Post by cannyfradock on Jan 18, 2013 21:07:19 GMT
I'm always trying to run before I learn to walk.....but, just had to try making croissants. I started off using a recipe from James Martin, but halved the ingredients....his recipe... (http://www.bbc.co.uk/food/recipes/croissants_91574)
My ingredients were..
315 gms strong white flour
6gms salt
40 gms sugar
10 gms dried yeast
200 gms butter (margerine)
Water to mix (I used exactly 200gms of water)
Method.....
Add all the dry ingredients together in a large mixing bowl and slowly add 200 gms of water to form a stiff but sticky mix. Knead for 10 mins or so to form a silky dough....
...this is where I started to veer away from the JM recipe.....wrap in oiled cling-film and put in freezer to chill for 25 mins. Remove from freezer and roll out as flat as poss.
Dot two thirds with margerine..
Fold L/H side over 2nd 3rd of dough. Fold last 1/3rd back over middle so you have dough, butter, dough, butter,dough. Roll out again and fold in three. Return to chill in freezer and repeat folding and chilling at least 3 times......then leave in fridge for 6 hours.
Dust worktop and roll out into a rectangle 3mm thick. Cut triangle shapes in dough and form into crescent croissant shapes...
I then bought some cheap dark chocolate and made into "Pain au chocolate...
Leave to prove for an hour then brush with beaten egg and bake for 15 minutes at 200 degrees c for 15 minutes......not 17 minutes like I did....
VERDICT...
Not as good as shop bought, but they tasted real good.
SCORE... 5 out of 10.......could do much better but not bad for a first attempt.
Terry
My ingredients were..
315 gms strong white flour
6gms salt
40 gms sugar
10 gms dried yeast
200 gms butter (margerine)
Water to mix (I used exactly 200gms of water)
Method.....
Add all the dry ingredients together in a large mixing bowl and slowly add 200 gms of water to form a stiff but sticky mix. Knead for 10 mins or so to form a silky dough....
...this is where I started to veer away from the JM recipe.....wrap in oiled cling-film and put in freezer to chill for 25 mins. Remove from freezer and roll out as flat as poss.
Dot two thirds with margerine..
Fold L/H side over 2nd 3rd of dough. Fold last 1/3rd back over middle so you have dough, butter, dough, butter,dough. Roll out again and fold in three. Return to chill in freezer and repeat folding and chilling at least 3 times......then leave in fridge for 6 hours.
Dust worktop and roll out into a rectangle 3mm thick. Cut triangle shapes in dough and form into crescent croissant shapes...
I then bought some cheap dark chocolate and made into "Pain au chocolate...
Leave to prove for an hour then brush with beaten egg and bake for 15 minutes at 200 degrees c for 15 minutes......not 17 minutes like I did....
VERDICT...
Not as good as shop bought, but they tasted real good.
SCORE... 5 out of 10.......could do much better but not bad for a first attempt.
Terry
