Croissants. Guests didn't know I made them until I told them. In addition to serving breakfast, lunch, brunch and delicious pastries and desserts, Croissants also specializes in wedding cakes, special event cakes and catering. Croissants are a common part of a continental breakfast in many European countries.

Dough adapted from Joy of Baking, Fine Cooking, and Epicurious; • Making croissants is a labour of love, so don't waste any dough - cut smaller triangles and make mini croissants from any offcuts. Rate this recipe Place shaped croissants on baking sheets lined with silicone mats. Croissants can most definitely be frozen after they are baked. You can have Croissants using 14 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Croissants

1. You need 4 Cups of All purpose flour.
2. You need + 2 tablespoons of water , cold 1/2 Cups.
3. It's + 2 tablespoons of milk 1/2 Cups.
4. You need + 2 tablespoons of sugar 1/4 Cups.
5. Prepare 3 Tablespoons of butter , softened.
6. Prepare 1.2 Tablespoons of Yeast , instant.
7. It's 1 1/4 Cups of butter , cold.
8. You need 1 of Egg.
9. Prepare of Cheese.
10. You need of Chocolate milk , dairy.
11. You need of MnMs , smarties , anything you like ..
12. You need of Cinnamon sugar.
13. Prepare of salami.
14. It's of Cheese.

Like many other kinds of bread or pastry, they freeze beautifully and thaw in just about an hour or less at room temperature. However, I would not recommend freezing unbaked croissants or croissant dough. Although many bread doughs can be frozen after their first rise, there is a. Known in France as croissants de boulanger, this yeasted dough is layered with butter and given a succession of folds that create the distinctive profile of classic croissants.

Croissants step by step

1. Combine all of the dough ingredients. Use a mixer, your arms can get their work out later..
2. Mix on low speed for 3 minutes, and medium speed for an additional 3 minutes..
3. Place the dough on a lightly floured plate, wrap well in plastic, and refrigerate overnight..
4. Day 2: Cut the cold butter lengthwise into 1/2 inch thick slabs..
5. Arrange the pieces on a sheet of parchment paper to form a 6x6 inch square..
6. Top with another sheet of parchment and pound the butter with even strokes with a rolling pin..
7. As the pieces begin to stick together, use more force and roll it into a 7.5x7.5 inch square. Trim the edges off and pound them into the center of the square. Refrigerate while you roll out the dough..
8. Unwrap the dough and lay it on a lightly floured surface. Roll it into a 10.5 inch square..
9. Take the butter square out of the fridge and unwrap and place it on the dough so that the points of the butter square are centered along the sides of the dough square. Fold the flaps of dough over the butter and press the edges together to completely seal the butter inside the dough..
10. Lightly flour the top and bottom of the dough, and roll it into an 8x24 inch rectangle, focusing on lengthening rather than widening. Pick up one short end of the dough and fold it over the dough, leaving one third of the dough exposed, and roll it over once more (fold the dough into thirds).
11. Freeze for 20 minutes..
12. Repeat this rolling and folding process 2 more times..
13. After you've done that rolling and folding process a total of three times, roll the dough into a long and narrow strip (8x44 inches). Yes, your arm might fall off, but it is worth it. Hang in there..
14. Repeat the folding, freezing, and rolling process 2 more times. After, roll into a long, 8x24 inch rectangle! And cut into triangles.
15. Add the fillings you like, or leave it plain too. And roll baby roll..
16. Brush each croissant with egg wash.
17. And pop the baking sheet in the fridge overnight!.
18. In the morning, preheat the oven to 425 degrees Fahrenheit. Take the croissants out of the fridge and brush with a second egg wash. Bake for 20 minutes at 425 degrees. Enjoy! (and bask in the glory of having made your own croissants).
19. Take a loooot of pictures and drive your friends mad! Be prepared for unexpected guests..

Light and airy and shatteringly crisp, with a deeply caramelized buttery flavor, these croissants are a labor of love that's absolutely worth the time. Finally, the croissants will be distinctly larger (though not doubled) than they were when first shaped. Brush the croissants with egg wash a second time. The more you make croissants, the more familiar you will be with the process, and have a better feel for the dough. If you fail the first time, don't worry.