Thursday, October 20, 2011

Croissant

croissant

The other day Jane saw my Ham Chim Peng post and she tak boleh tahan (can’t wait) and tempted her to try. On the other hand, I saw her Bourke Street Croissant and I also tak boleh tahan (can’t wait) and tempted to try, hahaha..Later her sister Helena also made. I told them how nice if three of us are living nearby, then must be very fun, we will non-stop baking and eating, hehehe..I love croissant, usually I will take croissant first whenever I take buffet breakfast in a hotel…



croissant


The most delicious croissant I took was in Switzerland at Hotel Gasthof Tiefenau. They serve croissant daily and other types of pastry, all were yummy. I hope one day I can visit this hotel again and learn making croissant from the chef here. Dream first !!

I did not try Bourke Street recipe this time, as it look quite complicated, I wait till I have confident then I will try this recipe. Instead I tried a recipe that I found in a French’s lady blog (I supposed she is a French) and use Google translate into English. Why I choose her recipe, because I like her dough laminating process (i.e. incorporating butter into the dough) by spreading the butter (under room temperature) but not like the usual recipe which requires to incorporating cold butter into dough that I feel is not easy to handle.

Picnik collage


shaping

Picnik collage


croissant


croissant


This time I still failed on the laminating part, butter still leak out and torn layer. Next time, i must try to do in a air-cond room.

croissant


I got very flaky crust if I followed the recipe to bake at 240c for 12mins but it looks burnt. I tried to adapt the Bourke Street method which pre-heated 240c and change to 190c for 12-15mins, nicer colour but the crust is not so flaky. Actually i prefer the first "chow tar" croissant because the flaky crust  and nice aorma, eventhough it look dark,.

croissant


croissant


croissant


The taste of this croissant is there, very close to that one i had in Switzerland, nice aroma, flaky and fluffy, but I was little bit disappointed of the texture inside, not many layers and quite soft. I blamed myself of poor handling of laminating process.

croissant

Latest Update!! I was wrong!! my son Desmond just took this croissant, and i can see the multi-layers. I guess it need some time to dry out. The above croissant wan taken just few minutes came out from oven this morning, thatswhy the texture inside still look soft. So happy to see this result!

croissant


Croissant
(recipe source: adapted from here)
Makes 9

croissant1 and 1/4tsp instant yeast
45 ml warm water (less than 100 ° F/38 ° C)
1tsp caster sugar

250 g all purpose flour
2tsp caster sugar
1tsp fine salt
125ml milk
30 ml of neutral oil (sunflower, canola, corn oil)

120g unsalted butter at room temperature

1 egg yolk, for egg wash

To make dough
1. Mix yeast, warm water and sugar in a small bowl for 5mins.
2. Heat the milk until lukewarm, then dissolve salt and sugar in the milk.
3. Add flour, yeast mixture and oil in a mixing bowl. Slowly add in milk mixture and combine well.
4. Knead the dough until smooth. Place the dough in a bowl and cover with plastic wrap.
5. Let dough rise at room temperature for 3hours or until triple in size. (I only wait for 1hour)

Folding
1. Roll out the dough on a floured surface into a large rectangle of 14 x 8 inch (35 cm x 20 cm).
2. Spread butter on 2 / 3 of the dough and fold in 3 (The non-buttered the middle, then the last 1 / 3 above). Cover with plastic sheet and refrigerate for 30mins.
3. Take the dough out of the fridge and rotate the dough 90 degree so that the dough will be rolled in opposite direction from previous fold. Repeat this folding and resting process twice more.
4. After the final round, refrigerate the dough, wrapped in plastic wrap, 5 hours or overnight.

Shaping
1. On floured surface, roll dough into a rectangle 15 in. x 6 in. (38 cm x 15 cm ).
2. Using a pizza cutter, cut triangles 3 inches (7.5 cm) core.
3. Starting from the base and roll up towards the tip, pressing the tip of triangle to make the triangle longer. Pull away two corners at the base and roll it towards the tip to secure.
4. Place croissants 2inches (5cm) apart from each other on the baking pan lined with parchment paper.
5. Cover with plastic wrap/cloth and let rise for 1hour in a warm place (72F/22C) or until they have doubled in size.

Baking
1. Preheat oven to 475F (240C).
2. Mix the egg yolk with a teaspoon of water, then brush on the croissants.
3. Bake the croissants in the oven for 12mins, until top is golden OR reduce oven temp to 190C and bake for about 15 mins, or until a deep golden colour.
4. Remove the croissants from the oven and place on wire rack. Cool slightly on tray before serving.



croissant

A Malaysian way of serving croissant, stuff with ikan bilis (anchovies) and onion chili sambal, YUM YUM!
Actually i making another batch today, this time i changed to the combination of bread flour and cake flour..


67 comments:

Bakeling said...

Croissant is my favourite pastry too ~ !

New way of eating croissant , it would be taste good as there is chilli inside , I guess !

Amelia's De-ssert said...

wow, your croissant looks so delicious and perfect. yum yum

Ah Tze said...

I like your second batch of croissant, it looks lovely and soft! yes, go with ikan bilis, yummy!

鲸鱼蓝蓝蓝 said...

好喜欢^^
可是这个对我来说很难做
还是你请我吃好了:)

The Sudden Cook said...

Looks soooo good. Especially the last pic with the ikan bilis sambal.

Zack Zachoes said...

Hi there,

I must say, your croissants look simply delish :)

Shereen said...

Hi Sonia,
If ever you are in Sydney, you must go and try the real deal.My family and I love to go there for our breakfast and of course the croissant is the best.Infact, their croissants look very much like your first batch...all very burnt looking( chow-tah)but I guess that gives the croissant that nice aroma.Their lemon curd tart is also nice.Yours looks good...especially the burnt ones...lol!

ping said...

Wow! I haven't the courage to make my own puff pastry yet. These certainly look very good!

Federica said...

meravigliosiiiiiiiiiiiiiiii!baci!

Honey Bee Sweets said...

No worries Sonia, I'm sure your next batch will be a better one. It is definitely not easy to make a batch of good croissants especially in such a hot & humid country. But you are pretty good on your maiden attempt, jia you!

Three-Cookies said...

ak boleh tahan!

I've always wanted to try, now this motivates me even more

Li Shuan said...

I was thinking abt your croissant a minute ago and click in to see whether got any update or not...haha true enuf your croissant is ready. Your croissant looks very nice wor...!!

My Little Space said...

Don't worried. These look good enough for your first attempt. I bet they're as delish. Enjoy and have fun!
Kristy

yummylittlecooks said...

What a marvelous croissant.

wendyywy @ Table for 2..... or more said...

I still don't have the courage to try this out.
One day, one day!

abbymonster said...

i also tak boleh tahan
i want to eat ^^

Ambreen said...

The picture makes me so hungry.Thank you so much, great post!

Radhika said...

Wonderful Effort sonia. So buttery and layered.

Mary said...

Your croissants look great, Sonia. Yours certainly look prettier than any I have ever been able to make! You have inspired me to try again.

Bernice said...

这对我来说太高难度了!
还是吃你的吧,请我一个可以吗?^-^

Mel said...

I bought 6pcs of croissant the other day and now you are posting croissant. That's mean you are telling me that it is better to have homemade croissant better!! Thanks

julie said...

Super delicious croissants..sure to give it a try!!

Kelvin said...

Those dark ones looks more appealing to me, dunno why~

CaThY said...

looks really yummy ;)

Ann@Anncoo Journal said...

Looks so good!! Will try this recipe when I'm free. Now let me take one first... yum!!

Min said...

Wah, yummy! Actually I still don't have the confident to make this croissant, looks really complicated for me. Like to have a piece of croissant with a cup of hot coffee!

Happy Flour said...

Looks good...! I don't mind to have the burnt croissant. The burnt crust is the best, full of scorching butter flavor.

Jane Chew said...

wah! looks yum! Sonia, since i & Helena ady in Perth so u must migrate here as soon as possible. U know i read ur 1st paragraph to my husband but dint mentioned the blogger's name. Immediately he said, Sonia arh? haha... See! he is know u well ady.

Jun said...

sonia..i want to b ur neighbour too since me too cannot tahan looking at ur foods here, hehe. eh, since i come visit u, can i have those croissant..would b nice to have 'em for breakfast tomorrow, hehe.

Hearty Bakes said...

Sonia, you ladies are making me taboleh tahan too. This croissant have been in my mind since I saw it at Jane's corner, but need courage to give it a go. Now, your buttery croissant seems to be calling for me, looks full of flavor. Since Jane is siding further, can I move near to u instead, I love to be your neighbor :) how nice if we are next to each other, everyday high tea haha...
Ok,ok, I shall stop dreaming and be hardworking like you. Will give this a try during the school holiday. Thanks for sharing, Sonia!

Balakrishna Saraswathy said...

That home-made croissant looks really tempting and would be a perfect tea-time snack:)

Chah said...

Croissant wif custard or tuna...great combo! Urs looks so crispy...

Gloria said...

Love croissants Sonia and thes elook mazing!!! beauty! gloria

爱丝特 said...

I prefer the "chaw tar" croissants as well.. What a great combo, croissants + sambal ikan bilis.. I like this idea.. hehe

Lyndsey said...

I would love fresh baked croissants, but I don't think mine would turn out as good as yours. I would like the darker one too. Beautiful job!

Yee Er said...

Thumbs up Sonia, crossant is not something easy to handle. I tried once using the cold butter method and they all went to Mr.bin,hehe....

Pete said...

One for me to eat with my morning kopi, please.......

Pete said...

One for me to eat with my morning kopi, please.......

Pushpa said...

Fresh,flaky delicious croissants.Gorgeous clicks.

kitchen flavours said...

Your croissants looks wonderful! I love croissants and they have been on my list of to-do for so long. Thanks for sharing!

Colin Woon said...

Fantastic looking croissants!!! I love croissants. I should ask my wife to try your recipe!

anne said...

Wow ! Sonia , that croissant looks absolutely wonderful and much more yummy looking compare to the one I usually buy at delifrance :D

Somewhere in Singapore said...

This is one of my favourite...

Looks like i gonna buy to eat this weekend... hehe...

hankerie said...

Sonia, yes I do agree with u that the best croissant that I ever tasted is in Switzerland too, I even asked the guy for the recipe, it looks like yr butter has melted as the room temp is extremely important for croissant. Anyway, I guess the taste is still as nice. :)

Belly Good Cooking said...

Yr croissant looks perfect! Love to eat it with tuna in mayo. :)

Swee San @ The Sweet Spot said...

Last time in LCB, I made so much of croissant.. Eat until gila.. Haven't made after coming back to M'sia.. always want to make but so lazy cause need 6 hrs straight..

I'm going to try with fresh yeast cause the smell of fresh yeast is much better than instant / dried ones..

lena said...

very nice!! i got fear making croissants, dont know why , never attempted before.

蓝色小厨 said...

I also beh tahan...but made this need many step, so I come your house look and da bao!! Hehe...

Lite Home Bake said...

It must be so nice to have homemade croissants, 'chau-tar tam pok pun ber hiau kin' :) They look so pretty, soft and yes, the layers are so obvious!

Nami | Just One Cookbook said...

I love croissant..and I had one this morning (ahem, it's from costco...). I better not to look how much butter is in there. I can totally ignore that part if I can have nice freshly baked croissant. I didn't know that's how you enjoy the croissant in Malaysia. I really want to visit Malaysia (and your home to eat everything you cook!!!).

divya said...

looks so yum n makes me hungry...love it !!!

mycookinghut said...

I love croissant.. yours look really nice and just like those at the bakeries!

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Christine's Pantry said...

This looks so good.

Joceline Lor said...

好像很高难度一下的。可是你做的和外卖的没有两样,真pandai!很赞。。很赞。。
涂上那个奶油。看来很香,一定好好吃。

Joceline Lor said...

好像很高难度一下的。可是你做的和外卖的没有两样,真pandai!很赞。。很赞。。
涂上那个奶油。看来很香,一定好好吃。

Yati said...

i love croissant....so muchhh

An Unreachable Dream said...

Wow! what a great croissant, I'll try this recipe. Hm..., I've been away for along time but still keep following your blog though. I just would like to inform you that a culinary tabloid which I subscribe since year 2000 is now online. This tabloid gives lots of creative traditional recipes through-out Indonesia. Please visit http://www.sajiansedap.com/,you might find it interesting. Thank's for sharing your recipes and see you again on your next post.

Jessie-CookingMoments said...

I love eating both plain and with chocolate filling croissant! Is this your 1st time of making them? They look so nicely done & yummy! I want to take 1 from you and eat now, gagaga!

温馨小屋 said...

我也想住你隔壁,这样或许我可以天天有好料吃~嘻嘻~ 这些Croissant 做得很不错啊~~

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Anonymous said...

Dear Baker

Why do you use multi purpose flour instead of bread flour? Can I use bread flour?

Anonymous said...

Hi Sonia ,
If I use instant dry yeast and is it alright to skip the yeast activation?

Sonia ~ Nasi Lemak Lover said...

anonymous, yes, you can skip the activation.

Anonymous said...

Hi Sonia ,
Thanks for your reply :) I forgot to ask that if I skip the yeast activation, do I have to add the 45ml of warm water into the dough making or just the 125ml of milk will be enough? Thank you so much.

Sonia ~ Nasi Lemak Lover said...

Anonymous (may I know you name please), yes, you have to add back 45ml water, but do not pour all water at one water, little by little and adjust accordingly.

Candice said...

Thank you Sonia ,hope my croissants will turn out good tmr :)

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