Croissants - Day 3

So today was the final day for making croissants. The day when I'd find out if it was a waste of time and unsalted butter, or if my toil was worth it. And so, here's the progression of what happened today.

I had a bit of trouble doing the rolling into a vague croissant shape because I wasn't able to roll the dough into a perfect 40cm circle.

Then I was really kinda worried when they came out of the oven looking partly unrolled and really...kinda ugly.

However, I took some to the Vanderpoons where the croissants where Rachie and Clinty taste tested them. They both gave them the thumbs up for having the right texture and being buttery while not as sweet as commercial croissants. *thumbs up*

And here are some close ups showing the fluffy texture of the croissants.

Layers, layers, layers!

So now that I'm done and they're not a failure, I will do as any good scientist does - try to optimise the protocol to improve it! Muhahahahahah! My aim being to make it not take 3 days.

But for those who are purists and want the original, here it is:
Croissants (from French Women Don't Get Fat by Mireille Guiliano)

Ingredients

• 260ml milk + 2 tablespoons for brushing over pastry
• 2 tsp dry yeast
• 250g plain flour + 3 tablespoons (kept separate)
• 2 tbs sugar
• 1 tsp salt
• 180g unsalted butter
  

Day 1

1. Heat 65ml of milk to lukewarm. Dissolve yeast in milk, stir in 6tbs of flour from the 250g, and whisk until lump-free. Cover with clingwrap and and let stand at room temp until doubled in volume (about 20mins).
2. Mix sugar and salt into remaining flour.
3. Heat remaining 195ml of milk to lukewarm. Transfer raised dough to the bowl of an electric mixer fitted with dough hooks. Add milk, and with mixer at high speed, add sugar, salt & flour mixture, a little at a time. Lower the speed to slow-medium until dough is sticky-soft.
   
4. Cover with clingwrap and refrigerate overnight.
   

Day 2

1. Bring butter to room temp and incorporate the 3 tbs of flour until smooth.
2. Flour the working surface, shape the cold dough into a 38 x 15cm rectangle (portrait, not landscape), and spread butter on the upper 2/3 of the rectangle. Leave a 1cm border between the sides and the butter.
3. Fold the dough into thirds like a letter, folding the bottom (butterless) third first. Turn the dough anticlockwise, roll out into a 38 x 15cm rectangle, and fold again.
   
4. Transfer the dough into a baking pan, cover with clingwrap, and refrigerate for 6 hours.
5. (THIS IS IN THE AFTERNOON) Roll out the dough two more times, wrap and refrigerate overnight.
   

Day 3

1. About 1.5 hours before baking, remove dough from fridge, and flour working surface. Roll dough into a 40cm diameter circle. Cut into quarters, then cut each quarter into three triangles.
2. Roll the base of the triangle towards the remaining point. Do not curl the pastry into a croissant shape. Transfer to a baking sheet and brush with 2 tbs of milk. Let stand at room temp for about 45mins or until the croissants have doubled in volume.
3. Preheat oven to 200C. Brush croissants with glaze (egg yolk + 1 tbs milk), and bake for 15-20mins. If they brown too fast, cover loosely with foil.
4. Cool for 20 mins before serving/eating!!!
   

Happy baking!