Total Time:
2 hr 5 min
1 hr 30 min
20 min
15 min

40 croissants

  • 2 eggs
  • 21 ounces cold water
  • 1 1/2 ounces fresh yeast
  • 4 ounces sugar
  • 9 ounces dry milk
  • 14 ounces high gluten flour
  • 6 ounces cornstarch
  • 1 ounce salt
  • 8 1/2 ounces butter
  • Egg wash (1 egg beaten with 1 tablespoon water)
  • Mix all ingredients except the butter for 5 minutes on first speed in a mixer. Continue to mix for another 5 minutes on second speed. Once all ingredients have combined, remove dough from mixing bowl, wrap in plastic, and place in the refrigerator for 20 minutes.

  • Flatten the butter out into an 8 by 8-inch square shape. Roll out the dough into a 14 by 14-inch square shape, with the corners pointing towards you. Place the butter on the dough, with the corners placed opposite the corners of the dough. Fold in the corners of the dough over the butter to the center, sealing all the seams. Wrap dough in plastic, and refrigerate for 20 minutes.

  • Remove the dough from the refrigerator, and roll the dough out approximately 18 inches in a rectangle. Then fold one end to the center, and fold other end, overlapping each fold. This is what we call a three-fold. Wrap dough and refrigerate for 20 minutes. Repeat same process one more time, and refrigerate.

  • Remove dough from refrigerator, and roll out until dough is a rectangle that is approximately 1/8-inch thick. Halve the dough lengthwise, and then cut each section into 10 triangles. Roll each triangle from base of triangle to tip, shape it into a crescent, and place on a baking sheet lined with parchment paper. Lightly brush each croissant with some egg wash. Let the croissant rise for 1 hour or until they have doubled in size.

  • Preheat oven to 375 degrees F.

  • Place croissants in oven and bake for 10 to 15 minutes, until golden brown.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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2.0 5
Are we supposed to assume the "ounces" used throughout are all liquid measures? And seriously, there is only this recipe on THIS site for croissants? Someone, please page Paula Deen and tell her there's a recipe she might love to tackle and fix. Just tell her"it's about butter." And good food. From the directions, minus the amounts, it looks like whoever made this recipe was making a fairly dry bread dough, which would hold together when chilled, and roll out like flaky biscuits. Happy cooking, all. item not reviewed by moderator and published
16 oz of flour and 21 oz of water, that is 130% hydration of the flour. ARGH. item not reviewed by moderator and published
Someone should beat the people that scaled down this recipe, they didn't know how to figure ounces or were drunk, all I got was liquid..a mess item not reviewed by moderator and published
I'm glad that this recipe has a disclaimer at the bottom absolving FN from any blame when it fails. I tried putting this together per instructions and after adding the 21 oz of water, I ended up with soup, not bread dough. I started the night before, so at least I had enough time to find a new recipe, buy more yeast, and start over. If you don't like this one, try the other Croissant recipe from Gale. It may be labeled expert, but at least you don?t end up with soup! item not reviewed by moderator and published
they where very fluffy & good tastin' item not reviewed by moderator and published
3718 f1

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