Baking Croissants : The process and the lessons learnt

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Today my family and I  read from the book of Ezekiel and were reminded about how the Lord can restore, revive and resurrect even the most dire situation.
Once we were done with our prayers I went to the kitchen to finish the croissants I started making yesterday morning…yes yesterday .
When I was looking for a recipe @sallysbakeblog described making croissants as a labour of love and now I know why!
I adapted her recipe a bit and my croissants turned out reasonably well! I put some cinnamon butter in a couple but the children preferred them plain. Next time I will try rolling with some chocolate.
I got tired of folding the dough but my sister encouraged me to fold one more time and I learnt the imporatence of having the right people to encourage and cheer you on.  Here are some more lessons I learnt from my croissant making process:

Patience

Did I mention how long it took ? Girl! I kept looking for short recipes but they all required lots of steps and lots of resting time in between. I was tempted not to follow through and to roll the dough over the butter less times than required but the truth is that anything worth doing is worth doing well! Remember ; Ecclesiastes 7:8
“Better is the end of a thing than its beginning, and the patient in spirit is better than the proud in spirit.”

Process 

There is always a process and if you want certain results you must go through the process. Yes sometimes you can fast track somethings but most times that process is essential. Children most pass through their teenage years to become adults and a seed must first die before it grows. Follow the process!

Purpose

The process may not be easy but it’s for a purpose. I was like biko whats all this long process for croissants but it’s that process that reveals its purpose. Light, flaky, delicate and scrumptious!

Fulfillment

I was listening to Apostle Selman the other day and he mentioned that fulfillment was a gift we gave ourselves. At the end of the process I felt some sense of accomplishment. I had set out to make croissants and I did it!  That’s how it is when set out to do the things God wants us to do. We are fulfilled seeing our impact on our children and those around us, it may require  perseverance, patience  and a process but it is so worth it!
Have a most blessed day!

Print Recipe
Croissants
This recipe requires patience but it's well worth it!
Prep Time 24 hours
Cook Time 25 minutes
Passive Time 1 hour
Servings
pieces
Ingredients
Dough and Butter layer
Egg wash
Prep Time 24 hours
Cook Time 25 minutes
Passive Time 1 hour
Servings
pieces
Ingredients
Dough and Butter layer
Egg wash
Instructions
Dough
  1. Mix the sugar in the warm milk and add the yeast. Give it five minutes to prove (it will become frothy). Then add the melted butter , flour and salt.
  2. Mix very well . It should be slightly sticky but soft. If its too sticky then add more flour and the knead for a few minutes. Roll into a ball. cover with cling film and leave in fridge for 4 hours.
  3. Get the softened butter and keep in between two sheets of clingfilm and then gently shape with a rolling pin into a 7 by 10 inch rectangle. ensure the butter is not too soft. Once you have the right size wrap up in cling film and keep in fridge for 30 minutes.
Time to laminate
  1. Roll the dough into a 20 by 10 inch rectangle and then place the butter in the middle and fold both sides of the dough together so that the butter is covered With the short side facing you roll the dough into a 20 by 10 inch rectangle and this time fold the dough into three like you would fold an envelop , letting one side overlap fully (this is the first fold). Repeat this process of rolling out the dough and then folding like an envelope once again (this is the second fold). Then place in the fridge for about 30 minutes.
  2. Roll the dough once again into 20 by 10 inch rectangle and fold into three once again ( third fold). If at any point during the rolling process butter seeps out pat flour on the butter and put the dough in the fridge. Repeat the process of rolling into a 20 by 10 inch rectangle and folding for the fourth time and then keep in the fridge for four to six hours.
  3. This is the fun part! Roll the dough into a 20 by 8 inch rectangle and then cut vertically into two. Then cut into four equal parts as shown in the picture. This will give you 8 squares. Make sure you have flour within reach in case the dough is very sticky,
  4. Then cut each square into two. This will give you 16 triangles. Stretch each triangle gently (make sure you do not flatten) and cut a small slit at the bottom of the triangle and then roll. When you roll bend the edges downwards and ensure the tip is underneath. Keep at room temperature for an hour and then keep in the fridge overnight or for at least 4 hours. I think overnight is best to ensure the dough is chilled.
  5. Preheat the oven at 200 C and the brush the croissants with egg wash. Bake for 25 minutes or until golden brown. If you are baking with two trays then do not forget to switch the positions of the trays midway.
  6. Enjoy
Recipe Notes

Let me know if you tried this out.

 

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