7 tips for making the most perfect croissants – learned in Paris!

Posted: September 4, 2020 by robynurworld

Croissants are a labour of love. You’ll need plenty of time, patience, and butter to make them right…but they’re not as impossible as you think!

I’m not a professional baker or pastry chef but have picked up a few things along the way – from pastry chefs online in London and in Paris.

 

Now, keep in mind this isn’t a recipe – with all the technical step-by-step instructions – you can find a million of those across the internet. Instead, this is for those who want to improve, just a smidge.

You’ve done all the tedious work of rolling, folding and are ready to turn your dough into delicious, buttery croissants. Here’s some top tips:

1. Use butter, high-fat, unsalted

Arguably the most important ingredient is the butter. Make sure it’s at least 82% fat and unsalted. And get ready to use loads of it. Read: this is not a time to care about calories.

2. Rock the knife, don’t drag it

When it’s time to cut your dough into triangles, rock your knife in a see-saw motion rather than slicing or dragging the knife through the dough. Small rocks means you leave the layers intact and reduces the risk of ripping the dough and ruining those wonderful layers you worked hard to build.

3. Think Eiffel Tower, not triangle

I know I said triangles above but really you’re going to make a little Eiffel Tower instead. Once you have your triangle, cut a slit in the centre of the short side (or base if pointed up). Doing that will allow you to have a nice wide croissant to work with when it’s time to roll. Trust me on this one, it makes such a difference to the overall look and shape!

4. Make it wider and longer

Cutting the slit at the base will give width to your croissant as mentioned above but gently stretching so your dough Eiffel triangle not only relaxes the dough but gives you more to roll. The longer it is the closer you’ll come to the traditional croissant look.

5. Tuck the tip under to prevent unravelling

Starting at the base (or wide-end) roll the croissant dough toward the tip, keeping even pressure as you roll and until it comes to a rest on the tip of the triangle. The tip here is to make sure the tip is on the bottom of the croissant or else it will unravel when it expands in the oven.

6. Keep it straight for a more traditional look

Straight croissants typically means they’re made with butter while curved croissants like this 🥐  is  meant to mean that it’s made with margarine. Who knew?

7. Use egg wash to get that classic golden & crispy colour

Whisk a whole egg then lightly brush the egg wash over the croissants for that beautiful golden colour.

Creep on your hard work

Pop it into the oven and prepare to have your nose smellibrate as that hot croissant smell permeates the room. Snap a selfie of what you think your croiss-babies will be seeing when they come alive. Am I the only one to ever wonder what it would be like to be food and see the world through their flakey eyes?

Eat and enjoy, without regrets or worry.

The experts say to wait for it to… WHO THE HELL CARES?! I dare you to show me someone that can fully wait for it to be cold before tucking in. I mean WHO CAN RESIST?!

P.S. If you prefer to use the tried & true recipe I use, get in touch. I’d be more than happy to share. Until then, thanks for reading and hope our paths croissants again! #sorrynotsorry

No Comments

Leave a Reply

X
%d bloggers like this: