Wenn man an frische Backwaren denkt, kommt einem oft als erstes der Duft von Croissants in den Sinn. Wenn man die Möglichkeit hat, diese Köstlichkeit selbst zu backen, ist das eine Erfahrung, die man nicht verpassen sollte. Croissants wie vom Bäcker selber machen ist einfacher als man denkt und sorgt für ein noch besseres Geschmackserlebnis.

Croissants wie vom Bäcker selber machen

Hey guys and welcome to Simply Daten Schön, today we’re baking delicious crispy cinema croissants or as they’re called in Switzerland, Gipfeli. To make these, I need a good puff pastry dough, and I already have a recipe for that on my YouTube channel. If you want to know more details, be sure to check it out.

To make the perfect croissant dough, I followed a three-turn process and let it rest in the fridge overnight. This ensures that the dough has enough time to rise and develop beautiful layers. Now, I’ll roll out the dough and make the triangles for the croissants. It’s important to have well-defined layers and gluten development in the dough to create a crispy texture. I’ll let this dough rest again before shaping the croissants.

There is no right or wrong size for the croissants, but it’s essential to work with the dough straight from the fridge to avoid sticking. Swiss Gipfeli are usually thinner and have less filling, while French croissants are wider and have a bigger fold. I’m making mine 28cm wide for a bigger fold.

Once the dough is shaped, I’ll let it rest for a couple of hours at room temperature to allow the yeast to activate and the dough to rise. I’ll then brush them with egg wash and sprinkle some water on top before baking. The steam created in the oven will help the croissants rise and develop a beautiful crust.

After about 20 minutes of baking, the croissants are ready to be devoured. They’re crispy, buttery, and flaky, with perfectly defined layers. I’m sure you’ll love them!

If you want to learn more about baking or join me for live streams and classes, be sure to check out my blog and YouTube channel. I share all of my recipes there and offer free trials for my baking courses. Don’t forget to like and subscribe to my channel and leave me a comment with your thoughts on this recipe.

Until next time, Happy Baking!
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