|Posted by Bee & John on November 5, 2010 at 10:45 PM|
For Croissants I used, basically, the puff pastry recipe, adding a bit of sugar and yeast!
When making the Puff Pastry, add 1/2 the amount of yeast you would use for a bread and 50g of icing sugar (made in the TMX of course)
Then follow the recipe
When you get to the rolling and folding bit... do it a few more times - the more the better, but don't let the butter get too warm.
Don't put in the fridge, but let it rise in a warm place
roll out thin and cut into triangles (NOT on the baking mat LOL)
Roll the triangles inward from the wide to the smaller side and put on the baking tray You may want to roll the edges in a bit (making a "C") so they will fit on the tray
Cover with plastic wrap or the baking mat and let rise again for 30-60 mintues.
Brush with melted butter and cook in a pre-heated HOT oven.
HINT: add chocolate spread, or grated chocolate, to the triangles before rolling up