When checked, Shutterstock's safe search screens restricted content and excludes it from your search results. CROISSANT is arguably one of my favorite pastries and it can make me drool any time of the day! In my humble opinion,the BEST CROISSANTS are the ones which are flaky, with lots of layers, buttery taste, which doesn’t leave any grease in hands( inspite of all the butter), crunchiness till the last bite and soft inside. Before you start make sure you have all the ingredients at home and mainly have “TIME” in your hands. Combine all the ingredients for the dough in the bowl of a stand mixer fitted with the dough hook. Gently shape the dough into a flat ball by pressing it down before storing it in the fridge, this makes rolling out next morning easier. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the middle of the butter square.
Repeat the rolling and folding, this time rolling in the direction of the two open ends (from the shorter sides to lengthen the longer sides) until the dough is about 8” by 24”. Roll and fold the dough exactly in the same way for the third time and put it baking sheet.
Once the dough is about half to two-thirds of its final length, it may start to resist rolling and even shrink back. Lift the dough an inch or so off the table at its midpoint and allow it to shrink from both sides and prevent the dough from shrinking when it’s cut. If you’re good at “eyeballing” and cutting the dough into triangles, then forget the measuring rule, marking and cutting instructions. Make diagonal cuts by positioning the yardstick at the top corner and the first bottom mark. Now bend the two legs towards you to form a tight crescent shape and gently press the tips of the legs together (they’ll come apart while proofing but keep their crescent shape).
Shape all the triangles like this into croissants and place them on a greased or parchment lined baking sheet leaving as much space between them as they will rise quite a bit.
Bake them for about 15 to 20 minutes till they’re done and golden brown on top and just beginning to brown at the sides. Roll the pastry into a long strip(width of atleast 4 inches); I didn’t measure the length( am assuming it was about 8-10 inches long). I was watching an old episode of Ina Garten’s Barefoot Contessa in which she was baking Pear Clafoutis.
A cream puff is hollow choux pastry ball filled with either whipped cream, pastry cream or ice cream.
For the filling, beat the whipped cream,sugar and vanilla extract in a stand mixer until stiff peaks form. Cut the puffs horizontally and pipe in a spoonful of whipped cream on the bottom, cover it with the top half (just like a burger). Click "Show Link" to generate a url you can copy and paste to your favorite social media site, personal website, blog, etc to share. We’ve pulled together our most popular recipes, our latest additions and our editor’s picks, so there’s sure to be something tempting for you to try. Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. I can never say “No” to Croissant, so when I came across this month’s recipe I was thrilled.
Ensure that your butter is cold – cold enough that it is pliable enough to smoothly roll out; not hard (or it will break) or soft (it will melt). When you cover the butter square with the dough, make sure you seal the dough well, otherwise the butter will leak out when you roll out the dough, and there’s no way you can manage to put the butter back in. During the lamination of the dough (rolling and folding repeatedly), chill the dough in the freezer and NOT the fridge. You also need a lot of patience to keep rolling out the dough with just enough pressure to stretch it. Keep lightly flouring your work surface (not too much), just enough to keep working smoothly without tearing the dough.
Once again fold the dough in thirds, brushing off excess flour and turning under any rounded edges or short ends with exposed or smeared layers. Cover with plastic wrap, tucking the plastic under all four sides and refrigerate overnight.

If this happens, fold the dough in thirds, cover, and refrigerate for about 10 minutes; then unfold the dough and finish rolling. Check that there’s enough excess dough on either end so that when you trim the edges to straighten them, you have a strip of dough that is 20’ inches long. Using your rolling pin, very lightly roll (do not make it thin but only stretch it slightly) the triangle to stretch it a little, until it is about 10” long. With one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end. Roll the triangle tight enough but not too tight to compress it, until you reach the “pointy” end which should be under the croissant.
If you use eggs, make an egg wash by whisking one egg with 1 tsp water in a small bowl until very smooth. Place a small piece of chocolate ( I used ghirardeli squares – chopped each into two) ;roll over and place another piece of chocolate and roll again.
Since Bing cherries were in season, I couldn’t think of anything other than “Cherry Clafoutis”.
I don’t know if its just me or is it something common for everyone.The right approach is usually to relieve the cherry from its pit without completely mangling the flesh. She mentioned that clafoutis are like “ pancake batter over fruits” and followed a recipe of her own with flour, eggs and milk. As a kid,I used to love the cream biscuits actually used to just eat up the cream filling and throw away the biscuits. When they are filled and glazed with caramel and assembled like a Piece Montee they are called Croquembouches. Using a spoon drop tablespoonful of dough on a greased baking sheet, use another spoon to scrape. Roll the pastry out to about 1cm thick, then grate over a dusting of nutmeg using a fine grater.
If you can’t find pearl sugar, use large crystals of sugar or even regular granulated sugar. Add the butter and knead until you have a soft, smooth and elastic dough that’s not sticky. Thanks to Aparna who shared with us an impeccable recipe for this month’s “We need to Bake”. And since I had already made them earlier, I baked a few Croissants with the first batch and some Danish Swirls, Rolled Danish Pastries and Pain au Chocolate with the second batch. If the butter is too hard and breaks while rolling out the dough, you will not get the layers in the croissants. The lamination process itself is a kind of stretch and fold anyway and will strengthen the dough. A fourth fold will give you more layers, but thinner butter layers between them, and your croissants will not puff of as much as you would like them to. If you like to and do wear rings on your fingers like I do, take them off while working with this dough and the dough will thank you!
Lightly dust the top of the dough with flour and wrap well with plastic so it doesn’t dry out. Now begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight.
If they seem to be darkening too quickly during baking, lower the oven temperature by 25F. What she said sounded simple and therefore I went about using my readily available pan cake mix. You may also use an ice cream scoop or a pastry bag with a plain tip( which is what I did). When you make the mounds ensure you have atleast an inch height in the centre.(I ended up with a few flat ones).
Fold the dough in half, then roll out again, to the thickness of 2 x ?1 coins and large enough to line a 20cm loose-bottomed sandwich tin with some overhang. These rolls are very easy to make, it took me about ten minutes to make the dough and another ten minutes to shape them.
Add a little more milk (in teaspoonful at a time), if your dough is dry, until you have the required consistency of dough. Shape the dough into a ball and place it in an oiled bowl, turning it over to coat with oil.
After baking Croissant and Puff Pastry a number of times I have come to believe that making these at home does not require a whole lot of skill but it most certainly is time consuming, tedious and needs a lot of effort.

Once the butter has melted, it is difficult to get the dough to produce layers because the dough tends to absorb the butter and will make greasy croissants. You cannot leave this and attend to something else, unless you want to set yourself for failure! This so that when you roll out the dough with the butter in ti, neither should it be soft enough to melt, or hard enough to break.
Lightly press the edges together to completely seal the butter inside the dough to ensure the butter doesn’t escape when you roll out the dough later. I just used one half of the dough to make croissants and with the second I made the rest of the pastries. You can stretch it by hand too, but if you don’t have the practise, your stretching could be uneven. They’re ready if you can see the layers of dough from the side, and if you lightly shake the sheets, the croissants will wiggle. Add the flour all at once and keep mixing until the dough pulls away from the sides of the pan. Press the pastry into the tin (leaving the excess draped over the sides), put onto a baking sheet and chill for 10 mins. The beautiful pattern which is made using a pair of scissors makes it even more interesting. This dough can be shaped in any form as per your choice.
My first attempt was not very successful, I think over the years I have mastered the technique. So, while working with the dough, or when rolling it out, if at any point you feel the dough becoming warm and soft, put it back in the fridge immediately. More importantly, the edges where there is no butter would get folded in during lamination and affect your layers. If the butter comes out, patching it up by dusting a little flour can help but doesn’t always work. Unwrap the butter and place it on the square of dough in the center, so that it forms a “diamond” shape on the dough. I filled the batter upto the end ie to the rim, and there you go-while baking it began to flow all over the sides.
Bake the cream puffs for about 20 minutes until golden brown and then reduce the temperature to 300F and bake for another 10 minutes. Put the baking sheet onto the pulled-out oven rack, then pour in the custard, right to the top.
You shouldn’t need any flour, but if you feel the need, just lightly dust your palms with it.
Basically, the dough is folded like 3-fold letter before it goes into an envelope (letter fold). Once baked, all the cherries settled in the bottom and looked as though a sponge cake was covering it. Put the folded dough on a floured baking sheet, cover with plastic wrap, and freeze for 15 to 20 minutes to relax and chill the dough. Once the eggs are well incorporated add the egg white and beat for about 2 – 3 minutes. Let them rest for 15 minutes. Roll out each piece of dough, one at a time, into a circle about 4” in diameter. Ideally almond cream should be used to spread on the base, but I was in a hurry so used a simple combination of cinnamon and sugar. When it’s ready, the tart should be set and pale golden on the top, and have just the merest tremor in the centre when you jiggle the tray. Pinch the seam closed neatly, and place them on a greased or parchment lined baking sheet with the seam side facing down. Cover loosely and let them rise for an hour or so till almost double in size. Brush them lightly with milk and using a pair of sharp scissors, make diagonal cuts (not too deep) on the top of the rolls.

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