-commercial Share Alike (by-nc-sa) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Intro: Croissants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 1: The Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 2: Preparing the Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 3: Starting the Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 4: Add the Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 5: Add the Yeast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 6: Get the Right Consistency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 7: 30 Minutes Later . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 8: Dividing the Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 9: Layering the Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 10: Rolling and Folding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 11: Rolling and Cutting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 12: Roll-Up, Roll-Up! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . step 13: Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 2 2 3 3 4 4 4 5 5 6 6 7 9 9
http://www.instructables.com/id/Croissants/
Image Notes 1. Plain Flour 2. Genuine French Sugar 3. Yeast 4. Salt 5. Strong Bread Flour 6. Butter 7. Egg
http://www.instructables.com/id/Croissants/
http://www.instructables.com/id/Croissants/
http://www.instructables.com/id/Croissants/
Image Notes
Image Notes
http://www.instructables.com/id/Croissants/
1. 3 2 oz pieces of butter
http://www.instructables.com/id/Croissants/
NOTE: Batches of dough can be frozen in this form, and then defrosted over night ready for final assembly on the morning of consumption.
Image Notes 1. The edges that appear rolled up, are the ones that will be folded in each time.
Image Notes 1. This is the edge that was folded over in the previous step.
http://www.instructables.com/id/Croissants/
Image Notes 1. 12 triangles from a parallelogram. (The board in this diagram is about 3 times the size of the one we use.)
Image Notes 1. Trimmed edge will make the croissant puff up nicely. 2. Trimmings from the edge placed in the middle of the croissant.
http://www.instructables.com/id/Croissants/
http://www.instructables.com/id/Croissants/
Related Instructables
Comments
18 comments Add Comment
abnor says:
Jun 23, 2008. 7:11 PM REPLY honestly, i found this instructable to be a little confusing. it was understandable until about step 8, where you said "We usually divide them into 3, each large enough to make 4 croissants." then i finally understood with your diagrams... but THEN the circle diagram just messed me up again. i'm sure if i get down to baking some of these then i'll understand :P
WeekendBakery says:
Jun 24, 2008. 12:04 AM REPLY To be honest, I've never cut the croissants up according to the "circle diagram", it was merely one possible suggestion of how it could be done if one managed to end up with a roundish mass of dough. How you roll your dough ultimately depends only on the amount of space you have and how skilled you are with a rolling pin I might remove that circle pic...
abnor says:
hehe. good instructable none the less :P
WeekendBakery says:
Thanks
cowscankill says:
Yummy...
mollie1604 says:
Do you add butter each time you roll?
http://www.instructables.com/id/Croissants/
WeekendBakery says:
Nope, all the butter is sandwiched in during the first folding, after that its simple rolling and folding...
selaja says:
Also, what is the difference between strong bread flour, and regular bread flour?
WeekendBakery says:
Jan 19, 2008. 2:39 PM REPLY "Strong flour" is just what we call bread flour in the UK, though some flours are sold as being stronger than others. The stronger the flour, the more of the grain that has been retained through the milling process, so a strong flour has more of the proteins and glutens needed to make a good stretchy dough. Enjoy your croissants!
selaja says:
thx
X_D_3_M_1 says:
yum...
PeterTheUnGreat says:
Great looking Croisants - I shall be making these! Peter
WeekendBakery says:
Thanks for all the positive feedback so far, I hope to hear more once you have tried the recipe.
mega_swordman says:
This is indeed a very fine insructable. Easy to read and understand. Bravo.
Punkguyta says:
Ah yes, the fine skill of croissants. Thank you for this lovely instructable.
CowGuy says:
These look so good! Im gonna go get fat off these and be like the rest of America!
canida says:
These look great! The documentation is well done, too- I especially like the cutting diagrams.
SirGrok says:
Thank you for this. I will be making this. Soon. xoxo
http://www.instructables.com/id/Croissants/