The Born Again Croissant Food

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CROISSANTS



Croissants image

Provided by Food Network

Time 1h29m

Yield 20 servings

Number Of Ingredients 9

1 ounce fresh yeast
3 1/2 cups unbleached flour
1/4 cup white or packed brown sugar
2 teaspoons salt
1 cup milk, or more
1 pound unsalted butter
2 tablespoons flour, for dusting
1 egg
1 tablespoon milk

Steps:

  • In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.
  • Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.
  • Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside.
  • Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
  • Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn".
  • Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn.
  • After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them.
  • I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
  • To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven.
  • Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.

THE BORN AGAIN CROISSANT



The Born Again Croissant image

What to do with stale croissants? This trick will transform them into a wonderful brunch. Fresh croissants will be too soft and soggy. It's worth leaving some to go stale just to enjoy these Almond Croissants.

Provided by Rhiannon and Matt

Categories     Breads

Time 1h10m

Yield 8 croissants

Number Of Ingredients 11

8 stale croissants
1 1/2 cups sugar
1 1/2 cups water
1 cup milk
1 tablespoon fine semolina
60 g unsalted butter
60 g caster sugar
1 egg, beaten
60 g ground almonds
1 teaspoon vanilla
60 g sliced almonds

Steps:

  • Preaheat oven to 160c (325f)
  • Over a medium heat dissolve the sugar in the water, stirring constantly, bring to the boil, then let it cool.
  • Halve croissants lengthways and dunk them briefly in the syrup, then drain on a wire rack placed over a tray or some baking paper.
  • Mix milk & semolina together in a small saucepan and stir constantly over low heat until it boils & thickens. Cook for a couple of minutes longer, stirring, then remove from heat and cool.
  • Cream the butter and caster sugar until smooth, add the egg and beat again.
  • Mix in the ground almonds and vanilla, then add the cooked semolina and mix well.
  • Sandwich the croissant halves together with no more than a tablespoon of the almond mixture.
  • Spread a little more almond mixture on top and sprinkle with the flaked almonds.
  • Bake for 15-20 minutes or until golden brown and crisp on top.
  • Serve warm.

Nutrition Facts : Calories 579.6, Fat 27.3, SaturatedFat 12, Cholesterol 85, Sodium 449.7, Carbohydrate 76.5, Fiber 3.3, Sugar 52.2, Protein 9.8

PERFECT BUTTER CROISSANTS



Perfect Butter Croissants image

I had to track down this recipe when Mark Bittman called it "the best croissant recipe ever". It's from Paula Peck's classic cookbook, "The Art of Fine Baking". This recipe takes a long time but it's worth it! You can freeze the shaped croissants and bake from frozen for 12-14 minutes at the 400°F. These continue baking after you remove them from the oven so if you try to eat one immediately it will seem too doughy-wait for the carry-over time before eating.

Provided by blucoat

Categories     Breads

Time 5h

Yield 36 croissants

Number Of Ingredients 8

2 (1/4 ounce) packages dry yeast or 1 ounce fresh yeast
1 tablespoon sugar (you can increase this to 2 tbsp)
2 teaspoons salt
4 cups bread flour
1 1/2 cups cold unsalted butter, divided, cubed, and softened
1 cup cold milk (approx)
2 egg yolks, mixed with
2 teaspoons cream

Steps:

  • It is important to use only a small amount of yeast in croissants so that the dough never rises before it is placed in the oven. If dry yeast is used, follow directions on package. If fresh yeast is used, cream it with sugar and salt to make a syrup.
  • Place 3 1/2 cups flour in a large bowl. Make a well in the center. Add yeast, sugar, salt, and 2 tablespoons of the butter (cut into pieces and softened) and enough cold milk to make a medium-firm dough-NOT as firm as bread dough, but not sticky. Knead dough for a few minutes, only until smooth, not elastic (You can use a stand mixer initially & finish kneading by hand on a floured surface until the dough is smooth, about 3-4 minutes.) If the dough is kneaded too long, the croissants will not be tender and flaky. Place dough to rest in the refrigerator for 10 minutes.
  • While dough is resting, shape butter into a flattened brick, rolling it in some of the remaining flour to prevent sticking. Place butter on a sheet of wax paper. Sprinkle it with flour and cover with another sheet of wax paper. Then roll out butter into a square ¼ inch thick. Cut square in half. Wrap pieces in wax paper and place in refrigerator.
  • Remove dough from the refrigerator and roll it out on a cloth well dusted with flour or a well-floured surface, making a rectangle about 3 times longer than it is wide. Brush excess flour from surface of dough. Place a piece of butter in the center. Fold ONE end of dough over butter. Place remaining butter on top. Fold second end of dough over butter. Press edges together to seal.
  • Place dough on cloth so that the short ends are parallel to the edge of the table nearest you. Roll out on floured cloth into a long rectangle as before. Brush off excess flour. Fold both ends to meet in the center. Then fold once more, in half, as if you were closing the pages of a book, making 4 layers.
  • Press all edges together. Wrap and chill for one hour. Place dough on floured cloth, again being sure that the short ends are parallel to the edge of the table nearest you. Roll out dough into a long rectangle. Fold ends to meet in the center, then fold once again as before.
  • Chill dough at least 2-3 hours, or until it is very cold.
  • Cut dough in half. Roll out each half separately into a sheet 1/8 of an inch thick (chill half not being worked on). Cut into long strips 5 inches wide. Divide strips into triangles using a sharp paring knife or a pizza cutter. Roll up widest side of the triangles toward opposite point fairly tightly, stretching slightly as you roll to make them longer. DO NOT try to shape further for now. First, chill rolls in freezer for ½ hour.
  • Then, removing only 4-5 at a time, make each into a thinner, longer, and more compact shape by rolling it firmly against the surface with open palm of hand. Place on a greased baking sheet, curving each into a croissant. Chill again until very cold (you could actually freeze the formed rolls at this point).
  • Set oven to 475°F Brush rolls with egg yolks mixed with cream. Place in preheated oven for 5 minutes. Reduce heat to 400°F Continue baking about 8-9 minutes longer, or until croissants are golden brown. Let cool (and complete carry-over baking) before eating.

Nutrition Facts : Calories 128.8, Fat 8.4, SaturatedFat 5.2, Cholesterol 32.1, Sodium 134.5, Carbohydrate 11.5, Fiber 0.5, Sugar 0.4, Protein 2

BREAD MACHINE CROISSANTS



Bread Machine Croissants image

When you get a bread maker you usually get a cookbook to go with it....well this recipe comes from the cookbook my MIL received with her bread maker. I have not tried them yet, but I will be soon. "The longer the dough is refrigerated before the final shaping, the flakier the croissants will be." Cooking time does include chilling time.

Provided by SkinnyMinnie

Categories     Yeast Breads

Time 6h20m

Yield 18 croissants

Number Of Ingredients 9

1 cup water, 90-100 F
3 cups bread flour
2 tablespoons dry milk
3 tablespoons sugar
3/4 teaspoon salt
3 tablespoons butter
2 teaspoons bread machine yeast or 2 teaspoons fast rise yeast
3/4 cup butter, sliced thin
1 large egg white, slightly beaten

Steps:

  • Add ingredients in the order recommended for your bread machine. Use the DOUGH cycle.
  • When done, remove from bread machine pan and transfer to a greased bowl. Cover and refrigerate for 30 minutes.
  • Place the dough onto a lightly floured surface and roll into a 15 x 12-inch rectangle.
  • With the long side towards you, cover 2/3 of the dough with the thin slices of butter.
  • Fold UNBUTTERED third of dough over the center buttered third, then fold again - over the remaining buttered third.
  • Seal ends and long side of dough. Place on a lightly greased cookie sheet. Cover with plastic wrap and refrigerate for 30 minutes.
  • Place dough on a lightly floured surface with the short side towards you. Roll out into a 15 x 12-inch rectangle.
  • Fold in thirds, folding from end to end. Place back onto greased cookie sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. The longer the refrigeration time the flakier the croissants.
  • Place dough on lightly floured surface, with short side towards you. Roll out into a 15 x 12-inch rectangle.
  • Cut rectangle into thirds, both crosswise and lengthwise. Then cut each section in half diagonally to form 18 triangles.
  • Roll each triangle up starting at wide end to form crescent shape.
  • Place croissants on greased cookie sheet, curving ends so they almost touch.
  • Brush or spray lightly with water. Cover and let rise in a warm place for 30-50 min or until double in size.
  • Brush croissants with slightly beaten egg white. Bake in preheated 375° oven for 15-20 minutes or until golden brown.

Nutrition Facts : Calories 176.1, Fat 10.1, SaturatedFat 6.3, Cholesterol 26.2, Sodium 188.7, Carbohydrate 18.6, Fiber 0.7, Sugar 2.5, Protein 3

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