Croissants Recipe

Looking for an easy Croissants recipe? Learn how to make Croissants using healthy ingredients.


Submitted by tay

Makes 16 servings



Instead of using 1/3 cup butter, use 1 cup becel rsf margarine, which is the same calories. I just couldn't get the recipe analyzer to find becel rsf margarine

Recipe Ingredients for Croissants

1 package active dry yeast
1/4 cup water
1 tablespoon sugar
1/2 teaspoon salt
2 cups unbleached flour
1/3 cup (1/2 lb.) unsalted butter
1 egg yolk
1 tablespoon milk

Recipe Directions for Croissants

  1. In a large bowl, dissolve yeast in warm water. Stir in milk, sugar, salt, and gluten flour . Gradually add 2 cups of the bread flour; beat with a heavy-duty mixer for 5 minutes on high speed (or beat vogorously by hand for 15 minutes) until dough is elastic and pulls away sides of bowl in stretchy strands. Cover with plastic wrap and let rise in a warm place until doubled, about 1-1-2 hours.

  2. Srape dough out onto a lightly floured baking sheet; cover with plastic wrap and refrigerate untol very cold, about 30 minutes. Meanwhile, cut butter into 1/8-inch-thich slices and place in a single layer on a baking sheet covered with waxed paper. Chill until very cold.

  3. Sprinkle 1 tablespoon flour on a cool surface (a board or smooth counter). Roll out dough to form a 1/4-inch-thick rectangle. Arrange butter slices, slight Roll out dough to form a 1/4-inch-thick rectangle. Arrange butter slices, slightly overlapping, in center third of dough rectangle (step 1). Fold each extending side over butter and roll out again (step 2) until rectangle is about 3/8 inch thick. If necessary while rolling, turn dough over occasionally, flouring the surface lightly to prevent sticking; use as little flour as possible.

  4. Fold dough in thirds again to make a squarish rectangle (step 3). Roll and fold dough again the same way. Wrap dough in plastic wrap and refrigerate for 15 to 30 minutes.

  5. Two more times, roll and fold dough as directed above, then wrap and refrigerate for 15 to 30 minutes.

  6. Roll dough into a rectangle 1/8 inch thick. Cut into triangles about 6 inches at base and 8 inches at sides (step 4). If filling (recipes follow) is desired, center a 3-inch log of almond filling or 1 tablespoon fruit filling along base of eacg triangle. Roll triangles up from base to point (step 5) and place, point down, on 2 ungreased 14-by 17-inch baking sheets; croissants should be about 1-1/2 inches apart all around. Curve ends inward to form a crescent shape. Cover lightly with plastic wrap and let rise in az warm place until doubled and very puffy, about 2 hours.

  7. Brush each croissant gently with egg yolk mixture. Bake in a 400[deg.] oven for 20 to 25 minutes or until golden brown. Serve hot, or transfer to racks and let cool. Makes about 16 croissants.

  8. Almond filling. In a blender or food processor whirl 1/3 cup unblanched whole almonds until finely ground. Stir in 1/3 cup each all-purpose flour and powdered sugar. Using food processor or a fork, work in 1/3 cup firm unslated butter and 1/4 teaspoon almond extract.

  9. Fill each croissant with 1 tablespoon filling rolled into a 3-inch log. After brushing croissant with egg yolk mixture, sprinkle with slice almonds.

  10. Fruit filling. Fill each croissant with 1 tablespoon canned fruit pie filling (such as apple, cherry, blueberry, or peach). Bake as directed; if desired, sift powdered sugar over tops while still hot.

  11. The Ultimate Croissant

  12. To make larger, more dramatic-looking croissants, follow preceding directions, but cut 8 triangles instead of 16. Make the triangles 8 inches at the base and 10 inches on the other two sides (you'll need to piece together 2 of the croissants).

  13. Continue as directed.

  14. To fill with almond filling, prepare half the filling as directed, using 2-1/2 tablespoon each whole almonds, all-purpose flour, powdered sugar, and unsalted butter. Use 1/8 teaspoon almond extract.

  15. Serve croissant hot or cool. To reheat, place them on a ungreased baking sheet (11 by 14 in.) bake, uncovered, in a 325[deg.] oven until warm, about 10 minutes.

Categories

Breads

Nutrition Facts
Serving Size 27.5g
Amount Per Serving
Calories
99
Calories from Fat
39
% Daily Value*
Total Fat
4.3g
7%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
101mg
4%
Potassium
29mg
1%
Total Carbohydrates
12.9g
4%
Dietary Fiber
0.5g
2%
Sugars
0.8g
Protein
2.0g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sugar
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