There are nothing more appetizing than freshly baked croissants from the oven on the Sunday morning.
Making danish pastry dough cannot be shortcut although the ingredients are very simple.
1. Flour
2. Butter
3. Yeast
4. Sugar
5. Salt
6. Water
Cold buttery dough has to be fold several times to make a beautiful layers.
The good croissants have very crispy skin, almost crunchy, and layers of butter is melting on your tongue.
I usually make the dough in advance and finish until shape it, then freeze it.
A night before you bake, put it on the tray and cling film lightly and rest it in the refrigerator. The size will become just right in the morning and ready to bang into the oven (Graze with egg-wash if prefer prettier outlook).
I said, freshly baked but same for the normal loaf / bread, wait until cool down as the bread is still cooking right after they come out from the oven. Butter should be sweeping out on your tray but don't worry, it absorbs as cooling down.
Bon Appetite!
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