Whole wheat croissants

    Recipe updated january 2019

  I discovered the whole wheat pastry a few month ago when I made whole wheat walnut escargots pastries and since then became my favorite pastry recipe,not to mention i started to use whole wheat flour in my recipes more often because i became hooked on its nutty flavor.

  If you’ve never made french croissants before please don’t be scared because is actually quite easy. The recipe it does require some time and planning but believe me,you can make flaky,buttery croissants at home!

There are some steps that must be followed precisely,the recipe can take 2 to 3 days to make and it’s a labor of love,maybe you’ll need a few more tries to improve your folding skills but  once you’ve mastered it the world of pastries is yours!!

 I'm not a pastry chef,i'm a homemade baker just like you guys,if i was able to make some decent croissants you can make too!!So,roll up your sleeves and get baking!!And don't forget to leave your feedback if you'll try this recipe.

Yield: 11 croissants

Ingredients:

• 300 g all-purpose flour T65
• 150g whole wheat flour T 150
• 10g fresh yeast
• 45g caster sugar
• 45g unsalted butter,melted
• 210 ml whole fat milk
• 1 M/L egg (55g)
• 11g salt

for the butter layer:

• 293 g unsalted butter(83%butterfat)-65% ratio of butter to flour 

for brushing

• 1 egg + 1 tsp water for the egg wash

Day 1

Prepare the butter

• Place the butter over a parchment paper. 
• Cover the butter with another piece of parchment paper and with a rolling pin roll it out into 14 x19 cm rectangle. 
• Chill the butter until is ready to use.

Make the dough

• You don't need to knead,just mix all the ingredients.
• In a large bowl mix the flours .
• In a small bowl combine sugar, butter,milk and yeast and mix until yeast dissolves.Stir in the egg.
• Pour yeast mixture over flours and with a wooden spoon mix until combined.Stir in the salt and mix until all the ingredients are combined.
• Cover the bowl with plastic foil and place the dough in the refrigerator overnight for about 12 hours.

Day 2

Laminate the dough

• Remove the dough from the refrigerator.Place the dough on a lightly floured work surface.
• Dust the top with flour and  roll out the dough to a 30 cm x 30 cm square. Remove the butter from the refrigerator.
• Rotate the dough 45 degrees,unwrap the butter and place it in the center of the dough so that the corners of the butter rectangle are centered along the sides of the dough.
• Fold one flap of dough over the butter,so the point of the dough reaches the center of the butter. Repeat the process with the other flaps.
• Pinch the edges lightly to seal in the butter. It should look like an envelope.

• Now,roll out the dough into 71 by 21cm rectangle.
• Fold both ends in toward the center to meet in the middle,then fold one half over on the other half as if closing a book.This is the first turn.
• Wrap with plastic wrap and return it to refrigerator for 1 hour.
• Repeat the rolling,folding and chilling process for 2 more times.
• After the third turn roll the dough tightly in plastic wrap and leave it in the refrigerator overnight until day 3.

Day 3

Proofing and baking 

• Take the dough from the fridge. Place the dough onto a lightly floured surface and gently roll the dough into a 71 by 21 cm rectangle .
• Trim the edges so they’re straight then with a knife or pizza wheel, cut the dough along widthwise into triangles with 12 cm wide.
• Gently elongate each triangle to about 26-27cm.

• Starting at the thick end of each triangle, roll it up into a croissant with the pointed end of the triangle directly underneath the croissant.
• Line a baking tray with parchment paper,place the croissants on the baking tray leaving 4-5 cm space between them.
• Brush the croissants with egg wash and let proof at room temperature for 2-3 hours or until doubled in size.
• Preheat the oven to 200ºC/400ºF(convection/fan forced mode)
• Brush the croissants once again with egg wash and then pop them up in the oven!
• Bake at 200ºC/400ºF for 10 minutes then lower the oven temperature to 180ºC/350ºF and bake for another 15-20 minutes until golden brown.

I prefer them warm but it's ok to eat them cold too.Believe me, there's nothing better than biting into a warm buttery croissant while enjoying your coffee😉         

That's all, folks!
Enjoy!

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!