Juleroseè Patisserie: Mastering the Art of Homemade Croissants: A Step-By-Step Guide

Ah, croissants—the quintessential French pastry that has captured the hearts of breakfast lovers around the world. With their flaky, buttery layers and crispy, golden edges, it's no wonder that croissants are a staple in every French bakery. But what if you could recreate these delicious pastries in the comfort of your own home?

In this recipe, we'll take you through the step-by-step process of making croissants from scratch. Don't worry if you're not a seasoned baker—with a little patience and practice, you'll be whipping up flaky, buttery croissants like a pro! Ingredients:

For the dough:

- 1 1/2 cups warm milk (around 105°F to 115°F)

- 1/4 cup granulated sugar

- 2 teaspoons active dry yeast

- 3 1/2 cups all-purpose flour

- 1 teaspoon salt

- 1/4 cup unsalted butter, melted

- 1 egg, beaten (for egg wash)

For the butter block:

- 1/2 cup unsalted butter, softened Instructions:

Step 1: Make the Yeast Starter

In a small bowl, combine the warm milk, sugar, and yeast. Stir gently to dissolve the yeast, and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly.

Step 2: Mix the Dough

In a large mixing bowl, combine the flour, salt, and melted butter. Mix until the dough comes together in a shaggy mass.

Step 3: Add the Yeast Starter

Add the yeast starter to the dough and mix until the dough becomes smooth and elastic. You can use a stand mixer with a dough hook attachment or mix the dough by hand.

Step 4: Knead the Dough

Knead the dough for 10–12 minutes, until it becomes smooth and elastic. You can do this by hand or using a stand mixer with a dough hook attachment.

Step 5: Rest the Dough

Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rest in the refrigerator for at least 2 hours or overnight.

Step 6: Make the Butter Block

On a lightly floured surface, roll out the softened butter to a rectangle that's about 1/2-inch thick.

Step 7: Laminate the Dough

Roll out the rested dough to a rectangle that's about the same size as the butter block. Place the butter block on top of the dough and fold the dough over the butter, like a letter.

Step 8: Roll and Fold the Dough

Roll out the dough to a rectangle that's about 1/4-inch thick. Fold the dough in half lengthwise, like a letter, and then fold it in half again. Rotate the dough 90 degrees and roll it out to a rectangle that's about 1/4-inch thick.

Step 9: Cut the Croissants

Use a pastry cutter or a sharp knife to cut the dough into long, thin triangles. Cut each triangle in half, so that you have a total of 16-20 triangles.

Step 10: Roll the Croissants

Roll each triangle into a croissant shape, curling the ends towards each other. Place the croissants on a parchment-lined baking sheet, leaving about 1 inch of space between each croissant.

Step 11: Proof the Croissants

Cover the croissants with plastic wrap and let them proof in a warm, draft-free place for 1-2 hours, or until they have doubled in size.

Step 12: Bake the Croissants

Preheat your oven to 400°F (200°C). Brush the tops of the croissants with the beaten egg for a golden glaze. Bake the croissants for 15-20 minutes, or until they are golden brown.

Step 13: Enjoy Your Homemade Croissants!

Remove the croissants from the oven and let them cool on a wire rack for 10-15 minutes. Serve warm and enjoy!

Nutrition Values (per serving):

- Calories: 250

- Total Fat: 12g

- Saturated Fat: 8g

- Cholesterol: 20mg

- Sodium: 200mg

- Total Carbohydrates: 30g

- Dietary Fiber: 1g

- Sugars: 5g

- Protein: 3g

Tips and Variations:

- To make chocolate croissants, simply place a few pieces of dark chocolate in the centre of each triangle before rolling it up.