Thursday, December 27, 2012

how to: croissants



I received a request on my recipe for butter croissants to do a photo tutorial.  I have to admit, the recipe can look quite daunting when printed in black and white (almost as daunting as the history outline I should be writing now).  But I have made croissants numerous times using this technique and every batch has been golden, buttery, crunchy and delicious.  In fact, I think croissants are easier (there I said it) than making regular yeast bread.  The dough proofs overnight in the fridge, and I don't have to worry about all the yeast-y terrors that come along with counter-top rises.

savory ham and swiss croissants -- sprinkled with poppy and sesame seeds
This is my very first photo tutorial, so bear with me. (I even used some gifs... ohhh so fancy)

bliss is dark coffee with freshly whipped cream and a homemade nutella croissant

I decided to do my tutorial in black and white because:
a) the light in my kitchen is horrendous at night
b) it looks kind of vintage-y and Parisian, you feel?

up close and personal with a nutella croissant
I hope this tutorial makes the joy of croissantery (is that a word? now it is.) more accessible. There is no satisfaction greater than biting into a perfect, crisp croissant that you baked yourself.

With love,
Erica

Ingredients:

Dough:
4 cups all purpose flour (plus more for rolling)
1/2 cup + 2 tablespoons cold water
1/2 cup + 2 tablespoons milk
1/4 cup + 2 tablespoons sugar
3 tablespoons softened butter
1 tablespoon + 1 scant teaspoon instant yeast
2 teaspoons salt

Butter layer:
1 1/4 cups cold, unsalted butter

Egg Wash:
1 egg

Fillings (optional):
Chocolate
Ham and Cheese
Nutella
Cinnamon sugar
etc.

Day 1:

Combine all of the dough ingredients in a stand mixer fitted with a dough hook.
Mix on low speed for 3 minutes, and medium speed for an additional 3 minutes.
Place the dough on a lightly floured plate, wrap well in plastic, and refrigerate overnight.

Day 2:

Cut the cold butter lengthwise into 1/2 inch thick slabs (about 3 slabs per stick)


Arrange the pieces on a sheet of parchment paper to form a 6x6 inch square.


Top with another sheet of parchment and pound the butter with even strokes with a rolling pin -- or if you're like me and lost your rolling pin, a bottle of balsamic vinegar :).
(how in the world did I manage to lose my rolling pin?!)


As the pieces begin to stick together, use more force and roll it into a 7.5x7.5 inch square.
Trim the edges off and pound them into the center of the square.
Refrigerate while you roll out the dough.


Unwrap the dough and lay it on a lightly floured surface.
Roll it into a 10.5 inch square.


Take the butter square out of the fridge and unwrap and place it on the dough so that the points of the butter square are centered along the sides of the dough square.  Fold the flaps of dough over the butter and press the edges together to completely seal the butter inside the dough.

gif creator free

Lightly flour the top and bottom of the dough, and roll it into an 8x24 inch rectangle, focusing on lengthening rather than widening. Pick up one short end of the dough and fold it over the dough, leaving one third of the dough exposed, and roll it over once more (fold the dough into thirds)
Freeze for 20 minutes.
Repeat this rolling and folding process 2 more times.

creator

After you've done that rolling and folding process a total of three times, roll the dough into a long and narrow strip (8x44 inches) *hang in there! its a great arm workout!
    Repeat the folding, freezing, and rolling process 2 more times.
    After, roll into a long, 8x24 inch rectangle!
    And cut into triangles:
    Add the fillings of your choice, and roll that baby up!
    free gif creator



    You could use Nutella,
    or cinnamon sugar,
    Brush each croissant with egg wash,
    creator


    And pop the baking sheet in the fridge overnight!



    In the morning, preheat the oven to 425 degrees Fahrenheit.
    Take the croissants out of the fridge and brush with a second egg wash.
    Bake for 20 minutes at 425 degrees.  Enjoy! (and bask in the glory of having made your own croissants)

    Be sure to take lots of pictures so you can show off to your friends later!



    29 comments:

    1. OMG these look so amazing!!!!!! All those flaky layers :')

      Nutella in croissants?

      THAT IS GENIUS.

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      Replies
      1. Thank you! I was going to do a pain au chocolat, but then I figured Nutella is even better than dark chocolate! The hazelnut really adds something to them!

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    2. I love the tutorial! How do you post gif's?

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      Replies
      1. I just googled "gif maker" and you can upload your snapshots and it will make them into a gif!

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    3. Yum. Can't wait to make this. I love going to the local cafe and getting croissants in the morning, but making it seems better to me.

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    4. That is great recipe ,,,
      thank you

      Why you do not try to add photolink or cherry share button from http://www.foodlve.com
      so you will increase the traffic and the views

      ReplyDelete
    5. This is so fancy. Also...um I want to stuff my face in the nutella croissants, asap.

      And the beating the butter looks like something I'd be sure to royally botch up.

      ReplyDelete
      Replies
      1. Beating the butter isn't too bad -- it's actually a great de-stresser!

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    6. These look great! Do you freeze the dough for 20 minutes each time you roll and fold? Thanks for the help!

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      Replies
      1. Thanks! Yes, you freeze after each "turn" of dough (rolling and folding).

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    7. I'm making these right now! when you say overnight, does that mean roughly 12 hours? because I'd like to have these for dinner tonight... Thanks for the recipe and awesome tutorial!

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      Replies
      1. 12 hours would be perfect! Tell me how they come out!

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      2. I will, i am so so excited to try them! I hope all that hard work pays off! Im very tempted to pop them in the oven right now.... but its only been 6 hours :(

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      3. Well, they looked good when they came out, but were raw in the middle! Im so sad... im not sure what i did wrong. Did I make them too thick?

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      4. Oh no! You probably made yours a little larger than mine! Try cooking them for longer!

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    8. Hi dear, the highest temp for my convection microwave oven's only 250 degrees. Im newbie in baking, pls help!

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      Replies
      1. Hmmm, I haven't figured out how to cook croissants in a microwave yet...

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      2. The temperature is really crucial right? I've tried few times but none is successful. Wouldn't wanna use premix as I prefer to do it from scratch. Thanks for replying anyways!

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    9. Wow, how beautiful! Can't wait to put my skills to the test :)

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    10. These look wonderful, Erica, in fact my mouth is watering as I type! About how many do you get from a recipe of croissant dough? Also, home made nutella is even better than the stuff you buy; Much more wholesome and satisfying.
      PS Cute dog, too.

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      Replies
      1. This makes about a dozen, depending on how large you make them! I will have to try making my own Nutella someday! That sounds delicious! Do you have a recipe you recommend?

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      2. http://paleospirit.com/2012/homemade-nutella-paleo-vegan/
        If you haven't found one yet, I have used this recipe with coconut milk and maple syrup with amazing results. Just add cocoa powder/maple syrup to taste until it is to your liking.

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      3. That sounds so good! And kind of healthy too! :) Thanks for sharing!

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    11. Ok, so: roll-fold-freeze; roll-fold-freeze, roll44-fold-freeze, roll-fold-freeze, roll-fold-freeze, roll-cut-fill-wash-fridge, bake?

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    12. Has any one tried making these with a gluten free mix? T Y

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    13. Wait, so are you suppose to cut into triangles when its 8x44 or when its 8x24? because on your other directions for croissants it says to cut it when its 8x44. Sorry, I'm just really confused, and I don't want to mess these up again.

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