I'm not a cookie baker. Should I apologize to my family?
I have been reading my favorite blogs and admiring all the beautifully decorated cookies that will get gobbled up during the Holidays. Peek at Nic's site and Joe, these guys must stay up all night!
Me.....Nothing rings my bell more than dough; pastry dough, bread dough.....I love it!
Nevermind that you have to start these babies a day in advance. Plus I haven't made Croissants for over a year, I might be a little rusty. I'm going to give it a try.
The dough in the photo is on its 2nd turn and sits each time for 2 hours before giving it the final 'wallet fold' turn. Leave the dough in the fridge overnight to ferment and grow!
First thing in the morning I pour my coffee and head to the back fridge to see how the dough behaved. It had risen a bit, but it was manageable! Sometimes a yeasted dough will act up and expand, then you have trouble!
Time to get my gadget out, compliments of M.O.R.A. and roll out my croissants! Somewhere, I learned that a good croissant must have 7 'rolls' (must have been a Frenchman). I strive for this each time, but you can see perfection failed me, and I have some with 8 and more!You leave these to proof in a cold oven with a pan of hot water for steam. They rise, but in a spongy way, if that makes sense!! This takes about 1-2 hours.
When ready for the oven, spritz the tray with water and bake for about 20 minutes.
Mine got a little more 'caramalized' than I would have liked, but very flaky and tasty!
I've got the other half of dough still in the fridge......shall I set my alarm early tomorrow to make sure my family have fresh hot croissants before the feeding fest begins?? We'll see! I'm missing an important family member this Christmas!!!
I hope this finds you healthy and happy and enjoying the season, wherever you are.