Step 1: The Ingredients
8 oz (225 g) Plain Flour
8 oz (225 g) Strong Bread Flour
7 oz (200 g) Butter
1 Medium size Egg
1 Sachet of Quick Activating Dried Yeast
1 Teaspoon of Granulated Sugar
1 Teaspoon of Salt
7 floz (210 ml) Warm Water
You will also need a mixing bowl, a rolling pin, and a large clean flat surface to roll the dough out on.
Step 2: Preparing the Yeast
Mix the Teaspoon of sugar with a little of the warm water so that is has dissolved, then add and stir in the yeast before leaving it to bubble away in a warm place.
Step 3: Starting the Dough
Step 4: Add the Egg
Make a well in the centre of the flour/butter mixture and pour the egg in. Collapse the flour into the centre and mix until the flour has absorbed the egg.
Step 5: Add the Yeast
Make a new well and pour in the yeast mixture, then proceed in just the same way as after adding the egg.
Step 6: Get the Right Consistency
Once the dough is fully combined, cover it with a cloth and leave it in a warm place to rise.
Step 7: 30 Minutes Later
Step 8: Dividing the Dough
Step 9: Layering the Butter
Roll out the dough into a neat rectangle.
Cut the butter into thin slices.
Place the slices on top of the dough so that they cover two thirds of its area.
Fold the un-buttered third over so it covers halt the buttered area.
Fold again so that all the butter is inside the dough.
Step 10: Rolling and Folding
If you don't rest the dough in between rolling then you will notice that the dough gets harder to roll out and fold each time.
Roll and fold again.
After rolling and folding twice, return to the fridge for 30 minutes, this stops the butter from leaking and reduces the elasticity in the dough.
Repeat the rolling and folding another two times, then again return the dough to the fridge for 30 minutes.
Then, roll and fold the mixture for the final two times.
If the dough is correctly mixed to match the consistency of the butter, all this folding will be easy. However, if the dough is too hard, the butter will tend to squidge out, or if the dough is too soft then the butter will form lumps that make holes in the dough.
NOTE: Batches of dough can be frozen in this form, and then defrosted over night ready for final assembly on the morning of consumption.
Step 11: Rolling and Cutting
So that the edges of the finished croissants puff up nicely it is best if they are made from a cut edge, so we cut of the short edges of the parallelogram and place these trimmings in the middle of the croissants.
The board that is used here to roll the dough out on is about the size of an A3 sheet of paper. To roll out a larger batch you will need a much larger area, see the attached images for a guide on how you might make your cuts.
Step 12: Roll-Up, Roll-Up!
Roll-up each of the triangles of pastry, starting from the uncut edge and towards the point. You can then pull the ends in towards the point to make the traditional crescent shape, or leave them straight.
Place the rolled up croissants on a baking tray (with parchment) cover with a cloth and leave in a warm place to rise.
Step 13: Baking
To bake the croissants, you will need your oven pre-heated to 430 Fahrenheit (220 Celsius, Gas Mark 7) and the croissants will need to be in there for about 10-15 minutes to get a nice golden brown colour. Our oven is fan assisted, so they are done in about 11 minutes (appliances may vary).
Do not put the croissants in the oven while it is warming up, as this dries them out, and they don't expand properly.
Take the croissants out of the oven (WARNING: HOT PASTRY) and place them on a cooling rack to cool if you are going to store them, or on a plate if you are going to eat them.
To reheat a pre-baked croissant, it just needs to go into a hot oven for 3-5 minutes to warm through.