France - Croissants

Welcome to the episode of, 'has Hope gone mad?' Yes, yes she has! Handmaking Croissants at home... IS VERY WORTH IT.

Although making these takes 2-3 days, it has minimal actual 'doing' time and a lot of waiting time. Totally worth it if you're into your fresh buttery pastries. Plus your home will smell like pure butter and who doesn't want that? 

I used Claire Saffitz’s recipe which has a detailed how-to video on youtube. 

She has some great tips on how to achieve a perfect Croissant at home. Since her recipe is already online & the video is top notch, I'm not going to post the full recipe here. 

If you wish to watch and use her video the link is here: Make Perfect Croissants With Claire Saffitz | NYT Cooking - YouTube

Happy baking my fellow mad home bakers  

Ingredients 

605g strong flour

65g caster sugar

12g salt

7g active dry yeast

215g water, room temp

120g whole milk, room temp

60g unsalted butter, chilled

Laminating butter:

340g unsalted butter, at least 82% butterfat