{"id":16191,"date":"2012-08-22T11:35:22","date_gmt":"2012-08-22T09:35:22","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=16191"},"modified":"2014-06-17T16:01:21","modified_gmt":"2014-06-17T14:01:21","slug":"how-to-make-and-bake-your-own-classic-french-croissant","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/how-to-make-and-bake-your-own-classic-french-croissant\/","title":{"rendered":"How to Make and Bake a Classic French Croissant&#8212;All By Yourself!"},"content":{"rendered":"<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"http:\/\/www.autogrill.ch\/mediafiles\/live\/43167.jpg\" alt=\"\" width=\"308\" height=\"241\" \/><\/p>\n<p style=\"text-align: left;\">Trust me, <em>mes amis<\/em>, making your own croissant has nothing of a miracle&#8212;<em>oui<\/em>,<em> oui<\/em>,\u00a0you can do it yourself!<\/p>\n<p style=\"text-align: left;\">Today, we&#8217;ll show you that you won&#8217;t be needing any special hardware to make and bake a classic French croissant.<\/p>\n<p style=\"text-align: left;\">The whole thing is a matter of mastering &#8220;<em>la bonne technique<\/em>&#8220;.<\/p>\n<p style=\"text-align: left;\"><iframe loading=\"lazy\" title=\"Making and Baking Classic French Croissants - weekendbakery.com\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Ot3jKnkTfPY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p style=\"text-align: left;\">The video of Ed and Marieke from Holland (<a href=\"http:\/\/www.weekendbakery.com\/\">WeekendBakery<\/a>) is absolutely great. It shows an easy and fun way to make and bake your own classic French croissant.<\/p>\n<p style=\"text-align: left;\"><span style=\"text-decoration: underline;\">\u2022 I&#8217;ll go with you through the step-by-step process:<\/span><\/p>\n<p style=\"text-align: left;\">(The numbers on the left indicate the corresponding time of the video)<\/p>\n<p style=\"text-align: left;\">\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">00:05<\/span>)<\/strong> Make a square slab of <strong><em>le beurre <\/em><\/strong>(butter).<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">00:50<\/span>)<\/strong> &#8211; Trim the edges of the butter.<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">01:06<\/span>)<\/strong> &#8211; Refrigerate while you roll out <strong><em>la p\u00e2te\u00a0<\/em><\/strong>(the dough.)<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">01:13<\/span>)<\/strong> &#8211; Take the dough you made the night before out of the refrigerator.<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">01:25<\/span>)<\/strong> &#8211; Roll the dough into a perfect <strong><em>carr\u00e9 <\/em><\/strong>(square) shape.<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">01:32<\/span>)<\/strong> &#8211; Roll towards <strong><em>les quatre coins <\/em><\/strong>(the four corners) of the dough.<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">02:00<\/span>)<\/strong> &#8211; If needed, gently reshape with your <strong><em>mains <\/em><\/strong>(hands.)<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">02:07<\/span>)<\/strong> &#8211; Here is the point where\u00a0<strong><em>la magie <\/em><\/strong>(the magic) starts to happen: Fold the flap of the dough over the butter towards you..<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">02:11<\/span>)<\/strong> &#8211; <em><strong>Attention<\/strong><\/em> (be careful) here: Do not trap air between the dough edges and the butter.<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">02:20<\/span>)<\/strong> &#8211; Seal the butter completely inside the dough.<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">02:30<\/span>)<\/strong> &#8211; Gently start rolling without pressing too hard<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">02:50<\/span>)<\/strong> &#8211; Don&#8217;t go too crazy on <strong><em>la farine<\/em><\/strong>\u00a0(the flour): Try using it to a minimum.<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">03:25<\/span>)<\/strong> &#8211; Fold the whole thing as if you were folding <strong><em>une feuille de papier <\/em><\/strong>(a sheet of paper) to be put it in an envelop. But instead of dropping it into the mailbox, you instead leave it to cool off in the fridge for about 20 minutes&#8230;<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">03:42<\/span>)<\/strong> &#8211; Don&#8217;t get tired of doing this already: You need to repeat the rolling and folding for two additional times (three times in total, that is.)<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">03:56<\/span>)<\/strong> &#8211; After a good night of sleep, rise and shine the next day to roll out the dough to <strong>112 centimeters<\/strong> (that would be <strong>44&#8221;<\/strong> for our American friends who are not too familiar with the metric system.)<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">04:09<\/span>)<\/strong> &#8211; If the dough stubbornly resists you, leave it to rest an extra <strong>10 minutes<\/strong> in the fridge<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">04:19<\/span>)<\/strong> &#8211; Now it&#8217;s time for a little bit of geometry and trigonometrics (<em><strong>non<\/strong><\/em>, not really): Divide the dough into <strong>little triangles<\/strong> as shown in the video.<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">04:40<\/span>)<\/strong> &#8211; Gently elongate each triangle with a rolling pin.<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">04:50<\/span>)<\/strong> &#8211; Here&#8217;s another point where <strong><em>la magie <\/em><\/strong>kicks in: Make a notch in the center, and roll the dough, all the way down its length, and&#8230; <em><strong>Surprise!<\/strong><\/em> What shape did you get in there?<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">05:00<\/span>)<\/strong> &#8211; Now, gently and lightly brush with egg wash each piece, and proof for two hours.<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">05:10<\/span>)<\/strong> &#8211;\u00a0<strong><em>Encore une fois <\/em><\/strong>(one more time): Egg wash after proof and then into the oven.<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">05:35<\/span>)<\/strong> &#8211; If you too are lucky enough to own a two-fan convection oven, this part will only take <strong><em>un quart d&#8217;heure <\/em><\/strong>(15 minutes.)<\/p>\n<p style=\"text-align: left;\"><strong>(<span style=\"text-decoration: underline;\">06:05<\/span>)<\/strong> &#8211; Now look at the result: Your self-made and self-baked classic croissants are ready to be tasted by you and your friends!<\/p>\n<p style=\"text-align: left;\"><span style=\"text-decoration: underline;\"><em><strong>Bon App\u00e9tit<\/strong><\/em><\/span><\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/encrypted-tbn2.google.com\/images?q=tbn:ANd9GcTjrW8beP2JHIN8jh40CoLLs-w_p9_gEj0YtC_z1-VpneURu5Kbnw\" alt=\"\" width=\"193\" height=\"128\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Trust me, mes amis, making your own croissant has nothing of a miracle&#8212;oui, oui,\u00a0you can do it yourself! Today, we&#8217;ll show you that you won&#8217;t be needing any special hardware to make and bake a classic French croissant. The whole thing is a matter of mastering &#8220;la bonne technique&#8220;. The video of Ed and Marieke&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/french\/how-to-make-and-bake-your-own-classic-french-croissant\/\">Continue Reading<\/a><\/p>","protected":false},"author":49,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[13],"tags":[249939,249943,66035,249940,315,24686,249941,249942],"class_list":["post-16191","post","type-post","status-publish","hentry","category-vocabulary","tag-classic-french-croissant","tag-croissant","tag-farine","tag-french-baking","tag-french-cooking","tag-french-cuisine","tag-la-pate","tag-weekendbakery"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/16191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/comments?post=16191"}],"version-history":[{"count":21,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/16191\/revisions"}],"predecessor-version":[{"id":21036,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/16191\/revisions\/21036"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media?parent=16191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/categories?post=16191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/tags?post=16191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}