Saturday, October 25, 2014

Welcome to my nightmare

I am part of a group that posts recipes based on music. For October I chose the song "Welcome to my Nightmare" by Alice Cooper. And believe me this recipe has been a nightmare to perfect. https://www.facebook.com/groups/1471342843139556/ ‪#‎MusicalEats‬
My family LOVES croissants. I have worked on making them for over 20 years. I never could quite get it right until recently. I started weighing all my ingredients in grams and that did the trick. I found a great recipe from Jan Hedh and then tweaked it to make it my own.  
Enjoy!!!

Classic Croissant Recipe 

For 16 Sandwich size, 24 large, 48 minis
125 grams water
21 grams yeast….not quick rising
150 grams milk
65 grams sugar
15 grams sea salt
510 grams Wheat flour….Extra High Protein…..King Arthur’s Sir Lancelot works well
300 grams unsalted butter, for rolling into the dough
1 egg and a pinch of salt, for brushing

DAY 1
1. Stir out the yeast in the water in a large bowl. Whisk in the milk.
2. Pour the flour, sugar, and salt in and knead until the dough releases from the edges of the bowl, for about 5 minutes…….you can use a standing mixer with a dough hook for this. Put dough into a lightly oiled bowl covered with a lid. Let it rise for about 2 hours until doubled in size.
3. Push together the dough by quickly turning it and pressing out the air. Put it back in the plastic container, cover and let sit in the refrigerator overnight.
DAY 2
1. Cut a cross on top of the dough. Roll it out in 4 directions on a lightly floured surface. Turn a quarter circle for each time you roll the dough out.
2. Beat the cold butter with the rolling pin to soften it and put it in the middle of the dough. The butter should have the same consistency as the dough to avoid layering.
3. Fold the 4 corners over the dough and make sure that the butter is completely contained and will not leak out.
4. Flour the dough and the table lightly. Roll out the dough into a rectangle, 16”x28”, using a ruler. Roll from the inside outward. Brush the flour off the surface. NOTE: Tape off the dimensions of the rectangle for easier measuring BEFORE rolling out the dough.
5. Fold together the dough in 3 parts……like a letter. Wrap in plastic wrap and let it rest for 30 minutes in the refrigerator so that the tension in the dough does not destroy the layers.
6. Repeat the process twice. Then let the dough rest for 30 more minutes to release the tension.
7. Roll the dough into the rectangle, flouring the table lightly while rolling. Lift up the dough now and then to prevent it from curling up. Be careful not to destroy the rectangle. The perfect thickness is 1/16 to 1/8 of an inch. Use a pizza cutter to straighten up the edges.
8. Divide dough into 4 rectangles then cut each rectangle into 2 triangles. (For 24 croissants….divide into 12 rectangles, for 48 croissants divide into 24 rectangles).
9. Roll them together into croissants and put them on 2 trays with parchment papers. Bend the ends in toward the middle to form a crescent.
10. Let them rise until doubled in size in a turned off oven, at a maximum temp of 86F, or the butter will melt.  Let rise about 90-120 minutes.
11. Preheat the oven to 435F.
12. Bake the croissants for about 12-15 minutes until golden brown. Take them out of the oven and let cool on rack.

4 comments:

  1. I've never tried to make croissants before. Too be honest I'm not a great baker, it too exact for me, I prefer cooking where I can change things at whim!

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