Prep 3 hrs
Cook 0 mins
I found this recipe on line a few years ago...(can't remember where) It makes the best croissants. light and fluffy just like you would find in any bakery! this recipe is for a BIG batch because I use it at the restaurant and it will make approximately 24 big croissants or 48 smaller ones. you can omit the chocolate and almonds and have plain croissants as well. You can also freeze any dough that you have left for a later use. this recipe also works well for Struedels or anything that needs a puff pastry
- 4 cups milk
- 4 tablespoons butter (first amount)
- 4 tablespoons sugar
- 4 teaspoons salt
- 9 1⁄2 teaspoons dry yeast
- 1 cup warm water (110-115 degrees)
- 10 cups unbleached flour
- 4 cups cold butter (second amount)
- 2 tablespoons butter (for toasting the almonds)
- 2 cups almonds (sliced)
- 1 cup semisweet mini chocolate chips
- Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature.
- While mixture is cooling, dissolve the yeast in the water and add it to the milk.
- Place the liquid in a mixer and add the flour. Using the dough hook, mix
- until the dough is elastic and sticky. you can do it by hand and knead it gently.
- Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours.
- Place in refrigerator and chill for 30 minutes.
- While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin between 2 pieces of wax paper or saran wrap.
- Roll the dough on a floured board to form a 1/4-inch thick rectangle.
- Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.
- Cover the dough and place in the refrigerator overnight. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.
- Then roll the dough to 1/4-inch thickness once more.
- Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles.
- Put butter in a frypan and melt, add almonds and slowly roast over med-low heat until golden brown.
- Place a small amount of roasted almonds and chocolate pieces on each triangle.
- Roll each triangle beginning with the wide side, then shape the rolls into crescents.
- Place on baking sheets lined with parchment paper. Leave enough room for each croissant to triple in size.
- Chill for 30 minutes in the refrigerator before baking.
- Preheat oven to 400°F Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.
- Remove recipe croissant from the oven. Cool and enjoy.
- Tip #1: Each time you cover recipe croissant dough, wrap securely to keep air out. Wrapping prevents an unwanted skin from forming.
- Tip #2:Cut the dough of recipe croissant with a very sharp knife or pizza cutter.
- Tip #3: Resist eating your croissants when they come from the oven. Croissants need time for the layers of dough to settle.
- preparation time does not include time spent chilling overnight.