forum: Food & Drink

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#1 Wed 26 Nov 08 12:00pm

samcat-lynlet

Member
Member since Wed 26 Nov 08

Croissants - homemade or otherwise

Hi...if there's anyone on here from Delia you may recognise this thread!!

I'm looking to either make some croissants from scratch or buy the pre-made dough.

Making them from scratch looks really time consuming - does anyone have a 'cheat' method?

or does anyone know where i can buy the refridgerated dough? it used to come in cartons and just needed to be rolled and shaped!!

First post for me by the way...hi to all x

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#2 Wed 26 Nov 08 12:09pm

JennyR

Member
From Whitby, North Yorkshire
Member since Thu 29 Jul 04

Re: Croissants - homemade or otherwise

Where do you live? If your anywhere near a Booth's store they have ready to cook frozen croissants in their freezer section I noticed.

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#3 Wed 26 Nov 08 12:13pm

samcat-lynlet

Member
Member since Wed 26 Nov 08

Re: Croissants - homemade or otherwise

I'm in Hull Jenny - wonder if we have booth's here?

thanks! i'll have a look!!!

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#4 Wed 26 Nov 08 12:24pm

JennyR

Member
From Whitby, North Yorkshire
Member since Thu 29 Jul 04

Re: Croissants - homemade or otherwise

Their more over the west, your nearest would be Ilkley I would think sad  I don't live near one either but always make a point of visiting if I'm ever near one, I just love Booths if it's possible to love a supermarket! smile You'll have to have a weekend away and stock up, very expensive croissants! lol

Last edited by JennyR (Wed 26 Nov 08 12:25pm)

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#5 Wed 26 Nov 08 12:39pm

samcat-lynlet

Member
Member since Wed 26 Nov 08

Re: Croissants - homemade or otherwise

I may try the recipe I have. it's a 2 day effort though...and considering i'll only eat 2 maybe 3 at a push of the 16 it makes it seems a little pointless!!!

i can feel a trip to france coming on!!! smile

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#6 Wed 26 Nov 08 12:44pm

MsPablo

Forum super champ
Occupation Just being me
Member since Fri 28 Mar 08

Re: Croissants - homemade or otherwise

They freeze very well, I freeze danish and croissants, to defrost them you can put them in  a low oven on  a baking sheet for about ten minutes, don't overdo the warming, gentle heat.

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#7 Thu 27 Nov 08 3:15am

VENUS

Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Croissants - homemade or otherwise

Croissants
Ingredients:
1/2 cup water
1/3 cup evaporated milk
3 Tablespoons butter, room temperature
1 egg, room temperature
1-1/2 teaspoons salt
3 Tablespoons sugar
3 cups bread flour
2-1/4 teaspoons Active Dry Yeast
Preparation:
Bread Machine Method
Have liquid ingredients at 80 degrees F and all others at room temperature.
Place ingredients in pan in the order specified in your owner's manual.
Select dough/manual cycle.
Do not use the delay timer.
At the end of the last kneading cycle, press STOP/CLEAR, remove dough and proceed with rising, shaping, and baking instructions.
Check dough consistency after 5 minutes of kneading, making adjustments if necessary.

Mixer Methods
Combine yeast, 1 cup flour and other dry ingredients. Combine water and milk; heat to 120 to 130 degrees F.

Hand-Held Mixer Method
Combine dry mixture, liquid ingredients, and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed.
Add egg; beat 1 minute.
By hand, stir in enough remaining flour to make a firm dough.
Knead on floured surface 5 to 7 minutes or until smooth and elastic.
Use additional flour if necessary.

Stand Mixer Method
Combine dry mixture, liquid ingredients, and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed.
Add egg; beat 1 minute.
Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method
Put dry mixture in processing bowl with steel blade.
While motor is running, add egg, butter, and liquid ingredients.
Process until mixed.
Continue processing, adding remaining flour until dough forms a ball.

Rising, Shaping, and Baking
Place dough in lightly oiled bowl and turn to grease top.
Cover and refrigerate for 2 hours.
Place dough on floured surface and knead about 6 times to release air bubbles. Divide into 3 parts.
Roll each part into a 14-inch circle.
With a sharp knife, cut into 8 pie-shaped wedges.
Starting with wide edge, roll each wedge toward the point.
Place on ungreased cookie sheets, point side down, and curve into crescent shape. Cover; let rise until indentation remains after touching.
Combine 1 slightly beaten egg and 1 tablespoon water; brush croissants with egg mixture.
Bake in preheated 350 degrees F oven 15 to 18 minutes or until golden brown. Remove from cookie sheets and cool.

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