Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, croissants. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Croissants is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Croissants is something which I’ve loved my whole life. They are fine and they look wonderful.

Guests didn't know I made them until I told them. In addition to serving breakfast, lunch, brunch and delicious pastries and desserts, Croissants also specializes in wedding cakes, special event cakes and catering. Croissants are a common part of a continental breakfast in many European countries.

To begin with this recipe, we have to first prepare a few ingredients. You can have croissants using 13 ingredients and 25 steps. Here is how you can achieve that.

The ingredients needed to make Croissants:

1. Make ready 1/2 c. butter
2. Take 1/2 c. milk
3. Get 1/4 c. sugar
4. Get 1/2 tsp. salt
5. Get 1 packet yeast (2 1/2 tsp.)
6. Take 1 egg, room temp
7. Make ready 3 cups all purpose flour
8. Make ready Egg yolk and 1/2 tsp. water for brushing croissants
9. Take For dessert croissants:
10. Make ready Chocolate of your choice
11. Take Powdered sugar
12. Make ready Honey or sweet syrup
13. Make ready Sliced almonds

Like many other kinds of bread or pastry, they freeze beautifully and thaw in just about an hour or less at room temperature. However, I would not recommend freezing unbaked croissants or croissant dough. Although many bread doughs can be frozen after their first rise, there is a. Uncover and remove glasses from baking sheets; brush croissants lightly with remaining egg mixture (reserving remaining for second piece of dough).

Steps to make Croissants:

1. Take egg and butter out of the refrigerator. Sit the egg out of the way and allow to warm up slightly. Cut butter into 3 equalish chunks and set aside.
2. Place yeast in about 1/4 cup warm water. Allow to soften.
3. In a microwave container combine milk, sugar, and salt. Heat enough to dissolve sugar but do not boil, allow to cool to lukewarm.
4. After about ten minutes everything should be ready… Egg is warmer, butter is slightly softer and the yeast has softened….
5. In a bowl combine lukewarm milk mixture, softened yeast and room temp egg. Beat for about 30 seconds.
6. Add 1 cup of flour and beat for about a minute.
7. Add flour 1/2 cup at a time beating on medium speed until the dough starts to ride up the beaters.
8. Switch to a rubber spatula and continue adding flour until you have a soft dough.
9. Once the dough has started to come together but is still soft and tacky, dump on a lightly floured surface. Knead in enough flour to make a well formed and pliable dough.
10. Let the dough rest while you work the butter into flat sheets. I put each chunk on a foil sheet, fold the foil over and using the kitchen hammer gently pound the butter into a layer about 1/4" thick. Place all three foil packs in the freezer.
11. Meanwhile roll the dough into a rough rectangle. Turn over and ensure lightly floured. If the dough rips a little that is ok. Once the butter has hardened enough to come off the foil intact (or reasonably intact)it's time to put the layers in your croissants.
12. Using one sheet of butter at a time do something like this… Place the butter, fold the dough.
13. Place the butter (as you can see I rushed my butter from the foil) fold the dough.
14. Last butter and fold. Roll dough and fold in half. Repeat once more.
15. Wrap dough in plastic wrap and place in the fridge for a couple hours or over night.
16. When the dough has chilled, roll on a lightly floured surface.
17. Cut into 10 or 12 wedges using a pizza cutter.
18. I then flatten each wedge a little and place chocolate chips on the widest part of the dough.
19. Roll each wedge, with or without chocolate chips, starting from the wide edge. Place on ungreased baking sheet point down and edges slightly curved.
20. Cover and allow to rise for 30 to 45 minutes.
21. Preheat oven to 375 degrees. Brush each croissant with egg wash (1 yolk and 1/2 tsp. water).
22. Bake at 375 degrees for 12 to 15 minutes.
23. Place on cooling racks, careful these are delicate and flaky.
24. If you put chocolate inside you may also choose to drizzle with honey and sprinkle with powdered sugar… Or use honey to hold on sliced almonds or chocolate shavings.
25. Enjoy!

Transfer to a wire rack to cool. Known in France as croissants de boulanger, this yeasted dough is layered with butter and given a succession of folds that create the distinctive profile of classic croissants. Light and airy and shatteringly crisp, with a deeply caramelized buttery flavor, these croissants are a labor of love that's absolutely worth the time. In addition to serving breakfast, lunch, brunch and delicious pastries and desserts, Croissants also specializes in wedding cakes, special event cakes and catering. The croissant is the most celebrated member of the family of butter- and sugar-enriched, yeasted pastries known as viennoiseries.

So that is going to wrap it up for this special food croissants recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!