Paul Hollywood’s croissant recipe is a delightful and classic French pastry that will transport your taste buds to the streets of Paris. This unique and detailed recipe will guide you through creating buttery, flaky croissants right in your own kitchen. With a perfect balance of simplicity and elegance, this recipe is sure to impress your family and friends.
How to Make Paul Hollywood Croissant
Begin by gathering all the ingredients you’ll need to make these delectable croissants. Get ready for a buttery, flaky delight that will rival any bakery-bought pastry!
Equipment
- Large mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Plastic wrap
- Sharp knife
Ingredients
- White bread flour (500g strong ), plus extra for dusting
- 10g salt
- 80g caster sugar
- 10g instant yeast
- 300ml cold water
- 300g unsalted butter, at room temperature
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the flour, salt, sugar, yeast, and cold water. Mix until a dough forms.
- Knead the dough for about 5 minutes until it becomes smooth and elastic. Shape it into a rectangle and wrap it in plastic wrap. Place it in the refrigerator for 1 hour.
- Meanwhile, beat the room-temperature butter to soften it. Place it between two sheets of plastic wrap and shape it into a 20x20cm square. Refrigerate until firm.
- Roll out the chilled dough on a floured surface into a 40x20cm rectangle. Place the chilled butter square diagonally on the dough, then fold the corners of the dough over the butter to encase it completely.
- Roll out the dough-butter combination into a 60x20cm rectangle. Fold the top third down, then fold the bottom third up, creating three layers. Refrigerate dough for 1 hour by wrapping it in plastic wrap.
- Perform the rolling and folding process twice more, ensuring to chill the dough for 1 hour between each fold.
- After the final fold, wrap the dough in plastic wrap and refrigerate overnight.
- The next day, roll out the dough to a 60x30cm rectangle. Cut the dough lengthwise into two equal strips, then cut diagonally to create triangles.
- Starting from the base of each triangle, roll up the dough tightly towards the tip. Place the croissants on a baking sheet lined with parchment paper, brush them with beaten egg wash, and leave to prove for 2 hours.
- Preheat the oven to 200°C (180°C fan) and bake the croissants for 15-20 minutes or until golden brown and flaky.
- Remove from the oven and allow them to cool slightly before serving.
Recipe Tips
- Ensure that the butter is at room temperature before beating and shaping it. This will make it easier to handle and incorporate into the dough.
- When rolling out the dough, lightly flour the surface and the rolling pin to prevent sticking.
- Chill the dough between folds to maintain the integrity of the butter layers and achieve a flaky texture.
- For an extra-golden crust, brush the croissants with egg wash twice: once before proving and again right before baking.
- If you want smaller croissants, cut the dough into smaller triangles before rolling them up.
Recipe Variations
- Chocolate Croissants: Add a chocolate bar or chocolate spread to the center of each triangle before rolling them up. The heat from the oven will melt the chocolate into a gooey filling.
- Almond Croissants: After baking the plain croissants, slice them in half horizontally, spread almond paste or almond cream inside, then dust the tops with powdered sugar.
- Cheese Croissants: Sprinkle grated cheese on top of the croissants before baking for a savory twist.
- Fruit-filled Croissants: Add a spoonful of your favorite fruit preserve or compote to the center of each triangle before rolling them up. This will create a fruity surprise inside the croissants.
What To Serve With Paul Hollywood Croissant
- Jam and Butter: Serve your freshly baked croissants with a selection of jams and creamy butter for a traditional and delightful pairing.
- Ham and Cheese: Create a savory croissant sandwich by adding slices of ham and cheese to your warm croissant. Optionally, you can toast it for a melty, gooey delight.
- Scrambled Eggs: Pair your croissants with fluffy scrambled eggs for a hearty and satisfying breakfast or brunch.
- Fresh Fruits: Serve a platter of fresh fruits such as strawberries, raspberries, and blueberries alongside your croissants for a refreshing and balanced meal.
- Coffee or Tea: A cup of hot coffee or tea is the perfect accompaniment to these flaky pastries, enhancing their flavors and making for a cozy and indulgent experience.
Why You’ll Love This Recipe
- Flaky and Buttery: These croissants have a light and flaky texture with a rich buttery taste that will melt in your mouth.
- Homemade Delight: Making croissants from scratch is a rewarding experience, and the aroma of freshly baked pastries will fill your kitchen with joy.
- Impressive Presentation: Serving these homemade croissants to your family and friends will impress them and make any breakfast or brunch feel like a special occasion.
- Versatile and Customizable: You can enjoy these croissants as a standalone treat or experiment with different fillings and toppings to suit your taste preferences.
Conclusion
Paul Hollywood’s croissant recipe is a labor of love that yields buttery, flaky pastries that are worth every effort. The detailed instructions and carefully crafted techniques result in a bakery-worthy treat. Enjoy these delicious croissants for breakfast, brunch, or as a delightful snack. Your family and friends will be impressed by your baking skills and the incredible flavors of these homemade croissants.
FAQs
Can I use all-purpose flour instead of bread flour?
Bread flour works best for croissants as it has higher protein content, which results in a stronger gluten structure and a flakier texture. However, if you don’t have bread flour, you can use all-purpose flour as a substitute.
Can I freeze the croissant dough?
Yes, you can freeze the croissant dough after the final fold. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw the dough in the refrigerator overnight before proceeding with the rolling, shaping, proving, and baking steps.
How long can I store the baked croissants?
The baked croissants can be stored at room temperature in an airtight container for up to 2 days. For longer storage, freeze the croissants in a freezer bag for up to 1 month. Thaw them at room temperature and reheat in a preheated oven for a few minutes before serving.
Can I make the dough by hand without a mixer?
Absolutely! While a mixer can make the process quicker, you can knead the dough by hand until it becomes smooth and elastic. It may require a bit more time and effort, but the result will be equally delicious.
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Paul Hollywood Croissant Recipe
Equipment
- Large mixing bowl
- Rolling Pin
- Baking sheet
- Parchment paper
- Pastry brush
- Plastic wrap
- Sharp knife
Ingredients
- White bread flour (500g strong ), plus extra for dusting
- 10g salt
- 80g caster sugar
- 10g instant yeast
- 300ml cold water
- 300g unsalted butter, at room temperature
- 1 egg, beaten (for egg wash)
Instructions
- In a large mixing bowl, combine the flour, salt, sugar, yeast, and cold water. Mix until a dough forms.
- Knead the dough for about 5 minutes until it becomes smooth and elastic. Shape it into a rectangle and wrap it in plastic wrap. Place it in the refrigerator for 1 hour.
- Meanwhile, beat the room-temperature butter to soften it. Place it between two sheets of plastic wrap and shape it into a 20x20cm square. Refrigerate until firm.
- Roll out the chilled dough on a floured surface into a 40x20cm rectangle. Place the chilled butter square diagonally on the dough, then fold the corners of the dough over the butter to encase it completely.
- Roll out the dough-butter combination into a 60x20cm rectangle. Fold the top third down, then fold the bottom third up, creating three layers. Refrigerate dough for 1 hour by wrapping it in plastic wrap.
- Perform the rolling and folding process twice more, ensuring to chill the dough for 1 hour between each fold.
- After the final fold, wrap the dough in plastic wrap and refrigerate overnight.
- The next day, roll out the dough to a 60x30cm rectangle. Cut the dough lengthwise into two equal strips, then cut diagonally to create triangles.
- Starting from the base of each triangle, roll up the dough tightly towards the tip. Place the croissants on a baking sheet lined with parchment paper, brush them with beaten egg wash, and leave to prove for 2 hours.
- Preheat the oven to 200°C (180°C fan) and bake the croissants for 15-20 minutes or until golden brown and flaky.
- Remove from the oven and allow them to cool slightly before serving.
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