Servings: 6 People
Calories: 300kcal
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
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.
Nutrition
Calories: 300kcal
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