TWD ~ Croissants…finally

Aren’t they gorgeous!!

This week, while everyone at Tuesdays With Dorie is posting about Mocha Chocolate Chip Cookies, I am finally getting my Croissants posted!  To be honest, my husband is on South Beach, and chocolate chip cookies are his favorite. Baking them would be cruel and unusual punishment!! 

I had been looking forward to making the Croissants for such a long time and, really wanted to do them with everyone else.  However, we were on the road traveling home, after being away for a month.  So, after being home for only a few days, I started my croissants. There was so much time spent waiting!   I was able to do laundry, and unpack; while my dough rested in the fridge at two hour intervals.

I made a mini version of the Croissant

Mixing the dough was straightforward.  This recipe calls for compressed (fresh) yeast.  Not a problem. My grocery store carries both kinds. Mix the flour, yeast, sugar and milk in the bowl of your stand mixer.  When it comes together, remove it from the bowl, knead a few times and wrap in plastic.  Let it sit, while you beat your butter into submission!!  Well, just enough to soften it. Mold the butter into an oval, then wrap it in plastic as well. Place the dough and the butter into the fridge overnight. 

This is a laminated dough. That’s what they call a dough that has butter layered into it.  The way you laminate, is by encasing the butter in the dough, fold the dough over the butter and roll.  Place in the fridge for 2 hours to harden the butter, then roll and fold again followed by another 2 hour rest.  Repeat two more times with 2 hour rests in between.  Each time the dough is folded, it is called a turn.  The more turns your laminated dough has, the more flaky your finished pastry will be.  Now it’s time to roll, cut and bake. 
Laminating the dough is what gives your croissants the puffy, layered look when they are baked.  I have always wanted to try my hand at making this type of pastry. They were definitely worth the time.  Now that I have conquered puff pastry, I will be making them again.  I had such a feeling of accomplishment after learning this technique!  These were so incredibly luscious. You could taste the butter in every bite! Heavenly! 
We ate two. I froze the rest to enjoy when my grandchildren come to visit for Easter.  They love croissants!! 
This recipe, by contributing baker Esther McManus, participates with Tuesdays with Dorie.  Our host, for the Croissants was Amanda of Girl+Food=Love, where the recipe is posted.  The PBS Video with Julia and Esther baking the croissants, is a must see if you plan on making these!  

Dry ingredients and yeast in mixer bowl…milk ready to be poured in 

Dough wrapped in plastic and placed in plastic bag to refrigerate overnight

Butter…lots and lots of butter

First roll…place butter in the center,  fold and roll

then refrigerate for 2 hours

After the third turn…ready for the fridge again

Time to make the croissants…stretching,  ready to roll.  I had a hard time doing the ROLL correctly!!  

Mini croissants…rolled and ready to rest for several hours to rise

Just baked and oh my gosh…the aroma is heavenly!!

TWD ~ Croissants ~ finally

Oooooh….these are so worth the time!