Chic on the Go: Make Your Own Breakfast Croissants

When you have to leave early for your morning commute, time seems to fly by and it's hard to fit breakfast in. So why not take it with you? When it comes to a chic breakfast, Parisians do it best with the delicious croissant (or pain au chocolat for sweetooths). Croissants are so easy to make and taste miles better when you make them yourself, rather than buy them from the supermarket or Starbucks. They are also incredibly cheap to make, you are being ripped off if you're paying more than £1 for them. I read this recipe in the Primrose Bakery Book and it has been a favourite of mine, my friends and family so why not give it a go?

Ingredients:

• 300ml warm water
• 1½ tsp active dried yeast
• 500g strong white bread flour
• 45g granulated sugar
• 2tsp salt
• 20g skimmed milk powder
• 250g unsalted butter

This is all you need to make delicious croissants.

Recipe:

1. Measure the water into a jug and stir in the yeast, set it to one side until the yeast rises to the top and goes foamy on top. (Tip: You should be able to comfortably places your hands in the water, if it is too hot the yeast will die.

   

   The yeast should start to foam on top like this.

2. Combine all the dry ingredients in a bowl (flour, milk powder, sugar and salt). Sift them and then stir to make sure they are well mixed. Cut the butter into small chunks and mix it through the dry ingredients, be careful not to over mix. (Tip: If there are still chunks of butter, this doesn't matter as they will melt during the cooking process.)

   

   
   

3. Stir in the yeast mixture and stir until the dough starts to form, it should have an elasticated and quite wet texture. When the dough is formed, wrap it in clingfilm and place it in the fridge overnight. (Tip: If you are making these in the day, I find a few hours is enough time for the dough to expand.)

   

   As you can see, there are still quite visible chunks of
    butter in the dough, this is perfectly normal.

4. When the dough is chilled, remove it from the fridge and place on a well floured surface and begin to roll the dough into a large rectangular shape. At this point put the oven on to 200°C.

   

   The dough should be quite elasticy and it will try and spring back
   to its original shape so you have to be quite vigorous.

5. When the dough is rolled out, fold it over three ways like you would fold a letter. Then roll it out again and repeat this process three times.

   

   Layering the dough helps to add the airy lightness to the pastry.

6. Cut the dough into long rectangular strips and then cut them from corner to corner to make long triangles.
   
   
   

   

   
   

                                .
   
7. Roll the triangles up, startling from the wide end.

   

8. Once rolled, place the croissants on a baking tray and glaze them with either milk or whisked eggs.

   

   Egg glazing will give them a shine but if you
   don't have any milk works too.

9. Cook for up to 30 minutes, check on them halfway through but be sure not to leave the oven door open long. Once they are golden brown and crispy on top, remove them from the oven and enjoy!

   

   Washed down with an americano,
    a truly Parisian chic breakfast.

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