Tuesday, April 5, 2016

Croissants


I promised you this recipe last week. Even though I'm now a week late, I feel like this is pretty killer turnaround, given my tendency to promise things on this blog and then never deliver. Unfortunately, you're going to have to go to a different website to actually get your hands on the recipe. Fortunately it's a great website, with good pictures, and clear instructions.

If you're wondering why I won't type the recipe here, it's because I read the copyright notice on the source site, and it's super intense. It's so intense, I wonder if it's even fully enforceable under copyright law. Oh, well. I'm not going to make a federal (or state, or small claims) case of it. The link to the recipe is way down there at the bottom, after my personal tips for using it. You can indulge my writing, or get to the point. Happy Baking!

Croissant Recipe Tips:
1. Stock up on butter. You'll need 23.5 TB. That's 3 sticks in America, or 1.5 blocks in Europe. Buy the good stuff.

2. Give yourself a 2-3 day head start on your croissant craving. The first part of the recipe is more time-sensitive than later on. This is a good weekend project, if you start Friday night. Here's your sample schedule for the first part of the recipe:
  • Friday Night around 8pm: Mix and cover the pre-ferment. Leave 3.5 TB of butter on the cupboard to soften to room temperature.
  • Saturday Morning around 8am: Mix the pre-ferment with the rest of the dough, and leave it to rise.
  • Saturday Morning 9:30-10ish: Roll out the dough, stick it in the freezer for a half hour, or the fridge for an hour or more. At this point, you can take your sweet time with the rest of the steps. You'll be rolling the dough out four more times, and you'll need a minimum of a half hour of fridge time between roll sessions. You can leave it in the fridge for longer than a half hour, in case you plan to do other things with your day, but accidentally fall asleep instead and wake up three hours later.
Pre-ferment in the morning

The dough

The dough rolled out (for the first time)

The dough rolled out (for the thousandth time).
Note that the lighting in the photo has changed for the worse.
It was nighttime when I took this photo, because I took a 3 hour nap.

3. This dough is sticky in the beginning, and the end. Sometimes in between, too. Keep your counter well-floured, and your plastic coverings for the dough well-greased.

4. Read the first posted comment on the recipe. Ignore the part about the mixer. You don't need it. You'll wish you had it when you're kneading the dough to death, but you don't need it. The rest of the comment is spot on.

5. I can confirm that the shaped, unbaked croissant freeze really, really well. 

Let me know when you've mastered this recipe, then I'll guide you to the morning bun recipe I use. You will die, and I will mourn you, but I'll be comforted knowing that you died in delicious bliss.

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