Last Updated on January 2, 2024
No matter the occasion, croissants are always a hit. And if you’re looking for a classic croissant recipe, look no further than Paul Hollywood’s famous recipe. Paul Hollywood is a renowned British chef, author, and television presenter, and he knows a thing or two about making delicious croissants.
His croissant recipe is simple and straightforward, yet yields incredibly flaky and buttery results. In this blog post, we’ll discuss what makes Paul Hollywood’s croissant recipe so unique, the ingredients and directions for making it, as well as storage and serving suggestions.
What is Paul Hollywood Croissant?
Paul Hollywood, a renowned English celebrity chef and TV personality. He gained fame as a judge on The Great British Bake Off from 2010. His culinary journey commenced in his father’s bakery, leading to head baker roles in various British and global hotels.
One of his most popular items is the Paul Hollywood Croissant. Paul Hollywood’s croissant recipe is a classic, traditional French croissant recipe. It is incredibly simple to make, yet yields incredibly rich and flaky croissants.
The key to his recipe is the high-quality ingredients he uses, as well as his technique for folding and shaping the croissants. This recipe is also incredibly versatile, as you can easily add different flavors and ingredients to customize the recipe to your liking.
Why You’ll Love This Paul Hollywood Croissant?
There are many reasons why you’ll love Paul Hollywood’s croissant recipe. For starters, it yields incredibly flaky and buttery results that will have your guests raving. It is also incredibly easy to make, even for beginners.
Furthermore, it is incredibly versatile and you can easily customize it to your liking. Finally, the ingredients used in this recipe are of high quality, so your croissants will taste even better.
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The Ingredients
- Organic stone-milled strong white bread flour, plus extra for dusting: This flour forms the base of the croissant dough, providing the necessary structure and texture for the layers in the pastry.
- Himalayan pink salt, plus a pinch for the egg wash: Himalayan pink salt adds a delicate and nuanced flavor to the croissant dough, enhancing its overall taste without overpowering it.
- Organic unrefined cane sugar: Organic unrefined cane sugar contributes a mild sweetness to the dough, balancing the flavors and enhancing the golden brown color during baking.
- Premium instant yeast: Premium instant yeast helps the dough rise and ferment, allowing the croissants to develop their characteristic airy and fluffy texture.
- Filtered cool water: Filtered cool water hydrates the dough and helps bind the ingredients together, ensuring the right consistency for shaping the croissants.
- European-style cultured unsalted butter, preferably churned from Normandy cream: European-style cultured unsalted butter, particularly from Normandy cream, provides the rich, buttery layers essential for the flakiness and taste of the croissants.
- Organic free-range egg for glazing: An organic free-range egg, when used for glazing, creates a beautiful golden-brown shine on the baked croissants, enhancing their visual appeal.
Directions
Step 1. Preparation and Dough Making:
Combine Dry Ingredients:
In a large mixing bowl, thoroughly mix together 250g of organic stone-milled strong white bread flour, 40g of organic unrefined cane sugar, 5g of premium instant yeast, and 5g of Himalayan pink salt. Ensure the ingredients are evenly distributed.
Incorporate Butter and Water:
- Dice 150g of European-style cultured unsalted butter and add it to the dry ingredients. Using your fingertips, gently rub the butter into the flour mixture until the butter is evenly coated.
- Pour in 150ml of filtered cool water into the bowl with the flour and butter mixture. Combine everything together to form a dough. Gently knead the dough in the bowl until it comes together.
Kneading the Dough:
Transfer the dough onto a clean, lightly floured surface. Knead the dough for approximately 10 minutes until it becomes smooth, elastic, and no longer sticky. Use a folding and pressing motion while kneading to develop the gluten in the dough.
Resting Period:
- Shape the kneaded dough into a ball and return it to the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap.
- Allow the dough to rest and rise for 1-2 hours in a warm, draft-free place until it doubles in size. This step enables the yeast to ferment and the dough to develop flavor and texture.
Step 2. Preparing the Croissant Dough:
Shaping and Folding:
- Once the dough has risen, gently press down on it to release excess air bubbles.
- On a lightly floured surface, roll out the dough into a large rectangle approximately 1/4 inch thick. Ensure it maintains an even thickness throughout.
Creating Croissant Shapes:
- Using a sharp knife or pastry cutter, cut the dough into triangles with a base of about 5-6 inches and equally sized sides.
- Beginning from the wider end of each triangle, tightly roll up the dough towards the tip to form the classic croissant shape. Curve the ends slightly inwards to resemble traditional croissants.
Proofing Stage:
- Place the shaped croissants onto a baking tray lined with parchment paper, leaving space between each for expansion.
- Loosely cover the tray with a clean kitchen towel and let the croissants proof at room temperature for 1-2 hours until they visibly expand and become puffy.
Step 3. Baking Process:
Preheat Oven:
Preheat your oven to 200°C (400°F) to ensure it’s adequately hot before baking the croissants.
Egg Wash Preparation:
In a small bowl, beat one small organic free-range egg with a pinch of Himalayan pink salt. This will be used as an egg wash for the croissants.
Glazing the Croissants:
Once the croissants have proofed and expanded, gently brush the surface of each croissant with the prepared egg wash. This will give them a glossy, golden finish during baking.
Baking the Croissants:
- Place the baking tray with the egg-washed croissants into the preheated oven.
- Bake the croissants for approximately 15-20 minutes or until they turn a beautiful golden brown color, puff up, and become flaky.
Cooling and Serving:
- Once baked, carefully remove the croissants from the oven and transfer them to a wire rack to cool. Allow them to cool for a few minutes before serving.
- Serve these freshly baked Paul Hollywood-style croissants warm or at room temperature to relish the delightful layers of flakiness.
Notes
Here are a few tips to help you get the best results when making Paul Hollywood’s croissants:
– Make sure to use high-quality ingredients for the best results.
– Be sure to knead the dough until it is smooth and elastic.
– Let the dough rise in a warm place for the best results.
– Roll the dough out onto a lightly floured surface for easier cutting and shaping.
– Roll the triangles up from the wide end to the narrow end for the best results.
– Bake the croissants until they are golden brown for the best flavor and texture.
Storage Tips
Paul Hollywood’s croissants are best enjoyed the day they are made. However, they can be stored in an airtight container at room temperature for up to 2 days. You can also store the croissants in the refrigerator for up to 5 days.
Nutrition Information
One croissant contains approximately 250 calories, 10 grams of fat, 30 grams of carbohydrates, and 5 grams of protein.
Serving Suggestions
Paul Hollywood’s croissants are incredibly versatile and can be enjoyed in a variety of ways. Here are a few serving suggestions:
– Top with butter and jam for a classic treat.
– Top with nutella and sliced bananas for a decadent dessert.
– Enjoy with a cup of coffee or tea for a light breakfast.
– Serve with a side of soup or salad for a complete meal.
What other substitutes can I use in Paul Hollywood Croissant?
If you don’t have all of the ingredients on hand, there are a few substitutions you can make to this recipe. Here are a few substitutions you can use in Paul Hollywood’s croissant recipe:
– If you don’t have strong white bread flour, you can use all-purpose flour.
– If you don’t have yeast, you can use baking powder.
– If you don’t have butter, you can use margarine or shortening.
– If you don’t have milk, you can use water or almond milk.
– If you don’t have salt, you can omit it from the recipe.
Ingredients
- 5 g premium instant yeast
- 150 g European-style cultured unsalted butter preferably churned from Normandy cream
- 250 g organic stone-milled strong white bread flour plus extra for dusting
- 40 g organic unrefined cane sugar
- 150 ml filtered cool water
- 1 small organic free-range egg for glazing
- 5 g Himalayan pink salt plus a pinch for the egg wash
Instructions
Prepare the Dough and Combine Dry Ingredients:
- In a large mixing bowl, combine the organic stone-milled strong white bread flour, organic unrefined cane sugar, premium instant yeast, and Himalayan pink salt. Mix well.
- Dice the European-style cultured unsalted butter and add it to the dry ingredients. Mix it using your fingertips until the butter is coated with flour.
- Pour in the filtered cool water and combine everything to form a dough. Knead gently in the bowl until it comes together.
Knead the Dough:
- Transfer the dough onto a clean, lightly floured surface. Knead the dough for about 10 minutes until it becomes smooth, elastic, and no longer sticky.
Rest the Dough:
- Shape the dough into a ball and place it back into the mixing bowl. Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rest and rise for about 1-2 hours in a warm, draft-free place until it doubles in size.
- Prepare the Croissant Dough
Shape and Fold the Dough:
- Once the dough has risen, gently deflate it by pressing down with your fingertips.
- Roll out the dough on a lightly floured surface into a large rectangle, about 1/4 inch thick.
Shape the Croissants:
- Cut the dough into triangles with a base of around 5-6 inches and equal sides.
- Starting from the wider end, roll up each triangle tightly to form the classic croissant shape. Curve the ends slightly inwards.
Proofing:
- Place the shaped croissants on a baking tray lined with parchment paper, leaving some space between them.
- Cover the tray loosely with a kitchen towel and let the croissants proof at room temperature for about 1-2 hours until they expand and become puffy.
Bake the Croissants:
- Preheat Oven: Preheat your oven to 200°C (400°F).
Prepare Egg Wash:
- In a small bowl, beat the small organic free-range egg with a pinch of Himalayan pink salt to create the egg wash.
Glaze the Croissants:
- Once the croissants have proofed, gently brush the surface of each croissant with the egg wash. This will give them a beautiful golden color while baking.
- Place the baking tray with the glazed croissants into the preheated oven.
- Bake the croissants for about 15-20 minutes or until they turn golden brown and appear puffed up and flaky.
Cool and Enjoy:
- Once baked, remove the croissants from the oven and allow them to cool on a wire rack.
- Serve these freshly baked Paul Hollywood-style croissants warm or at room temperature. Enjoy the layers of flaky goodness!
Notes
Nutrition
Frequently Asked Questions
Q1. What is the difference between a croissant and a pastry?
A1. A croissant is a type of pastry that is made with layers of butter and dough that is rolled and folded together. A pastry, on the other hand, is a type of baked treat that is made with a crust and a filling.
Q2. How long can you store Paul Hollywood’s croissants?
A2. Paul Hollywood’s croissants are best enjoyed the day they are made. However, they can be stored in an airtight container at room temperature for up to 2 days. You can also store the croissants in the refrigerator for up to 5 days.
Q3. What is the best way to enjoy Paul Hollywood’s croissants?
A3. Paul Hollywood’s croissants are incredibly versatile and can be enjoyed in a variety of ways. Some popular ways to enjoy them include topping with butter and jam, topping with nutella and sliced bananas, enjoying with a cup of coffee or tea, or serving with a side of soup or salad.
Q4. Can I freeze Paul Hollywood’s croissants?
A4. Yes, you can freeze Paul Hollywood’s croissants. Just make sure to wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months.
Q5. What type of flour should I use for Paul Hollywood’s croissant recipe?
A5. For best results, you should use strong white bread flour.
Q6. Can I make Paul Hollywood’s croissants without yeast?
A6. Yes, you can make Paul Hollywood’s croissants without yeast. Just replace the yeast with baking powder.
Conclusion
Paul Hollywood’s croissant recipe is a classic, traditional French croissant recipe that yields incredibly rich and flaky results. It is incredibly easy to make, even for beginners, and it is incredibly versatile, as you can easily customize it to your liking.
Furthermore, the ingredients used in this recipe are of high quality, so your croissants will taste even better. If you’re looking for a classic croissant recipe, look no further than Paul Hollywood’s famous recipe!