A good croissant is hard to find...
Classic French Croissant
When trying to learn about how to make the perfect croissant, it's almost impossible to find a single word from a Frenchman. Maybe that's because the key to perfection is worth keeping a secret. This is the Weekend Bakery's Classic French Croissant recipe.
We've all had the cardboard imitations. The dry, bready, non-flaky impostors that dare to call themselves 'croissant'. This is our attempt at producing that quintessential pastry, a challenge that we hope will transport you to a simple sidewalk cafe in the heart of Paris, nose in a book, coffee in hand and crisp, buttery flakes of pasty melting on your tongue.
Preparation begins 36 hours in advance with a butter enriched dough which is left to prove slowly overnight in the fridge. The next morning we begin the process of adding more butter to our dough, turning and folding to create those all important layers. After each fold the dough is returned to the fridge so that all that butter stays neatly locked away between layers of dough.
After another night proving in the fridge, it's time to cut and shape our pastries. Working fast to ensure the dough remains cool, it's rolled out to over metre long before cutting into triangles. After a little stretching we roll up into one of two classic shapes, the crescent or the straight croissant. A thin eggwash protects our dough during it's room temperature, two hour rise, before a second eggwash glaze and baking to perfection in a hot oven (once baked, cool and freeze, then simply pop in an over to warm through for an effort free breakfast).
Whether you chose a delicious jam or simply enjoy naked, it's time to pour your coffee, sit back and let yourself be transported to one of Europe's truly great cities.