Low Carb Croissants
- Number of Servings: 24
Ingredients
1½ cup evaporated milk, + ½ cup water or 2 cups milk or almond milk2 tbsp sugar (do not substitute with sweetener, this is to feed the yeast)¼ cup vital wheat gluten 4 tsp active dry yeast 2 cups Carbquick 2 cups Carbalose flour2 tsp salt 3 tbsp unsalted butter1½ sticks salted European-style butter, very cold2 to 4 squirts sweetener (to taste)1 egg1 Tbsp water
1) Melt 3 tbsp butter in microwave, stir in milk (temperature should be lower than 90 degrees). Whisk in yeast; transfer milk mixture to the bowl of a stand mixer. Add Carbquick and Carbalose flours, wheat gluten, sugar, sweetener and salt. Using dough hook, knead on low speed until cohesive dough forms, 2 to 3 minutes. Increase speed to medium-low and knead for 1 minute. Dough should be sticky, if it's not add water 1 tbsp at a time until no longer dry. Remove bowl from mixer and cover with plastic wrap. Let dough rest at room temperature 30 minutes.
2) If doing by hand, stir mixture until combined, dough will be sticky. Turn out onto an oiled surface and knead for about 10 minutes until dough is no longer sticky. Either way, your dough should be smooth and soft. Transfer dough to parchment paper–lined baking sheet and shape into 10 by 7" rectangle about 1" thick. Wrap tightly with plastic and put in freezer for 30 min.
3) Cut your butter into pieces length wise, about ½ inch thick and lay them on a large piece of plastic wrap in a square about 7x7 inches. Cover with a sheet of parchment paper and use a rolling pin to roll the pieces into a uniform slab. Uncover and cut edges as needed, placing scraps back onto the top. Cut, roll, and measure until you get an even 8" square. Wrap up it in plastic wrap and place in the refrigerator for at least 30 minutes or until you're ready to roll out the dough.
4) Remove dough from the freezer and roll into a 17x8" rectangle with long side parallel to the edge of counter. Unwrap butter and place in center of dough. Fold sides of dough over butter so they meet in center; press the seam together with fingertips. With rolling pin, press firmly on each open end of packet. Roll out lengthwise into 24x8" rectangle. Starting at bottom of dough, fold into thirds like business letter into an 8" square. Turn dough 90º counterclockwise. Roll out lengthwise again into 24x8" rectangle and fold into thirds. Place dough on sheet, wrap tightly with plastic, and put back into the freezer for 30 min.
5) Pull dough out of freezer and onto your counter so that the top flap opens on the right. Roll out dough lengthwise into 24x8" rectangle and fold into thirds. Place dough on sheet, wrap tightly with plastic and put back in freezer for 30 to 40 min.
(At this point you have puff pastry and can roll it out to ¼” thick and use it for other recipes.)
8) Remove dough from freezer and roll it into an 18x16" rectangle with the long side of the rectangle parallel to edge of counter. Fold your dough in half. Using a ruler or your dough scraper, mark your dough at 3-inch intervals along bottom edge (you should have 5 marks). Move ruler to top edge of dough, measure in 1½" from left, then use this mark to measure out 3" intervals (you should have 6 marks).
9) Starting at lower left corner, use sharp pizza cutter, dough scraper or a knife to cut dough from mark to mark. You will have 12 triangles and 6 diamonds. (turn your scraps into fun designs if you like). Unfold diamonds and cut in half into 12 triangles (making 24 equal-size triangles in total).
10) Position 1 triangle on counter. (put 12 triangles in sheet and return to the freezer. Keep the remaining triangles covered with plastic.) Roll from center to pointed tip to stretch and flatten and from center down and to right, then center down to left to stretch and flatten triangle. Cut a ¾” slit in the center of the short side of each triangle. Place triangle on counter so it’s point is facing away from you. Roll up both sides of slit toward point. Gently grasp point with one hand and stretch again. Resume rolling, tucking point underneath, place on parchment lines for greased sheet pans; 12 each. Repeat with remaining triangles.
11) Next step is to proof the croissants; you can do this in one of 2 ways: (1) let the rolled croissants proof slowly (loosely wrapped in plastic in pan) in the refrigerator overnight, or (2) lightly wrap with plastic and let stand at room temperature until nearly doubled in size, 2 1/2 to 3 hours.
13) If your croissants proofed in the fridge, remove them and let them come to room temperature on the counter, about 2 hours. When dough is proofed, the croissants will be puffy, but not fully doubled in size.
14) After your croissants have doubled in size, adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 º. In small bowl, whisk together egg, water, and pinch salt. Brush croissants with egg wash. Place croissants in oven and reduce temperature to 375 º. Bake for 12 minutes, then switch and rotate baking sheets. Continue to bake until golden brown, 8 to 12 minutes longer. Transfer to wire rack and cool about 15 minutes. Serve warm or at room temperature. Enjoy!
*Note: these can be made ahead and frozen. After baking and cooling, place croissants on a parchment-lined sheet pan. Wrap with plastic and freeze until solid, about 2 hours. Transfer to zipper-lock bag and freeze for up to 4 months. Rewarm in toaster oven or oven until re-crisped on the outside.
Serving Size: 24 medium size croissants
2) If doing by hand, stir mixture until combined, dough will be sticky. Turn out onto an oiled surface and knead for about 10 minutes until dough is no longer sticky. Either way, your dough should be smooth and soft. Transfer dough to parchment paper–lined baking sheet and shape into 10 by 7" rectangle about 1" thick. Wrap tightly with plastic and put in freezer for 30 min.
3) Cut your butter into pieces length wise, about ½ inch thick and lay them on a large piece of plastic wrap in a square about 7x7 inches. Cover with a sheet of parchment paper and use a rolling pin to roll the pieces into a uniform slab. Uncover and cut edges as needed, placing scraps back onto the top. Cut, roll, and measure until you get an even 8" square. Wrap up it in plastic wrap and place in the refrigerator for at least 30 minutes or until you're ready to roll out the dough.
4) Remove dough from the freezer and roll into a 17x8" rectangle with long side parallel to the edge of counter. Unwrap butter and place in center of dough. Fold sides of dough over butter so they meet in center; press the seam together with fingertips. With rolling pin, press firmly on each open end of packet. Roll out lengthwise into 24x8" rectangle. Starting at bottom of dough, fold into thirds like business letter into an 8" square. Turn dough 90º counterclockwise. Roll out lengthwise again into 24x8" rectangle and fold into thirds. Place dough on sheet, wrap tightly with plastic, and put back into the freezer for 30 min.
5) Pull dough out of freezer and onto your counter so that the top flap opens on the right. Roll out dough lengthwise into 24x8" rectangle and fold into thirds. Place dough on sheet, wrap tightly with plastic and put back in freezer for 30 to 40 min.
(At this point you have puff pastry and can roll it out to ¼” thick and use it for other recipes.)
8) Remove dough from freezer and roll it into an 18x16" rectangle with the long side of the rectangle parallel to edge of counter. Fold your dough in half. Using a ruler or your dough scraper, mark your dough at 3-inch intervals along bottom edge (you should have 5 marks). Move ruler to top edge of dough, measure in 1½" from left, then use this mark to measure out 3" intervals (you should have 6 marks).
9) Starting at lower left corner, use sharp pizza cutter, dough scraper or a knife to cut dough from mark to mark. You will have 12 triangles and 6 diamonds. (turn your scraps into fun designs if you like). Unfold diamonds and cut in half into 12 triangles (making 24 equal-size triangles in total).
10) Position 1 triangle on counter. (put 12 triangles in sheet and return to the freezer. Keep the remaining triangles covered with plastic.) Roll from center to pointed tip to stretch and flatten and from center down and to right, then center down to left to stretch and flatten triangle. Cut a ¾” slit in the center of the short side of each triangle. Place triangle on counter so it’s point is facing away from you. Roll up both sides of slit toward point. Gently grasp point with one hand and stretch again. Resume rolling, tucking point underneath, place on parchment lines for greased sheet pans; 12 each. Repeat with remaining triangles.
11) Next step is to proof the croissants; you can do this in one of 2 ways: (1) let the rolled croissants proof slowly (loosely wrapped in plastic in pan) in the refrigerator overnight, or (2) lightly wrap with plastic and let stand at room temperature until nearly doubled in size, 2 1/2 to 3 hours.
13) If your croissants proofed in the fridge, remove them and let them come to room temperature on the counter, about 2 hours. When dough is proofed, the croissants will be puffy, but not fully doubled in size.
14) After your croissants have doubled in size, adjust oven racks to upper-middle and lower-middle positions and heat oven to 425 º. In small bowl, whisk together egg, water, and pinch salt. Brush croissants with egg wash. Place croissants in oven and reduce temperature to 375 º. Bake for 12 minutes, then switch and rotate baking sheets. Continue to bake until golden brown, 8 to 12 minutes longer. Transfer to wire rack and cool about 15 minutes. Serve warm or at room temperature. Enjoy!
*Note: these can be made ahead and frozen. After baking and cooling, place croissants on a parchment-lined sheet pan. Wrap with plastic and freeze until solid, about 2 hours. Transfer to zipper-lock bag and freeze for up to 4 months. Rewarm in toaster oven or oven until re-crisped on the outside.
Serving Size: 24 medium size croissants
Nutritional Info Amount Per Serving
- Calories: 150.1
- Total Fat: 8.7 g
- Cholesterol: 16.8 mg
- Sodium: 206.8 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 6.0 g
- Protein: 12.6 g
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