WD 57Pictures: Rob Shaw/bauersyndication.com.au. Styling: Kate Brown. Preparation: Sarah Murphy.Homemade
croissant selection
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WEEKEND
PROJECT
Create your own French patisserie at home and master the art
of light, flaky pastry with our decadent breakfast treats
CROISSANTS THREE WAYS
MAKES 12 PREP 2 HOURS + CHILLING
+ PROVING COOK 15 MINSCROISSANT PASTRY
✦ ½ cup water
✦ ½ cup milk
✦ 2 x 7g sachets dried yeast
✦ 2 tsp caster sugar, plus ¼ cup extra
✦ 2 ½ cups plain fl our
✦ 3 tsp salt
✦ 1 egg, beaten
✦ 250g butter, softened
PAINS AU CHOCOLAT
✦ 300g dark chocolate, cut into batons
✦ 1 egg, beaten
ALMOND CROISSANTS
✦ 150ml water
✦ ¾ cup caster sugar
✦ 100g softened butter
✦ 1 ½ cups almond meal
✦ 2 eggs
✦ 1 ½ tbsp plain fl our
✦ fl aked almonds, to scatter1 CROISSANT PAS T RY In a small
saucepan, heat combined water and milk
until lukewarm. Sprinkle yeast over,
followed by caster sugar.
2 Sift fl our and salt together into a large
bowl. Stir in extra caster sugar. Make a well
in the centre.
3 Add yeast mixture and egg. Turn out
onto a lightly fl oured surface and knead
3 minutes until smooth. Place in a large
stainless steel bowl. Cover with plastic
wrap, ensuring it touches surface of dough.
Allow to prove overnight in fridge.
4 Place butter between two sheets baking
paper. Press down with a rolling pin to make
a 20cm square block. Chill overnight.
5 Remove dough and butter from fridge
(dough should have doubled in volume).
Use your fi st to punch dough down. Rest
at room temperature around 30 minutes.6 On a lightly fl oured surface, roll out
dough to a 40cm square. Place butter in
middle, then cover it by folding the four
corners of dough towards the middle.
The thickness should be even (PIC 1).
7 Roll out into a 7mm-thick rectangle
(only roll dough away from you, turn
90 degrees, and repeat). Fold into thirds
like a wallet, ensuring layers meet evenly
(PIC 2). Turn dough 90 degrees (if the
butter is showing through, chill 2-3 hours
before continuing). Repeat twice more.
8 Rest dough at room temperature
30 minutes. Preheat oven to moderate,
180⁰C. Line an oven tray with baking paper.
Roll dough into a 4 to 5mm-thick rectangle.
Aerate pastry by lifting off bench slightly,
and re-roll if necessary.
9 Cut 15cm strips from dough. Cut strips
into tall triangles with a 12cm base. Make a
1cm nick in the middle of each base. Roll up
to form crescent shapes. Arrange on tray and
brush with beaten egg. Bake 12-15 minutes.
10 PAINS AU CHOCOLAT Alternatively,
use same pastry to make this chocolate
variation (or halve and make some of each).
Cut dough into 8cm strips, then into 12cm
pieces. Place a segment of chocolate 3cm
from edge and roll pastry over (PIC 3).
Repeat from the other end. Place seam-
side down on a lined oven tray. Set aside
in a warm place to prove 1-2 hours until
doubled. Brush with beaten egg. Bake
12-15 minutes until golden and crisp.
11 ALMOND CROISSANTS In a saucepan,
bring water and ¼ cup caster sugar to boil
on medium, stirring until sugar dissolves.
Remove from heat. Allow to cool. In a small
bowl, using an electric mixer, beat butter
and remaining caster sugar together until
pale. Beat in almond meal, eggs and fl our.
Split baked croissants in half, dip tops in
sugar syrup, and fi ll with almond cream.
Arrange on a lined oven tray. Scatter with
fl aked almonds and bake in a hot oven,
200⁰C, 3-5 minutes.2