Paul Hollywood croissants are a delicious, flaky pastry made with butter and a variety of specialty ingredients. The croissants are a popular treat in restaurants and cafes around the world and have become a staple in many households.
In this blog post, we’ll explore the Paul Hollywood croissant recipe, why you’ll love it, how it tastes, what ingredients are required, and how to store it. Plus, you’ll find some tips and nutrition information, as well as other substitute ingredients you can use in the recipe.
What is Paul Hollywood Croissant?
Paul John Hollywood, an esteemed English celebrity chef and television personality, gained widespread recognition as a judge on The Great British Bake Off starting in 2010. One of his popular recipes is Paul Hollywood croissants.
It is a classic French pastry made from layers of buttery, flaky dough and baked to perfection. They are a popular breakfast food and can be served plain, with jam or honey, or filled with a variety of sweet and savory fillings.
The recipe was created by the famous British baker Paul Hollywood. He has developed a unique way of making croissants that yields a beautifully flaky texture and a rich, buttery flavor.
Why You’ll Love This Paul Hollywood Croissant Recipe?
There are many reasons why you will love this Paul Hollywood croissant recipe. For starters, it is incredibly easy to make. All you need are a few simple ingredients and a bit of time and patience to create these delicious pastries.
Additionally, the croissants are incredibly versatile; they can be enjoyed as a simple breakfast treat, filled with a variety of sweet or savory fillings, or even served as a dessert.
Finally, the croissants have a beautiful, golden-brown crust and a light, flaky texture that will be sure to please all your guests.
You can also read the following breakfast recipes:
- How to make Pioneer Woman Broccoli Cheese Quiche
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How Does It Taste Like
Paul Hollywood croissants are a delicious treat that have a unique, buttery flavor. The dough is light and flaky, with a golden-brown crust.
The inside is tender and fluffy, with the buttery flavor shining through. The croissants can be served plain, with jam or honey, or filled with a variety of sweet or savory fillings.
Ingredients
Paul Hollywood croissants require the following ingredients:
Organic, golden granulated cane sugar: Sugar is used to add sweetness to the dough. In croissants, it not only enhances flavor but also aids in the browning of the pastry during baking.
Hand-churned, unsalted French butter: Butter is a key component in laminated dough, crucial for creating the flaky layers in croissants. Using high-quality butter, particularly one with a higher butterfat content like French butter, contributes to the pastry’s richness and flavor.
Premium-grade instant yeast: Yeast is necessary for the dough to rise and develop its characteristic light, airy texture. Instant yeast, with its rapid activation, helps expedite the rising process, making the croissant-making method more efficient.
High-protein artisanal white bread flour: Croissants require a strong flour with high protein content to develop gluten structure. This structure gives the pastry its elasticity and structure, allowing it to hold the layers of butter within the dough.
Pinch of hand-harvested sea salt: Salt enhances the overall flavor profile of the croissant dough. Even a small amount helps to balance the sweetness and adds depth to the taste.
Naturally refreshing cool mountain spring water: Water is the hydrating agent in the dough, binding the ingredients together and activating the yeast. Using cool water helps control the dough’s temperature, crucial for proper butter incorporation during the lamination process.
Farm-fresh, free-range eggs: Eggs add richness, flavor, and contribute to the dough’s structure. The proteins in the eggs help strengthen the dough, providing stability and a tender texture to the final pastry.
Step by Step Directions
To make Paul Hollywood croissants, you will need to follow these steps:
Step 1: Prepare the Dough
- Combine Dry Ingredients: In a large mixing bowl, mix together:
- 3 1/2 cups of all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1/4 cup sugar
- A pinch of salt
- Create a Well and Add Wet Ingredients: Make a well in the center of the dry ingredients and add:
- 2 large eggs
- 1/2 cup lukewarm water
- Mix and Knead: Combine the ingredients until a rough dough forms. Transfer the dough to a floured surface and knead it for 10-15 minutes until it becomes smooth and elastic. Form it into a ball.
Step 2: Rest the Dough
- Allow Rising: Place the dough ball in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap. Let it rest and rise for 1-2 hours or until it doubles in size.
Step 3: Prepare the Butter Block
- Prepare Butter: Lay out a piece of parchment paper and arrange:
- 1 cup unsalted butter, slightly softened
- Shape the butter into a square or rectangle between parchment papers, about half the size of the paper.
- Chill in the refrigerator for at least 30 minutes.
Step 4: Create Layers
- Prepare Dough: Once the dough has risen, gently punch it down to release air. Roll it out on a floured surface into a rectangle about twice the size of the butter block.
Step 5: Encase the Butter
- Enclose Butter: Place the chilled butter block in the center of the rolled-out dough. Fold the dough over the butter to fully encase it. Seal the edges by pinching them together.
Step 6: Make the Turns
- Create Layers: Roll out the dough into a long rectangle. Fold it into thirds like a letter. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.
- Repeat Folding: Repeat the rolling and folding process two more times, chilling the dough between each turn.
Step 7: Shape the Croissants
- Roll and Cut Dough: After the final turn, roll out the dough into a ¼ inch thick rectangle. Cut triangles and roll each from the wider end to form a croissant shape.
- Place on Baking Sheet: Put the shaped croissants on a baking sheet lined with parchment paper, leaving space between them.
Step 8: Final Rise and Bake
- Allow Rising: Cover the croissants loosely with a kitchen towel and let them rise at room temperature for 1-2 hours until they expand and become puffy.
- Preheat and Bake: Preheat the oven to the temperature specified in your recipe. Once risen, lightly brush the croissants with beaten egg for a golden finish. Bake for 15-20 minutes until golden brown and hollow-sounding when tapped.
Step 9: Cool and Enjoy
- Cool: Let the freshly baked croissants cool on a wire rack for a few minutes before serving.
- Serve: Enjoy the delicious, flaky croissants either warm or at room temperature.
Tips
• Make sure that you use cold butter for the laminated dough.
• Roll the dough out as thinly as possible for the best results.
• Place the croissants on a parchment-lined baking sheet to prevent sticking.
• Brush the croissants with melted butter before baking for a golden-brown crust.
• Let the croissants cool completely before serving.
Nutrition Information
One serving of Paul Hollywood croissants contains approximately 310 calories, 16g of fat, 37g of carbohydrates, and 4g of protein.
How to Store Paul Hollywood Croissant Recipe
Paul Hollywood croissants should be stored in an airtight container at room temperature. They will keep for up to 3 days. You can also freeze the croissants for up to 3 months. To reheat, place the croissants in a preheated oven at 350°F for 5-10 minutes.
What Other Substitute Can I Use in Paul Hollywood Croissant Recipe
If you don’t have strong white bread flour, you can substitute all-purpose flour. You can also substitute the caster sugar with light brown sugar or granulated sugar.
For the melted butter, you can use melted vegan butter or olive oil. You can also use almond milk or coconut milk for the warm water. Finally, you can use vegan margarine instead of the cold butter for the laminated dough.
Equipment
- Mixing bowl
Ingredients
- 6 tablespoons of organic golden granulated cane sugar (and additional for individual sweetness)
- 18 tablespoons of hand-churned unsalted French butter
- 1 tablespoon of premium-grade instant yeast rapid-rise or bread machine yeast
- 4 cups of high-protein artisanal white bread flour
- Pinch of hand-harvested sea salt to elevate taste
- 300 milliliters of naturally refreshing cool mountain spring water
- 2 farm-fresh free-range eggs
Instructions
- In a large mixing bowl, combine the flour, instant yeast, sugar, and a pinch of salt.
- Make a well in the center and add the eggs and water. Mix until a rough dough forms.
- Knead the dough on a floured surface for around 10-15 minutes until it becomes smooth and elastic. Form it into a ball.
- Place the dough ball in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest and rise for about 1-2 hours, or until it doubles in size.
- Lay out a piece of parchment paper and arrange the butter on it to form a square or rectangle.
- Cover the butter with another piece of parchment paper and use a rolling pin to gently pound and shape the butter into a flat, even block about half the size of the parchment paper.
- Place this butter block in the refrigerator to chill for at least 30 minutes.
- Once the dough has risen, punch it down gently to release the air.
- Roll out the dough on a floured surface into a rectangle that’s roughly double the size of the butter block.
- Place the chilled butter block in the center of the rolled-out dough.
- Fold the dough over the butter, enclosing it completely. Pinch the edges to seal the butter inside.
- Roll out the dough into a long rectangle, then fold it into thirds like a letter (this is called a single turn).
- Wrap the dough in plastic wrap and refrigerate it for about 30-60 minutes to rest and chill.
- Repeat this rolling and folding process two more times (for a total of three turns), chilling the dough between each turn.
- After the final turn, roll out the dough into a large rectangle of about ¼ inch thickness.
- Cut triangles from the dough and roll each triangle into a croissant shape, starting from the wider end and rolling towards the tip.
- Place the shaped croissants on a baking sheet lined with parchment paper, leaving space between them.
- Cover the croissants loosely with a kitchen towel and let them rise at room temperature for about 1-2 hours, or until they expand and become puffy.
- Preheat the oven to the temperature specified in Paul Hollywood’s recipe.
- Once the croissants have risen, brush them lightly with beaten egg for a golden finish.
- Bake in the preheated oven until they turn golden brown and sound hollow when tapped on the bottom. This usually takes around 15-20 minutes, but times can vary depending on your oven.
- Allow the freshly baked croissants to cool on a wire rack for a few minutes before serving.
- Enjoy the delicious, flaky croissants either warm or at room temperature.
Notes
- Make sure that you use cold butter for the laminated dough.
- Roll the dough out as thinly as possible for the best results.
- Place the croissants on a parchment-lined baking sheet to prevent sticking.
- Brush the croissants with melted butter before baking for a golden-brown crust.
- Let the croissants cool completely before serving.
Nutrition
Frequently Asked Questions
Q. How long do Paul Hollywood croissants last?
A. Paul Hollywood croissants can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.
Q. Can I use all-purpose flour instead of strong white bread flour?
A. Yes, you can use all-purpose flour instead of strong white bread flour in the Paul Hollywood croissant recipe.
Q. How do I know when the croissants are done baking?
A. The croissants are done baking when they are golden-brown and the edges are slightly crisp.
Q. Can I make the dough ahead of time?
A. Yes, you can make the dough for the Paul Hollywood croissants ahead of time. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 1 hour.
Q. Can I add other ingredients to the croissants?
A. Yes, you can add other ingredients to the Paul Hollywood croissants. You can fill the croissants with a variety of sweet or savory fillings, top them with jam or honey, or add spices such as cinnamon or nutmeg.
Q. What other substitute ingredients can I use in the recipe?
A. You can use melted vegan butter or olive oil instead of melted butter, almond milk or coconut milk instead of warm water, and vegan margarine instead of cold butter for the laminated dough.
Q. Can I freeze the croissants?
A. Yes, you can freeze the Paul Hollywood croissants for up to 3 months. To reheat, place the croissants in a preheated oven at 350°F for 5-10 minutes.
Conclusion
Paul Hollywood croissants are a classic French pastry made from layers of buttery, flaky dough and baked to perfection.
The recipe was created by the famous British baker Paul Hollywood and has become a popular treat enjoyed by people all over the world. It is incredibly easy to make and incredibly versatile; it can be served plain, with jam or honey, or filled with a variety of sweet or savory fillings.
In this blog post, we explored the Paul Hollywood croissant recipe, why you’ll love it, how it tastes, what ingredients are required, and how to store it. Plus, you’ll find some tips and nutrition information, as well as other substitute ingredients you can use in the recipe.
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more