Brush the tops with egg wash and bake for 16-17 minutes. Repeat with the other half of the dough. Place the croissants in a warm place to rise for an hour or two. However, it is believed to really have been the invention of the Austrians. The ‘Kipferl’ was believed to be the prototype of the croissant. This flaky, buttery pastry has been associated with all things French.Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm). Roll out each corner and form a 10-inch (25 cm) square. Fold the bottom half over the top and turn the dough clockwise to the left.Roll out the dough on a floured surface until it&China PVC injection molding machine39;s 8x24 inches (20x61 cm).Prove in a warm place until doubled in size. This flaky delight has become something of a showstopper on the breakfast table.Brush the croissants with the beaten egg.With a knife, trim the edges of the dough.Place the plain dough on top of the raspberry dough, then lay the butter on top.Apply a small hazelnut-sized bulb of filling in the centre of the 10cm (4in) edge and fold the cut edge of the dough over, then continue to roll towards the pointed end of the dough to form a croissant. Place into a piping bag and reserve until needed. It is a denser and a less flaky bread, made with a softer dough. Roll and cut to your desired size. Cut into 10x15cm (4x6in) # triangles (80g each).Chill the dough overnight and then laminate it with 1.Fold the top half down to the middle and brush off any excess flour. Place another piece of parchment on top of the butter and beat it with a rolling pin. Lightly knead the dough and form it into a ball, making sure not to over-knead it.Pastry chef Durba Basu Ray,Raspberry Croissant. Wrap in clingfilm and chill for 30 minutes. Serve warm. Cover and refrigerate for one hour.Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.4 KgCastor Sugar 600gWhole Eggs 3pcsSalt 60gBread Improver 60gDry Yeast 60gMilk Powder 150gChilled Water Mineral 1,500 mlButter Unsalted 150gElle & Vire Butter (82% Fat) 1,400gFilling Bake Stable Chocolate Sticks 400gEgg 2 PcsMilk 30mlMETHODSoak the yeast with little bit of sugar in lukewarm water to activate it.Place the croissants on a baking sheet, seam side down.For both doughs (prep separately):Dissolve the yeast in the water. Cover the dough with plastic wrap and refrigerate for one hour.The final temperature of the dough should not exceed 24-degree C. Rest the dough enough between the folds.

The history of the Kipferl dates back to the 13th century where it is referenced as a “sweet” and wasn’t until the mid-16th century that the Austrian treat became part of the ‘morning pastry’ritual.Bake for 15 minutes or until golden brown and cooked through. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it. If at any time the dough or butter begins to soften, stop and transfer back to the fridge.Add all the ingredients, except the salt, to a machine mixing bowl, then mix for nine minutes on low speed. Place one half in the refrigerator.Roll the dough out again to 40x25cm (15½x10in).For the lamination butter:Roll to a rectangular shape about 40x25cm (15½x10in) between two sheets of baking paper, then chill. The Kipferl is a crescent-shaped morning confection made plain, with nuts or other fillings.Egg wash and bake at 190-degrees for 15 minutes. Cut the dough into four rectangles. Wrap in clingfilm and chill for at least 30 minutes.For the egg washCombine the ingredients, then sieve. Trim to straighten the long ends.For the layeringRoll both doughs separately on a floured surface into 40x25cm (15½x10in) rectangles.Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.Roll the dough out to 40x25cm (15½x10in), then divide the dough into three lengthwise.—Chef Partha Prathim Bose, Four Seasons Hotel BengaluruPain Au Chocolate CroissantFrench Croissant RecipesIngredientsFlour 500 g - 4 cupsWater 120 ml -½ cupMilk 120 ml - ½ cupSugar 50 g - ¼ cupSalt 2 teaspoonsInstant dry yeast - 1 packetUnsalted butter, softened - 3 tablespoonsCold unsalted butter - 1 ¼ cups, cut into ½-inch (1 cm) thick slices (285 g)Egg, beaten 1Sweetened chocolate bars - 2 barsMethodIn a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter. Add the salt and mix for another two minutes on high speed.Chill for a minimum of two hours. Save the remaining egg wash in the fridge for later. Chocolate Croissant/ Pain au ChocolateIngredientsFlour 2. Cut to the modern day when you have food based shows showcasing celebrity chefs in search of the perfect croissant and groups of urban Indians taking trips to Paris and Vienna. Transfer the butter layer to the refrigerator. Once the dough starts to clump, turn it out onto a clean counter.Once the croissants have been proofed, brush them with one more layer of egg wash.

both short ends in to meet in the middle, then fold the dough in half again to look like a closed book, leaving the raspberry dough on the outside.Roll out on a floured surface to 6mm (¼in) thick. Chocolate Croissant/ Pain au Chocolate The French have long laid claim to the invention of the croissant. Refrigerate for an hour.Make a dough with all the ingredients except for Elle & Vire butter. This completes the first turn.Place your chocolate sticks. Transfer the dough to a baking sheet and cover with plastic wrap.Make an egg wash with the remaining eggs and milk.Sheet out the laminated pastry to four mm thickness.Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. Preheat oven to 400°F (200°C).To roll out the dough, lightly flour the counter. 8 Preheat the oven to 165°C/Gas Mark 3.4 Kg of butter.For the fillingCombine the ingredients in a mixer fitted with a paddle attachment until smooth.The croissant owes a lot of its popularity to movies, starting from Audrey Hepburn's character of Holly Golightly in Breakfast at Tiffany’s. Place the dough on the counter and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.Keeping the parchment paper on the butter, use a rolling pin to roll the butter into seven inch (18 cm) square, ½-inch (1 cm) thick.

This yummy French Confection has now become a staple diet even in India as many foodies love to sink their teeth into this delicious bread.After the final turn, cover the dough with plastic wrap and refrigerate overnight.— Pastry chef Durba Basu Ray, Ibis and Novotel Bengaluru Outer Ring RoadRaspberry CroissantFor the raspberry doughIngredientsYeast 20gWater 92mlFlour (T45) 260gSugar 30gSalt 5gBread improver 1gButter 40gMilk powder 14gRaspberry purée 85g (reduced to 40g)Red liquid food colouring 1 dropFor the plain doughIngredients Yeast 12gWater 126mlFlour (T45) 260gSugar 30gImprover 1gButter 40gMilk powder 14gSalt 5gFor the lamination butter: - 280g butterFor the fillingIngredients Raspberry jam 250gMarzipan 175gFor the egg washIngredients1 free-range egg plus 1 egg yolk Water 10mlSalt 1gSugar 1gMethodFor the raspberry doughReduce the raspberry purée to 40g on the stove, allow to cool.Slice the cold butter in thirds and place it onto a sheet of parchment paper. Do a three single fold.Prove the pastry at 30-degree temperature with 75% humidity.To form the croissants, cut the dough in half. Place on baking trays, leaving space between them to expand. Fold the top short end down onto the middle section, then fold the bottom short end up onto the layered dough in the centre, so that it forms three layers (single turn), leaving the raspberry dough on the outside