I always feel uneasy eating a croissant and I keep this occasions to the minimum. Having watched them being made I am well aware of the enormous quantity of pure butter that goes into making this classic French crescent pastry. I always wonder if the taste is worth the number of flaky, buttery, yeasty calories. I don’t feel such unease with an almond croissant. My love of almond and all things marzipan overrides any negative thoughts. In Madrid I came across a wholemeal croissant and felt quite calm on considering it for breakfast. No less butter but a little more rustic fibre goes a long way in reducing any guilty thoughts. I also love anything wholemeal. Another plus is one of my holiday rules is to eat what I want and then consider damage control on returning home.
12g Shortening 130g Strong Flour 130g Wholemeal Flour 1 tsp Salt 12g Yeast; powdered 150ml Warm Water 1 Egg; lightly beaten 50g Butter 1 tsp Castor Sugar
Rub shortening into flour and salt until it becomes breadcrumbs. Using your hand, make a well in the center.
Mix yeast in warm water before adding into the mixed flour. Add beaten egg and mix and knead until the dough is no longer sticking to the bowl.
Lightly flour the kitchen top and knead until dough is smooth and not sticky anymore. Roll out dough to a long strip. Drop the top 2/3 of dough with 1/3 of butter. Fold unbuttered part of dough over the next 1/3 and then fold over the top 1/3 over that. Press edges firmly to seal and give the dough a 1/4 turn so that the folded edge is on the left. Keep repeating this process until the butter is all used up. Wrap dough in greased polythene bag and chill for half an hour.
Now, remove dough from fridge. Roll, and fold the dough for another two times. Wrap again and chill for another half an hour.
Roll out into rectangles and cut into 6 triangles. Brush with beaten egg and curve into crescent shapes. Place on greased cookie sheet. (remember to leave enough space between each croissant). Brush top of croissants with egg and leave in warm place for half an hour.
Brush with egg one more time before baking in preheated oven at 230°C. Bake for 15 to 20 minutes until croissants are golden and puffy. Enjoy!