Making Croissants

Name: Making Croissants
Yield: Makes 12-16 croissants
Cuisine: France
Ingredients: ½ oz/15 g compressed yeast or 1 tbsp/7 g dry yeast; 3 tbsp/45 g sugar; ¾ cup/175 ml lukewarm water; ½ cup/125 ml lukewarm milk; 1 egg, beaten to mix with ½ tsp salt (for glaze); 1 cup/250 g butter; 4 cups/500 g flour (more if needed); 1 ½ tsp/10 g salt

Preparation info

Makes
12-16
croissants

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Croissants are rolled and folded to form layers following the method for puff pastry.

Ingredients

4 cups/500 g flour (more if needed)
1 ½ tsp/10

Europe
France
Pastry
Vegetarian
Mediterranean

Method

Sift the flour with the salt and sugar on to a board and make a well in the center. Crumble or sprinkle the yeast over half the warm water in a bowl and leave until dissolved.
Pour the yeast mixture into the well with the milk and remaining water and mix gradually, drawing in the flour with a spatula or pastry scraper to make a smooth dough. Work just until the