Who doesn't love buttery and flaky croissants? They are rich, decadent and irresistible! According to Jeffrey Hamelman, when you know it's a good croissant after you take a bite and look at your shirt: if it’s covered with flakes of golden pastry that shatter from each bite, then it's a good one. It took me two days to make 16 croissants, and my husband finished 4 at one go in 20 minutes. So I strongly suggest you double the recipe!
- 250 ml Whole milk
- 30 g Fresh yeast
- 40 g Brown sugar
- 300 g Spelt #630 flour
- 100 g Whole spelt flour
- 2 tsp Salt
- 300 g Cold and unsalted butter
- 1 Egg, lightly beaten
- Stir together warm milk, brown sugar, and fresh yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. Add spelt flours, and salt and mix with dough hook at low speed until dough is smooth and soft, about 5 minutes.
- Transfer the dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Wrap the dough with a cling film and chill for 1 hour.
- Place butter between two sheets of cling film and roll with a rolling pin to form 8x5 inch/20x12 cm rectangle. Chill until firm. Remove the dough from the fridge and roll out on a lightly floured surface into a 16x10 inch/40x25 cm rectangle.
- Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold the bottom up over the butter, brushing off any excess flour, and then fold the top down over the butter to seal the butter.
- With a heavy rolling pin, roll the dough into a rectangle, approximately 15x10 inch/38x25 cm. Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o'clock. The first simple “fold” is completed. Wrap well in plastic and chill overnight.
- Repeat the simple fold one more time. Wrap the dough tightly in plastic and chill 1 hour. Remove the dough from the refrigerator and place on the floured work surface. Unwrap and roll out to a rectangle, about 15x10 inch/38x25 cm. This time fold the top and bottom in so that they meet in the middle of the dough, then fold the dough in half again so that there are four layers of dough. Chill the dough, wrapped with plastic, in the fridge for 2 hours. Repeat the double fold once more. This is the final fold before rolled out and cut into croissants.
- To shape the croissants, roll the dough into a 25x15 inch/64x38 cm rectangle on a lightly floured work surface. It should be about 1/4 inch/6mm thick. From the long side, fold the dough into half and using a yardstick as a guide mark the folded strip into 8 triangles and the scrapings of dough at each end. Cut each double triangle into two. So you’ll have 16 triangles.
- Make a small slit in the base of each triangle, place a piece of dough trimming at the base. Starting at the base of the triangle, roll the dough up into a log. Tuck the tip the triangle under the body of the croissant. Bend in two corners to form the crescent shape.
- Place the croissants on a baking sheet and allow them to rise for 1 to 2 hours until almost doubled in size. Half an hour before finishing the proofing, brush the croissants with the lightly beaten egg. Preheat the oven to 200C/400F with a shallow dish filled with water at the bottom of oven. Bake the croissants for 20-25 minutes. Allow them to cool on a rack before serving.
Posts
167 comments:
Absolutely amazing, Angie! I know croissants are pretty involved but for some reason I feel that I can pull it off with your instructions.
This is pure art work, your amazing. I have never tackled these and love them, you made this looks doable! love them, these look better than any commeical looking sold! awesome job!
Beautifull so so light looking, my hubby would love if i make with spelt as he prefers it more than the normal flour as he can digest it better. I mostly make bread with whilt and brown spelt mixed.
Wow so professionally done and looks so crispy & fluffy! Thanks for showing the method in details.
they look so yummy!!! good job!!! :D
Wowww crossiants looks sooo prefect and just like the same we get from the bakieries..yumm!
Looks like a big task ...but has come perfect for u...worth the pain, Looks super yum!
wow so flaky! Your breads always make me drool...
They look amazing! More "healthy" too hehe
Hi, Angie! I can only say you are a professional. I would never dare involve in such a dough. It looks impossible to me!! But you make it look esay... I would try one ... or two... or three...!!!
xxxx from Asturias
Gorgeous. That's funny that your husband just wolfs it down. I'm not surprised!
I love using spelt flour in my recipes. These sound delicious. Great photos! You can't go wrong with a delicious croissant :)
Funny I was taking to a friend yesterday about Spelt flour & now I know I must run to the store to get some. Your Croissants look wonderful!! xo
Looks so good and yummy ya! Loved your step pics, anyone can understand! Simply great! :D
Wow, I admire anyone who can make such a beautiful croissant. I guess when you make them yourself, you appreciate them even more. I totally agree with that statement about the croissant crumbs!
*kisses* HH
WOW WOW and WOW! Your croissants are soooo beautiful and light. They look incredibly delicious. I love the step by step photos. I've never made croissants before and have always wondered how they're made from scratch.
Omg Angie somehow I missed so many post of urs. The croissants is just perfect and they looks gorgeous. Just going back to see other post as well.
Those are pure perfection!
Angie, you remind me again. I must get this spelt flour soon. Those croissants look so perfect and I can eat 4 at one go too :))
Angie~that is a thing of beauty! I've never thought to make croissants before! You've definitely inspired me!
Whoo..perfect looking croissants..buttery, flaky n melt in mouth kinds..awesome job here!
US Masala
You are incredible Angie! I have always wanted to try making puff pastry but never dared in our weather. Your croissants are perfection!
Ahh... perfect croissants! And great step-by-step instructions. I've not tried using spelt flour.
I made croissants last week! It took me two days and I got about 16 as well :) I'm posting them next week because it's also taking me about a week to write everything out!! Well done!
i love croissant! i've never thought of making it myself though worrying i would be able to achieve the buttery and flaky effect.
you are good. it looks awesome.
Those look wonderful. I would never think of using spelt.
these croissants look better than the bakery's
These croissants look absolutely amazing! I'd definitely say they were of perfect quality!
Wow! Those look so incredible!
Perfectly gorgeous, Angie. I adore all croissants and pay for them because I am afraid of making them!
Golden brown and absolutely delicious-looking! Thanks for the step-by-step - makes me feel that maybe even I can bake a croissant now!
Flaky and golden brown - your croissants are perfection! You make it look so easy :)
wow first class croissants and your right the flakier the better yum
I've been wanting to make my own croissants for a while now, so I'm very inspired by this post! Yours look perfect!
These are really beautiful! I never thought to use spelt flour in a croissant recipe!
wow...sooo perfect...absolutely delicious
Thank you for the wonderful tutorial. These look absolutely delectable!
Your croissants look picture perfect, sounds excellent with spelt flour!
WOW! They look so perfect and yum!
I've never tried spelt before but these croissants look light, flaky, buttery...perfect!
Wow, your croissants look like they just came from the bakery. Perfectly shaped and amazingly delicate!
looks so perfect and yummy! Great job!
I know that these take an incredible amount of work and yours look just perfect!
wow, that looks beautiful, can i have some?
BEAUTIFUL Girl, and I know what you mean about hubby's eating them up in seconds...and all that work! One night I put a bill in front of mine to show him how hard I worked, he left me a tip LOL!
Haha! That is totally the way to tell if a croissant is good! I love the spelt flour in here. Yum!
I have no doubt these would leave crumbs all over me! They are spectacular!
looks so delicious and flaky my favorite tea break! great work angie! beautifully done!
THATS SIMPLY AWESOME ANGIE!!!!!!!!!!!A TREAT TO THE EYEZ N THE PALATE!!!!! :)
Dear Angie, I have an award for U. Pls accept from my blog ya...;)
http://love2cook-msia.blogspot.com/2010/11/my-birthday-gift-award.html
Croissants looks perfect...Beautiful texture....
That's so scrumptious looking Angie, I wish I have the patience to make those, sigh!
Croissants are fun to make ...hard work done for therapy .
Spelt i have never tried and looking at these i want to go look out for them.
i am sure with your instructions... i will certainly be able to make it....thanks for the recipe...
Bravo Angie. I admire your baking skills.
I have never used spelt. What a perfect way to start.
Those 'snail' looking croissants are too irrestible! Wallopping 4 at one go is definitely no problem!
I can't believe you spent two days making these, I'm sure they were worth it. They look absolutely mouth watering!! I think i will give them a go for this Holiday season.
mmmmm delicious Angie! The flavor of spelt is amazing! What a dream! I can only imagine their delicious nutty and buttery flavor! - Megan
Well explained step by step procedure they look fantastic!
Hi Angie! Not only did you tackle a very intimidating pastry recipe, but you did it with spelt. I'm duly impressed! I loved the step-by-step photographs too. So informative! Thank you for sharing it with us. Happy Thanksgiving!
Angie, these look like they came straight from a French bakery! I've never attempted to make puff pastry myself, because it seems like so much work. But your results are definitely worth it. Beautiful!
Wow Angie, you are so talented! This is similar to making a puff pastry. I attempted to make it once and it was epic fail! The butter was just oozing out..sigh. Maybe I should give it a try once more time.
Happy Thanksgiving to you and your family!
I love croissants and especially that these are made healthier with spelt! Can't go wrong there.
Angie, these croissants look wonderful. I really must give them a try and conquer my fear soon! Thank you for sharing!
this look so flaky and lovely..yummy!
Hi Angie, these do look like they were freshly baked from a professional bakery. I've been wanting to try spelt flour in my baking but have not done so. Your croissants look light and flaky so I assume the spelt flour is not heavy like whole wheat. I don't know that I have the patience for an undertaking like this but I sure did enjoy seeing the photos of your process, thanks for sharing;)
Hi Angie-These croissants are so gorgeous and flaky. The photos of the step-by-step instructions make it look easier, but in reality...it's time consuming, but so well worth it. You pulled it off...as always!
A huge applaud to you...BRAVO!
Gosh, Angie! These croissants look so perfect and delicious. Your family must be very happy with you right now. Not that they wouldn't always be (smile)...
I know I say this all the time, but you are so good at what you do. Lovely job, and wonderful pictures!
I have always wanted to try making croissants. Yours look perfect. Thanks for the excellent instruction. Maybe, I will get the courage up:)
Angie, your croissants are perfection! Look at the amazing flaky layers .. OMG! Can you throw a couple across for my breakfast?
Ange,
I'm just going to call your husband the emperor, because only emperors eat this way plain and simple. I saw that five spice pork belly..It was beautiful..I have my Kleenex I'm crying over here!
Those buttery croissants look so delicious! He ate four in a row? your husband is my new best friend. Tell him to slam some ham and cheese between em with some cold beer hmmm?
Angie, i'm speechless, your croissant look really beautiful and good. I love croissant, and I have tried earlier, but the result was not expected. I immediate bookmarked this recipe and Thank you for kind sharing the detail steps. By the way, what are Spelt #630 flour
and Whole spelt flour? can i replace with normal flour?
wow, were they as flaky as normal croissants? they look great btw :)
These croissants looks great and like Sonia, I am not sure what is spelt flour.
@Sonia (Nasi Lemak Lover)
Sonia, you can use Ap or pastry flour instead of #630 Spelt, and wholewheat instead of wheat wholewheat.
Spelt is a hexaploid species of wheat, or a cousin to wheat. It can be used in many of the same ways as wheat. Spelt #630 contains about 10% protein, so it's very much like pastry flour.
Wow, your croissants looks perfect! I love croissants! Making them is another story! I have not tried making them before, I have always wanted to, but not confident enough I guess! So I always buy from the bakery! I love to eat it as it is or stuffed it with tuna filling and fresh veggies! Yum! Yours looks really, really, good. Your hubby is one lucky guy! Wish I could bite into one now! ^..^
What an amazing job you've done with this, Angie. They look perfectly made and I'll wager they are delicious. I've never worked with spelt flour. You have inspired me. I hope you are having a great day. Blessings...Mary
Angie, these are absolutely perfect :)
I am with Peter on this one. You make it look so easy!!! Two days and four gone in 20 minutes! Well, I guess that's who you make them for, right?
Where did you find the numbered spelt flour? I haven't seen any around here, but certainly have heard that spelt flour makes pastries and doughs sing.
These are gorgeous, Miss Bread Guru!
:)
Valerie
De vrais croissants français.
Ils sont Magnifiques.
BRAVO!!!!!
See soon
Wow...these are fabulous! I love that you use spelt flour. Thanks very much for sharing the steps how to roll them up. Love the texture. I think I can eat a few, too! :D
ils sont magnifiques et très réussis tes croissants
parfaits pour un bon petit déjeuner
bonne journée
Wow, you made croissants?! Those look so flaky, buttery and delicious!
Angie, you are my idol! Love the layers in the croissants!! I made it once but it was not so fantastic, lol! Will try try it out with pastry flour and whole wheat flour, thanks for the steps!
I am truly impressed now! Buttery, flaky, perfect croissants. Lucky husband. :)
Wow! The spelt flour worked great in these! I've been wanting to experiment with flours other than wheat more. I'd love to try your croissants!
This is the first time I decided I am going to make some croissants, I am just tired of eating mediocre ones! the flour s that you used may be difficult to come by, but I will use bread flour, it should work, I hope!
Wonderful step-by-step tutorial. They look so delicate and flaky...please be my neighbor
Love how you added spelt! Mmmm!
Fantastic!! You make everything seem easy Angie! I'm sure I would make a horrible mess of buttery crumbs all over myself, if I were to eat these LOL
Wow...these look great! I love croissants....I need to make these soon!!
It looks amazing!
I always use the store bought premade dough for croissants,
Maybe it's time to give it a try myself!
Mmm... freshly made butter croisants from the oven.. with a cup of freshly brewed coffee... Wot more can u ask for an ideal morning!
It look very tasty! Good job!
Kisses!
Iulia
I adore croissants. I havent had a really good one in a while. Storebought just doesn't do it. Thanks for sharing. I'm looking forward to trying these. You make bread look so easy.
This was probably the first thing that caught my eye on your website! They look absolutely beautiful. And the fact that it's made using spelt flour makes it feel healthier and less fattening than the normal croissants (to me anyway haha). I bet they taste amazing!
Amazing. The croissants look so good, I bake a lot but croissants are one thing I really would like to make but don't dare, that is until now, you are inspiring me to make a batch, or two.
its look so yummy!!! nd your blog nice....:)
Thanku
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!