Crossiants

Instructions for making Croissant

Prep Time 2

Cook Time 20

Servings 8

In a medium bowl, combine the flour, sugar, salt, and yeast
Cut in the softened butter.
Add the milk and water, mixing to form a shaggy dough.
Turn the dough out onto a lightly floured surface and knead gently until the dough is cohesive and no patches of dry flour remain. The dough should spring back but will not be completely smooth.
Place the dough in a plastic bag and refrigerate for at least 5 hours, or over night.

Form a pliable block of butter by placing the butter on an unfloured surface and pounding it with a rolling pin until it has the consistency of modeling clay.
Working quickly, mold the butter into a 5" square of even thickness.

On a lightly floured surface, gently degas the detrempe then roll it into a 6" square.
Place the butter block offset like a diamond in the center of the dough shape.
Fold the corners of the dough over the butter toward the center to resemble an envelope. Pinch the dough to seal and fully enclose the butter.

With the seam up, roll the dough into a 6" x 16" rectangle.
Fold the bottom third up and the top third down, just as you would fold a letter. You have completed the first of 3 turns. Refrigerate for 20 minutes. (7 folds were made
Remove the dough from the refrigerator and place it refrigerator and place it on a lightly floured surface. Position the dough so that the folded edge, running the length of the dough, is on your left. Roll the dough out lengthwise to form a 6" x 16" rectangle. Fold the dough in thirds as you did previously. Cover and refrigerate the dough for 45 minutes to an hour.
Repeat this process one more time, then allow the dough to rest for at least 5 hours or overnight in the refrigerator before rolling out and forming the croissants.

Roll the dough out into a rectangle that is approximately 1/4" thick. Trim the dough so that it measures 8" x 16".
Mark the dough at 4" intervals along the long edge. Cut the dough, first into 8" x 4" strips, then cut each strip in half to form triangles.
Cut a 1" notch in the base of each triangle. Gently stretch the dough by pulling from the bottom of the triangle to the tip. Stretching the dough before rolling the croissant will result in more rolls and a more layered croissant.
Starting with the base of one triangle, fold 1/4" of the dough over onto itself, then continue rolling the triangle up to the point. Repeat this process with the remaining triangles.
Arrange the croissants on a baking sheet, leaving plenty of room for them to expand. Gently cover the croissants with plastic wrap.

Allow the croissants to rise until they have almost doubled in bulk. Rising times vary depending on temperature and humidity, so observe them for puffiness. They should feel spongy and marshmallow-like.

Preheat oven to 400°F.
Whisk together the egg, water, and salt. Strain, if desired. Just before baking, brush the croissants gently with the egg wash.
Bake the croissants for about 20 minutes, or until deep golden brown.

Within 48 hours of finishing the lamination of the croissant detrempe, you may choose to:
Wrap it well and freeze it up to one month for later use.
Roll, cut, and shape the croissants in the evening, spacing them on a parchment-lined baking sheet as you would for baking. Cover the croissants lightly with plastic wrap, then refrigerate overnight. In the morning, bring the croissants to room temperature to finish the proofing process. Egg wash the croissants, then bake as directed.
Roll, cut, and shape the croissants, then place them on a parchment-lined baking sheet and freeze. Once frozen solid, consolidate the croissants down into a zip-top bag or container and freeze up to one month. The night before you'd like to serve the croissants, remove the frozen croissants from the freezer and place them on a parchment-lined baking sheet, spacing as you would for baking. Cover the croissants lightly with plastic wrap, then place them in the refrigerator to thaw and slowly begin the proofing process ov3ernight. In the morning, bring the croissants to room temperature to finish the proofing process (or speed it up by turning your oven into a proof box-see below). Egg wash the croissants, then bake as directed.

It's best to freeze croissant dough only once during the entire process. For example, if you've chosen to freeze the croissant dough at the detrempe stage, you'll need to continue with lamination and baking without freezing again.
Allow frozen croissant detrempe, fully laminated dough, or cut shapes to thaw overnight in the refrigerator before using.
Turn your home oven into a proof box: With the oven off, boil a mug of water and place it on the bottom rack of your oven. Place your baking sheet of croissant, uncovered on the rack above the water. This will create a warm, moist environment for the croissant to proof. Replace the boiling water as needed until the croissants are fully proofed. Be sure to remove your croissants from the oven before preheating it for baking.