Preparation: 15 min
Cooking time: 25-30 min
Waiting time: 80-120 min
Portion: 1 kg of puff pastry
Level: 3/5
Ingredient
-Unsalted butter: 345 gr
-All purpose flour: 375 gr – divide into 2 parts: 75 gr and 300 gr
-Plain lour: 45-60 gr – for flouring
-Fresh water: 135 ml
-Sugar: 10 gr
-Lime/ lemon juice: 1 tsp (~6 ml)
-Salt: 4 gr
-Beaten egg: 20 gr – you can also mix with 5 ml water
Kitchen utensil
-Pastry baking mat: 1
-Rolling pin: 1
-Dough cutter or pizza cutter: 1 or replace with cutting knife
Instruction
1. Making puff pastry
- Cut cold unsalted butter into cube and add to mixing bowl with 75 gr all purpose flour
- Use whisking machine or fingers to knead and combine quickly butter with flour. If the butter melt while processing, add some drops of cold water or place the mixing bowl in freezer for 5 minutes for cooling butter.
Please note that this step should be done quickly because heat from fingers will melt the butter
- Transfer the butter onto tray that lined parchment paper or plastic wrap. Shape it into square or rectangle form, then wrap up and place in freezer for 20 minutes
- In another bowl, add 300 gr all purpose flour, sugar and salt. Use a spoon to mix the ingredients.
- Create a hole in dry ingredient bowl, pour 135 ml water with ½ tsp lime juice into and mix with mixer or by hand
- Knead and mix the dough in 1-2 minutes until the ingredient all combined
- Wrap the dough in plastic wrap and place in fridge for 10 minutes
- Cover a thin layer of flour on baking mat and rolling pin. Flatten the dough into rectangle sheet (thickness around 0.4-0.5 cm)
The dough should be flatten with length as double as the butter for wrapping
- Place the butter onto the flattened dough and wrap it up. Seal the edges.
- Flatten the butter-dough and fold the top third down to the centre, then fold two thirds down and rotate the dough 90 degree.
- Repeat fold-flatten process five times (six times in total, includes the first fold). And your puff pastry is completed.
- Puff pastry can be reserved in fridge for 2-3 days and in freezer for 1-2 months. Defrost by leave frozen puff pastry in fridge for 30 minutes before using.
2. Shaping and Baking
- Flatten the puff pastry into 20×30 cm rectangle (0.3-0.5 cm thickness). Trim the edge if necessary
- Cut the flattened dough into four smaller rectangles (7×20 cm)
- Cut each rectangle pastry in half (diagonal) for 2 smaller triangles
While cutting, you should put the whole tray in fridge for 10 minutes if you see the butter melted or leaked between layers
- Cover a thin layer of flour on baking mat or cutting board
- Split a small cut (~2 cm) on smaller edge, then flatten.
- Roll the pastry band and place on baking tray that lined parchment paper. Repeat with other rolls
- Refrigerate the whole tray in 15 minutes. Preheat the oven at 200 Celsius degree in 10-15 minutes.
- Brush a thin layer of beaten egg on every roll before baking
- Bake the pastries at 200 Celsius in 25-30 minutes or until they turn to gold color. You can test by cut one in half, if it’s completely dry then it’s baked
- Remove the croissant from oven and let it cool completely on tray. Store in closed bag and best served within 1-2 days.
Because this kind of croissant is made from puff pastry so it only has the crunchy and plain flavor (unlike classic croissant) so you should make it small and can enhance its flavor by coating a layer of chocolate with nuts or jam.
