September 2011 Daring Bakers Challenge was hosted by Sarah Daring Bakers non-blogging member. Sarah challenge everyone to make croissaints using a recipe from the queen of french cooking, Julia Child.
I forgot how much fun making croassaint is. Few years ago I was working in a bakery and making croassaints was my daily rouitine. The recipie was a bit diferent but not much. I really enoyed this challenge and I remembered all good times I had working there.
Ingredients
7 g of
fresh yeast
45 ml warm
water
1
teaspoon sugar
225 g flour
2
teaspoons sugar
1½
teaspoon salt
120 ml milk
2
tablespoons oil
115 g
chilled butter
1 egg, for
egg wash
Directions:
Mix the yeast, warm water, and first teaspoon of sugar in
a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to
foam up a little. Heat the milk until warm and dissolve in the salt and
remaining sugar.Place the flour in a large bowl.
Add the oil, yeast mixture, and milk mixture to the
flour.Mix all the ingredients together using the rubber spatula, just until all
the flour is incorporated. Turn the dough out onto a floured surface, and let
it rest a minute while you wash out the bowl Knead the dough eight to ten times
only. The best way is as Julia Child does it. It’s a little difficult to
explain, but essentially involves smacking the dough on the counter (lots of
fun if you are mad at someone) and removing it from the counter using the
pastry scraper. Place the dough back in the bowl, and place the bowl in the
plastic bag.Leave the bowl at approximately 24°C for three hours, or until the
dough has tripled in size. After
the dough has tripled in size, remove it gently from the bowl, pulling it away
from the sides of the bowl with your fingertips. Place the dough on a lightly floured board
or countertop, and use your hands to press it out into a rectangle about 20cm
by 30cm. Fold the dough rectangle in three, like a letter (fold the top third
down, and then the bottom third up). Place the dough letter back in the bowl,
and the bowl back in the plastic bag.Leave the dough to rise for another 1.5
hours, or until it has doubled in size. This second rise can be done overnight
in the fridge.Place the double-risen dough onto a plate and cover tightly with
plastic wrap. Place the plate in the fridge while you prepare the butter.Once
the dough has doubled, it’s time to incorporate the butter.Place the block of
chilled butter on a chopping board. Using the rolling pin, beat the butter down
a little, till it is quite flat. Use the heel of your hand to continue to
spread the butter until it is smooth. You want the butter to stay cool, but
spread easily. Remove the dough from the fridge and place it on a lightly
floured board or counter. Let it rest for a minute or two.
Spread the dough using your hands into a rectangle
about 35 cm by 20 cm. Remove the butter from the board, and place it on the top
half of the dough rectangle. Spread the
butter all across the top two-thirds of the dough rectangle, but keep 6 mm
across from all the edges. Fold the top
third of the dough down, and the bottom third of the dough up.
Turn the dough package 90 degrees, so that the
top flap is to your right (like a book). Roll out the dough package (gently, so
you don’t push the butter out of the dough) until it is again about 35 cm by 20
cm. Again, fold the top third down and the bottom third up. Wrap the dough package in plastic wrap, and
place it in the fridge for 2 hours.After two hours have passed, take the dough
out of the fridge and place it again on the lightly floured board or
counter. Tap the dough with the rolling
pin, to deflate it a little. Let the dough rest for 8 to 10 minutes Roll the
dough package out till it is 35 cm by 20 cm.
Fold in three, as before Turn 90 degrees, and roll out again to 35 cm by
20 cm. Fold in three for the last time,
wrap in plastic, and return the dough package to the fridge for two more hours
(or overnight, with something heavy on top to stop it from rising). It’s now
time to cut the dough and shape the croissants.First, lightly butter your baking
sheet so that it is ready.Take the dough out of the fridge and let it rest for
ten minutes on the lightly floured board or counter. Roll the dough out into a 51
cm by 12½ cm rectangle.
Cut the dough into two rectangles each 25½
cm by 12½ cm.Place one of the rectangles in the fridge, to keep the butter cold.
Roll the second rectangle out until it is 38 cm by 12½ cm. Cut the rectangle
into three squares 12½ cm by 12½ cm.Place two of the squares in the fridge. The
remaining square may have shrunk up a little bit in the meantime. Roll it out
again till it is nearly square. Cut the square diagonally into two triangles.
Stretch the triangle out a little, so it is not a right-angle triangle, but
more of an isosceles. Starting at
the wide end, roll the triangle up towards the point, and curve into a crescent
shape. Place the unbaked croissant on the baking sheet.Repeat the
process with the remaining squares of dough, creating 12 croissants in
total. Leave the tray of croissants,
covered lightly with plastic wrap, to rise for 1 hour.Preheat the oven to
240°C.Mix the egg with a teaspoon of water. Spread the egg wash across the tops of the
croissants. Put the croissants in the oven for 12 to 15 minutes, until the tops
are browned nicely.Take the croissants out of the oven, and place them on a
rack to cool for 10 minutes before serving.
