Uncover the Delightful Croissant Recipe by Paul Hollywood
Uncover the Delightful Croissant Recipe by Paul Hollywood
Paul Hollywood is renowned for his expertise in baking and his croissant recipe is a testament to his skill. If you’ve always wanted to recreate the buttery, flaky perfection of a croissant, look no further. This recipe will guide you through the process, ensuring that your kitchen is filled with the delightful aroma of freshly baked croissants.
Ingredients
Before embarking on the journey of making Paul Hollywood’s croissants, gather the following ingredients:
- 500g strong white bread flour, plus extra for dusting
- 10g salt
- 80g caster sugar
- 10g instant yeast
- 300ml cool water
- 25g unsalted butter, melted
- 250g chilled unsalted butter
Directions
Follow these step-by-step instructions to create the perfect croissants:
- Mixing the Dough: In a large bowl, mix the flour, salt, sugar, and yeast. Add the cool water and melted butter. Mix until a dough forms. Knead the dough on a floured surface for 10 minutes, then shape it into a ball. Place in a lightly oiled bowl, cover, and leave to rise for 1 hour.
- Butter Layer: Take the chilled butter and place it between two sheets of greaseproof paper. Use a rolling pin to bash and roll the butter until it forms a rectangle, approximately 20x30cm. Chill the butter in the fridge.
- Rolling the Dough: Roll the dough out on a floured surface into a rectangle, approximately 40x20cm. Place the butter in the center of the dough, then fold the top and bottom of the dough over the butter to encase it completely.
- Folding the Dough: Roll the dough out again into a rectangle, then fold one third of the dough up and one third of the dough down, as if folding a letter. Chill the dough in the fridge for 1 hour.
- Shaping the Croissants: Roll the dough out again and repeat the folding and chilling process twice more. After the final chill, roll the dough out to a 42x30cm rectangle. Trim the edges, then cut the dough into long triangles. Roll each triangle from the base to the tip to form the croissants.
- Baking the Croissants: Place the croissants on a baking tray, cover, and leave to rise for 1 hour. Preheat the oven to 200°C. Brush the croissants with beaten egg and bake for 15-20 minutes until golden brown and puffed up.
FAQ
Here are some common questions about making Paul Hollywood’s croissants:
1. Can I make the croissant dough in advance?
Yes, you can prepare the dough and refrigerate it overnight before shaping and baking the croissants. This can be convenient for planning ahead.
2. Can I freeze the croissants before baking?
Absolutely! After shaping the croissants, place them on a baking tray and freeze. Once frozen, transfer to a freezer bag. When ready to bake, remove from the freezer, allow to rise, and then bake as directed.
3. How do I achieve the flakiest layers in the croissants?
It’s crucial to ensure that the butter is evenly distributed in the dough and that you perform the folding and chilling process meticulously. This will create the distinct layers and flakiness in the croissants.
4. Can I modify the recipe to make chocolate-filled croissants?
Absolutely! After rolling the croissant dough into triangles, place a piece of chocolate at the base of each triangle before rolling them up. This will result in delightful chocolate-filled croissants.
