Ingredients
- For the Dough (Detrempe):
- The crescent shape of the pastry was adapted by Viennese bakers from the symbol on the Turkish flag, in celebration of the Austrian defeat of the Turks in 1686.
- 1 c. whole milk, chilled
- 1 Tb. active dry yeast
- 2 c. bread flour
- 1 c. all-purpose flour
- 2 Tb. sugar
- 2 1/4 tsp. salt
- 1/4 lb. (1 stick) cold unsalted butter
- For the Butter Block (Beurrage):
- 3/4 lb. (3 sticks) cold unsalted butter
- 1/4 c. all-purpose flour
Preparation
Step 1
DOUGH:
1. Combine the milk and yeast in the bowl of a standing mixer with the dough hook and whisk until the yeast is dissolved. Combine the bread flour, all-purpose flour, sugar and salt in a separate mixing bowl. Add the butter and work the butter into the flour with your fingers until barely visible.
2. Add the flour mixture to the yeast mixture. Knead on low speed for 1 minute. Mix on medium speed for 3-5 minutes more or until smooth and warm (70-75 degrees). If the dough seems too dry, add 1 Tb. water. Do not work the dough too much; it's best not to have too much elasticity in croissant dough.
3. Transfer the dough to a floured surface. Roll the dough into a ball. Using a sharp knife, cut an X extending halfway through the dough. This will expand as the dough relaxes and will aid in rolling in later. Cover airtight with plastic film, place on a baking sheet, and refrigerate for at least 4 hours or overnight.
BUTTER BLOCK:
Cut each butter stick in half lenthwise. Place on a piece of lightly floured parchment paper and dust the top with flour. Using a rolling pin, gently bang the butter to tenderize it. Four taps should do it. Form the butter into a 6" square, about 1" thick.
LAMINATING:
1. Remove the dough from the refrigerator and unwrap it. Lightly dust your work surface with all-purpose flour. The dough should be 40 degrees and feel like firm clay. Place the dough on your work surface and dust the top of the dough with flour.
2. Using a rolling pin, roll the dough out from the center to each corner, following the X shape. Roll three times in one direction, then stop and turn the dough 180 degrees. Dust with flour as necessary and roll out, turning it after every three rolls, to a 12" square about 1/2" thick.
3. Place the square butter block like a diamond into the center of the dough X. Fold each corner of dough up and over the butter block like an envelope, leaving no air pockets. Press and pinch the edges together with your fingers to complete the seal. Be sure that the butter is completely concealed by the dough.
4. Lightly flour the work surface and dough. Using a rolling pin, tap the top of the dough, working toward you to seal the butter in. Turn a quarter turn and dust with flour if necessary. Tap again until the dough is flat enough to roll, about 1" thick. Now begin to roll the dough, repeating the X rolling technique as you move from the center to the corners. Keep moving the dough, dusting with flour when necessary and alwasy rolling away from you. Roll the dough first to a 12" square, then vertically until you have a rectangle, about 8x18" and 1/2" thick. Roll in long, continuous strokes, passing over the entire surface of the dough each time. Do not roll over the ends of the dough.
5. Turn the dough so that it is horizontal, with a longer edge nearest to you. With a dry pastry brush, dust any excess flour off the surface. Mark the rectangle into 3 equal columns. Fold the right third of the rectangle over the center third. Fold the left third over the center third, like a business letter. The first turn has now been completed. Now it is time to lock in this turn. Place the rolling pin on an unsealed edge of the dough, gently press down to keep it in place, and repeat with the remaining two sides. Now roll over the dough with four even strokes, two up, two down. Lock in the corners again (you will be so happy when you pull the dough out to roll the next turn, because the locking in assists in creating a perfect, more manageable rectangle). Dust off any excess flour. Wrap airtight in plastic film, place on a baking sheet, and refrigerate for 30 minutes. Using a marker, gently create a line for each turn. This will help you keep track.
6. After 30 minutes, place the rectangle dough lengthwise on a lightly floured work surface. The open ends should be to your right and left. Using a rolling pin, roll the dough out into another horizontal rectangle 1/2" thick. Fold the right third over the center third and the left third over that. The second turn has now been completed. Wrap airtight, mark the turn number, and refrigerate for 30 minutes.
7. Repeat for one final turn.
8. After the third turn, wrap the dough in plastic film and refrigerate for at least 5 hours or overnight. If you will not be using the dough within 24 hours, freeze it. To freeze, roll the dough out until it is 1/2-1" thick and wrap tightly in plastic film. The thinner it is, the more quickly it will defrost. The dough should be defrosted slowly in the refrigerator for easiest handling. Croissant dough will keep in the freezer for up to 1 month.
9. To shape and bake, see Classic Croissant or Pain au Chocolat.
VARIATION: Almond Croissants
After the egg wash is applied, sprinkle each croissant with sliced almonds. Bake as directed. When the croissants are removed from the oven, brush each one lightly with simple syrup. (To make syrup, stir together equal parts of sugar and water in a saucepan, bring to a boil over medium-high heat, stirring occasionally, and boil until the sugar is dissolved, about 1 minute. Cover immediately with plastic film or a lid and all to cool,)