i wasn't planning to share this recipe for croissants. it took talia and i eight hours to complete.
but then we admired the croissants, savored the croissants, loved the croissants.
and now we find ourselves wanting more croissants.
tasted by my friend cecile who comes from the south of france (marseille to be exact), these croissants have received a french stamp of approval. 1,000 times better than the local bakery, she says.
i agree.
and i can't wait to spend eight hours making them again.
but then we admired the croissants, savored the croissants, loved the croissants.
and now we find ourselves wanting more croissants.
tasted by my friend cecile who comes from the south of france (marseille to be exact), these croissants have received a french stamp of approval. 1,000 times better than the local bakery, she says.
i agree.
and i can't wait to spend eight hours making them again.
EIGHT HOUR CROISSANTS
Yield: 12 croissants
Nutrition: 371 calories, 31 carbs per croissant
INGREDIENTS
For the dough:
3 cups all purpose flour, additional for the work surface
1 tbsp instant yeast
1/4 cup sugar
1 1/4 tsp table salt
1 1/4 cups whole milk
2 tbsp unsalted butter
For the butter square:
3 sticks frozen unsalted butter, grated
2 tbsp all purpose flour
For the egg wash:
1 egg, slightly beaten
DIRECTIONS
DAY ONE (ALLOW 8-9 HOURS IF BAKING IN ONE DAY)
Combine 2 3/4 cups of the flour with the yeast, sugar, and salt in a stand mixer bowl. Stir to mix. Place the bowl onto the stand mixer. Attach the dough hook to the stand mixer and turn on low. Add the milk and mix until a ball of dough forms (5 minutes). Cut the 2 tbsp of butter in half and add to the dough; knead until the butter is fully incorporated. Once the dough forms a ball and begins to clear the sides of the bowl (5-6 more minutes), turn off the stand mixer (if the dough is sticking to the sides of the bowl, add up to the extra 1/4 cup flour). Remove the dough from the bowl and wrap in plastic wrap; refrigerate for one hour.
Place the grated butter in a bowl. Mix with 2 tbsp flour. Place in plastic wrap and shape into a 7 inch square. Refrigerate 30 minutes.
DAY TWO
Remove the dough from the refrigerator. Roll the dough out into an 11 inch square. Place the 7 inch butter square on top of the dough diagonally. Fold the dough over the edges of the butter square and seal. Starting in the middle, slowly spread out the dough (with butter square inside) until it has once again become an 11 inch square. Fold the dough into thirds from left to right, and then into thirds from top to bottom. Wrap in plastic wrap and refrigerate for two hours.
DAY THREE
Repeat steps from Day Two.
DAY FOUR
Roll the dough out into a 20 inch square. Cut this square into two pieces. Cut each piece into three rectangles. Divide each rectangle to make six right triangles. Stretch each triangle gently to form an isosceles triangle, shaped like a Christmas tree. Cut a one inch slit in the base of each triangle. Folding the two corners of the slit outward, roll each triangle up from the base leaving the last 1/4 inch of the tip unrolled. Transfer to a baking sheet lined with parchment paper or a silicone mat.
Cover loosely with plastic wrap and let rise at room temperature (45-60 minutes). After 30 minutes, preheat the oven to 400. At 45-60 minutes, use a pastry brush to lightly coat the top of the croissants with the slightly beaten egg.
Bake until golden brown, 18-22 minutes (don’t get scared – let them get pretty brown). Be sure to rotate halfway through baking and once finished, cool on a wire rack for 15 minutes. Resist the urge to devour, as they are continuing to bake during these 15 minutes. Store at room temperature in an airtight container 0-48 hours. Reheat in a warm oven for 5-10 minutes before serving.
SOURCE
Adapted from Annie’s Eats via Baking Illustrated, 2004
Yield: 12 croissants
Nutrition: 371 calories, 31 carbs per croissant
INGREDIENTS
For the dough:
3 cups all purpose flour, additional for the work surface
1 tbsp instant yeast
1/4 cup sugar
1 1/4 tsp table salt
1 1/4 cups whole milk
2 tbsp unsalted butter
For the butter square:
3 sticks frozen unsalted butter, grated
2 tbsp all purpose flour
For the egg wash:
1 egg, slightly beaten
DIRECTIONS
DAY ONE (ALLOW 8-9 HOURS IF BAKING IN ONE DAY)
Combine 2 3/4 cups of the flour with the yeast, sugar, and salt in a stand mixer bowl. Stir to mix. Place the bowl onto the stand mixer. Attach the dough hook to the stand mixer and turn on low. Add the milk and mix until a ball of dough forms (5 minutes). Cut the 2 tbsp of butter in half and add to the dough; knead until the butter is fully incorporated. Once the dough forms a ball and begins to clear the sides of the bowl (5-6 more minutes), turn off the stand mixer (if the dough is sticking to the sides of the bowl, add up to the extra 1/4 cup flour). Remove the dough from the bowl and wrap in plastic wrap; refrigerate for one hour.
Place the grated butter in a bowl. Mix with 2 tbsp flour. Place in plastic wrap and shape into a 7 inch square. Refrigerate 30 minutes.
DAY TWO
Remove the dough from the refrigerator. Roll the dough out into an 11 inch square. Place the 7 inch butter square on top of the dough diagonally. Fold the dough over the edges of the butter square and seal. Starting in the middle, slowly spread out the dough (with butter square inside) until it has once again become an 11 inch square. Fold the dough into thirds from left to right, and then into thirds from top to bottom. Wrap in plastic wrap and refrigerate for two hours.
DAY THREE
Repeat steps from Day Two.
DAY FOUR
Roll the dough out into a 20 inch square. Cut this square into two pieces. Cut each piece into three rectangles. Divide each rectangle to make six right triangles. Stretch each triangle gently to form an isosceles triangle, shaped like a Christmas tree. Cut a one inch slit in the base of each triangle. Folding the two corners of the slit outward, roll each triangle up from the base leaving the last 1/4 inch of the tip unrolled. Transfer to a baking sheet lined with parchment paper or a silicone mat.
Cover loosely with plastic wrap and let rise at room temperature (45-60 minutes). After 30 minutes, preheat the oven to 400. At 45-60 minutes, use a pastry brush to lightly coat the top of the croissants with the slightly beaten egg.
Bake until golden brown, 18-22 minutes (don’t get scared – let them get pretty brown). Be sure to rotate halfway through baking and once finished, cool on a wire rack for 15 minutes. Resist the urge to devour, as they are continuing to bake during these 15 minutes. Store at room temperature in an airtight container 0-48 hours. Reheat in a warm oven for 5-10 minutes before serving.
SOURCE
Adapted from Annie’s Eats via Baking Illustrated, 2004
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