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Croissants


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Ingredients

15 portion(s)

Dough

  • 350 grams unsalted butter, room temperature
  • 35 grams flour
  • 2 sachets dried yeast
  • 10 grams salt
  • 20 grams sugar
  • 80 grams lukewarm water
  • 230 grams lukewarm milk
  • 580 grams Bakers Flour or Bread Flour

Filling

  • 350 grams unsalted butter, cubed, At room Temperature
  • 35 grams plain flour
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    Preparation
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    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

    Filling
  1. Roll out the dough slightly more than double the size of the filling so that the edges can be sealed. Place filling into the dough and fold over making sure the edges are sealed.  Spread out until you feel resistance.

     

  2. Closed lidCombine yeast, water, milk, sugar and salt on speed 2 for 4 seconds.

     

  3. Add flour and combine on speed 6 for 6 seconds

  4. Place in the fridge for 45min to relax the dough.

     

  5. Remove from refrigerator and fold in 3 and spread out until you feel resistance.  Repeat this procedure a resting the dough an additional 10-15min each time. The dough should be folded a minimum of 3 times and a maximum of 5.

     

  6. After last turn roll out fully to maximum allowance (approximately to the size of the bread mat), then only increasing the length.

     

  7. Cut the dough in half and then cut out isosceles triangles cutting the base into the middle towards the top of the triangle about a quarter of the way up.

     

  8. Form into crescents and allow to proof on the bench for about 15-20min.

  9. Form into crescents and allow to proof on the bench for about 15-20min.  Bake in preheated oven at 200deg C for approximately 20min.

  10. Dough modeKnead for 2 1/2min on interval speed or until slightly tacky (if you pull the dough apart and it is very thin and the edges are jagged when ripped then the dough is under process knead at 10sec increments until the edges are clean when ripped.

  11. Filling
  12. Blend on speed 4 for 5 seconds to combine.

     

  13. Turn onto to cling wrap and form into a traditional rectangle approximately 7-10mm thick

  14. Refrigerate until the mixture is pliable without snapping.

     

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • This recipe is terrible.

    Submitted by jessstokes on 13. December 2015 - 02:06.

    This recipe is terrible. Disappointing actually as they look like a winner. 

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  • Rather confusing. The recipe

    Submitted by diastella1 on 25. April 2015 - 08:23.

    Rather confusing. The recipe certainly needs editing. Potential 5 star rating, I think, but once the recie is adjusted I will revise the rating.

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  • This recipe is very

    Submitted by Eirynn on 31. January 2015 - 17:21.

    This recipe is very confusing, looks like it has the potential to be good, but needs tidying up. I hope this will happen, but judging by the dates of comments, I won't wait around for it.

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  • I really wanna try this but I

    Submitted by Symone Van Geest on 25. October 2013 - 17:37.

    I really wanna try this but I don't understand the method at all, the first step is roll out the dough but I don't understand what dough? Could you maybe clarify for me? TIA

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  • Where's the butter added and

    Submitted by Aglowgirl on 29. August 2013 - 08:33.

    Where's the butter added and how?

     

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  • Im finding this recipe really

    Submitted by dandriry@yahoo.com.au on 20. August 2013 - 23:08.

    Im finding this recipe really hard to follow and I really wan to make them tmrc_emoticons.(

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  • Sorry, unfortunately the

    Submitted by marta Osoba-Buttrose on 19. October 2011 - 20:02.

    Sorry, unfortunately the recipe hasn't loaded properly. I'll get onto it asap.

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  • Do you also brush the surface

    Submitted by chinsk on 12. October 2011 - 20:16.

    Do you also brush the surface with butter ?

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  • yes sounds good, but which

    Submitted by TyneE on 11. October 2011 - 22:24.

    yes sounds good, but which ingredients are the fillings and which is for the dough itself? looking forward to giving croissants a go! tmrc_emoticons.)

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  • This recipe looks

    Submitted by Cookie1 on 11. October 2011 - 18:41.

    This recipe looks interesting.  What exactly is the filling please?

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