Learn how to shape and bake flaky croissants with this recipe.
- 1 hr + rising
- Makes 20 medium
- 1 batch croissant dough
- 1 egg, beaten
- Unwrap one piece of chilled dough and roll out on a flour dusted surface into a 15cm x 40cm rectangle. Trim sides straight, but don’t cut off more than 1cm. Cut into 5 triangles with 13cm bases. (Combine the two offcut triangles to make an extra croissant.)
- Cut a 2.5cm slit in the base of the triangle, stretch it slightly outwards and upwards, then roll the dough up towards the tip. Place, tip side down, onto lined baking trays, leaving 5cm spaces in between. Repeat with
the rest. Cover loosely with plastic wrap and leave to rise for 2-3 hours until puffy.
- Preheat oven to 180°C. Brush the croissants with egg. Bake for about 20 minutes or until golden and cooked. Serve hot or at room temperature.
Tip: Freeze the shaped croissants in step 2 (before rising) for up to 3 months, well wrapped in an airtight container. To bake, place on a baking tray, leaving rising space in between. Cover with plastic wrap and leave to defrost and rise overnight until puffy. Bake as normal.
- For large/coffee shop style croissants, cut the laminated croissant dough in ½ (not 4 pieces) and roll each out into 30cm x 50cm rectangles. Cut each into 5 triangles with 15cm bases. Makes 10.
- This dough is also ideal for pies and pastries.
Click here for the full tutorial.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: Aug, 2018