Easy To Make Crispy Super Flaky Parisian Croissants

In this video, I will show you how to make very easy yet super crispy, delicious, buttery Croissants that take you on a little trip to Paris! ^_^

Please check the description box for a the detailed recipe with all the tools, exact ingredients and clear and simple step-by-step instructions. Happy Baking ^_^

Materials:

Measuring spoons & cups

5 small bowls

1 medium/large mixing bowl

1 medium plate

knife

Rolling pin

Fork / Pastry Blender

Rubber spatula

Whisk

Pastry brush

Baking pan

Plastic wrap

Parchment paper

Ingredients:

Makes 8-9 croissants

2 cups (250g) strong bread flour

1 1/4 sticks sticks (150g) cold unsalted butter, cubed

1/2 cup (120 ml) lukewarm milk

3 tbsp (45 g) sugar

25 g fresh yeast (7 g- active dry yeast)

1/2 tsp salt

Egg Wash

1 egg yolk

1 tbsp milk

Method:

1. Place yeast in a bowl. Add sugar and stir until it liquefies. Add the warm milk and set aside to cool completely.

2. Whisk flour and salt into a large bowl. Add butter and using a fork or a pastry blender combine until big crumbles form.

3. Add the yeast/milk mixture and gently homogenize until the dough just comes together. The butter needs to be in small pieces. Wrap it with plastic, knead slowly to form a rectangle and freeze your dough for 30 minutes or refrigerate for a couple of hours.

4. Dust a clean and dry work surface with flour. Begin rolling the dough with a rolling pin into a rectangular roughly two to three times as long as it is wide. The dough is cold which is why it will be difficult to work

5. Fold the short sides of the dough into the middle. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.

6. Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps 4-5, three more times, giving the dough a total of four times of rolling and folding.

7. Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.

8. On a lightly floured surface roll the dough into a rectangular of 16 inches (40cm) X 10 in (25 cm). Cut the dough into triangles, it will make about 8 triangles of 12 in or so (30 cm) long and 3 in (8 cm) at base.

9. Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 3-4 hours at room temperature.

10.

11. Preheat the oven to 450 F (230C). Brush the croissants with egg wash.

12. Bake for 8 minutes than reduce the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.

13. Cool on wire rack before serving. Bon Appetite! ^_^