Now, for some, this may seem easy. Recipe-croissant dough, well chilled: Flour, for rolling dough: 1 large: Egg: FOR THE BUTTER CROISSANTS FOR THE DOUGH: Put the yeast, flour sugar, salt and 1 cup of milk into the bowl of a mixer fitted with a dough hook. Croissants (majorly adapted from Julia Child) Note: Makes 8 small croissants Note: for details and tips, please see this post I doubled the final rising time to 2 hrs. but if I would have had more time I would have let them rise for 3 hrs. But, if you're ready to devote the time, to carefully read and follow a recipe, and measure out everything to a T, anyone and everyone can master the croissant -- easily. And really, that’s exactly what it is. Recipes: We will forever be fans of Julia Child's croissant recipe , but we are pretty smitten with food blogger Top With Cinnamon's gif tutorial . I think next time I would divide the dough in to 6 croissants so they’re not so small. julia child's croissants I usually make Nancy Silverton's croissants, but I thought I would make Julia Child's recipe instead. I was too lazy to go upstairs to get the book (it's in Baking with Julia), so I looked online. Gently fold the bottom of your rectangle to the center of the dough then fold the top flap over it the same way. If the dough is to dry, add more milk, 1 tablespoon at a time.
Who better to get the Croissant recipe from other then the amazing and talented Julia Childs. Since this is a long process that takes days, the recipe can be managed by freezing the dough at intervals. Then I went home and decided to tackle it! Note: this recipe requires a builk rise , which is different from all the other croissant recipes I tried before.
Julia Child's croissant recipe. The book actually says fresh yeast. Julia Child defines it as having the dough folded like a business letter in 3 even layers. The recipe makes 12 small croissants. But let me just tell you, I had to watch 2 PBS webisodes with absolutely NO recipe posted. With the machine on its lowest speed, mix for 1 to 2 minutes, until a soft, moist dough forms on the hook. I had to tediously sit there and write notes. Bulk rise made the dough extra strong - again, harder to roll out, but crumb is better. This recipe makes between 20 and 24 croissants. The version I saw called for active dry yeast, so that's what I bought.