Croissants #2

Now I’ve blogged about croissants before, here but this recipe is sooo much better, lighter fluffier (butter melts out of it less and is soaked up by the layers better), still labor intensive (about 6 hours from start to finish) but entirely worth it. These will come out like Pillsbury Crescent Rolls (you know light and flaky and buttery) but with out all the ingredients you can’t pronounce (and no trans-fat)



1 1/2 cups (3 sticks) butter, softened
1/4 cup flour

Smoosh butter and flour together and form into a 4 x 6 inch square; it’s easier if you cream the butter in a bowl with the flour then shape between two pieces of waxed paper and chill in fridge while you make dough

1/3 cup warm water
2 packets (or 2 Tbl) yeast
1/3 cup sugar
1 cup cold milk
1 egg, slightly beaten
1 1/2 tsp salt
3 1/2 cups flour (I used King Arthur bread flour)

Bittersweet chocolate (~1/2 oz per pain au chocolat)
Egg wash

Dissolve yeast into the water, then add sugar, milk, egg and salt mixing until blended then add 2 cups of flour and blend until smooth. Add remaining flour 1/2 cup at a time, dough will be very sticky. Turn out dough onto well floured surface and knead (adding flour as needed) until smooth, still slightly sticky but elastic.

Take out chilled butter (it should be malleable but firm) and roll out into 6 by 12 rectangle and then roll dough out to a 14 inch square, place butter on half of dough leaving a 1″ border around it and then fold the dough over, pinching the edges.

Roll out to a 9 x 29 inch rectangle, then fold ends to center then fold that in half, wrap in plastic and place in fridge and let chill for about 45 minutes. You will do this 3 more times (rolling out, folding into fourths then chilling). After the fourth time you’ve folded the dough, let chill for at least 1.5 hours (but no longer than over night). Then roll out to 12 x 32 (at least). cut into the size & shaped pieces you want

I wanted mostly Pain au Chocolat so I cut into 4 x 6″ rectangles and placed 1/4 oz of chopped chocolate at the 2″ mark fold over the chocolate and then put another 1/4 oz of chocolate at that seam and folded over the other end and placed them on parchment paper to rise until big and fluffy (about 2x as big)

After you let them rise, brush with an egg wash (this will make them bake up extra golden) bake in oven at 400F for about 10-15 minutes.

If you leave them plain they make excellent dinner rolls with stew

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