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My review
Whole Wheat Croissants
made it |
5 reviews
|
MARBALET
"Light and tender croissants with the hearty taste of whole wheat. Make sure that you use whole wheat pastry flour not whole wheat bread flour."
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Ingredients
3 h 15 m servings 340 calsOriginal recipe yields 12 servings (12 croissants)
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Directions
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Prep
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Cook
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Ready In
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in honey and 3/4 cup flour. Whisk until smooth. Cover bowl and let stand for 1 1/2 hours.
- In a large bowl, combine butter pieces with remaining cup flour. Pour in yeast batter and stir to moisten. Turn dough onto lightly floured surface, pat dough down and roll into a rectangle. Fold 1/3 of dough toward center then fold other side of dough over first 1/3. Lift dough and scrape work surface clean. Sprinkle area with flour and repeat; rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes.
- Pat dough into rectangle. Cut into 3 parts, 1 part for each 4 croissants. Work with one piece at a time, holding others in refrigerator until ready to use. Roll each piece individually into 1/4 inch thick rectangles. Cut into two pieces. Cut each piece crosswise diagonally to form 4 triangles. Roll from wide end to point and curve ends to form a crescent shape. Place on ungreased cookie sheets.
- In a small bowl, beat together egg and water. Brush croissants with egg wash and set aside to rise for 1 hour. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Glaze croissants with the egg mixture once more before baking.
- Bake in preheated oven until puffed and brown, about 15 minutes. Let cool slightly and serve.
Nutrition Facts
Per Serving: 340 calories; 31.4 g fat; 13.1 g carbohydrates; 3.4 g protein; 97 mg cholesterol; 225 mg sodium. Full nutrition
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Reviews
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Newest
1/7/2010
here's the problem... this isn't how you really make croissants... the first steps are fine to follow... after you get to the mix your 1 cup of flour with the butter DON"T DO IT!!. you don't mak...
4/11/2004
This recipe as it stands is impossible to complete. The dough could not be rolled out because it was the consistency of a very sloppy cookie dough. I would suggest finding another recipe if you ...
7/20/2004
I could not make this recipe work. One other review from an experienced croissant maker said the recipe's fine if you do it right. Some more detailed instructions might help - I'd like to try ...