I found out on Friday that I passed my graduate portfolio. I turned in the last several documents for it earlier in the week, and expected to receive revision recommendations from my advisor soon. I thought I'd likely spend this weekend tidying everything up. Instead, I opened my e-mail inbox to see the message subject line: LIBR 289 CONGRATULATIONS CHRISTINA CERTO. I'd completed the requirements for the course.
I spent the next day in shock and then decided that a long set-aside culinary project was in order. I'd put off doing it due to time restraints--but this weekend presented the perfect conditions.
Anyway, time for Croissants!
3 1/2 cups flour
1 cup barely warm water
1 teaspoon active dry yeast
1/3 cup heavy cream
1 teaspoon salt
1 3/4 cups cold unsalted butter (3 1/2 sticks)
-Mix 1 cup of the flour, the water, and the yeast together and then set aside to rest for one hour.
The mixture will become very foamy.
-Add the remaining flour, cream, and salt, then knead the mixture for one minute. Let the dough rest in a bowl covered in plastic wrap for 20 minutes.
-At this point you can either knead the dough by hand for about 10 minutes or in a mixer fitted with a dough hook attachment for 15 minutes on a low speed. Wrap the dough in plastic wrap and refrigerate for a half hour.
-Place the sticks of butter in between two sheets of plastic wrap and pound / roll them out into an 8 inch square.
-On a lightly-floured surface, roll out the dough to a 9 x 17 inch rectangle and place the square of butter on half of it:
-Fold the top of the rectangle over the square of dough and pinch the edges with your fingers to seal.
-Roll the dough into 9 x 18 inch rectangle...
and then letter-fold into thirds. Turn the dough so that the single-folded side is on the left:
-Roll the dough out to a 9 x 18 inch rectangle again and complete another letter-fold. Wrap in plastic wrap and chill for at least an hour. (I docked the top with two dots to note that I had completed two "roll-fold" cycles.
-Roll the dough out into two 6.5 inch by 20 inch rectangles. Place on two parchment-lined baking sheets and return to the refrigerator for 20 minutes.
-Dock the edges on each side of the rectangle to mark off triangles. Cut them out with a pizza cutter or small, sharp knife.
-Arrange the rolled croissants on parchment-lined baking sheets, cover with plastic wrap and proof overnight in the refrigerator.
-When it is time to bake, remove the croissants from the refrigerator and leave them at room temperature for an hour.
Beat one egg and a splash of cream together and brush the mixture on top of the proofed croissants.
-Pre heat the oven to 375 degrees F and then bake croissants for 35 minutes or until puffed and deeply golden-brown. Cool on a wire rack and enjoy the buttery flaky goodness.
Ciao for now,