Tuesday, July 20, 2010


When I made croissants for the first time I loved it so much because I got the correct shape.Second time the shape was little bigger but it tasted the same.Because now the climate is not favorable to make croissants………..its so hot the butter sheet melts in no second………whenever I took the dough out of the fridge to roll it, the butter was oozing out………last time when I made it was not so hot as now, so I could make it easily……….now had to act so fast to avoid the melting of butter……….this is a little bit long process but we get the result ………….so I don’t worry about the process………..now I’ll make this when the climate changes……….


3c All purpose flour
1½ tsp Yeast
3tbsp Sugar
1tsp Salt
2tbsp Butter room temp
1c Milk
Chocolate chunks (optional)
200grms Cold butter for making sheets

For Brushing:

1 Egg
¼ c Water


Step 1:

1.Mix the yeast and sugar in warm milk and keep aside for 10 mins.
2.In a bowl put flour,salt and butter.Add milk yeast mixture slowly to the flour ans start kneading.Knead till the dough is soft and elastic.
3.Now cover this with a wet cloth and keep for rising for 2 to 3 hrs.

Step 2:Making Butter sheet:

1.I do it on aluminium foil.
2.Take a big squre piece of aluminiun foil.In the middle place the cold butter block.
3.Now with a rolling pin beat and flatten the butter to a thin square.The butter should not be soft.
4.Cover it with the aluminium foil and keep it in the fridge.

Step 3:

1.After 3 hrs take the dough and punch down.
2.Now flour the surface and roll the dough into a big rectangle.
3.Now take out the butter sheet and keep it on one side of the flattened dough leaving the edges.
4.Now the dough should almost fill more than half portion with the butter sheet.
5.Now fold the left end without butter on the butter top and fold the other end on the dough.
6.Now roll the dough to another long rectangle to incorporate the butter and dough and fold in three folds.
7.Wrap this in a plastic wrapper and keep in the refrigerator for 2 hrs.

Step 4:

1.After 2 hrs take out the dough and again roll it into a rectangle.
2.Again fold it in four folds such as two end towards the middle then close like a book.
3.Wrap this again in a plastic wrapper and refrigerate it for another 2 hrs.
Step 5:
1.Now again take out the dough and roll it into a big rectangle.
2.Now cut the dough lengthwise into two halves .
3.Now cut small triangles out of these lengthy rectangles with a pizza cutter or a knife.
4.Now roll each triangles from the widest side to the tip.
5.Stretch the tip of the triangle and roll from the widest side.
6.We can even fill some croissants with some cooking chocolate pieces and roll it.
7.Now line a baking sheet with a parchment paper.
8.Place each croissant on the sheet, give some space in between.
9.Preheat the oven to 200 degree C for 15 mins.
10.Let the croissants to rise for another 40 to 45 mins.
11.Beat the egg and water together and brush this over the croissants.
12.Bake the croissants at 165 degree C for 30 to 40 mins or till it is light brown color and crispy.
13.Serve when slightly cooled.

Senting this entry to champs 'Bake-off' event.


Umm Mymoonah said...

Wow! That's brilliant to make your own croissants, looks really flakey.

aipi said...

OMG..u made them from scratch !! .. they look flaky, buttery and divine :-)

Fajeeda said...

thanx a lot both of u........happy tht u liked it.

Satya said...

wow ,they looks so perfect n tempting ..u did a gr8 job dear ...looks so flaky n tasty ...u rock


BangaloreBaker said...

Nice rolls. Thanks for the entry.

Fajeeda said...

thanx a lot both of u........

Sanyukta Gour(Bayes) said...

flaky outside and soft inside..just perfect.....looks wonderful...first time here..u hv a lovley apce...foloooooowing u>>>>>>>>>>>>>>>

Fajeeda said...

thanx sanyukta for ur comment and for following ................

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