Croissants is another French creation. These popular pastries are usually eaten for breakfast, served fresh they are soft inside with a crackly crust. Save your croissant for later and it will still be soft and flaky.
Croissants are not only for breakfast. Stuffed with savory fillings they can be eaten on the go for lunch. Smother croissants with fresh butter and jam or pull them apart and enjoy their soft flakey goodness.
3 cups white bread flour, 1 cup all purpose flour, 1 teaspoon salt, 2 teaspoons sugar, 1/2 ounce yeast, 1 cup lukewarm milk, 1 egg slightly beaten, 1 cup butter
For the Glaze: 1 egg yolk, 1 tablespoon milk
Sift flours and salt together into a large bowl. Stir in sugar. Make a well in the center. Mix the yeast with 3 tablespoons milk. Now add rest of the milk.
Add yeast mixture to the center of the flour, add the egg and gradually beat in the flour until it forms a dough.
On lightly floured surface knead for 4 minutes. Place in a oiled bowl, cover with oiled plastic wrap for 1 hour or until doubled in bulk.
Punch down the dough. Recover and chill for 1 hour.
Flatten the butter into a block about 3/4 inch thick.
Punch down the dough again and on a lightly floured surface roll out into a 10 inch square. Roll the edges thinner than the center.
Place the block of butter diagonally in the center and fold the corners of the dough over the butter like an envelope. Tuck in the edges to completely enclose the butter.
Roll the dough into a rectangle about 3/4 inch thick and twice as long as it is wide. Fold the bottom third up and the top third down and seal the edges with a rolling pin or your hands. Wrap in plastic wrap and chill for 20 minutes.
Repeat the rolling, folding and chilling two more times. Roll out on a floured surface into a 13 inch rectangle. Cut in half lengthways. Cut crossways into 14 triangles.
To shape the croissants, place each one with the wide end at the top. Hold each side and pull gently to stretch the top. Now roll from the top to the point and tuck underneath. Curve the ends towards the pointed end to make a crescent.
Place on baking sheet two inches apart.
Mix egg yolk and milk. Lightly brush the glaze over the croissants. Cover the croissants loosely with oiled plastic wrap for 30 minutes or until doubled in size.
Heat oven to 425 degrees. Brush the croissants with the rest of the glaze. Bake for 15 to 20 minutes or until crisp and golden.
Chocolate filled croissants: Place a square piece of milk or semisweet chocolate at the top of each triangle and roll up. ENJOY!