Giant Croissant
The giant croissant is an extra-large version of the traditional French pastry, made for special occasions or true gourmets. The buttery, flaky dough is just as light and crispy as a traditional croissant, but its enormous size makes it spectacular and filling. If you are looking for a truly unique and impressive pastry, be sure to try this!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, dissolve the sugar, then crumble in the yeast and let it stand for 10 minutes, until foamy.
2
In a large bowl, sift the flour, add the salt, then pour in the yeast mixture and the vanilla extract. Start kneading the dough.
3
Once the dough comes together, transfer it to a lightly floured surface and knead for 10-15 minutes, until elastic.
4
Place the dough in a large bowl, cover with a kitchen towel, and let it rise for 1.5 hours, or until doubled in size.
5
Roll out the risen dough into a rectangle, then place the cold butter in the center. Fold the edges of the dough over the butter.
6
Gently roll out the dough, then fold it into thirds. Cover and refrigerate for 45 minutes.
7
Repeat the folding and rolling process two more times, always resting the dough in the refrigerator for 45 minutes each time.
8
Roll out the finished dough to a thickness of 7 mm, then cut out a huge triangle shape.
9
Roll up the triangle from the wide end towards the point, to create a giant croissant shape.
10
Place the giant croissant on a baking sheet lined with parchment paper, cover, and let rise for another 1 hour.
11
Whisk the egg and brush it over the top of the croissant to give it a beautiful sheen.
12
Bake in a preheated oven at 350°F (180°C) for 35-40 minutes, or until golden brown and cooked through.
13
Let the giant croissant cool, then sprinkle with powdered sugar before serving.
