Croissant pt. 2

1 servings

Ingredients

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Directions

For turn # 2, lightly flour the top of the dough, and your rolling surface, turn the dough so the edge of the top flap is to your right, like the open edge of a book. roll the dough into a rectangle, 14 x 6. fold again in 3. you now have 7 layers of dough, separated by 6 layers of butter. By the end of the fourth turn there will be 55 layers of dough.

let dough rest, covered air tight in the refrigerator, for 1½ to 2 hours before turns 3 and 4. complete turns 3 and 4 as described above. if the butter gets too hard to roll, beat on the dough with your rolling pin after taking it out of the fridge, to soften butter so that it will roll evenly with the dough. Now, wrap airtight and chill for 2 hours before forming. FORMING the Triangles. Unwrap the chilled dough, let it rest for 10 minutes. Roll the dough into a rctangle 20 x 5 inches. Cut in half ( 2 10" rectangles) and chill one half. Roll ½ the dough into a 5 x 15 rectangle. cut into 3, crosswise, and chill 2 of the 3 pieces. roll the remaining piece of dough into a 5 ½ inch square and cut into two triangles. Hold one of these triangles by the large end, and roll it out toward the point to make it about 7 inches long. Then stretch the wide end of the triangle gently between your fingers enlarging the end about an inch.

Start rolling the croissant by rolling the long end on top of itself, rolling toward the point. Bend the 2 ends inward to form a crescent shape. Place on lightly buttered baking sheet with the point resting inward and against the bottom of the sheet. Form rest of croissants in the same way. * * * formed croissants may be wrapped airtight and frozen for a week at this point.**** Final rise: 1 hour at 75 degrees. covered. They should rise til almost double and feel very light and springy when touched. Beat 1 egg with 1 tsp of water.

paint the croissants with this glaze. Bake at 475 degrees for 10 to 15 minutes. Cool on a rack. Either eat them the same day, or freeze.

To thaw and serve, set on baking sheet in 400 degree oven for 5 minutes. Taken from Julia Child's Mastering the Art of French Cooking, Vol 2.

Submitted By SHERREE JOHANSSON On 05-09-95

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