If you are a student and exams are coming up, I can recommend you one thing: bake your own croissants! They are easy to make and quickly prepared, and they taste soooo good. Except: that is not true. Well, the part about the taste is right, but when I was looking into recipes for croissants, there were warning signs basically everywhere. “This dough is super hard to make, you should be very experienced, it definitely takes some time and experience,…” and so on. But could that stop me, especially now that I am having my studies in the back of my mind all the time? No, because that is the level of craziness I have reached with my baking hobby 😉 Turns out, it took me around 4 hours, and I am pretty happy with the results, given that this was my first try preparing this difficult pastry. The croissants rose nicely and they are crispy, just as they are supposed to be. There is still room for improvement, but that only means that there are more croissants to come 😉
Just to be on the safe side, I decided to fill the croissants with a hazelnut filling, in case the pastry should not turn out as good as I hoped. The filling adds a nice sweet taste to the pastries and thanks to the cinnamon, it also tastes a little christmassy. Next time I will however cut the triangulars for the croissants a little larger, so that they can actually be bent, as they are supposed to be. In my case, the filling took up so much space, that I was basically not able to form the rolls into horns. Next time… 🙂
Here is how the croissants are done:
|Ingredients for the pastry:||Ingredients for the filling:|
|250 g flour||50 g ground hazelnuts|
|25 g yeast||2 tbsp. cream|
|125 ml room tempered milk||1.5 tbsp. honey|
|1 pinch of salt||1 tsp. cinnamon|
|10 g sugar||1 tsp. lemon juice|
|1 egg||1 pinch lemon cest|
|180 g butter|
Dissolve the yeast in part of the milk. Mix the dry ingredients in a bowl together and add the egg and 25 g of the butter. After adding the yeast-milk mixture and the remaining milk, knead the dough until it holds together. Form dough to a ball and let it rest for 30 minutes at a warm place. In the meantime, take the remaining butter and put it in foil. Use a rolling-pin to form the butter into a square that is roughly 1 cm high. Put the butter back in the fridge to let it cool down.
Take the butter sheet out of the fridge. Flour the countertop and roll the yeast dough until it is roughly twice the size of the butter sheet. Place the butter sheet in the middle and evenly fold the dough around it. Carefully roll the pastry into a long rectangle, divide in thirds and fold it twice like a letter. Then roll it a little bit again in the direction of the long side. Put the pastry in foil and let it rest in the fridge for 30 more minutes.
While waiting, you can now prepare the hazelnut filling. Simply mix together all the ingredients in a small bowl. Take the pastry out of the fridge and roll it along the long side until it is roughly 1 cm high. Divide in quarters and fold both ends of the pastry into the middle, then fold it along the middle. You should have 4 layers of pastry now. Softly roll the pastry again, and put it back in the fridge for 30 more minutes.
Roll the pastry one last time into a rectangle until it is roughly 0.7 cm high. Cut the pastry into isosceles triangles (the base should be around 15 cm, the 10 cm with which I tried, was way to small). Transfer the filling with a spoon to the base of each triangle and roll in starting with the base. Put the croissants to a sheet and brush them with milk. Let them rest for another 20 minutes, while you preheat the oven to 200°C. Bake the croissants for around 20-25 minutes until golden brown. Let them cool down on the sheet and enjoy the fresh croissants with a cup of coffee.
Tip: It is important that the butter is cold, but not too cold, so it won’t break when you roll it. If you would like the pastry itself to have some taste, you may very well add some lemon zest to it 🙂