I am so over the moon that I have finally learnt to make this pastry, from a Masterchef no less!

It is quite technical but well worth the effort. It is very indulgent (BUTTER! I mean heaps of BUTTER!) but for me there was a great satisfaction when I made lovely little croissants and Danish pastries with a variety of fillings. They tasted fantastic and I felt like they were as good as, if not better, than the ones you can get in bakeries.

I feel a great sense of achievement when I can reproduce, at home, genuine flavours and textures like the professionals do!

Ingredients:

  • 350g baker’s flour
  • 200ml milk
  • 20g dried yeast
  • 1 egg
  • 1/2tsp salt
  • 30g sugar
  • 30g butter, room temperature
  • 250g butter, room temperature
  • 10g flour
Method:

      1. Dissolve the yeast in the milk. Add egg and beat. Set aside.
      2. In a separate bowl add the flour, salt, 30g butter and sugar and mix until well combined and it resembles breadcrumbs. Add the milk mixture and work until it is a smooth dough. Roll the dough into a ball and set aside for 5 minutes.
      3. Mix the 250g of butter with 10g of flour so it doesn’t melt into your hands while you work it into the dough.
      4. Roll the dough into a rectangle about 25cm x 35cm. Keep the edges as straight as you can.
      5. Break the large portion of butter into small balls the size of large marbles and place them over two thirds of the dough.
      6. Fold the dough into thirds to enclose the butter. Try to keep the edges even and ensure no butter is visible out of the edges.
      7. Turn dough clockwise 90 degrees. Roll dough into a 25 x 35cm rectangle, keeping the sides as straight as you can. Repeat folding into thirds, turning and rolling. Fold into thirds. Cover tightly with plastic wrap and place in the fridge for 15 minutes to rest.
      8. Continue this rolling and folding process 2 more times. Cover and rest in fridge for 15 minutes. Continue process one more time. Cover tightly with plastic wrap and place in fridge for 30 minutes to rest or overnight.
      9. When you are ready to use it, roll the dough out to about 3mm thick.
      10. This dough may be cut into portions and frozen.