morsels45

morsels45 said

Croissant

Shatters everywhere. Eat it over a plate or do not eat it at all.

Croissant
Photo: Petr Kratochvil, CC0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make croissant

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Three days, properly laminated

240 minutes · serves 12 · Hard

What you need

  • 500g strong flour
  • 10g salt
  • 55g sugar
  • 10g yeast
  • 300ml cold milk
  • 280g good butter, cold
  • 1 egg for the wash

What you do

  1. 1Make a plain dough with everything but the 280g butter. Knead briefly, then chill overnight. Cold dough is the whole discipline here.
  2. 2Beat the cold butter into a flat square between paper. It must be pliable but still cold — if it is greasy, it will tear through.
  3. 3Wrap the butter in the dough and give it three letter folds, chilling a full hour between each. Rushing this is where home croissants fail.
  4. 4Roll out, cut long triangles, notch the base and roll each one up loosely.
  5. 5Prove 2 hours at room temperature until they wobble when you shake the tray. Egg wash, then 200C for 18 minutes.

From bought dough

30 minutes · serves 6 · Very easy

What you need

  • 1 packet croissant dough
  • 1 egg

What you do

  1. 1Roll the triangles up loosely and let them prove an hour longer than the packet says.
  2. 2Egg wash and bake at 200C for 16 minutes.