Creating your personal croissants is not difficult; there is absolutely no specific equipment or maybe hard-to-find ingredients required. What’s required is great technique. When you realize the fundamentals of making multilayered dough this way, you are well on the path to wowing the buddies of yours with delicious croissants.
For the dough one lb. two oz. (four cups) unbleached all purpose flour; much more for rolling
Five oz. (1/2cup plus two Tbs.) cold water
Five oz. (1/2 cup plus two Tbs.) cold whole milk
two oz. (1/4 cup plus Two Tbs.) granulated sugar
1-1/2 oz. (three Tbs.) soft unsalted butter
One Tbs. plus scant 1/2 tsp. instant yeast
2-1/4 tsp. table salt
For the butter layer ten oz. (1 1/4 cups) cold unsalted butter
For the egg wash
One big egg
Make the dough Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for three minutes, scraping the sides of the mixing bowl once if needed. Mix on medium speed for three minutes. Transfer the dough to a lightly floured 10 inch pie pan or maybe a dinner plate. Lightly flour the roof of the dough and wrap well with plastic so that it does not dry out. Refrigerate immediately.
Put together the butter level The following day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the corn tortilla pieces on a slice of parchment or perhaps waxed paper to develop a 5- to 6 inch square, cutting the butter crosswise as needed to install. Best with a different slice of parchment or perhaps waxed paper. With a rolling pin, smack the butter with lightweight, even strokes. As the pieces start to adhere, use more force. Pound the butter until it’s aproximatelly 7 1/2 inches square and then trim the tips of the butter. Add the trimmings in addition to the square and pound them in gently with the rolling pin. Refrigerate while you roll out the dough.
Laminate the dough
Unwrap and lay the dough on a lightly floured work surface area. Roll right into a 10-1/2-inch square. Brush excess flour off the dough. Eliminate the butter from the fridge – it must be pliable but cold. If it wasn’t, refrigerate a bit longer. Unwrap and put the butter on the dough so that the areas of the butter square are actually focused along the sides of the dough. Fold a single flap of dough over the butter toward you, stretching it somewhat so that the stage simply gets to the middle of the butter. Do this with the various other flaps. And then press the edges in concert to totally seal the butter inside the dough. (A total seal ensures butter will not escape.)
Lightly flour the top and bottom part of the dough. With the rolling pin, firmly press the dough to elongate it then and slightly start rolling rather than pressing, concentrating on lengthening instead of widening the dough and keeping the edges straight.
Roll the dough until it has eight by twenty four inches. If the ends lose the square shape of theirs, gently reshape the corners with the hands of yours. Brush some flour off the dough. Pick up a particular short end of the dough and fold it back over the dough, leaving one third of the opposite end of dough exposed. Brush the flour off and then fold the exposed dough over the folded side. Place the dough on a baking sheet, cover with clear plastic wrap, and freeze for twenty minutes to chill out and chill the dough.
Repeat the rolling as well as folding, this time rolling in the path of the 2 open ends until the dough is actually aproximatelly eight by twenty four inches. Fold the dough in thirds again, as displayed in the picture above, brushing off extra flour and turning under any rounded edges or maybe brief ends with exposed or perhaps smeared layers. Freeze and cover for another twenty minutes.Give the dough a third rolling and folding. Place the dough on the baking cover and sheet with clear plastic wrap, tucking the plastic under all 4 sides. Refrigerate immediately.
Split the dough The following day, unwrap and lightly flour the top and bottom part of the dough. With the rolling pin, wake the dough in place by pressing firmly along its length – you do not wish to widen the dough but just start lengthening it with these primary strokes. Roll the dough into a narrow and long strip, eight inches by aproximatelly forty four inches. If the dough sticks as you roll, sprinkle with flour. After the dough is all about half to two thirds of the ultimate length of its, it might begin to resist rolling as well as shrink back. When this occurs, fold the dough in thirds, cover, and refrigerate for aproximatelly ten minutes; then unfold the dough and finish rolling. Raise the dough an inch or perhaps so off the table at its midpoint and allow it to reduce in size from each side – this will help stop the dough from shrinking when it is cut. Check that there is ample excess dough on either end to enable you to trim the ends so they are straight and the strip of dough is actually forty inches long. Trim the dough.
Lay a yardstick or perhaps tape measure lengthwise along the roof of the dough. With a knife, mark the roof of the dough at 5 inch times along the length (there will be seven marks in all). Position the yardstick along the bottom part of the dough. Can make a mark 2 1/2 inches in from the conclusion of the dough. Make marks at 5 inch times from this point all along the bottom part of the dough. You will have eight marks that fall halfway between the marks at the top.
Make diagonal cuts by positioning the yardstick at the best corner as well as the very first bottom mark. With a knife or even pizza wheel, cut the dough along this particular series. Move the yardstick to the following set of cut and marks. Repeat until you’ve cut the dough diagonally at the exact same angle along its total length – you will have made eight cuts. Today alter the perspective of the yardstick to link the many other best corner and bottom mark and then cut the dough along this particular series to make triangles. Do this along the whole length of dough. You will wind up with fifteen triangles along with a little scrap of dough at every end.
Shape the croissants Using a paring knife or maybe a bench knife, try to make a 1/2 to 3/4-inch-long notch in the middle of the very short side of every triangle. The notch helps the rolled croissant curl into a crescent. Hold a dough triangle so that the very short notched side is actually on top and carefully elongate to aproximatelly ten inches without squeezing or perhaps compressing the dough – this phase leads to even more levels and loft.
Lay the croissant on the work surface area with the notched side closest to you. With only one hand on every side of the notch, start rolling the dough away from you, towards the sharp end.
Flare your hands outward as you roll so that the legs become much longer. Press down on the dough with sufficient pressure to help make the levels cling together, but stay away from excess compression, which may smear the layers. Roll the dough all the way down its length until the sharp end of the triangle is right underneath the croissant. So now twist the 2 legs towards one to develop a small crescent shape and carefully press the suggestions of the legs together (they’ll come apart while proofing but keep their crescent shape).
Shape the remaining croissants in exactly the same fashion, arranging them on 2 big parchment lined rimmed baking sheets (eight on a single pan as well as seven on the other). Stay as much room as possible between them, as they are going to rise during the last proofing and once again when baked.
Proof the croissants Make the egg wash by whisking the egg with one tsp. water in a small bowl until very smooth. Gently brush it on every croissant.
Refrigerate the remaining egg wash (you’ll require it again). Put the croissants in a draft free area at seventy five to 80F. Wherever you proof them, make sure the temperature isn’t so warm that the butter melts out of the dough. They are going to take 1 1/2 to two hours to completely proof. You will realize they are ready in case you are able to see the levels of dough once the croissants are actually seen from the side, and in case the sheets are shaken by you, the croissants will wiggle. Lastly, the croissants are going to be distinctly larger (though not doubled) than they were when first shaped.
Bake the croissants Shortly before the croissants are fully proofed, position racks in the top and smaller thirds of the oven and heat it to 400F convection, or perhaps 425F conventional. Brush the croissants with egg wash a next time. Place the sheets in the oven. After ten minutes, rotate the sheets and swap the positions of theirs. Continue baking until the soles are actually an even brown, the tops richly browned, and the edges show signs of coloring, another eight to ten minutes. In case they seem to be darkening too rapidly during baking, lower the oven temperature by 10F. Let cool on baking sheets on racks.
The croissants are best served barely warm. Nevertheless, they reheat extremely well, and so any which are not eaten instantly may be reheated within one day or perhaps 2 in a 350F oven for aproximatelly ten minutes. They could also be wrapped in clear plastic or maybe aluminum foil and frozen for a month or even more. Frozen croissants may be thawed immediately prior to reheating or even used from the freezer straight to the oven, in which case they are going to need a couple of minutes more to reheat.
Chocolate Croissants: Chop some good quality bittersweet chocolate and distribute it along the length of the notched conclusion of the dough triangle after it have been’ve stretched by you – use aproximatelly 1/2 oz. or maybe 1 1/2 Tbs. for every one. Roll it up the same as a simple croissant but without stretching out or perhaps bending the legs. Proof and bake the exact same.
Ham and Cheese Croissants: After stretching but before rolling up each croissant, place a small layer of sliced ham on the dough at the notched end. Tuck it in in case it lies much more than a little bit outside the surface area of the dough. Apply a level of thinly sliced or maybe grated cheese – good Gruyre or Cheddar is perfect – in addition to the ham. Without stretching or perhaps bending the legs, roll the dough firmly. Proof and bake the exact same.