Fortunately, however, the meteorologists were pretty accurate in predicting the storm so the citizenry had several days to go out and acquire as much supplies as possible. That being said the day after the storm, I still went out to seek some extra butter just to make croissants. We had enough for general usage, but buttery croissants will require more.
I must say that I'm not the greatest baker, but I do enjoy baking very much. This was my first attempt at making croissants, and they came out very nicely.
The recipe came from Making Dough: Recipes and Ratios for Perfect Pastries by Russell Van Kraayenburg. Excellent book covering a bunch of different dough types and explaining their uses, textures, etc. I can definitely recommend the book for those interested in learning about dough, and it's available on Amazon and I'm sure through other booksellers.
First, the mise en place - dough to the left, butter block to the right. I did use an electric mixer and it came in handy that I have 2 bowls that work with it.
Dough (left side)
- 1 1/2 c. whole milk
- 1 Tb dry yeast
- 1 1/2 oz. granulated sugar
- 4 Tb. unsalted butter, melted
- 12 oz. bread flour
- 8 oz. cake flour
- 2 tsp salt
Butter Block (right side)
- 12 oz. unsalted butter, cold
- 1/2 oz. bread flour
- 1 egg beaten for egg wash
Prep Time: ~ 8 hours; Bake Time: ~ 45-55 minutes.
Making the Dough
- Heat milk in a small sauce pan until it reaches the scalding point (170F). Take milk off heat and let cool to 115F.
- Warm large mixing bowl by inverting it and running hot water over the underside of the bowl trying to keep the inside as dry as possible. After warm, make sure inside is relatively dry and then add milk and yeast. Use a flat paddle with the mixer. Stir the yeast for about 2-3 minutes until dissolved (or nearly completely dissolved). Stir in sugar. Then slowly stir in melted butter while stirring. Continue to mix until homogenous.
- Add flours and salt and change mixer to dough hook. Stir mixture at lowest speed for 1-2 minutes until dough comes together and forms a ball. Let dough rest in the bowl and cover the bowl with a kitchen towel for 20 minutes.
- Transfer dough to lightly floured surface (or silpat) and shape into a rough rectangle with hands. With a rolling pin, roll out to 12"x16" rectanguloidCarefully move the dough to a parchment paper lined baking sheet, cover with a kitchen towel and let rest for 20 minutes.
Making the Butter Block
- In the mixer, beat the butter with a flat paddle until softened a bit. Add the flour and mix until combined.
- With a spatula, transfer mixture to a piece of parchment paper. With your hands, form the butter into a 6"x6" square. Place another piece of parchment paper on top to protect from rolling. Roll the square into a 12"x10" rectanguloid. Refrigerate for 30 minutes to firm.
Building the Croissant Dough
- Remove butter block from refrigerator. Place dough on a lightly floured work surface with the short end nearest you. Place the butter block on the bottom 2/3 of the dough (closer to you). Fold the top, butterless third over the center third. Fold the bottom buttery third over the middle. Wrap dough tightly in parchment paper or kitchen towel. Place on a baking sheet and freeze for 25 minutes.
- Take dough out and perform a single turn: Basically, roll the dough into a 12"x8" rectanguloid. Score the dough into 3 sections of 4"x8". Fold the top section into the middle. Fold the bottom section on top of the middle. Roll the dough into a 12"x16" rectanguloid. Score and divide into thirds and fold the top into the middle, and the bottom in afterwards. Wrap tightly again and return to the freezer for 25 minutes.
- Repeat step 2 again.
- Repeat step 2 once more.
- After step 4's freezer time has expired, move the dough into the refrigerator for 35 minutes.
- Keep oven OFF.
- Roll the dough out into a 9"x20" rectangle. On one of the long sides, score a mark every 5". On the other long side, score one mark at 2 1/2" from the top, then 5" to the next, and 5" to every next mark below.
- Cut the dough into triangles from one scored mark on one side to one on the other side.
- Once cut, take the side opposite the point and start rolling up the triangles into little croissant shapes.
- Place the croissants on a baking sheet with the point end of the wrapped triangles on the bottom so it doesn't unravel during baking. Make sure the croissants are evenly spaced and not touching.
- Place the baking sheet in the OFF oven for 4 hours. Every hour, spray the croissants with a light mist of water. After the 4 hour period, the croissants should have about doubled in size and are very soft. Remove croissants from oven.
- Preheat the oven to 425F.
- Brush the croissants with egg wash. Place the croissants in the center of the oven and turn the heat of the oven down to 400F.
- Bake the croissants for 10 minutes. Rotate the croissants. Bake the croissants another 15-20 minutes until relatively golden brown.
- Remove croissants from oven and let cool on the baking sheet until they can be handled. Transfer to a cooling rack and let cool completely.
Much better than what I can get around town.