• 1/30 Nat Croissant Day 5c

    From Dave Drum@1:3634/12 to All on Sat Jan 28 15:58:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Croissants Part 3
    Categories: Breads
    Yield: 8 servings


    : DIRECTIONS CONCLUDE (Finally)

    Separate the rectangles, then use the ruler and wheel cutter to slice
    a straight line from opposite corners of one rectangle to form two
    long, equal triangles. Repeat with the remaining rectangles to make 8
    triangles. Trim the short side of each triangle at a slight angle,
    making them into triangles with longer sides of equal length.

    Working one triangle at a time, grasp the two corners of the shorter
    end, the base of the crescent, and tug gently outward to extend the
    points and widen the base to about 3". Then, gently tug outward from
    about halfway down the triangle all the way to the point, to both
    lengthen the triangle and thin the dough as it narrows. Starting at
    the base (the short end), snugly roll up the dough, keeping the point
    centered and applying light pressure. Try not to roll tightly or
    stretch the dough around itself. Place the crescent on one of the
    parchment lined baking sheets, resting it on the point of the
    triangle. If the dough gets too soft while you're working, cover the
    triangles and freeze for a few minutes before resuming rolling. Space
    them evenly on the baking sheets, four per sheet. Very loosely cover
    the baking sheets with plastic wrap, so the croissants have some room
    to expand.

    Three and a half hours before serving, open the oven and stick your
    hand inside: It should be humid but not hot, as the water in the
    skillet will have cooled. You want the croissants to proof at 70 to
    75 degrees. (Any hotter and the butter will start to melt, leading to
    a denser croissant.) Place the baking sheets inside the oven and let
    the croissants proof until they're about doubled in size, extremely
    puffy, and jiggle delicately when the baking sheet is gently shaken,
    2 to 2 1/2 hours. Resist the urge to touch or poke the croissants as
    they proof: They're very delicate. Try not to rush this process,
    either, as an underproofed croissant will not be as light and
    ethereal.

    Remove the baking sheets from the oven and carefully uncover them,
    then transfer to the refrigerator and chill for 20 minutes while you
    heat the oven. Remove the skillet from the oven and heat to
    375ºF/190ºC.

    In a small bowl, stir the yolk and heavy cream until streak-free.
    Using a pastry brush, gently brush the smooth surfaces of each
    crescent with the yolk and cream mixture, doing your best to avoid
    the cut sides with exposed layers of dough.

    Transfer the sheets to the oven and bake for 20 minutes. Rotate the
    baking sheets and switch racks, and continue to bake until the
    croissants are deeply browned, another 10 to 15 minutes. Remove from
    the oven and let cool completely on the baking sheets.

    By: Claire Saffitz

    Yield: 8 croissants

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... When I was young I could remember anything, whether it had happened or not. --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)