Monday, May 20, 2013

Croissant ~ Pain Au Chocolate

Bonjour....croissant pour le petit déjeuner n'importe qui? haha..... I wonder if the translator working or not ! Can anyone tells me? haha.... I can't even pronounce those words correctly...it sounds like my tongue is fighting between my lips. Gosh ! haha.....  My younger brother speaks really well. He took French subject during his college time in Singapore. Anyway, I'm glad I still be able to spend time for some homemade croissants lately. Did you notice that croissant & Danish pastry do look quite the same ? But it is not ! Danish pastry is a rich dough which contained high amount of butter & sugar and it taste sweet & soft. While croissant is a lean dough which contained less amount of butter & sugar, and it taste savoury & crispy. So, are you ready for this!

(recipe adapted from here)
Ingredients :
(A)
500gm  all purpose flour
160ml  water
160ml  milk
1 TB  yeast
2-1/2 TB  sugar
2 tspn  salt
40gm  margarine

(B)
*250gm  margarine, thinly sliced

Method :
(1) combine ingredients (A) into a big bowl and stir to form soft dough.
(2) knead to smooth and let to rest for an hour or till double in size.
(3) next, punch dough to release air then wrap with plastic sheet and keep refrigerated overnight.
(4) then follow by the folding method here, on the next day.
(5) again keep the folded dough refrigerated for overnight, soon after folding completed.
(6) finally, place dough to a slightly floured working table on the next day and rest for 20 mins.
(7) roll dough into 24x48" flat sheet, divide into 4 equal cuts and again halved each portion into triangle shape.
(8) now, roll each dough up like Swiss roll and place them to baking tray to rest for about 60-80 mins.

(9) finally, bake at preheated oven 200'C for 10 mins and then 180'C for another 10 mins, or till nicely brown.

WALAAAaaaa.....here comes my babies! Gorgeous brown as you see here. I'm a bit sad cause the bread came out too soft & fluffy (What the heck!). Yeah, I'm expecting something else actually. I should have follow the quantity of water as given which is 140ml each. I added in 40ml extra ! YIKES!

I actually ended up making 4 croissants and 4 Pain Au Chocolate. If time allows, I'll make one more batch. And my kids are asking for more Pain Au Chocolate. lol.
*
I'm sending this to Yeastspotting @ Wild Yeast Blog.

12 comments:

Needful Things said...

I remember the first time I made pain au chocolat .. it was years ago and I remember feeling very accomplished and proud of myself. Thanks for reminding me that I need to make some again! Your croissants look great.

Ratita Golosa said...

Dices que te salieron demasiado suaves y esponjosos?...pues tienen una pinta estupenda, buenísimos!!!
Abrazos!

Belinda said...

Oh to wake up to this would be a lovely thing.

Vivian Pang said...

Now you are very good at making both Danish bread and croissant. The shaping is very neat!

Ann Low said...

Mmm... these croissant look so good for my breakfast now!

suhaina aji said...

you have baked it so well dear..really apprecaite ur skills. my first attempt was a failure. this looks yumm.

Cheah ~ No-Frills Recipes said...

These croissant look good, Kristy. I haven't tried my hands at making Danish pastry. You're so good at it!

Jeannie Tay said...

I have not dared to try making this pastry again for fear of another failure lol! Yours look beautifully done!

Sonia ~ Nasi Lemak Lover said...

Croissant is my all time favourite! but but making them at home is tedious (at least from my past experiences), just courier few of your Pain Au Chocolate will do, hehehe..

Anonymous said...

Lovely, buttery Croissants! Easy to do recipe,Thanks once again for sharing!
Mrs Singh

Angie Schneider said...

What a mouthwatering breakfast to wake up to!

Her Worldly Pleasures said...

Wow these look amazing!! Have to try making them one day and making your own pastry?? Very brave!

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