Watching Meryl Streep make croissants for Steve Martin looked so easy and classy!
This week our Tuesdays with Dorie baking group’s kitchens are experiencing a croissant epiphany after a three day baking project involving lots of butter, flour, dough rolling and folding.
Tackling croissants at home was a fussy, long-lasting, messy and intricate adventure. I did not even bother cleaning the kitchen counter. This is how it looked for 3 days:
A couple of years ago I made Mirelle Guiliano’s croissant recipe from French Women Don’t Get Fat. Now was the time to try the recipe by Esther McManus. I ended up with a compilation between the two recipes. Blame it on the lack of fresh compressed yeast! I used the proportions from Mirelle Guiliano’s recipe and the folding and shaping technique from Esther McManus’s recipe.
Now was my chance to make almond croissants for first time…Half of the dough was for almond croissants and the other half was for plain croissants. See, I was thinking that almond croissants will be for the breakfast and we can make sandwiches with plain croissants for lunch.
For almond croissants, I shaped them the night before and in the morning on Bake Day I brought them to room temperature for about an hour before putting them in the oven.
For plain croissants, I let the dough rest in the fridge overnight and shaped and proofed the croissants after we ate all the almond croissants This was the better technique – the dough was easier to work with and the butter has worked its magic in all the dough layers. So next time I will stretch croissant baking over four days. This is a half-eaten plain croissant shot in eating action:
Word of advice: If you put the baking sheet with the proofed croissants on the stove, when preheating the oven, there will be butter and almond filling leakage.
If you would like to add extra buttery complexity to your life, please visit Amanda from Girls Plus Food who is the host for this week’s recipe.
For the dough: 1 cup milk, 2tsp active dry yeast, 2 ¼ cups plus 3 Tbs flour, 2 Tbs sugar, 1tsp salt, 12 Tbs butter.
For the glaze: 1 egg yolk mixed with 1 Tbs milk