Ah, the croissant. That flaky, buttery crescent of pure joy.
Here at May Coffee & Cakes, we believe the best things in life are made, not bought.
And trust us, once you've tasted a truly homemade croissant, the store-bought versions just won't cut it anymore.
You'll be transported to a Parisian cafe, even if you're just sitting in your kitchen in Hamilton.
We're not going to lie; making croissants from scratch is a labor of love. It's a commitment.
It's about embracing the process, from the initial mixing of the dough to the final, glorious moment when you pull a golden-brown masterpiece from the oven.
We're talking about four days!
But we promise you, every minute, every fold, every degree of temperature control is worth it.
The aroma alone, that intoxicating blend of yeast and butter, will fill your home with warmth and anticipation.
That sound of the crisp layers shattering as you take the first bite – pure bliss. What sets our croissants apart?
It's the quality of ingredients, of course. But more importantly, it's the technique.
The precise lamination, the careful temperature control, the understanding of how the dough behaves.
We will hold nothing back. We'll share our kitchen secrets, the tips and tricks we've learned over years of baking.
So, roll up your sleeves, clear your schedule, and prepare to embark on a croissant-making adventure.
This isn’t just a recipe; it's a journey. Let's get baking!
Imagine the look on your friends' faces when you serve them warm, freshly baked croissants that you crafted with your own hands.
You will be a star. We will get started right now!
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In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, sugar, and salt. Add the ice water and mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic. It should be slightly sticky but not wet.
Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This slow fermentation develops flavor and relaxes the gluten.
Place the cold butter between two sheets of parchment paper. Using a rolling pin, pound the butter into a 6x8-inch rectangle. It should be about 1/2 inch thick. This step is crucial for creating a uniform butter block.
Transfer the butter block to a baking sheet and refrigerate for at least 30 minutes, or until firm but not rock hard. The butter should be cold enough to hold its shape but pliable enough to be rolled out without cracking.
On a lightly floured surface, roll the chilled dough into a 12x16-inch rectangle. Place the cold butter block in the center of the dough. Fold one side of the dough over the butter, and then fold the other side over to completely enclose the butter, creating a package. Press the edges to seal.
Roll the dough into a 12x24-inch rectangle. Fold the dough into thirds, like a letter. This is called a single fold. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Rotate the dough 90 degrees. Roll the dough into a 12x24-inch rectangle. Fold both ends of the rectangle to meet in the middle and then fold it in half. This is called a double fold. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Repeat the single fold process. Roll the dough into a 12x24-inch rectangle. Fold the dough into thirds, like a letter. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
After the final fold, wrap the dough tightly in plastic wrap and refrigerate overnight. This allows the gluten to relax and makes the dough easier to work with.
On a lightly floured surface, roll the chilled dough into a 12x36-inch rectangle. Using a sharp knife or pizza cutter, cut the dough in half lengthwise. Then, cut triangles with a base of about 4 inches. You should get about 12 triangles.
Gently stretch each triangle and make a small incision at the base. Roll the triangle up from the base to the tip, forming a crescent shape. Place the croissants on a baking sheet lined with parchment paper, with the tip tucked underneath to prevent them from unraveling.
Cover the croissants loosely with plastic wrap and let them proof in a warm place for 2-3 hours, or until they have almost doubled in size. They should be light and airy to the touch. We often use a proofing box, but a warm oven with the light on works just as well. Do NOT turn the oven on.
In a small bowl, whisk together the egg and milk until well combined. Set aside in the refrigerator until ready to use. We find that this helps the croissants to develop a rich, golden-brown color.
Preheat your oven to 375°F (190°C). Brush the croissants generously with the egg wash. Bake for 18-20 minutes, or until they are a deep golden brown and the internal temperature reaches 200°F (93°C). The aroma filling your kitchen should be irresistible!
"Rotate the baking sheet halfway through baking to ensure even browning."
Transfer the baked croissants to a wire rack to cool slightly. The anticipation is killing us, but it's worth the wait! Serve warm and enjoy the fruits of your labor. The flaky layers, the buttery aroma, the satisfying crunch – pure croissant perfection.
Add a few batons of dark chocolate before rolling up the croissant. The melted chocolate adds a rich, decadent flavor.
Fill the baked croissant with almond cream and top with sliced almonds before baking again. This adds a nutty, sweet flavor and a satisfying crunch.
1Use high-quality butter with a high fat content (European-style butter is ideal) for the best flavor and lamination.
2Keep all ingredients and equipment cold throughout the process to prevent the butter from melting.
3Be patient with the dough and allow it to rest and chill properly between folds. This will relax the gluten and make it easier to work with.
4Don't over-proof the croissants, or they will collapse in the oven.
5Use a sharp knife or pizza cutter to cut the dough for clean edges and even shaping.
1Using butter that is too soft, resulting in a greasy dough and poor lamination.
2Over-proofing the croissants, causing them to collapse in the oven.
3Not allowing the dough to chill properly between folds, making it difficult to work with.
While the croissant is often associated with France, its origins can be traced back to the Austrian kipferl. It wasn't until French bakers refined the recipe using laminated dough that the croissant as we know it today truly came into being.
The croissant's shape is said to have originated in Vienna, Austria, as a celebration of the defeat of the Ottoman Empire, with the crescent shape representing the Ottoman flag.
This recipe captures the essence of May Coffee & Cakes in Hamilton. Authenticity isn't just about ingredients; it's about place.
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