Trevor says, ‘There’s a difference between what we Brits expect from a croissant and the traditional smaller, less puffy French pastries. These are a cross between the two. Freeze individually, raw, and bake fresh for breakfast’
- Freeze it
- 1 x 7g sachet fast-action dried yeast
- 210ml cold water
- 480g strong white flour
- 19g salt
- 65g caster sugar
- 210g unsalted butter
- 1 egg yolk, beaten
- Blend the yeast into the water. Place the flour, salt and sugar in a bowl, add the yeast mix and stir until you have a cohesive lump then turn out on to a floured surface. Knead well for 10-15 minutes. Place the dough back in the bowl, cover with clingfilm and refrigerate for around 1 hour.
- Lightly bash the butter with a rolling pin so it becomes pliable then roll it into a square approximately 1cm thick. Roll the dough into a rectangle slightly wider than the butter and half as long again.
- Place the butter on the dough, aligned at the bottom, and fold the top third of dough over. Next fold the bottom third of dough, with the uncovered butter, on top, creating a rectangle.
- Roll the butter and pastry out to the original dough size and repeat the folding. Cover with clingfilm and refrigerate for 1 hour.
- Repeat the rolling, folding and resting twice more (once will do if time is short) then, after the last rest, roll out the dough to around 3mm thick, keeping it as even as you can.
- With a sharp knife, cut down the middle of the length of dough. Mark out then cut 12 triangles. Take each triangle and, starting with the corner furthest from the peak, roll with gentle pressure towards the peak. Bend into a half moon. Place on an oiled baking tray, brush with egg yolk and leave to prove in a warm place, covered with clingfilm, for up to five hours until they have doubled in size.
- Heat the oven to 200°C/180°C fan/Gas 6 and bake for 12-15 minutes, until golden.
Per croissant: calories 295 (15%), sugar 6g (6.7%), fat 15.5g (22%), saturates 9.7g (49%), salt 1.6g (27%) of your guideline daily amount
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