Updated Jan 2014: a few more tips & troubleshooting; clearer pictures for shaping pains au chocolat.
Sections in this post:
- Recipe for a laminated yeasted dough
- A few tips
- Proving: a cooler environment
- Shaping the dough for croissants and pains au chocolat
- A rough timescale for making croissants
- Quicker croissants
- A slightly different approach
There really is something quite magical when you get the lightest croissant, pain au chocolat or savoury variation – all with the crispiest flakes and a rich, buttery flavour. The photos in this post are of various batches of croissants I have made.
Rather than just a light, cresent-shaped, bready concoction with not much flavour – ie) your typical mass-produced croissant – I like a croissant to have a crisp outer shell as you bite into it, with bits of the flaky exterior falling off; a honeycombed interior structure; a rich, buttery flavour and…