As I have worked on the tarts posted earlier, I entered the “french mood” and what can be more french than croissant, Pierre Herme’s croissant better to say.
They all say that making croissants is too much work, but I really do not feel like that and even if it would be, the results are sooooo damn worthy.
Just look at my little princess how much she enjoys it. She even said: “mom, did you know that my tummy is always laughing and happy after I eat what you are making for us?”. That for me is enough….
For the dough
510 g flour
35 g butter
salt (about 10-11 g)
60 g sugar (the original recipe required 75 g, I used less brown sugar)
3-4 g instant dry yeast
235 ml milk (the original asked for powdered milk and water)
tournage butter – 88+88 g
Mix all ingredients, minus the tournage butter and knead for about 5 minutes until you have a satiny, elastic dough.
Roll the dough to fit an oven tray, cover with plastic wrap and refrigerate for 2 hours.
Remove the dough from the refrigerator, and roll it to be twice longer than wide. Spread 88 g of cold butter over 2/3 of the dough (cut the butter in small flakes). Bring the butter less 1/3 of dough over the center and then the buttery 1/3 still on the center (simple tour). Roll the dough again (have the opening on your left) to be again twice as long as its width. Now, fold the dough as you did before, but without adding extra butter. Roll the dough again on its length, place it in the tray, cover and refrigerate for 2 hours.
After 2 hours, remove the dough from the refrigerator and repeat all the steps above with the remaining 88 g of butter.
Roll the dough and refrigerate for at least 1 hour before shaping it. I have kept mine overnight.
Shape and bake
When ready to shape and bake, remove dough from the fridge and divide it in 2 parts (return one to the fridge).
Roll the dough into a rectangle (mine was 25/ 40 cm). Cut into triangles: I wanted mine not very big, so I cut the dough once lengthwise, then in 4 on the width, resulting 8 rectangles. Then, I cut each rectangle diagonally. Roll the croissants (do not roll them too tight) and place on a baking tray lined with parchment paper. Cover loosely with plastic wrap and let them proof for at least 2 hours.
Heat the oven to 200 degrees Celsius. Brush the croissants with egg wash (1 egg lightly beaten). Bake them for about 10-15 minutes, rotate the tray, lower the temperature to 180 and bake for 10 more minutes (or more depending on their size). They must be golden.
They can be frozen after completely cooled.
They are great plain, with a cup of coffee or tea, or drizzled with chocolate sauce, honey or fruit sauce.