Friday, 27 March 2015

Fat Friday #35 Croissants

First of all, Happy Friday! When this blog post gets published, I'll be in the middle of my synoptic test, which is a pastry test that I need to pass for college. So wish me luck. I'll be making Danish pastries, Florentines, Baked Alaska and Croissants! All of which will most likely be featured on the blog soon. This week we're looking at flaky, buttery croissants. This is a failsafe recipe, ONLY IF, you measure everything in pounds and ounces. I prefer grams, but I've been told by my pastry tutor that its best to weigh it in pounds.


Recipe: Makes loads for breakfast (Kindly provided by my pastry tutor):
·       1 1/2 lb Strong Flour / (680.39g)
·       ¼ lb butter/(113.40g)
·       8oz butter/(226.8g)
·       ½ pint of water
·       1oz milk powder/(28.35g)
·       ¼ pint of egg
·       1 ½ oz sugar/(680.39g)
·       ¼ oz salt/(113.40g)
·       1 ½ oz yeast/(680.39g)
·       Plus extra beaten egg wash

Equipment:
·       Sieve
·       Saucepan
·       Bowl x 2
·       Clingfilm
·       Rolling Pin
·       Croissant cutter (you can get one here)
·       Pastry brush
·       Baking sheet lined with silicone

Method:
1.    Sieve the flour, salt and milk powder. Add the smaller amount of butter and rub into the flour mixture.
2.    Warm the water to body temperature and add the fresh yeast and sugar. Add the eggs to the yeast mixture.
3.    Combine the wet mixture to the dry mixture to form a dough. Put in a clean bowl, cover with cling film and place in the fridge to rest for 10 minutes.
4.    Roll out the dough vertically and place the larger amount of butter in the middle. Fold the dough into thirds to cover the butter. Roll out and perform 1 double turn. Place in the fridge.
5.    Repeat 2 more double turns.
6.    Roll out the dough to about 2 ½ mm thick and cut using a croissant cutter.
7.    Preheat oven to 200c/400f/Gas Mark 6.
8.    Roll up each croissant to form a crescent. Place on a lined baking sheet, egg wash, and place in a warm place to prove until doubled in size.
9.    Bake until golden brown. Serve cool, with jam or cheese and ham or whatever you fancy!
Have an excellent weekend!
Bake On! Penny x
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