Easy Croissants and Pastries
After making my 'Student Pizzas' it is just as simple to make these easy pastries. Producing impressive pastry bases to be used in many ways.
This dough can be used to replace puff pastry in any recipe.
- 500g Strong White Flour (Plain Flour works in a push)
- Pinch Salt
- 20g Yeast
- 150g Sugar
- 300 ml Milk (and extra)
- 500g Butter
- Egg for egg wash
- fruits or chocolate
Level of difficulty Average
Preparation time 400mins
Cooking time 15mins
Cost Average budget
Mix a 20g of sugar and yeast with a little water and leave until it starts foaming. Mix salt and flour. Add 00g sugar. Add yeast mixture.
Slowly add milk until dough is together but sticky. The wetter the dough - the nicer the buns however the dough has to be malleable so you want a dough that is sticky but still forms a ball. If the dough is too wet flour can be added to balance the dough
When dough is ready knead the dough using hands or a machine. Roll dough into a ball and roll the ball in flour and place in a bowl or it to rise. Leave for an hour or more to rise.
When do is risen, roll out into a large rectangle.(around 60cm wide and 30cm tall)
Lightly score vertical lines of the dough to outline 3 sections.
(each around 20cm wide and 30cm tall)
Spread all 500g of the softened butter into the middle section. Lighlty dust with some of the remaining sugar.
Fold the left section of the pastry over the middle section. Fold the right section of the combined sections. Roll until flat.
Roll out into a large rectangle again.(around 60cm wide and 30cm tall)
Lightly score horizontal lines of the dough to outline 3 sections.
(each 60cm wide and 10cm tall)
Fold the bottom section over middle section. Fold top section over combined sections. Roll until flat.
Place dough in fridge and leave it until the dough is firm.
Once firm roll out the dough into the rectangle again. Repeat the two folds as before and return to fridge. Remember to sprinkle with sugar occasionally. Repeat the process as many times as possible but at least four times (both horizontal and vertical)
To make traditional croissants. Roll out dough thinly. Cut long thin triangle shapes. Roll the triangles up from the bottom to the top. Curve the 'arms' of the croissant together and pinch them.
Brush with an egg and bake for 10-15 minutes at Gas mark 6/200 degrees until brown.
This mixture can also be used to make:
Pain au Chocolat
Cut the dough into rectangles. Place two parallel lines of chopped chocolate inside. Roll the two sides of the chocolate together into the middle. Turn the parcel upside down and brush with egg and bake for the same time length
Pain aux Confitures
Cut dough into circles using a scone cutter. Push the back side of a teaspoon into the middle of the discs. Put a teaspoon of jam into the dimple. Bake for the same time as before.
Plume des Pommes
Cut large semi-circles out of the dough. Peel and core an apple. Cut half an apple into then slices creating 'D' shapes out of the apple. Press the slices of apple onto the semi circle of pastry. Sprinkle cinnamon and sugar over the apple and pastry.
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