Most people LOVE croissants, but they have no idea how to make them. They assume they are very complicated, so they leave it to the bakeries. But you and Mim or you and Dad can do it because I will show you how!
First of all, “ croissant” means crescent, or moon- shaped. The ingredients of croissants are simple, but they just take a lottle time. You make your dough, and then it is best to leave it overnight. So, where do you start?
You need a deep bowl and five cups of flour. That’s about 600 grams if you measure in metric. You add a teaspoon of salt and mix it into the flour, and then add about 30 grams ( 1/4 cup) of sugar. The sugar is food for the next ingredient— two little packets of yeast. Stir all this dry stuff together and then add about 450 ml of warm water ( just a little under two cups). Why warm? Because that helps the yeast grow— it likes warmth!
Now , you get to get your hands a little floury, but it will feel good. You need to first stir stir stir until all the flour sticks together in a ball. If it is too sticky, add a couple tablespoons of flour. If it is really still, add a few tablespoons of water.
Now, you will « knead » the bread, which means to massage the dough and fold it over and over to get everything to mix in really well. Do this for at least 8 minutes, longer if you want. Pretend you a pioneer, asthey always had to make their own bread. Sing a few songs and think about the beautiful croissants you are making.
When it feels well- mixed, set the dough aside, because it is time to get the butter ready. We are going to make a « sheet » of butter that we will fold into the dough. It really is not hard to make this dough, so be brave. Whatever shape your butter— a big block, little sticks, a long cylinder— you need about 400-500 grams of butter, sliced thin and laid on a piece of parchment paper like this:
You are going to make a big butter rectangle that will be about a half centimeter thick. To do this, you will put a piece of parchment paper on top and roll it until it is the right thickness.
When it is nice and smooth, put it in the fridge to chill a bit (about 15 minutes). While it is chilling in the fridge, put a little flour on a clean counter and roll out your dough to a 40 x 50 cm ( 15 X 20 inches), so it looks like this:
Take the butter from the fridge and carefully pull off the back parchment. Lay the butter on the dough rectangle , as shown in the picture, and then gently pull off the other piece of parchment. SAVE IT,
Now you have to wait, because the yeast has to get to work So you leave the dough in the fridge… The best is overnight, or at least 5-6 hours. So, if you make your dough before online classes in the morning, you can bake the croissants in the late afternoon when your work is done, and you can have a fresh, delicious snack after school! You can also take some to the neighbors!
When the dough is puffy and has chilled long enough, it’s time to roll it out. Again, you will work on a floured counter. You probably want to use only HALF of your dough and keep the rest in a plastic bag in the fridge for tomorrow. It makes about 24 croissants, so try half.
Roll out thin( 1/2 cm) and cut long triangles about 8cm X 20cm. ( 4 inches X 9 inches). Roll them up , starting with the wide side. Put that buttery piece of parchment on a cookie sheet, face down, and line up your uncooked croissants in neat rows to use your space well.
Beat an egg and brush a little beaten egg on the top of each croissant so it gets a golden coating when it is baked. Bake the croissants at 200 C ( 400 f) for 13 minutes.
Paint, Paper Scissors 