{"id":2864,"date":"2019-03-15T08:30:22","date_gmt":"2019-03-15T12:30:22","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=2864"},"modified":"2019-03-18T08:30:44","modified_gmt":"2019-03-18T12:30:44","slug":"quick-croissants-recipe","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/quick-croissants-recipe","title":{"rendered":"Homemade croissants? Yes you can!"},"content":{"rendered":"\n
\"\"
\u00a9Kyla Zanardi<\/figcaption><\/figure><\/div>\n\n\n\n

Croissants. Golden, flaky, buttery, delicious. But not something you make at home, right? Actually, you might be surprised to hear that there’s a pretty easy version you can make – even your kids can get involved! For years, I never even imagined making my own croissants at home because typically, croissants are made using a laminated dough, where layers of butter are rolled and folded into the layers of dough. This is a complex technique that takes the better part of a day to do properly (I’ve done this once, in a professional kitchen and can assure you it’s not something I would attempt at my house in my tiny kitchen!). A few years ago, I stumbled upon a few “quick” versions of croissants and I was intrigued. Knowing this was something that would definitely appeal to my students, my hunt for a kid-friendly recipe began…<\/p>\n\n\n\n

\"\"
Mardi Michels<\/figcaption><\/figure><\/div>\n\n\n\n

The recipe I eventually settled on (after MUCH – delicious – experimenting!) borrows a technique from the great Julia Child, who borrowed it from Beatrice Ojakangas (author of The Great Scandinavian Baking Book<\/em>) for inclusion in Baking with Julia<\/em>. It produces a fluffy, rather than super- flaky, croissant. This is definitely a more “advanced”recipe, not because it\u2019s difficult, but because it requires a bit of planning and some precision in the rolling and folding. The good news is, even if they come out looking a little bit odd-shaped, they will still taste buttery and delicious! And hey, practice makes perfect!<\/p>\n\n\n\n

Get your kids in the kitchen and make a weekend – or vacation – project of this recipe using the suggested timetable, and you’ll be amazed and how just a handful of ingredients turns into buttery, flaky goodness. <\/p>\n\n\n\n

Fun French fact!<\/h3>\n\n\n\n

Have you ever wondered why even though the word \u201ccroissant<\/em>\u201d means \u201ccrescent,\u201d many croissants are straight, not crescent-shaped? In France, shaping a croissant straight as opposed to rounded is a way of showing that it is made with pure butter (as opposed to margarine or another fat). You\u2019ll often see them sold as croissants au beurre <\/em>(butter croissants) and croissants ordinaires <\/em>(ordinary, i.e., NOT butter, croissants). <\/p>\n\n\n\n

\"\"
Mardi Michels<\/figcaption><\/figure><\/div>\n\n\n\n

Quick croissants<\/h2>\n\n\n\n

Prep time (see suggested\ntimetable):<\/p>\n\n\n\n

Active time: 1 3\/4 hours (in three stages) <\/p>\n\n\n\n

Chilling time: 1 hour, plus 3 hours\nto overnight <\/p>\n\n\n\n

Proofing time: 3 hours<\/p>\n\n\n\n

Bake time: 20 to 25 minutes<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

1\/2 cup (125 mL) 2% milk<\/p>\n\n\n\n

2 1\/2 teaspoons active dry yeast <\/p>\n\n\n\n

11\/2 cups (225 g) all-purpose flour<\/p>\n\n\n\n

1\/4 cup (50 g) granulated\nsugar <\/p>\n\n\n\n

1 cup (226 g) cold salted butter\nor  European-style butter, cut into rough cubes<\/p>\n\n\n\n

All-purpose flour, for rolling and shaping<\/p>\n\n\n\n

1 egg, lightly beaten<\/p>\n\n\n\n

1 tablespoon heavy (35%) cream<\/p>\n\n\n\n

Method – Day 1<\/h3>\n\n\n\n

1. Heat the milk to between 110\u02daF and 113\u02daF (approx. 45\u02daC) in a medium pot over medium heat (use a digital thermometer to measure the temperature). If heating in a microwave, use a microwave-safe bowl and start with 30 seconds on high. Continue to heat in increments of 15 seconds and be sure not to overheat.<\/p>\n\n\n\n

2.<\/em> Pour the milk into a large heatproof bowl and sprinkle\nthe yeast over it. Let it sit for 10 minutes.\nIt will be slightly frothy on top after this time.<\/p>\n\n\n\n

3.<\/em> Meanwhile, place the flour, sugar and then the butter in the bowl of a food processor fitted with a metal blade. Pulse eight to ten times\u2014 you should\nstill be able to see large chunks of butter.<\/p>\n\n\n\n

4.<\/em> Tip the flour\/butter\nmix over the warmed milk and use a wooden spoon to just incorporate the dry ingredients into the milk. The dough will be lumpy, shaggy\nand quite dry at this point.<\/p>\n\n\n\n

5.<\/em> Use your hands to form a ball of dough.\nIt might need a bit of work, but keep going\u2014it will come together! Cover the bowl tightly with\nplastic wrap and place it in the fridge for at least 1 hour (don\u2019t leave it much\nlonger than this, though, because\nit will become too difficult to roll out).<\/p>\n\n\n\n

6.<\/em> Remove the dough from the fridge\nand lightly flour your countertop. Knead the chilled dough\ngently until you can feel it becoming softer. Use your hands to shape it into a rough rectangle.<\/p>\n\n\n\n

7.<\/em> Lightly flour a rolling\npin and roll out the dough until you have a very large rectangle\n(8 x 17 inches\/20\nx 40 cm). You should be able to see\nbutter pieces in the dough. If the edges of the rectangle\ncrack a little as you are rolling, simply\npush them together\nwith your fingers and continue to roll until you have the correct size of rectangle.<\/p>\n\n\n\n

8.<\/em> Fold the top of the dough about\ntwo-thirds of the way down, then fold the bottom third up over the first fold. You might need a plastic bench scraper or spatula to help you scoop up the dough\nif it\u2019s sticking a little.<\/p>\n\n\n\n

9.<\/em> Turn the block of dough clockwise so the seam (the open side) is on your right. This rolling\nand folding is known as a \u201cturn.\u201d<\/p>\n\n\n\n

10.<\/em> If the dough or work surface is sticky, lightly flour the surface,\nbrushing off any excess flour with your fingertips or a pastry\nbrush, and lightly flour the rolling\npin again. Repeat Steps 7 through 9 seven\ntimes for a total of eight \u201cturns.\u201d Make sure you brush the excess flour off the pastry and the rolling pin each time,\nthough you shouldn\u2019t\nneed very much extra flour. This dough is very smooth and elastic\nand rolls beautifully.<\/p>\n\n\n\n

11.<\/em> Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 3 hours, but preferably overnight.<\/p>\n\n\n\n

Method – Day 2<\/h3>\n\n\n\n

12. Line two baking trays with parchment paper. Remove the dough  from the fridge and place a large piece of parchment paper on your countertop or table. Let the chilled dough sit for a few minutes so it\u2019s not completely cold when you start working with it. Roll the dough until you have a rectangle that is a little over 8 x 24 inches  (20 x 60 cm). This may take a bit of patience, but if you take it slowly, the dough will definitely roll out this large. Trim the edges of the rectangle so they are neat and straight\u2014a tape measure and pizza cutter work well for this.<\/p>\n\n\n\n

13. Working along the long sides of the rectangle, make a small cut in the dough on each side of the rectangle every 4-1\/2 inches (12 cm). Place a tape measure across the width of the dough at the first mark. Use a long sharp knife or a pizza cutter to cut a rectangle across the width of the dough. Repeat at each mark until you have five rectangles.<\/p>\n\n\n\n

14.\nCut each rectangle in two diagonally\nto make two triangles. Use a tape measure (to make sure the triangles\nare even) and a pizza cutter to\ndo this. You\u2019ll have 10 triangles.<\/p>\n\n\n\n

15.\nGently stretch one of the triangles at each corner, then, working from the wide end, roll up the dough until you have reached the pointed\nend. Voil\u00e0, you have a croissant. Repeat with the remaining triangles. You might find that some of your croissants are not quite the shape\nyou\nthink they should be\u2014again,\npractice makes perfect and they will still taste amazing!<\/p>\n\n\n\n

16.\nPlace five croissants on each tray and cover each tray with a clean tea towel. Leave to rest in a warm place for 3 hours. The croissants will\npuff up slightly during this time.<\/p>\n\n\n\n

17. When the croissants have been resting for 2-1\/2 hours, preheat the oven to 375\u02daF (190\u02daC). Whisk the egg and cream together and gently brush the tops of the croissants with this egg wash.<\/p>\n\n\n\n

18.\nPlace one tray in the top third of your oven and the other in the bottom third of the oven. Bake for 20 to 25 minutes,\nor until the croissants are golden brown on top. Switch the trays from top to bottom and turn them from front to back halfway through baking.<\/p>\n\n\n\n

19.\nRemove the baking trays from the oven. Let the croissants sit on the baking trays for about 10 minutes,\nthen place them on a wire rack to cool completely (if you can wait). They will keep for 2 to 3 days in a\nresealable plastic bag (you can pop them in the microwave to reheat\nfor\na few seconds).<\/p>\n\n\n\n

Suggested timetable<\/h3>\n\n\n\n

These do require a bit of planning but they are so worth the effort! A suggested\ntimetable is as follows:<\/p>\n\n\n\n

Day 1: 60 minutes\u2019\nhands-on time, in stages,\n60-minute rest in fridge. Refrigerate\novernight.<\/p>\n\n\n\n

Day 2: 45 minutes\u2019\nhands-on time  (rolling,  measuring), 3 hours\u2019 proofing time,\n20 to 25 minutes\u2019 bake time.<\/p>\n\n\n\n

\"Quick
\u00a9Mardi Michels<\/figcaption><\/figure>\n\n\n\n
\"\"<\/figure><\/div>\n\n\n\n

<\/p>\n\n\n\n

Excerpted from In the French Kitchen with Kids. Copyright \u00a9 2018 Mardi Michels. Photography \u00a9 Kyla Zanardi. Published by Appetite by Random House\u00ae, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Croissants. Golden, flaky, buttery, delicious. But not something you make at home, right? Actually, you might be surprised to hear<\/p>\n","protected":false},"author":4,"featured_media":2869,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[69,2,71],"tags":[145,173,274,107,276,275,273],"class_list":["post-2864","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-from-the-oven","category-food-wine","category-classics","tag-baking","tag-breakfast","tag-cooking-with-kids","tag-croissants","tag-in-the-french-kitchen-with-kids","tag-kids-in-the-kitchen","tag-viennoiserie","post_format-post-format-gallery"],"yoast_head":"\nHomemade croissants? Yes you can! 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In the French kitchen with kids was published in July 2018 (Appetite by Random House).","sameAs":["https:\/\/www.eatlivetravelwrite.com\/","eatlivtravwrite","https:\/\/x.com\/eatlivtravwrite"],"url":"https:\/\/french-barn.com\/blog\/author\/mardim"}]}},"_links":{"self":[{"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/posts\/2864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/comments?post=2864"}],"version-history":[{"count":20,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/posts\/2864\/revisions"}],"predecessor-version":[{"id":2893,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/posts\/2864\/revisions\/2893"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/media\/2869"}],"wp:attachment":[{"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/media?parent=2864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/categories?post=2864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/french-barn.com\/blog\/wp-json\/wp\/v2\/tags?post=2864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}