How do you make Croissants?

ewartC

I tried making croissants from a recipe following exactly but they have come out small, crispy and the insides are more like bread. Any tips?

Trow

Any time I have made croissants they have been far more bready than shop-bought - but lovely nonetheless!

Not sure that home-making them you could get the same thinness of layers than factory made ones would. Maybe someone can show that I am wrong!

ewartC

Thanks Trow, I've come to the conclusion that maybe I've over-rolled the dough, so intend to try again with less rolling. However will let you know the result shortly.

EmmaJ_3

Sometimes as a treat I buy those frozen croissants from the farm shop (they're made by field fare and a lot of farm shops/garden centres have them), you defrost them overnight then pop them in the oven for 10 mins in the morning. Lovely fresh croissants.

I'd love to have a go at making my own to keep in the freeaer - found this recipe on here:

http://forums.moneysavingexpert.com/showpost.html?p=505402&postcount=34

Now can anyone give any guidance on freezing - before or after the 60 minute rising period and glazing?

odds-n-sods

Once you've rolled them, freeze them. When you want one, take it out the day/night before to defrost and rise. I used to do this in several kitchens I worked in and overnight (about 10 hours) was fine to defrost + rise. Glaze them either once they have risen or as soon as you've taken them out, whichever is easier. Be sure ot keep them covered in cling film- not too tightly or they wont' rise, but well enough that they won't dry out.

You'll have to see which works best, on the counter or in the fridge, it depends on how hot/cool your house is. Try taking one out in the morning and see how long it takes.

odds-n-sods

I would also suggest that once you have the butter rolled in, fold the dough over 1/3 from teh top, and 1/3 from the bottm adn roll out again, turn 90' and repeat - the more layers you get the slab of butter into the flakier they will be.

Trow

Personally - I would freeze them after baking, or part-baking - then you can cook from frozen as they just need reheating, effectively.

tazz233

At the moment I am spending over £4 a week buying chocolate or almond croissants! :eek:

Does anyone have a receipe so I can make them myself? I've tried the search but cannot locate anything, Thanks everyone! :beer:

NickiM

Hope this helps: http://www.bbc.co.uk/food/recipes/database/breakfastcroissants_89.shtml , http://video.about.com/baking/Croissant-Recipe.htm , http://www.tesco.com/recipes/product.aspx?R=380 (chocolate croissant recipe)

stressedoutmumof1

Sara Lee does a croissant dough and pain au chocolat dough in a can - it mike work out cheaper that way if you didn't want to go the trouble of making your own - I've seen them in Sainsburys.

NickiM

Oh, I've tried those too, and they're ok! I think they're with the butter/lard (at least that's where there were in my local Sainsburys).