It is Daring Bakers time....Hey I’m actually posting this on time for once. I should write the wrong date every month. I actually thought this was due on Sunday the 25Th. Silly Rabbit! I was so excited for this challenge. Want to guess what it was?
Wait for it....
Is there any other bread that is even more tempting than a buttery, flaky croissant? I don’t think so. I’m even drooling as I think about it. Sara choose who doesn’t blog but enjoys baking choose the difficult process of croissant making. This is not an easy feat in any case. I have tried multiple times some even documented in this little blog. Like my croissants as big as your head, the one step croissants and my tea party. I took a different approach to this challenge. Instead of using the directions provided, which are good, I took a class. I had good experiences and bad with croissants and I knew that if I wanted to perfect the dish, I had to eventually take a class. It was actually by accident that I had a class scheduled right before this challenge was due. The class was at the Le Cordon Bleu for a series of shorts classes based on the show MasterChef. I did learn that I kept on missing two important step, letting the dough relax a couple of times during the process and to roll the dough as thin as possible. Here are some pictures of my adventures: (The first set is from my phone and it got a little dirty as I was taking pictures.)
Since this class was only a 3-4 hour class the dough was already made for us I promptly went home and made the dough myself. Here the recipe the Chef gave us:
(adapted from the Le Cordon Bleu)
12 oz of Cold Milk
0.165 oz of Instant Yeast
20 oz of Bread Flour
2 oz of Butter Soften lightly by the heat of your hand
1 oz of Sugar
0.4 oz of Salt
1 lb of Butter
- First mix all of the ingredients except for the beurrage in a mixing bowl.
- Mix at a medium speed for a minute.
- Remove from the bowl. Bring the dough together and roll out the dough into the size of a ½ a sheet pan.
- Let it rest and chill for 30 minutes.
- When the dough is chilled remove from the refrigerator. Prepare the beurrage.
- Take the butter and smash and I mean smash it into a flat brick with the same width as the dough and and 1/3rd of the length.
- Place the butter in the center of the dough than bring over the sides to reduce the length by a ⅓.
- Roll out the dough with the steam until it is triple the size. Fold the dough in thirds again.
- Let it chill again for 30 minutes
- Remove from the fridge and than roll it until it is triple the size.
- Repeat the step 8 one last time.
- Let the dough rest in the refrigerator for 8-24 hours. If you choose to freeze the dough at a later time, freeze it at this point.
- Remove the dough from the fridge and roll it out until it has a thickness of ¼ of an inch.
- Cut out long triangles and roll the dough until it is completely wrapped.
- Let it proof from 30 minutes to an hour and a ½. This depends on how warm the area is. When it is soft to the touch it is ready to be in the oven.
- Preheat the oven to 375F.
- Egg wash the croissants than bake for 25-35 minutes or until it reachs a golden brown.
That is a lot of steps but it is totally worth it.
The jam is from my friend Anna