How to make Croissants

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Croissant which is French for crescent also refers to a delightful flaky pastry. I was sent on a DIY project some days ago by a friend who wanted to know how to make ’em. I had seen it done from when I worked at Transcorp Hilton but had never made it myself hence the DIY. I must say I tried for a first timer. And so Hauwijan these mini Croissants are for you. Here goes:

You will need:

16 oz. flour

1 teaspoon salt

4 teaspoons dried yeast

12 fluid oz. milk

8 oz. unsalted butter

1 egg yolk

How it’s made:

Mix all the dry ingredients together then add the milk. Combine well and knead until smooth and elastic.

Place in a greased bowl, cover and leave to rise in a warm place until doubled in bulk or for an hour.

Roll into a long strip, dot with butter and fold into three like a letter. Turn so that an open edge is towards you. Pat and roll into another long strip. Fold into three again. Wrap with cling film or grease proof paper and chill well.

Roll out and fold again, wrap and chill well.

Remove and repeat the process a fourth time. This last time, roll the dough a little thinner but don’t fold.

Cut into triangles with a tiny slit on the short side. Brush the tips of each with egg yolk mixed with one teaspoon of water and roll from wide end to tip making sure the tip is under. Press to seal.

Curve to shape into crescents, place on well-buttered baking trays and leave to rise in a warm place until double in bulk.

Brush tops with egg yolk mixture. Bake in hot oven for about 20 minutes or until golden brown.  Serve hot.

Makes 26 crescents.

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