When we go out and need something to prevent the emergency hunger then we get butter croissant. My princess likes it a lot. So both mom and daughter will share major portion of it and the dad gets the remaining. I have been not baking much lately, still whenever, I see some interesting recipes my baking brain gets somewhat lightened up.
This month daring baker’s challenge was to make butter croissant hosted by Sarah a non-blogger, and I have been off from that scene for a very long time. But for the croissant I decided to give it a try. The process to make croissant is a long one, at first I was not sure whether I can finish it. Then after reading the whole process ( Recipe source: Mastering the Art of French Cooking, Volume Two. Julia Child and Simone Beck)., I slightly deviated from the procedure by making dough on the first day and then adding butter to dough next day. I used butter instead of oil specified in the original recipe. It was fun. This procedure is called laminating the dough which is unique for puff pastries. I made the dough Saturday and made croissant Sunday and Monday.
I came across croissant for the first time in Japan, and fell in love with them. I had not seen croissant in India, while I was there. I had read that French croissant is out of the world, but never any chance to taste them. If I get to visit that dream country, for sure I am going for it. After researching several write ups and blog post, and even a black and white Julia child’s You Tube video I made this. They taste really good, but I still need more practice to get the exact shaping of it. It gets better and better while doing it.
I used less butter than the French croissant. For making croissant you need European style butter and for this I got Plugrá from the local H.E.B. I think that makes a difference. While baking it was intoxicating, butter and bread smell comes of the oven. I used bread flour to make the croissant. I divided the dough into two halves, first half I baked yesterday and it turned out be little harder as I gave it some extra time to bake. So the next day, I did the final proof for about 2 hours and baked the croissant at 375 °F for 12 minutes. Trust me they are worth the effort. Golden rule is that you should learn from the mistake and I did that. I am satisfied with the result. I will make it again as time permits. They are deadly delicious. If you are not worried about calories, give it try. Here goes the recipe.
One year ago: Kurumulagu rasam/ spiced pepper soup
Print recipe from here
What you need 
Unbleached King Arthur bread flour: 2cups/387g plus ¼ cup flour for sprinkling.
Salt: 1 teaspoon/6g
Sugar: 1 teaspoon
Active dry yeast: 1 ¼ teaspoon
Water: ¾ cup/159g ( use luke warm)
Milk: ⅓ cup/ 90g ( use luke warm or warm to touch)
Butter: 2 tablespoon
For butter the dough
Plugrá Butter: 114 g/ ½ cup/ 1 stick
For egg wash
Whole egg: 1 no
Water: 1 tablespoon
How I made
Day before baking
Proof the active dry yeast in ¼ cup luke warm water along with 1 teaspoon of sugar. Mix everything and set aside until the yeast become frothy. It takes about 10 – 15 minutes depending upon how warm is your kitchen.
In a large bowl mix bread flour with rest of sugar, salt, butter and rub the butter with hand so that it gets mixed well with flour. To this add yeast, milk and rest of water to form soft, sticky dough. Transfer the dough into the buttered container and chill overnight in fridge. 
Next morning, when you are ready to incorporate butter into the dough, start making the butter sheet 5- to 6-inch square which supposed to 2 inch less than the dough sheet. I found that if you placed butter into the two parchment paper sheet and whack them with roller it will be easy to roll the butter. Try with cold butter thus it easy to make the sheet. Once you made the butter sheet immediately chill it in fridge while you are making the dough sheet.
Transfer the dough to a liberally floured work place and start making a rectangular sheet (8X 24 inch) of dough. Try to be gentle with the dough not any extra force should be applied while making the rectangular sheet.
Once you made the dough into rectangle then place the butter sheet around middle of the dough and seal from all edge, so that there will no butter are exposed. Then gradually spread the dough with butter into a rectangle and make 3 fold. First fold from left and then right. Again spread this folded dough into second turn or second fold and chill the dough for about 2 and ½ hours in the refrigerator.
After chilling, take out the dough to floured board and repeat and 3rd and 4th fold/ turn. This will create about 82 layers of butter and dough. Wrap with parchment paper and chill it in refrigerator for about 2 hours. If you want you can chill for overnight too. I did with my second half of dough.
When you are ready to cut and make croissant remove the chilled dough from the refrigerator. Then spread the dough into 9X 18 inch rectangle, cut the sides to make it perfect, don’t try to use the trimming. Then cut out triangle with 4.5 inch base and 7.5 inch length. You will be able to get 12 croissants with this dough.
Make a slit in the center of triangle try to place a small piece of dough trimming and if you want you can place a dates, or butter in center like I did. And tightly roll the triangle with stretching the ends maximum; this will give nice layers while rolling. Brush with egg wash and proof for about 2 hours at room temperature.
Preheat the oven to 375 F.
At the end of proofing time when it become double in size brush once again with egg wash before baking. Bake the croissant for about 12 minutes or until they become golden brown in color.
Enjoy when it is warm. 
After a bite
Preparation time: overnight+ 6hours and 12 minutes
Yield: 12 no
Verdict: Delicious
Will you make it again: Yes I will, depending upon the time permits.
For tips on croissant baking check here
http://www.mamaliga.com/desserts/croissants-a-la-julia-child
http://www.pilmico.com/partners-advice/pdf-baking/Troubleshooting%20Guide%20-%20Croissants.pdf
http://forums.egullet.org/index.php?/topic/20695-classic-french-croissants-tips-techniques/page__st__60
I am linking this Hearth and Soul blog hop hosted here
Sending this to Yeast spotting.
Alea and April's Gallery of favorites
Sending this to Yeast spotting.
Alea and April's Gallery of favorites
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
Remya says
This is tempting me like anything.........very buttery and yummy......
Aysha says
Croissants have been my all time favourite....This looks just perfect!
city says
thanks for posting.
Sowmya Chandrasekaran says
very detailed explanation.. Makes it easy for such a tedious recipe
http://nivedhanams.blogspot.in/
Rachana says
Wow!!! I will make them for sure. The croissants look fabulous.
jux_freedom says
Hi!
I just found your "kitchen" through a google search "less butter croissant".
Just like you, I had cut tremendously the ammount of butter for my croissants.
The original recipe - from a french baker - prescribed 500g of butter per kg of flour. I use half of that. So, since I normally make half recipe, dividing the final dough in two parts. Finally for the laminating, each part gets only 63g of butter. And it works beautifully!
Your croissants look fabulous!!!
Have a great rest of week and a fantastic weekend ahead!
Jux
http://dolcinha.wordpress.com
JishasKitchen says
wow..that looks so cute and tempting...lovely clicks too...good job swathy dear..:)
Jay says
thanks for stopping by n ur lovely feedback swathi..:)
Tasty Appetite
Jay says
This comment has been removed by the author.
♥peachkins♥ says
your croissant looks soft and flaky..
Raji says
So perfect Swathi..the croissant look really good...your hard labour has turned out perfect.
garlutti says
SWATHY HELLO .. that beautiful croissants ... I like the step by step pictures .. looks delicious .. kisses and hugs Marimi
Quay Po Cooks says
I would love to learn how to make my own puff pastry. You did a fantastic job!
carmenpiva says
Wow! I know this puff pastry is difficult and takes skill and time. Your croissants look gorgeous!!
Have a lovely weekend!
vineetha says
Hats off to u Swathi again..You can go for some baking competion,I m sure u will do well.I watch one show thats comes in U.K and the home bakers were asked to bake croissant and only few could get this shape right !!
Joanne says
These croissants are gorgeous! I would never have known they were homemade!
HGourmet Foodie says
wow.. croissants look so tender and fluffy.. just the way i like my croissants.. Thanks for sharing this delicious recipe!!
Alea Milham says
Swathi, your croissants are gorgeous! Thank you for sharing your detailed tutorial with the Gallery of Favorites!
The 21st Century Housewife© says
Oh Swathi, these look beautiful! They look as nice as the croissants I have had in Paris! Thank you so much for sharing the recipe and the wonderful tutorial with the Hearth and Soul blog hop. (You might also want to share this with the Gallery of Favorites I host with Alea - I think it is a wonderful post!)
Elisabeth says
Swath-I congratulate you on these truly amazing croissants...so perfect, and delicious!
Such a labor of "love"...can't get over the time it consumes to make them, and gone in minutes.
That's exactly how long it would last in my home.
Thanks for sharing the step-by-step instructions with the fabulous photos, as well:DDD
Treat and Trick says
Good job dear! Simply fantastic...
http://treatntrick.blogspot.com
Now Serving says
Absolutely beautiful! Love all the pictures - funny I am hopping from one croissant post to another, each more incredible than the other 🙂
Lovely post, Swathi 🙂
Cheers, Priya
Do check out my blog anniversary giveaways dear
http://priyasnowserving.blogspot.com/2011/09/now-serving-turns-one-today-with.html
Tina (PinayInTexas) says
Perfectly baked croissants, Swathi! So delicious looking!
tadkapasta says
Gosh! Those look beautiful, Swathi! Amazing job, its quite an effort you've put in, and the pictures of each step are so helpful!
Mexico in my kitchen says
WOW! Swanthi,
You had become a master pastry cook.
Those croissant look divine, congratulations.
I will try to follow your notes next time I decide to make them since it is also a quick pick me up here at home.
Mely
PS. I just wanted to let you know that my teenager son is already cooking his Indian food. I guess Indian food is addictive. 🙂
Rebecca from Chow and Chatter says
they look perfect
Peggy says
Your croissants look perfect! Well done Swathi =)
? says
Wow! Thanks for sharing this detailed post!
San says
Jaw-dropping butter croissants. For sure it would been addictive to eat.
Happy Cook / Finla says
They look absloutley super yumm.
Jay says
wow...truly irresistable..:P
Tasty Appetite
Nandini says
The croissants are very lovely and smooth! Love it!
Candace says
Your croissants are beautiful! I love that you put dates inside. I'm sure that tastes amazing!
Prathibha says
croissant looks delicious n yumm
DHIVYA says
Superb crossiants. If there is no bread flour, which else we can substitute?
Babli says
Croissant looks wonderful, yummy and perfect. Lovely presentation.
G.Pavani says
tempting n soft croissants...
Uma says
Croissant came out really well dear. Looks delicious. Thanks for the stepwise pictures.
Cheers,
Uma
Priya says
Omg, they turned out beautiful and absolutely stunning, simply inviting..
Sayantani says
beautifully explained pictorial. love the fluffy end product.
Audax says
I adore all the step-by-step photographs and they date filled croissant look delicious. Marvellous work on this challenge. I love the colour you got on the croissant. Cheers from Audax in Sydney Australia.
Kalpana Sareesh says
So much of effort on these croissants.. too good..
Sharmilee! :) says
Wow well explained stepwise...yummy looking croissant
Rekha shoban says
perfect croissant!!great job!!
Rani acharyulu says
Perfect shaped croissants looks so tempting...yummy and delicious.
Reeni says
Your croissants look perfect Swathi! I like how you put dates in the middle - a sweet surprise!
SpicyTasty says
lovely croissant..looks very tempting..nice presentation. love it !!!
Renata says
Your description of croissant is so perfect! The smell of croissants baking are really intoxicating! Yours look gorgeous! Very French like 🙂
Suzler says
Your croissants look so tender and fluffy. The date is a nice touch! I like the idea of an extra little treat hiding away in the middle.
divya says
Tempting and beautiful presentation.. looks so tempting!!
Sobha Shyam says
wow, they look perfect and so delicious..
Nitha says
They look so lovely and perfect..
mykitchentrials says
lovely croissants!
rajani
ente pachakasala says
wow adipoli ayittundu kettto
Usha says
Wow these look perfect, you made these like a pro, Swathi ! Love it 🙂
Neha says
wow...You have tempted me to bake some of these...they have come out perfect...
Suja says
Love it,perfectly made..nice one dear
Curry Leaf says
The pics are DELICIOUS. Love croissants,but am always scared. Yours are too tempting and I must conquer them 🙂
Reshmi Mahesh says
These look so perfect and delicious...worth the long wait and process time..
laurie says
perfectly delicous so much work, they look like they are worth it though,