Croissant Pastry
Croissant pastry recipe, yeast dough Although we are a little scared when we say it, we realize that it is not that hard at all when we start making it :) I say that, but my first try was officially like concrete :) When I reviewed the recipe, I could not find where I went wrong. Since I don't want you to face the same result, step by step "How is the dough fermented?” section and took step-by-step photos of making croissant pastry.
Fermenting dough is a completely chemical process, and the most important thing is the freshness of your yeast. Be sure to check the freshness of your ingredients when you are going to leaven the dough. Also, the room temperature is very important, the warmer the place where you ferment the dough, the faster and more ferment your dough will be.
You can serve your croissant pastries with cream cheese, jam, peanut butter or chocolate. Take it easy now :)
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Love…
Ingredients for Croissant Pastry Recipe
- 500 g flour (4,5 cups)
- Half a pack of fresh yeast (21 grams)
- 50 g margarine (1/5 pack)
- 2 teaspoon of granulated sugar
- 2 tea spoon salt
- 1 cup of warm milk
- 2 pieces of eggs
- Half a pack of margarine (to spread between the dough),
- 1 egg yolk (for brushing the buns)
Dough Proving:
- First, warm the milk. (Do not boil, just warm enough for your little finger to get inside.)
- Add the crumbled yeast and sugar into the bowl you heated the milk and mix until it dissolves.
- Take all the flour in a large mixing bowl. Make a hole in the middle and add the yeast you have prepared and wait for 10 minutes for pre-fermentation.
- When the pre-fermentation process is finished, add all the remaining dough ingredients to the kneading bowl and knead until you get a dough that does not stick to the bowl.
- Cover the bowl with cling film and let it rest for about half an hour in a warm place. (the warmer the environment it is in, the faster it swells)
- If the dough has doubled, your fermentation process is successful.
How to Make Croissant Pastry Recipe?
- After the fermentation process, take your dough on a lightly floured counter and open it in a rectangular shape of 1,5 cm thickness.
- Consider the surface of the dough that you have opened in a rectangular shape as three pieces, apply 50 g margarine on the right and left sides with your hand and combine these pieces in the middle as in the photo.
- After doing this process, take the dough into a container that it will fit in, cover it with cling film and let it rest in the fridge for about 10 minutes.
- Repeat the same process 2 more times (rolling the dough, folding it and resting it in the cabinet)
- After performing the operations 2 more times, take the dough to the floured counter for the last time and roll it out into a half cm thick rectangle.
- Cut the dough into triangles 25-30 cm long with a base edge of at least 10 cm.
- Roll out the dough starting from the wide edge.
- Arrange the dough on a baking tray lined with greaseproof paper or silpat at 5 cm intervals. After resting for 10 minutes, apply 1 egg yolk on them and bake in a preheated oven at 200 degrees for about 15 minutes.
Hello friends, it is very easy and enjoyable to make croissants, it will be better if you roll the croissant with butter for pastry. If you make it with butter, its smell and taste will be incredible. The longer it rests, the better your dough will be. let it sit outside in a cool place then cut it in a plus shape, put butter or pastry oil on it, hold the ears of the dough and cover it and give it your first round with a rolling pin 3 minutes later, give it 30 rounds. After 2 minutes, give the dough and roll out your dough as much as you can, cut it as much as you can, wrap it and let it rest. you can cook
A great recipe, the result is perfect when you follow the recipe exactly, thank you. In the meantime, I sprinkled cinnamon and granulated sugar between some of the dough, then wrapped it. It tasted like Cinnamon roll.
Will you write CV?
What if we use butter to spread the dough between the dough?
The croissant I made was very good, thanks for the recipes..It was like a patisserie croissant
well, I can't figure out whether this 50 g margarine is shared for each layer or 50 for each layer.
Thanks for the recipe, will we fold the dough from the same place in our other folds?
1 packet of fresh yeast 42 grams. Half 21 grams. Half of 21 grams is a quarter pack… Can you clear up the confusion?
hello.how much margarine should we use to lubricate the hamu??
For the recipe, it says half a pack of margarine (for spreading it between the dough), how much to use in the knuckles.
It was really a very detailed explanation, I will only ask this: 50 g margarine will be used in dough production, except for the margarine that will be applied in half a pack, right???
Do you melt the margarine that you put on the dough and spread it?
It can be applied easily when it comes to room temperature, but you can melt it if you want.
Hello,
Can I use instant (dry) yeast instead of fresh yeast?
Hello, you can use 1 packet of instant yeast instead of 1 cube of fresh yeast.
yes available
Hello, at what stage do we put the chocolate?
Cut the dough into triangles, put the chocolate. Starting from the wide edge, wrap the dough.
As someone who makes pastry for the first time, I'm doing well, die, I'm starting to ferment the dough now, I hope it will be very good, the recipe is very well explained, thank you very much :)
hello, I will try the recipe right away, but since I want to prepare it according to the number of guests, can I ask how many pieces came out of the size you gave?? thank you, good luck to you..
2 and a half trays came out, when I made it, it was about 28 pieces, everyone ate their fingers :)
how to give it this shape please help
Hello, there are photos in the article.
Thanks, your recipe was great.
First of all, thank you for your recipes. I tried your croissant recipe, I don't know if it was my first dough rolling experience, but after adding yeast to the dough, it became runny before it was fully fermented, I added flour to keep the consistency. I followed the other steps exactly, although the shape was a complete croissant, it looked more like a pastry in terms of taste, moreover, it was a perfect pastry :D Did it have too much flour? Do you think I should increase the sugar level a little? I would be very happy if you advise.
I want to put chocolate in the croissant, how do I do it? Do I need a syringe or something, or should I apply it before it's cooked?
hello, I prepared all the materials and bought them. I forgot to add the salt while making it. :D It would be better if we opened the preparation part of the dough a little more. :D
If I wait 15 -30 minutes instead of 50 minutes after all processes are finished, will it lose its feature?
Hello Zeynep, no problem. Love…
I love croissants :))) I'm going to make my mother do it right away, I'm already craving it :)
Hello there
While I was looking for a croissant recipe, I discovered your site, it is indeed a very descriptive croissant recipe.
Thanks
I'm making croissants right now. It takes a lot of time.
Well, I'm going to try this croissant for the first time because I'm very enthusiastic about such things. It's good for an 18-year-old, and I hope this croissant will be one of them :) and I find the best recipe on this site, thank you for your effort :) :)
I wonder if we cut a triangle and cook it with a lot of cream, or should we eat it with a lot of cream after cooking, thanks in advance :) by the way, your recipes are very good :)
It's entirely up to your taste. Both will be beautiful :)
i think it's better just cream or peanut butter :)
It's great, I've never tried it, I hope I will do it as soon as possible. Health to your hands.
I hope you see it and reply because I am doing it now.
After opening and oiling the dough and throwing it in the cupboard, we also oil it after the first rest, right? So we fold and fold it 3 times and put it in the closet?
Yes, we fold it 3 times, you do not need to turn the dough.
wow. so croissant's Turkish is croissant :) how strange.
Can it be made with apples and if we use dry yeast, what would happen if these are the ingredients at home :)
After taking it out of the cabinet, I will wait for a few minutes and put it back in the cabinet.
I am a guest on your site for the first time…
I like the warm weather, I'm planning to make a croissant this weekend, I hope it will be good enough to be worth my time :) love..
it looks very nice, good luck to your hands, nilay lady, I wonder if we only do the airing heat once in the water closet? =)) and after getting out of the closet, do we hurt in folds or do we roll and hurt like that? thank you in advance and good luck for your hard work..
Hello Zeynep, you need to rest every time, if you do not do this, your dough will be runny and will not open.
After getting out of the closet, we open it folded. Love…
Ms. nilay, I just can't do this dough rolling job, I don't need to get married anyway if I do it :P By the way, they say that the way to men's hearts is through their stomach, I enlarged the road and built a highway :P so that they can travel comfortably, but all of the people around me are incompetent :D those who do not know where to use yeast and baking powder There are those who say they can break eggs, by the way, I made a yeast cake with raisins and walnuts.
You said that you should pour the yeast mixture in the middle of the flour and wait for the pre-fermentation, I do not understand whether it should wait without kneading or wait by kneading it??
by the way i can make cake now :D i used milk instead of yoghurt last thanks
Yes, first you will pour the daffodil into the middle of the flour that you have opened, wait there, foam a little, then knead.
I'm so glad you like your cakes :) Best regards..
It's yummy :)
Health to your hands..
Thanks, love :)
Nilay, I did exactly what you said, my croissants were very lumpy.
Good luck to your hands, I'm sure your hand will be much better as you get used to it :)