Directions |
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Step 1
Making the detrempe: Put the flour in a mixing bowl and make a well in the centre. Add the water, melted butter and salt. |
Step 2
Work the flour and butter mixture until it forms a ball. If the dough becomes too dry, add more water. |
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Step 3
Shape the dough into a ball. Cut an ‘X’ on top to prevent shrinkage. Wrap the dough in a floured parchment and chill for 30 minutes. |
Step 4
Flatten the 150g of butter to a 2 cm thick square under a sheet of baking parchment, using a rolling pin. |
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Step 5
Adding butter and folding the dough: On a floured surface, flatten the ‘detrempe’ then roll it out to a form of a cross, leaving a mound in the centre. |
Step 6
Place the butter in the centre of the cross. Fold over each section, pulling the dough slightly to completely enclose the butter. |
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Step 7
Roll over the top of the dough to seal the edges. |
Step 8
Then roll the dough in a 20*45cm rectangle. |
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Step 9
Fold the bottom third up towards the middle. Bring the top third over the folded third. The dough should be a rough square, have 3 layers and the edges should roughly align. |
Step 10
Turning the dough: At this stage the dough needs turning. Give the square a quarter turn. The dough will look like a book. Gently press the edges to seal. Roll out the dough into a 20*45cm rectangle. Fold it again into thirds; seal edge. Mark the dough with your finger to record the number of turns made. You must turn the dough another three times. Chill the dough for about 30 minutes. |
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Step 11
Making Croissants: On a floured surface, roll out the dough into a 20*45cm rectangle. Cut the triangles as shown on the picture. |
Step 12
Make an incision in the base of the triangle and roll them to shape your croissants. |
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Step 13
Brush some egg wash and bake the croissants for 30 minutes in a preheated oven at 200 degrees.
Turn out onto a wire rack to cool before serving while still warm. |
