Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: Brooke-MyLittleThermomix on July 14, 2011, 02:29:49 am
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This is an easy recipe for Croissants and, as it only rests for 30 minutes between rolling/folding, it doesn't take all day. Even though there still seems like there's a lot of steps, it's basically just repetition, it's not at all difficult. I converted the dough recipe from my Panasonic Bread Bakery Manual - the dough used to take 2.5 hours in the breadmaker, I love that it only took 4 minutes in Thermie!!!
Easy Croissants
Number of People: Makes 18
Ingredients:
* 6g dry yeast
* 500g bakers flour
* 50g caster sugar
* 24g powdered milk
* 8g salt
* 30g butter
* 350g water
Also -
* 250g butter
* 1 egg, beaten for glazing
Preparation:
* Roll 250g of chilled butter between two sheets of plastic wrap until it measures about 17 x 25cm rectangle. Chill for at least an hour.
* Add dough ingredients to Thermomix, mix quickly on Speed 5 for 5 seconds to bring together. Scrape down the sides of the bowl and then knead for 4 minutes. The dough should be shiny & elastic when it's finished.
* Turn the dough into a greased bowl, cover and refrigerate for about 30 minutes.
* Roll out the dough on a lightly floured surface until it is a 30cm square.
* Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the centre third.
* Fold the remaining third on top. Seal the edges and rest in the fridge for 30 minutes.
* Place the dough so that it's at right angles to the position you started with when you added the butter (you do this each time you roll out again - so that your rolling pin is parallel to the open edges of the dough - not the folded seam). Roll out into a 30cm square. Fold into thirds again, wrap with cling film and then refrigerate for another 30 minutes.
* Repeat this step twice more, making sure you rotate to a right angle each time. Wrap and chill after each rolling. After the final folding, chill for several hours or overnight.
* Roll the dough out into a 30cm square (you can go bigger if you want it to be a bit thinner - just make sure you keep it square). Cut the dough crosswise into thirds and then cut each third into thirds. Cut each small square diagonally to create two triangles.
* Roll each triangle loosely, starting from the side opposite the point. Curve the ends inwards to create crescent shape.
* Place on a tray, seam side down. Cover and prove somewhere warm for 30-50 minutes (until nearly doubled in size).
* Brush with the beaten egg and bake in preheated oven at 200º for 15-20 minutes until golden brown.
Photos:
I've uploaded the photo guide onto Flickr - http://www.flickr.com/photos/mylittlethermomix/sets/72157627065065365/
Enjoy!!!
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wowee! these will be brilliant to make - thanks so much for the recipe :-*
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Thanks heaps. I made lots of sourdough ones but we've eaten all those. Time to try these I think. The ethod is very similar to the sourdough ones.
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How good to they look (even with my eyes shut so that I am not tempted) :D
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Just added this recipe to my "Try" list. Merci Brooke!
I had a go at making croissants years ago, following all the steps, (epic day in the kitchen with a girl friend!) and this wasn't exactly a success so I'm really looking forward to try your method :)
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Thank you for the detailed instructions and fantastic pictures! You've made me feel like I might actually be able to do this! Will let you know when I've got time to give it a try.
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Thanks everyone for the lovely feedback. They really were very easy (and did I mention how good they tasted!!!).
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I followed this recipe yesterday. I made some very odd looking croissants... I had trouble with getting the pastry to the correct thickness - I think mine was much too fat. I tried to thin each piece out but may have overworked the pastry...? Am just trying one now ... they are pretty good even if I have!
My DS6 wanted some chocolate croissants, so I put some nutella into some and folded them into rectangles (mostly). Mmmmmmmm.
We are taking them off the a class picnic this morning as our brunch. My DH declared that they took too long to make to justify doing it again, but I will reserve judgement until I have tried them properly...
Photos attached show how much trouble I had with consistent size and shape. That may just be practice though... I did read that you can shape them and then let them raise overnight. I may try this next time too (assuming there is adequate fridge space) as the dough had certainly risen well when I got it out to roll this morning.
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They look fine to me Kerryn. The proof will be in the eating today when they all disappear before your eyes. These things are time consuming but we tend to push ourselves to the limit once we have mastered the basics - just another feather in our cap and we don't stop until our cap is full of feathers ;D
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You're right JD. They were very yummy! I will definitely do them again, and try to perfect them.
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Kerryn they look lovely, especially the chocolate...........whatever they are called.
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Great croissant recipe, thanks for sharing!
Just wanted to say that you can freeze your croissants (pains au chocolat) after shaping them and before the last rise. When you want to use them, just take them out the night before, place them on the baking tray in your oven and let them rise during the night. Then you just need to bake them in the morning ;)
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I have the dough resting in the fridge right now. Can't wait to make these. Thanks for the tip nonomix.
Do you think they'd freeze OK once they're cooked as well?
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Megan, they wouldn't be as fresh if you know what I mean? A bit like bread, it freezes well cooked but is still not the same as just out of the oven...
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Thanks nonomix. I have mine proving in a slow oven now.
I wouldn't bother making them again, I don't think. I started at 4pm yesterday and it's now after 9am now. They're cheap to buy.
I'm glad I had a go. The main issue was the rolling - the butter shouldn't be out of the fridge, it should be room temperature to roll. Also, don't make the dough into a square, it should be a rectangle.
There's a great video here (http://www.wikihow.com/Make-Croissants), if anyone can be bothered making them!
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After eating two, I will try again, but with this recipe here (http://squarekitchen.blogspot.com.au/2010/11/homemade-croissants.html)
:D
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Megan, where are your pics so we can drool on your fabulous croissants??
I also gleaned a tip from a French video: to help you roll your butter at the right size, take a big sheet of baking parchement and fold it in 2. Place the butter near the folding edge and enclose it with the baking parchement, folding the paper into a rectangle of the size you want the butter to be. With a rolling pin tap on the butter or roll it until it reaches the edges of the baking parchement folds all around. Hope it's clear (it's easier when you see it on the video!!)
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I'd never even considered making croissants before, but I decided on a whim last night to make these for Easter breakfast when I realised I had all the ingredients in the cupboard. They were absolutely amazing and my husband can't stop drooling. Perfect on their own fresh out of the oven or with a little butter and jam. Here's my pic: http://instagr.am/p/JIuTGAoFO7/
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That's the best batch of croissants I've seen Ilaeria, no wonder your DH was drooling - well done.
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Wow! How beautiful, well done Ilaeria!! I had a very succesful foray into the world of baking cinnamon scrolls this Easter Sunday morn--now I'm encouraged to have a go at the croissants which I still haven't tried. Great work!
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Megan, where are your pics so we can drool on your fabulous croissants??
Thanks for the tip nonomix. Here's a pic on my blog: Croissants (http://bushgourmand.blogspot.com.au/2012/04/croissants-number-1.html)
I played with them too much and re-rolled the ones that didn't roll properly, so they weren't as light and fluffy as they should have been.
They were delicious the next morning for breaky with bacon, cheese and tomato baked in the oven until the cheese melted...
Ilaeria, yours look superb!
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MeganJane & Ilaeria (http://www.freesmileys.org/smileys/smiley-basic/thumbsup.gif) (http://www.freesmileys.org/smileys.php)
I will have to try this recipe (I attempted to make croissants twice but it was a disaster each time and I think it was partly because both recipes weren't good)...
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Nonomix, give them another go, but make sure you allow plenty of time for the rolling and refrigerating.
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Ilaeria your crossaints look amazing. When I attempt them I usually set aside a whole day for the running back and forth.
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I Love this recipe!
I made it years ago...maybe 15! But back then I didn't have a TMX to make the process quick.
I don't bother rolling out the butter between two pieces of cling wrap...I take the butter straight from the fridge and use my cheese slicer to slice it (surprisingly like greasy cheese!) then put it straight on top of the pastry.
I'm not too fussed on the shape, as long as it resembles some form of rectangle it seems to work out.
Here are my pics of slicing the butter and the odd shape of my dough...finished pics will come tomorrow morning :) I'm hoping to do a couple more 'rolls'before I got to bed and then then final cut & roll in the morning.
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I have just eaten dinner but my mouth is still watering at the thought of lovely croissants. I'm sure they will taste lovely. I like the butter hint too, thanks.
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Yum, yum, yum! We just ate these for breakfast :)
Will definately make these again (it gets easier with practise) -but not too often ;)
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We had these for breakfast today. Thank you for converting. I have the original bread machine recipe and was going to try it. Very pleased to find it on the forum already. Made some traditional and some ham and cheese, like bakers delight, sort of. Great easy to follow recipe. Thank you will make again.
(http://img.tapatalk.com/d/13/07/21/agaju8av.jpg)
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Nice breakfast Kimmy, great job.
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Nice, Kimmy :)
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That's it. These are definitely going to be made. Blow the cholesterol etc. I can just imagine them warm with jam. Oops, I'm drooling over DD's new monitor and keyboard.
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Lol cookie. The smell in my kitchen when they were cooking was wonderful too.
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Mmm... Might just have to make these again ;D thanks for the reminder! It really is a fabulous recipe.... I was thinking I might make them for christmas morning, but freeze the shaped dough a few weeks in advance, thaw overnight and bake in Christmas morning... I might need to test that method a few times to make sure it works :D:D:D
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A very good idea to test it several times Jamberie. ;D ;D
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Jam, I made and rolled them the night before and put them o trays in fridge overnight. In the morning I put trays in 40c oven to rise then cooked them. Ready in under 1hr.
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Yes, I've done that before Kimmy, it does work well. I was thinking that for Christmas I'd like to try to freeze them weeks in advance as the day before Christmas is a special day for me and I don't plan on cooking for Christmas Day on that day ;D
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Sounds like a great plan jam.