Ingredients
Dough
- 550 g plain flour
- 145 g chilled water
- 145 g Chilled Milk
- 75 g sugar
- 350 g Butter, I put in freezer for 20mins chopped into 1cm cubes
- 2.25 level tsp salt
- 1.5 level tablespoons Yeast, dry
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients except butter in thermomix bowl. 3min/
"Dough mode" . whilst this is mixing add butter 1 cube at a time within the 3mins. If butter fully incorporated you can place in thermomat in the freezer for 20mins +(until fully chilled)Roll out the chilled dough into a large rectangle 8 by 24inches- (If sticky springly a sparing amout of flour on the dough).
Fold the shorter end approximately 2/3rds the way up the longer length and then fold the other shorter end over that (so there are now three layers and is roughly a square shape now). Wrap and place in Freezer for 20mins+
Make sure that an open end (where you can see the three layers)of the square dough is facing you as you roll the dough out into a 24 inch rectangle again and fold as before.
Place wrapped in freezer for 20 mins+
Repeat this process once more.
On a lightly floured surface roll out the chilled dough appoximately 8inch/44inch rectangle (approx 1/4 of an inch thick).
Using a pizza wheel cutter cut off the ragged ends of the rectangle, so there are 90 degree right angles at the four edges, then measure the length and devide it into 8 (should approximately be 5.25inches). If you cut at right angles from each measurement you should end up with 8 rectangles of approximately (5.25/8inches). Then each rectangle can be cut diagonally through to leave you a triangle.
Starting with the widest end of the triangle roll the dough towards the tip of the triangle (spread your fingers out and roll quite firmly but not so it compresses the dough and the butter seeps), gently pulling the tip out so that it has stretched a bit so it sits flatter when you have finished rolling.
Put the croissant shaped dough on 2 or three lined baking trays with the tip of the triangle at the bottom (spread them apart as they will rise when prooving. Then gently shape in to a crescent shape and squash the two ends together.
Leave in a warm draft free position for 1-2hrs until they have doubled in size.
Gently brush milk over the top.
Preheat the oven to 200 degrees and place the croissants in the oven until browned (approx 20 mins).
Enjoy.
Dough
Tip
If you want to make ham and cheese Croissants. Place 2 slices of ham on each triangle and thin slices of cheese and roll into croissant shape as normal.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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