More Croissants

[lemonsouffle]

Made croissants last week, this was about my fourth attempt following the recipe in Crust by Richard Bertinet. I wanted to cook them fresh for breakfast on Sunday morning so I made the croissant up to the proving stage on Friday and then froze them on baking trays after proving. On Sunday I put them straight into the oven at 200C and baked until cooked (forgot to set timer but took about 15-18mins). There are a few left in the freezer which I will try baking in the WFO next time we fire up to see how the bake compares.

Meanwhile here are my croissant pictures

Dough risen



Dough rolled out with 200g of butter ready to be enclosed



After the first roll and fold



Dough cut out in triangles and ready for shaping



Croissants after proving



A pile of croissants and pain au chocolat ready for breakfast



A very nice breakfast followed

[Fat Bob]

Yum yum yum - next try some dark chocolate inside...

[cannyfradock]

LS

I touch my forelocks to you.....lovely looking croissants. Far better than my attempt a few weeks ago. I used a recipe from James Martin but done my own thing half way through the recipe...it wasn't such a good idea.

Terry

p.s.....what are those little "nicks" in the top edge of the croissants for?

[lemonsouffle]

Thanks Terry, keep practising homemade always taste better than shop bought.

The little nicks in the base are to help you shape the croissant, it lets you pull apart the two corners of the base a bit farther as you roll up the croissant and get a better crescent shape. I'm still focussing on getting lovely layers of butter and dough rather than the shape at the moment.

LS

[rivergirl]

Lovely !!