Baking| Fresh, Fluffy, French … Croissants with the Daring Bakers
“It’s only 30p more for an Ottolenghi croissant than 1 at Euphorium. I’d scoop the 30p from Trafalgar Sq fountain with my shoe if I had to!”
Daniel @ Young and Foodish on twitter
If this hadn’t been a Daring Bakers challenge, I wouldn’t have baked croissants during the monsoons in India! Don’t get me wrong. Croissants are something I have long waited to bake, the shove in the right direction very much needed … but ‘Hot & humid at 35C‘ is obviously not croissant happy weather!
Yes, it was time to go retro this month with Julia Child and Simone Beck tempting us to try these French delights … Fresh, Fluffy, French! My croissants were Fresh and French alright, though not as Fluffy as they characteristically should be.
The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!
The minute I popped the croissants into the oven, it poured like there was going to be no tomorrow! Pardon the bland pictures, but luck wasn’t on my side that day! Nevertheless, these tasted as good as they could given the pathetic weather consideration, and were gone really quick. I thought I’d do some with chocolate and others with roasted peppers and cheddar … in my dreams I guess, as I could barely get them to roll.
In true Schwarzenegger style I’m going to say, “I’ll be back“. This is quite a ‘well-behaved’ recipe when the weather is hot and humid, so I can just imagine how good it’ll be in the winter. The kids LOVED the croissants with chunks of cheddar. I chose to bake from an amended recipe on the DB forum with reduced water and oil. It worked well for me.
Thank you Sarah for a wonderful challenge that I hope to revisit soon. Thank you as always Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice for hosting this fab kitchen!! Do stop by here to see the Fresh, Fluffy & French Croissants the other daring bakers have risen to this month!
Croissants
Ingredients
- 1 tsp dry-active yeast
- 13g warm water
- 14g sugar
- 225 gm plain flour
- 14g sugar
- 5g salt
- 120ml milk {2%}
- 15g vegetable oil
- 115g chilled, unsalted butter, beaten into a scant 8"X8", chilled between parchment
- 1 egg, for egg wash
Instructions
- Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
- Measure out the other ingredients
- Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
- Place the flour in a large bowl.
- Add the oil, yeast mixture, and milk mixture to the flour
- Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
- Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
- Knead the dough eight to ten times only.
- Thermomix: Place all ingrdeints in TM bowl and run on speed 6 for 7 seconds, then knead for 1 minute}
- Place the dough back in the bowl, and place the bowl in the plastic bag
- Leave the bowl until the dough has tripled in size.
- After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
- Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
- Place the dough letter back in the bowl, and the bowl back in the plastic bag.
- Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge
- Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
- Once the dough has doubled, it’s time to incorporate the butter
- Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.
- Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
- Spread the dough using your hands into a rectangle about 14 by 8 inches.
- Place the butter on the top half of the dough rectangle, and fold the top third of the dough down, and the bottom third of the dough up.
- Turn the dough package 90 degrees, so that the top flap is to your right. {If the weather is warm, CHILL}
- Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches, and again, fold the top third down and the bottom third up.
- Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours.
- After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
- Tap the dough with the rolling pin, to deflate it a little
- Let the dough rest for 8 to 10 minutes {Not a good idea if it is hot weather}
- Roll the dough package out till it is 14 by 8 inches, fold in three, as before. Turn 90 degrees, and roll out again to 14 by 8 inches. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours {or overnight, with something heavy on top to stop it from rising}
- It’s now time to cut the dough and shape the croissants
- First, lightly butter your baking sheet so that it is ready.Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter.
- Roll the dough out into a 20 by 5 inch rectangle
- Cut the dough into two rectangles
- Place one of the rectangles in the fridge, to keep the butter cold
- Roll the second rectangle out until it is 15 by 5 inches and cut into 3 squares
- Place two of the squares in the fridge
- The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square, and cut diagonally into two triangles.
- Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
- Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape. Place the unbaked croissant on the baking sheet. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
- Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour.
- Preheat the oven to very hot 240°C.
- Mix the egg with a teaspoon of water.
- Spread the egg wash across the tops of the croissants.
- Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
- Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.
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Also find me on The Rabid Baker, The Times of India
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
29 Comments
Rosa
Those croissants look lovely! You were very courageous to bake such a dish during the monsoon. Kudos to you!
Cheers,
Rosa
Mardi@eatlivetravelwrite
The only time I ever made croissants was at Ecole Lenôtre in Paris (http://www.eatlivetravelwrite.com/2011/07/making-croissants-and-pains-au-chocolat-at-ecole-lenotre-paris/) and it was enough to convince me that they are well worth whatever price I have to pay! Good on you for persevering despite the monsoon!
Neetz
look at those breads!! looking so soft and tasty!! awesome pics :).. simply wanna eat them!!!..
Shelley C
Wow – like making croissants wasn’t enough, making them during hot and humid monsoon season is a TRUE challenge! You did a wonderful job!!
Laura
Great job, especially in that temperature. The pictures look amazing nonetheless!
Aina
So Inspiring! No need to apologize for the pictures, they are absolutely wonderful. Neither the weather or wind. There are things you do not have control over anyway. As long as you had fun when you made the croissants.
Super beautiful with the small French basket and the flowers. A really great post, thank you!
Aina
Priya
Irresistible flaky croissants looks wonderful.
Anita Menon
so many steps to making the croissant that I so mindlessly toss into my grocery cart each week?
GOODness. Hats off to you daring bakers gang.
Yours look perfection.
Deeba @ PAB
I had the same thoughts Anita. Can you imagine? 1 mindless toss vs 57 steps? You should try and join the gang!
Audax Artifex
WOW I’m super impressed with your marvellous croissant made during an Indian monsoon that is an achievement marvellous work and glad to hear the children liked so much with cheese that sounds delicious. Cheers from Audax in Sydney Australia.
Renata
Even in a hot weather your croissants came out looking so flaky and delicious, Deeba!
That’s what I call “daring” 🙂 Your photos are phenomenal!
Tadka Pasta
They do look cute! Woe to the weather.. but we love your pics anyway 🙂
The Backyard Baker
Hi Deeba…..
I so agree agree with you.
Baking croissants at this time of the year in Delhi is really a challenge.
Your croissants looks great and even if you feel your pictures are not up to the way you,d like them to look, they still look great !!
Its’s always a pleasure to visit your blog.
Do drop by on my blog…..
Cheers
Indu
The croissants looks flaky and wonderful. Beautiful images, as ever
abigail @nappytales
lovely! Humidity here in Dubai was also a challenge that’s why I had to turn the AC on while working with them. Lovely photos. Happy to be baking with you this month.
Deeba @ PAB
Yes its great to know that we suffer the same ‘issues’…LOL! I yanked the AC on too but it was still too hot and I didn’t have the luxury of time. PS love the name nappytales!
Poornima
Lovely and yummy! 🙂 I am new to your blog and love all your recipes and food pics. I sent you a mail on your email ID. Not sure if your received it.
Thanks
Poornima
Deeba @ PAB
I got it Poornima. In my things to do. Will reply asap!
Gayatri
Hi Deeba,
I was introduced 2 ur blog by Ria from Ria’s collection and I am so so very happy to have found ur blog n U. Every post of urs is so beautifully wovern in a story. I can go all day reading your blog. The pics are so very beautiful n d recipes fantastic. I an deeply inspired by ur blog. Thnx a ton for being such a lovely guide.
Sally - My Custard Pie
I empathise completely! When I made croissants for the Fresh from the oven challenge it most definitely wasn’t croissant-making weather in Dubai. Unlike yours they didn’t even get to the table let alone have a beautiful shot taken (yours are never bland). Thanks for the reminder and kick-start to have another go.
Deeba @ PAB
Et tu Sally? You are too kind my friend!
Avanika (Yumsilicious Bakes)
I commend you for even attempting croissants at this time. The weather really makes it so difficult 🙁
Katherine Martinelli
Just gorgeous! I’ve always wanted to try my hand at croissants but they’ve intimidated me. I think with you and Julia Child by my side I could probably make an attempt…
Rajani
Lovely looking croissants, flaky and so inviting. So much so that it makes me hungry now :)! Btw, I have been a silent visitor to your blog for a long time, a long long time. Wanted to tell you that your blog is amazing, the pictures are absolutely great and the food is mouth watering. Don’t ever stop making your readers hungry! 🙂
Barbara @ Barbara Bakes
I think even the pics you don’t like are better than mine. So pretty. This is a challenge I’ll make again too.
kankana
If that is how it baked at that weather … I can only imagine how it would look when u bake it again in Winter.
I think it still looks awsm and croissants taste amazing all the time. Did you try making pudding with croissants .. it tastes heavenly .. much better than what it tastes with normal bread !
Stuart Rubenstein
Your Croissants are so good!! They are so flaky and light. Great Recipe!!
Stuart
Suma
I was waiting for this post, wanted to see your croissants, was out of town, so got to see them only now! I love croissants, though I have never managed reading thru the entire recipe, find the process very very intimidating…They look fab in that basket, but shall wait for you to ‘come back’ with even better ones!
Dianna
Hello,
I just read this post and I think your croissants came out pretty good.
Especially with the hot weather the butter probably became too soft and mixed into the dough which made it mostly flaky. (the butter creates the layers and when you create too many layers or the butter is too soft it mixes with the dough and the fluffyness is gone 🙁
I had the same problem at home.
But don’t be afraid to try again ^^ maybe next time it will work out great!