Print
Email
 |
Servings: 10
Ingredients
- All purpose flour - 4 cups + more for dusting
- Water - 1/2 cup
- Milk - 1/2 cup (I used skimmed milk)
- White sugar - 1/4 cup
- Unsalted butter - 50 gms
- Active Dry yeast - 1 tbsp + 1/2 tsp
- Ice cubes - 5
- Salt - 2 tsp
- For the butter layer:
- Unsalted butter - 250 gms
- Cold milk / cream - 4 tbsp - to brush the top
- (OR) 1 egg - for egg wash
View Full Recipe at Tickling Palates
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 10 servings | |
| Calories 284 | |
| Calories from Fat 217 | 76% |
| Total Fat 24.7g | 31% |
| Saturated Fat 15.57g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 474mg | 20% |
| Potassium 36mg | 1% |
| Total Carbs 14.86g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 5.05g | 3% |
| Protein 1.84g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
.%20%20Place%20the%20other%20piece%20of%20paper%20on%20top.%20%20(Shown%20above).%3C/p%3E%3Cp%3E5.%20With%20the%20help%20of%20a%20rolling%20pin,%20pound%20the%20butter%20very%20gently.%20They%20first%20start%20to%20become%20sticky%20and%20now%20use%20more%20force%20to%20pound%20it%20till%20it%20becomes%20flat%20forming%20a%20square%20of%207-1/2%20to%208%20inches%20approx.%20%20Trim%20the%20edges%20of%20the%20butter%20to%20make%20a%20neat%20square.%20Put%20the%20trimmings%20on%20top%20of%20the%20square%20and%20pound%20them%20in%20lightly%20with%20the%20rolling%20pin%20(Shown%20above).%20Place%20the%20whole%20set%20up%20in%20the%20refrigerator%20till%20we%20get%20the%20dough%20ready.%3C/p%3E%3Cp%3ELaminating%20the%20dough%3C/p%3E%3Cp%3E6.%20Take%20the%20dough%20out%20of%20the%20pan%20and%20meanwhile,%20prepare%20your%20work%20area%20by%20dusting%20with%20flour.%20Roll%20it%20out%20to%20a%2010-1/2-inch%20square%20approx.,%20and%20brush%20off%20any%20excess%20flour.%3C/p%3E%3Cp%3E7.%20Take%20the%20butter%20out%20from%20the%20refrigerator%20and%20check%20if%20it%20cold.%20But%20it%20should%20be%20pliable%20also.%20If%20its%20not%20then%20refrigerate%20it%20again.%20This%20is%20to%20ensure%20that%20the%20the%20butter%20does%20not%20melt%20when%20we%20roll%20out%20the%20dough.%20If%20the%20butter%20is%20soft,%20it%20will%20melt,%20if%20it%20hard,%20it%20will%20break.%3C/p%3E%3Cp%3E17.%20Make%20diagonal%20cuts%20as%20you%20would%20do%20for%20making%20crescents%20thereby%20forming%20a%20triangle%20(Shown%20above).%3C/p%3E%3Cp%3EHow%20to%20shape%20Croissants:%3C/p%3E%3Cp%3E18.%20Roll%20the%20rolling%20pin%20over%20one%20piece%20thereby%20elongating%20it.%20Using%20a%20sharp%20knife,%20make%20a%201/2%22%20-%203/4%22%20length%20notch%20at%20the%20base%20of%20each%20triangle.%3C/p%3E%3Cp%3E19.%20Spread%20your%20fingers%20and%20just%20roll%20from%20the%20notched%20(base)%20end%20to%20the%20tip%20of%20the%20triangle%20firmly%20but%20take%20care%20not%20to%20roll%20them%20tightly.%20(Shown%20above).%20Bring%20the%20ends%20together%20like%20shown%20in%20the%20above%20picture.%20Prepare%20all%20the%20triangles%20into%20croissants.%20Line%20them%20on%20a%20greased%20baking%20tray%20leaving%20enough%20space%20between%20them%20as%20they%20do%20rise%20a%20bit.%3C/p%3E%3Cp%3E20.%20For%20making%20Pain%20au%20Chocolat,%20cut%20the%20dough%20into%205%20inch%20length%20rectangle%20strips%20and%20place%20chocolate%20at%20one%20end%20and%20roll%20the%20dough%20strip%20firmly%20to%20the%20other%20end%20as%20you%20would%20do%20with%20a%20mattress.%20Gently%20press%20the%20end%20into%20the%20dough%20and%20place%20them%20on%20the%20sheet%20with%20the%20sealed%20side%20facing%20down.%3C/p%3E%3Cp%3EProofing%20the%20croissants%3C/p%3E%3Cp%3E21.%20Brush%20the%20top%20of%20the%20croissants%20with%20either%20milk%20or%20cream%20or%20a%20mixture%20of%20both.%20You%20can%20give%20an%20egg%20wash%20by%20mixing%201%20egg%20with%201%20tsp%20of%20water%20and%20use%20it%20to%20brush%20the%20top.%3C/p%3E%3Cp%3E22.%20Refrigerate%20the%20remaining%20wash%20prepared%20as%20we%20have%20brush%20the%20croissants%20again%20before%20baking.%3C/p%3E%3Cp%3E23.%20Place%20the%20croissants%20in%20a%20cool%20place%20and%20let%20it%20proof%20for%202-3%20hours.%20They%20may%20not%20double%20up%20in%20size%20upon%20proofing,%20but%20you%20can%20see%20that%20they%20had%20become%20somewhat%20bigger%20in%20size.%3C/p%3E){kind=link}