Best Croissants And Puff Pastry Recipes

EASY HOMEMADE CROISSANT RECIPE

Steps:

• Place the flour, sugar, yeast, and salt in a large bowl and whisk together until combined.
• Slice the butter into 1/8-inch thick slices and toss in the flour mixture to coat.
• Add the milk and stir together until a stiff dough forms.
• Wrap the dough tightly in plastic wrap and chill for 1 hour.
• On a lightly floured surface, roll the dough into a long rectangle shape.
• Fold it into thirds (like a letter), turn 90 degrees, and repeat 4 to 6 more times, or until the dough has large streaks of butter in it but it is smooth and flat. (If at any point the butter starts to feel soft, chill it in the refrigerator or freezer until stiff.)
• Wrap tightly and chill for 1 more hour, then divide the dough in half and roll each portion out to a thickness of about 1/8-inch, in a long rectangle shape (approx. 10-inches wide by 22-inches long).
• Cut the dough into long, skinny triangles (about 5-inches at the wide end).
• Notch the wide end of each triangle with about a 1/2-inch cut, then roll from the wide end to the pointed end, tucking the point under the croissant.
• Place on a parchment-lined baking sheet, cover loosely with plastic wrap, and allow to proof until doubled in size (1 to 2 hours).
• Preheat the oven to 375 degrees F, and gently brush the croissants with egg wash.
• Bake for 15 to 20 minutes, or until puffed, golden brown, and flaky.

PUFF PASTRY CHOCOLATE CROISSANTS

Steps:

• Move the oven racks to the upper-middle and lower-middle positions. Preheat the oven to 400°F.
• Line two baking sheets with parchment paper.
• Remove the puff pastry sheets from the freezer and allow them to thaw for at least 15 minutes before working with them.
• Unfold one sheet of puff pastry on a lightly floured surface. Cut it into 8 equal pieces.
• Break the candy bars into sections. There should be four sections in each candy bar.
• Place the chocolate in the center of each puff pastry piece.
• Make the egg wash by whisking together the egg and 1 tablespoon of water.
• Fold the sides of the pastry over the chocolate and wrap the top piece over the side and press into the bottom of the packet to seal.
• You can add a bit of egg wash between the pastry where you are sealing it to help hold it together.
• Place the assembled pastries on the prepared baking sheets and brush the tops and sides with the egg wash.
• Repeat with the second sheet of puff pastry dough.
• Bake the pastries for about 14-15 minutes, or until the pastry is golden brown, rotating the baking sheets halfway through baking.
• Move the baking sheets to wire racks for 10 minutes.
• Dust the chocolate croissant with powdered sugar and serve.