CROISSANTS

A croissant is a buttery, flaky, pastry of Austrian origin, but mostly associated with France. Croissants are named for their historical crescent shape .

INGREDIENTS

• 1  & 3/4 Cup all purpose flour
• 2/3 cup Salt less Butter
• 2/3 cup Warm milk
• 1 & 1/4 teaspoon active dry yeast
• 4 tablespoon white sugar
• 1 & 1/2 tsp salt
• 2 tbsp olive or vegetable  oil
• 1 egg
• Crush chocolates or Small pcs of Chocolates

METHOD

Step1- Making pastry sheet

Step 2- Proofing and wrapping

Step3- Baking

Making pastry  sheet

• First we mix  active dry yeast , 4tbsp white sugar in 260 ml warm milk and keep aside for 4-5 minutes or wait till creamy and frothy.
• Mix Salt and flour properly and add yeast solution into that and blend  properly. Put some olive oil and cover it  and keep for 3 hrs. .  This is first proofing . The volume will  be  almost double within 3 hrs. time.
• Take  out the mixture and sprinkle some flour and roll this in log and cut into small 12 pieces.
• Now Each piece we have to roll into 16 cm dia. with 2 mm thickness and now  spread  Butter generously on it and place on plastic sheet . Butter part will be on top. In similar fashion we roll all 11 pcs and place one by one . The last piece we simply roll and cover from top.  Now keep these layer dough in deep freezer for 30 min (First proofing)and Roll all together  with 5 mm thickness in rectangular shape.

Wrapping/ Proofing

• Cut these into small rectangular or in tringle shape.
• The triangular shape put small incision on base and roll this into this shape. Rectangular shape can be filled with Crush chocolates   and wrap .
• Arrange all these on baking tray  with good space so that at time of baking they should get proper space and now good was with egg and cover from plastic sheet and put into freezer for 2 hrs. This is second proofing.
• Again after that good wash from egg and put them into Oven.

Baking

• Now put the tray in oven first 10 minutes at 205 Deg c and then 7-8 minutes at 195 Deg C.  I had put in convection mode with lower tray in  Micro oven.

Now your home made croissants is ready  without any preservatives.

Prep: 40 mins Cook: 15 mins Additional: 5 hrs. 20 mins Total: 6 hrs. 15 mins Servings: 12 Yield: 1 dozen. 

Medium size croissants have  approx. 230  calories.