Tuesday, March 19, 2013

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!


 

31 comments:

  1. Perfect! Love the layers...so beautiful and delicious.

    ReplyDelete
  2. So very beautiful! Great coloring. These were worth the time invested; I'm glad I gave it a second try.

    ReplyDelete
  3. Oh my goodness! They look wonderful! This recipe is on my bucket list to make some day...now maybe sooner than I'd planned!

    ReplyDelete
  4. Your croissants turned out fantastic! Kudos!

    ReplyDelete
  5. Your croissants were worth the wait - they are just gorgeous Kathy.

    ReplyDelete
  6. Beautiful job on the Croissants. They look so flaky and delicious. I didn't realize how time consuming they were to make.

    ReplyDelete
  7. wow your amazing these require patience and you sure not only have that but the knack of artistic quality to make these look fabulous. My weakness are breads of any kind but this my friend is an art and you captured it in its finest sense! Lovely BRAVO!

    ReplyDelete
  8. WOW Kathy!!! Great job...these are on my bucket list of recipes to make! That last picture is amazing and the looks of a very good croissant, and probably worth all that buttter:-)

    ReplyDelete
  9. Oh Kathy, these are beautiful! Bravo.

    ReplyDelete
  10. Wow! Kathy these are just perfect and all that butter-just gorgeous!!! Love this post and will be dreaming of your croissants;-)

    ReplyDelete
  11. Your croissants are perfect and well worth the wait to see them. Very nicely done! I've not yet baked today's cookies, but I will...just need to find a little time.

    ReplyDelete
  12. That last pic shows that the time waiting was worth it Kathy! Just perfect. I still have half the dough in the freezer waiting to be turned into pain au chocolat.

    ReplyDelete
  13. Perfectly executed, Kathy!!!! Wish I had one for my breakfast...guess I'll have to have a mocha cookie instead ;)

    ReplyDelete
  14. Wow! Those are some good looking croissants! Great job!! And your post and pics are wonderful.

    ReplyDelete
  15. Kathy, these are amazing, simply amazing. Thank you for posting this. :-)

    ReplyDelete
  16. Wow, Kathy! These are just gorgeous! And certainly look like they were worth the time they took to make. You must just be thrilled that they turned out so perfectly!

    ReplyDelete
  17. Your croissants are gorgeous! I am tackling croissants for the first time later this week and I hope they turn out as nicely as yours. I have never been able to find fresh yeast, and a little research led me to believe it's a regional product that is hard to find on the West Coast.

    ReplyDelete
  18. Oh my gosh I am so impressed! And yours stretched out just beautifully. I loved these, but it was a marathon, not a sprint. I still have some in the freezer and they are still tasty thawed and reheated.

    ReplyDelete
  19. Your homemade croissants are absolutely incredible my friend, lovely :D

    Cheers
    CCU

    ReplyDelete
  20. They're perfect, Kathy! I think it a huge accomplishment. Everything I have read has scared me away from them - so time consuming (which is why they don't cost a nickel). But here you are - with gorgeous results! And I would love one... or two.

    ReplyDelete
  21. Wow, and ....wow!!! Kathy, you are amazing; so confident with the difficult process of folding the dough, which by the way is SUPERB, flaky, and the layers are incredible! Some of the look like the shape of 'sea shells'...but that's OK cause either shape they are absolutely gorgeous, I'm totally craving it and drooling over them. I must try to make it once; since I've never made them! xo

    ReplyDelete
  22. Kathy, you certainly outdid yourself, again, with these absolutely fabulous looking Croissants - their color is fantatstic, the dough is so flaky, I honestly wish I could enjoy one of these beauties right now!
    It is so nice to read that so many of the Doristas wiil attend the IFBC in Seattle in fall!
    Have a great Thursday!

    ReplyDelete
  23. How stunning! I really want to work up the nerve to try croissants...yours turned out perfectly!!

    ReplyDelete
  24. They look very professional Kathy and so elegant. Definitely were worth the time and effort!

    ReplyDelete
  25. OH MY GOODNESS, these are the best looking croissants EVER...your photo series on these has to be my favorite ever (and you have lots to compete with in all your series of photos as they are all great, but this one is my favorite!). I am going in search of a croissant somewhere sometime today for sure. Lovely.

    ReplyDelete
  26. Beautiful, just beautiful! These look just like they come from a French Patisserie!

    ReplyDelete
  27. Just perfect, Kathy!! I look forward to making them again. My kids look forward to that too!

    ReplyDelete
  28. These look perfect, Kathy. I'm glad you were able to make them and I hope to make them soon, but the waiting time between the folds is what is stopping me right now. These are John's favorites so hopefully I will be able to make them for Easter weekend as I have a few days off from work.

    ReplyDelete
  29. Your mini croissant look picture perfect...I'm sure that they were great.

    ReplyDelete
  30. What a project--but they are gorgeous! I'm sure everyone will enjoy them during their visit!

    ReplyDelete