Thursday, August 7, 2014

Mini Croissants Recipe


Mini Croissants














Bonjour! Como se va? Sorry, today's recipe has me feeling like I'm dining at an upscale cafe in the streets of Paris. Believe me, it will have you feeling the same way too!

Why, you ask? Because today we are making a French classic, the Croissant! I know, I know, your first thought when I say croissants are of spending 3 days painstakingly trying to create the perfect layers of dough and butter, only to find that mastering that flakey crust and texture is better saved for a Parisian bakery. Trust me, I get it! That's why today's recipe is a bit of an adaptation. Using an old school pastry recipe, we've found a way to create simple, easy-to-make mini croissants that not only taste amazing, but can be prepared and baked in the same day! That means no 3-day dough-making! Se magnifique, Oui? Grab your beret, it's time to make Mini Croissants!

Ingredients:
6 cups Honeyville Swiss Pastry Flour
1 cup Milk
1 cup Shortening
1/2 cup Water
2 tsp SAF Yeast
1 1/2 tsp Sugar
3 Eggs
1/2 tsp Cardemom
1 stick of Butter

Directions:
Preheat oven to 350 degrees.

Dough in Mixer











In your BOSCH Universal Mixer, combine ingredients as follows: Milk, water, shortening, eggs, sugar, cardemom, 3 cups flour, and yeast. Set mixer to #2 setting and let mix completely, while slowly adding remaining flour. Remove dough from mixer and place on a floured surface.

Dough Rolled Out











Roll dough out into a rectangle shape.

Butter in Dough

Slice softened (not melted) butter into cubes and lightly push into dough.

First Fold











Fold bottom portion of dough a third of the way up.

Second Fold











Fold upper portion a third of the way down.

Dough Rolled Again











Once folded, roll out into another rectangle shape. Continue the rolling and folding process until the butter is completely flattened into the dough. Count on doing this 3-4 times.

Triangle Sliced Dough











Once completed, slice triangle shapes into do.

Rolled Out Triangle











Take a triangle shape and roll out until long and flat.

Rolled Croissant











Grabbing the larger end, roll dough up, then bend to look like a croissant.

Croissants on Baking Sheet











Repeat process for all triangle shapes and place on a cookie sheet.

Croissant Brushed with Butter











Lightly brush with butter before placing in oven. You can also sprinkle with sugar for a sweeter tasting croissant.

Bake at 350 degrees for around 15-20 minutes. Remove and serve.

Croissants











These mini croissants are exactly what you've been looking for without all the stress of fancy croissant baking! The sweet taste of the buttery dough is completely incorporated into each bite. Serve these up as a fun appetizer or after school snack. Dip them in jam or hazelnut spread for even more taste!

Baked Croissants











Voila! Mini Croissants, ready for any snack-time or gathering! Just be sure to grab a French/English dictionary when serving!

No comments: