What is a good recipe for croissants

Make croissants yourself

A wonderful Buttery croissant with a dollop of hazelnut cream is your Sunday reward after a stressful week. But make extra croissants yourself? It will be worth it - I promise! What you have to do for it? Simply put your luck in the hands of this recipe and step by step your first Make croissants yourself.

Do we want to bet that after the first buttery bite, it wasn't the last time in the French bakery? These croissants are not only deliciously delicious and taste like the original, they are also foolproof. With this recipe you will overcome your awe homemade puff pastry and can make a powerful impression on your loved ones. And to make it worth the effort twice, do one right away larger portion. Fill your freezer compartment with these golden pastries and let yourself be catapulted into your favorite café in France every Sunday!

Preparation steps

Prepare a classic yeast dough for the puff pastry. Dissolve the yeast and sugar in lukewarm water until small bubbles appear on the surface.
Mix the flour and salt in a large bowl or mixing bowl of a food processor. Make a well, add the yeast water and knead everything into a smooth dough with your hands or with a food processor. Dust the dough with a little flour and cover with a damp kitchen towel. Let the dough rise in the refrigerator for 30 minutes.
Take the cold butter out of the refrigerator, place on a piece of baking paper, fold the baking paper over the top of the butter and fold in the sides. Carefully roll out the butter into a rectangle and put it back in the refrigerator. In the beginning, press rather than roll so that the butter does not break. At best, don't roll out too big and thin, because the bigger the butter plate, the bigger you have to roll out the dough in the next step.
Take the butter plate out of the fridge and carefully remove the baking paper. Roll out the cold dough into a large rectangle on the floured work surface. Roll it out so large that it is a little more than twice the size of your butter plate.
Place cold butter on the upper half of the rectangle and cover with the lower part. Flour the work surface again and carefully roll out the dough into a rectangular shape. Try to distribute the butter evenly when rolling. Now fold the dough for the first time. To do this, take 1/3 of the dough and fold it over from the short side towards the middle. Repeat for the other side. That was the first tour.
Wrap the dough in cling film and let it rest in the refrigerator for 30-60 minutes. For the second tour, remove the dough from the foil and turn the short seam towards the body. Roll out into a rectangle and, as in the previous step, fold twice from the short side, wrap in foil again, then cool. Repeat a total of 4-6 times.
Line the baking sheet with parchment paper. Roll out the finished dough one last time on a floured surface and cut triangles out of the dough. Roll up the triangles of the dough from the short side towards the tip. Bend the croissants lengthways into a crescent shape and place them on the baking sheet at a distance. Place a damp cloth over the dough pieces and let rise for another 30 minutes.
Preheat the oven to 190 ° C fan oven. Brush the croissants with egg yolk and bake in the hot oven for 20 minutes until golden brown.
Let the croissants cool slightly, dust with powdered sugar and serve warm.

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