I love a good challenge. Thousand pieces puzzles, crosswords, board games- you name it- I want to understand (and win when it comes to games!)
Regarding cooking related challenges, my own fear of wasting my time and ingredients often stop to give delicate recipes a shot. This does not mean that I did not, but so often I get it- decision so comfortable that I know that I do not travel far from my comfort zone.
When Lindsay wrote about a "challenge to the kitchen" series- and that the theme of Mars was croissants- I felt like it was just the pressure I had to attack them. I also that when I return to Paris I will miss these delicious pastries and appreciate how to manage a homemade version. (Although I am writing this before leaving- I am currently in Paris now !! )
I must say that the growing is not nearly as scary as they seem. I did Friday- half steps let the cold dough overnight- and was able to cook in time for Saturday brunch. (Hours before leaving for the airport ... I'm crazy like that.)
J ' had a little panic afternoon- positive Friday that they were 't going to turn and I have to start late in the night. (I even have a Europen pound of butter to prove it.) I saw a little butter in the dough- and I feared that once these baked- pieces of butter to melt and form a huge disastrous mess.
Fortunately for myself I followed advice and that everything would be OK and I went with it. There was a little melty butter on the pan but hardly enough to worry volte and after having had my first bite of butter flaky goodness sold me.
I sprinkled a little flaky sea salt on top of them before cooking which added a nice touch. I scarfed a couple of these as is, but I intend to make myself a "croissanwich" next time I'm doing this. Although I plan to do these again (and again) to perfect my technique, I'm damn proud of how my first attempt turned out!
- 3 cups (15 ounces) all-purpose flour, plus more for work surface
- 1 tablespoon soup. instant active dry yeast or
- ¼ cup (1¾ oz) sugar
- 1¼ c. salt
- 1¼ cup whole milk, cold
- 2 c. unsalted butter room temperature
- 24 c. cold, European-style butter (as Plugra) cut into 1 tablespoon
- 2 c. all purpose flour
- 1 large egg, lightly beaten
- Flaky sea salt (optional)
- Combine 2¾ cups of the flour with the yeast, sugar and salt in a medium bowl. Whisk together and set aside.
- Add the milk in the bowl of a stand mixer fitted with the dough hook. Add dry ingredients and knead on low speed until dough forms ball, about 5 minutes.
- Cut the butter into small pieces and add them to the dough. Continue to knead until the butter is completely incorporated and the dough is smooth. Dough should form a ball and begin to erase the sides of the bowl, about 5-6 minutes. The dough should be sticky, but if the dough sticks to bowl more than itself, add the remaining ¼ cup flour a little at a time as needed.
- Wrap the dough in plastic wrap and refrigerate for 1 hour.
- Using butter is cold, but not the hard rock will form the easier square butter. Leave it at room temperature for 15-20 minutes to soften slightly. (It should not be room temperature)
- Toss together the pieces of butter and flour on a clean work surface. Coating the back pieces of butter using a bench scraper against the work surface until they are combined into a smooth and homogeneous mixture. This will take a bit of elbow grease, as you really need to make sure that the square is smooth and supple. **
- Wrap the butter mixture in plastic wrap and use the edges of the plastic to form a square of 7 inches. Refrigerate until ready to use at least 30 minutes.
- Sprinkle a work surface with flour.
- Roll dough into a square of 11 inches.
- Place the chilled butter square diagonally across the dough.
- Fold the corners of the dough over the butter square so that they meet in the middle and pinch the edges of the dough and to seal.
- using a rolling pin, gently pat the dough from the center of the dough and working outward, until the square becomes larger and the butter begins soften. Your goal is to push the butter around the edges of an even manner. (Although my experience, even if the butter has broken out, it still worked fine.)
- Start gently roll the dough into a square of 14 inches, taking care to ensure that the work surface floured remains and the dough does not stick.
- Fold dough in thirds to form a long rectangle.
- from the narrow ends, fold the rectangle into thirds again to form a square. (This completes two rounds of dough.) Wrap in plastic wrap and refrigerate for 2 hours.
- After the dough has cooled, Repeat the folding process, press the dough folded square from the center of the dough and working outward, then roll into a square of 14 inches. Fold the three dough into a rectangle and three times to form a square, completing two laps. Wrap tightly and refrigerate for 2 hours.
- To shape the croissants, line two baking sheets with silicone baking mats or parchment paper.
- Place the chilled dough on floured work surface and gently roll into a square of 20 inches. (My pastry slab did not correspond to what I have done half the time.)
- Cut each half into three rectangles, then cut each rectangle diagonally to make 12 triangles.
- Working with a triangle at a time, gently stretch the dough so that the two long sides are equal in length.
- Cut a 1-inch slit in the base of the triangle.
- Fold the two corners of the slot outward and start rolling the triangle, gently stretching the dough as you roll. Let the last ¼ inch of the place tip.
- Transfer to the prepared baking sheet and bend the ends towards each other to make a crescent shape. Repeat with remaining portions of the paste.
- Cover with plastic wrap. Let rise at room temperature until puffy, about 45-60 minutes- they will not double in size, but they will swell upstream particularly on the edges.
- Preheat oven to 400 F. Brush the croissants shaped lightly with the egg wash- sprinkle of sea salt, if desired.
- Cook until the croissants are golden, 18-22 minutes, turning halfway through cooking. Let cool on rack at least 15 minutes. tight Store air at room temperature for 2 days.
* If you do not have a bench scraper, put the butter between two sheets of plastic film, and pound with a rolling pin
. You can also freeze half of floods growing up to two weeks. Just before freeze proofing, and when you are ready to cook, allowing them to come to room temperature and evidence than normal. (While they may need a few more minutes.)
Toss the butter and flour on a smooth work surface.
Use a bench scraper to spread the butter back and forth until it is smooth and supple.
Wrap butter in square plastic wrap and shape into a square of 7 inches.
When the dough has cooled for an hour, and place of butter for about 30 minutes. Roll dough into a square of 11 inches and place the butter inside- at an angle. (I mine rotates a little lower and to the left of the above image.)
Fold the corners in and pinch to seal.
Gently tap the middle of the square, then roll into a square of 14 inches. (You can see a little butter looking through)
Fold the dough in thirds (like a skin)
And then third again to form a square. Wrap in plastic wrap and refrigerate for 2 hours. After 3 steps- chilling- repeat the last roll to another 14 inches square fold into thirds forming a rectangle, and then again three to form a square. Wrap the dough again and refrigerate for 2 hours (or overnight!)
Roll the dough on a lightly floured surface into a 20 x 20 square or in my Case - 10 × 20 rectangle. Cut thirds- then cut each third diagonally to form triangles.
Stretch each triangle a bit so it has equal sides, and cut a small slit in the center.
Roll up the slot that you did and form a crescent. Repeat with remaining of the dough- and place each on the cooktop.
Proof of 45- 60 minutes or until puffy. Brush with egg, sprinkle with sea salt if you like, and bake for 18-22 minutes at 400F.
Cool croissants (just a little) and enjoy!