To make some “croissants”, start by preparing the puff pastry for Viennese pastries.
When it’s done, you will just need:
- One yolk mixed with a bit of water
- Or some milk mixed with some sugar
After the final 30 minutes of rest of the puff pastry on the fridge, put it on your slightly floured worktop.
Roll the dough out lengthwise.
Cut triangle shapes into the pastry.
Then roll the base toward the tip until you form a croissant.
You now have two options (as for “pains au chocolat”):
- If you want to eat your “croissants” in the same breath: let the “croissants” grow on a baking tray, covered by a dishcloth in a warm room. The growth should take about 1 hour.
- If you want to bake your “croissants” at the last moment: you can let the “croissants” you just made for 1 night in the fridge. The morning after, let them grow in a warm room before baking them.
I tried those 2 ways and I didn’t really notice a difference. I think that the best way is still to avoid the
Preheat the oven to 220°C.
When the “croissants” have grown, brush them with the yolk or some milk mixed with some sugar.
Bake for 15-20 minutes. Keep an eye on the cooking.
TIPS AND TRICKS
To me, the difficulty here was to form the triangle shapes^^. My first one was really too long, which gave a very “round” short croissant. So I did some research for you (and for me for the next times ;) the perfect size which should be: 25cm long and 10cm for the base.
One more tip: you can freeze the croissants once cooked. Before eating them, heat the croissants up into a very low heat oven as soon as you take them out of the freezer.
Breakfast, brunch, snack… each moment of the day is great!
For those who would like, you can cut the croissants into two pieces and spread out some jam or Nutella on it. One glass of milk, one fruit and it’s done!
Have a good breakfast everybody :)