This recipe is an adaptation from the recipe for Classic Croissants by Jeffrey Hamelman. Before you start I recommend watching any croissant making video to get a general feel on laminating and shaping.
This recipe will yield about 15 good croissants plus some leftover bits which you can use to make a few, slightly odd shaped ones, or other inventive croissant-like creations. Keep in mind that the type / brand of flour and butter also makes a difference. Try a few flours to find the one in your area which hits the balance between strength and flexibility. The same with butter, it needs to be pliable but not too soft. I used Amul butter.
Lastly, don’t get scared with the recipe or with the time. Croissants are time consuming but fairly easy if you get the technique right.
PS- I have shared pictures of the process for you all…
View original post 1,531 more words