what a perfect way to start a morning with a flaky, buttery croissant coming right from.....................your oven! I love croissants and viennoiseries in general. I've been trying many recipes hoping desperately to get the best result, until I bought Jacques Torres cookbook "Dessert Circus" I think it's the best purchase I ever made in my life:) This book is unbelievable not to mention his writer who is the best pastry chef in the whole world!
The making of croissant is not an easy task I must admit. It is a long process that needs patience. Aaaah patience!!!!!!!!!! I'm not a patient person especially when I'm in the kitchen. I can't wait to unmold my cake as soon as it comes out of the oven, I don't let my custard cool completely before unmolding it, I eat it warm..........and the list goes on. But in the case of croissants, I have to make sacrifices, just have to! " make your dough ready for tomorrow, you'll have fresh croissants for breakfast"
Although this dough doesn't have to stay in the fridge overnight, the result is much better if you do so. When you let the dough (and any yeast based one) sit overnight, this will allow for a slow fermentation which helps develop the distinctif flavor found in bakery goods.
Recipe
3 1/2 cups bread flour (all purpose flour can be substitued)
3 tablespoons melted butter (unsalted)
1 1/2 tsp salt
2 Tbsp sugar
2 teaspoons instant yeast
1/2 cup warm water
1/2 cup milk.
1 cup + 2 TBsp (9oz) soft unsalted butter
Although this dough doesn't have to stay in the fridge overnight, the result is much better if you do so. When you let the dough (and any yeast based one) sit overnight, this will allow for a slow fermentation which helps develop the distinctif flavor found in bakery goods.
Recipe
3 1/2 cups bread flour (all purpose flour can be substitued)
3 tablespoons melted butter (unsalted)
1 1/2 tsp salt
2 Tbsp sugar
2 teaspoons instant yeast
1/2 cup warm water
1/2 cup milk.
1 cup + 2 TBsp (9oz) soft unsalted butter
Egg wash
2 egg yolks
1 whole egg
1/4 cup whole milk
Dissolve the yeast in the warm water along with the sugar. In a bowl of a stand mixer, place the flour, salt, milk and melted butter. Mix on medium speed until combined. Add the dissolved yeast and mix until the dough is well combined and no longer sticks to the sides of the bowl. Cover the dough and let it rest for 30 mn.Roll out the dough to an 8 by 15 inch rectangle. wrap the rectangle and let it rest in the fridge for 2 hours.Remove the dough from the fridge. Spread the soft butter over the two thirds of the dough. Give the dough a single fold: fold the left butterless third over the center, then the other third to the right. the dough should ressemble a folded letter. Roll it out to a 10 by 30 inch rectangle. Give the dough a book fold: Fold each short end to the middle so they meet but do not overlap. then, fold one half over the other. wrap the dough and let it set in the fridge for at least 2 hours or even overnight.remove the dough from the fridge and give it another single fold. wrap and let it rest in the fridge for 30 mn.On a floured surface, roll out the dough to a 10 by 36 inch rectangle. Cut out triangles and shape into croissants. Let the croissants rise until doubled in volume, from 1 1/2 to 3 hours.
Dissolve the yeast in the warm water along with the sugar. In a bowl of a stand mixer, place the flour, salt, milk and melted butter. Mix on medium speed until combined. Add the dissolved yeast and mix until the dough is well combined and no longer sticks to the sides of the bowl. Cover the dough and let it rest for 30 mn.Roll out the dough to an 8 by 15 inch rectangle. wrap the rectangle and let it rest in the fridge for 2 hours.Remove the dough from the fridge. Spread the soft butter over the two thirds of the dough. Give the dough a single fold: fold the left butterless third over the center, then the other third to the right. the dough should ressemble a folded letter. Roll it out to a 10 by 30 inch rectangle. Give the dough a book fold: Fold each short end to the middle so they meet but do not overlap. then, fold one half over the other. wrap the dough and let it set in the fridge for at least 2 hours or even overnight.remove the dough from the fridge and give it another single fold. wrap and let it rest in the fridge for 30 mn.On a floured surface, roll out the dough to a 10 by 36 inch rectangle. Cut out triangles and shape into croissants. Let the croissants rise until doubled in volume, from 1 1/2 to 3 hours.
Preheat the oven to 400 F. Make the egg wash by mixing the yolks, whole egg and the milk. Brush the croissant with the egg wash and bake until golden brow 10 nto 12 minutes.
