{"id":825,"date":"2024-05-20T22:00:40","date_gmt":"2024-05-20T22:00:40","guid":{"rendered":"https:\/\/xtrayummy.com\/?p=825"},"modified":"2024-05-20T22:00:41","modified_gmt":"2024-05-20T22:00:41","slug":"croissants-flaky-chocolaty-so-tasty","status":"publish","type":"post","link":"https:\/\/xtrayummy.com\/?p=825","title":{"rendered":"Croissants – Flaky, Chocolaty, & So Tasty!"},"content":{"rendered":"\n
Butter & Keeping it Cold Makes a Difference<\/h6>\n\n\n\n
\"Croissants\"
Fresh Croissants<\/figcaption><\/figure>\n\n\n\n\n\n\n\n

Laminating dough by hand has always seemed so time-consuming and intimidating. But not anymore! The virtual online class I took from King Arthur Baking <\/a>made it much easier than expected! My first batch browned so nicely, and the texture was perfect! I can’t believe I made them at home in my oven. They were so tasty! I’ve made them a couple of times now, and repetition is the key – you’ll have a lot of happy taste testers waiting to help you with quality control.<\/p>\n\n\n\n

About Butter<\/h6>\n\n\n\n

Before you start, there are a few important things to remember. The key to making great croissants lies in the butter you use. The higher the butterfat and the lower the water content, the better the layers and honeycomb texture in the croissants. I personally used KerryGold butter, but there are other options available. Once you’ve chosen your preferred butter, it’s crucial to keep it cold and handle the dough gently and with cool hands to prevent the butter from melting.If the butter starts to melt, simply return it to the fridge for a while until it firms up again.<\/p>\n\n\n\n

Another helpful trick I found useful when shaping a butter block (square of butter) is to put the butter in a parchment package. Mark the opposite side with the final 5″ square dimension you would like the finished block to be. The package will serve two purposes: one to keep the butter block at the correct dimension and the other to make it easier to place it in the refrigerator to let it get cold again before the “lock-in” phase.<\/p>\n\n\n\n

Chocolate Croissants<\/h6>\n\n\n\n

If you make chocolate croissants (and why not), you’ll need to get some chocolate batons. I did not find any at the retail stores, so I ordered Cacao Barry Callebaut Dark Baking Extruded Sticks<\/a> from Amazon. It was a huge box! You can substitute baking chocolate chips instead, but it’s a little harder to roll the croissant with the chips. I liked the Callebaut batons they were very chocolaty and in my opinion worth the extra price. The side benefit is that I’ll be making more chocolate croissants in the future!<\/p>\n\n\n\n

Finally, one last thing to remember: Place the croissant with the tip side of the roll down. Tucking the end tip down keeps the croissant from unrolling when it bakes. After all your work, you don’t want your croissants to unroll while they’re in the oven.
Now all that’s left is for you to enjoy you’re handy work!<\/p>\n\n\n

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\"Croissants<\/a><\/div>\n<\/div>\n

Crossiants<\/h2>\n
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Instructions for making Croissant<\/span><\/div>\n
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Prep Time <\/span>2 days<\/span><\/span> d<\/span><\/span><\/div>
Cook Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings <\/span>8<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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Detrempe<\/h4>
  • 255 <\/span> grams<\/span> All-Purpose Unbleached Flour (2 Cups + 2 T)<\/span><\/li>
  • 25<\/span> grams<\/span> Sugar (2 T)<\/span><\/li>
  • 1 1\/4<\/span> teaspoons<\/span> Salt<\/span><\/li>
  • 1 1\/4<\/span> teaspoons<\/span> Instant Yeast<\/span><\/li>
  • 28<\/span> grams<\/span> Unsalted Butter, at room temp (2 T)<\/span> European-Style (Kerrygold)<\/span><\/li>
  • 59<\/span> grams<\/span> Milk (1\/4 c)<\/span><\/li>
  • 89<\/span> grams<\/span> Water (3\/8 c)<\/span><\/li><\/ul><\/div>

    Butter Block<\/h4>
    • 113 <\/span> grams<\/span> Unsalted Butter, cold<\/span> High Fat European-Style (Kerrygold)<\/span><\/li><\/ul><\/div>

      Egg Wash<\/h4>
      • 1 <\/span> large<\/span> Egg<\/span><\/li>
      • 15<\/span> grams<\/span> Water (1 T)<\/span><\/li>
      • 1\/8<\/span> teaspoon<\/span> salt<\/span><\/li><\/ul><\/div>

        Optional for Chocolate Croissants<\/h4>
        • 8<\/span> Batons<\/span> To make 4 chocolate croissants<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions
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          Detrempe<\/h4>
          • In a medium bowl, combine the flour, sugar, salt, and yeast<\/span><\/div><\/li>
          • Cut in the softened butter.<\/span><\/div><\/li>
          • Add the milk and water, mixing to form a shaggy dough.<\/span><\/div><\/li>
          • 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.<\/span><\/div><\/li>
          • Place the dough in a plastic bag and refrigerate for at least 5 hours, or over night. <\/span><\/div><\/li><\/ul><\/div>

            Butter Block<\/h4>
            • 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.<\/span><\/div><\/li>
            • Working quickly, mold the butter into a 5" square of even thickness.<\/span><\/div><\/li><\/ul><\/div>

              Lock-om<\/h4>
              • On a lightly floured surface, gently degas the detrempe then roll it into a 6" square.<\/span><\/div><\/li>
              • Place the butter block offset like a diamond in the center of the dough shape.<\/span><\/div><\/li>
              • 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.<\/span><\/div><\/li><\/ul><\/div>

                Turns<\/h4>
                • With the seam up, roll the dough into a 6" x 16" rectangle.<\/span><\/div><\/li>
                • 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<\/span><\/div><\/li>
                • 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.<\/span><\/div><\/li>
                • 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. <\/span><\/div><\/li><\/ul><\/div>

                  Cutting and Shaping Croissants<\/h4>
                  • Roll the dough out into a rectangle that is approximately 1\/4" thick. Trim the dough so that it measures 8" x 16".<\/span><\/div><\/li>
                  • 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.<\/span><\/div><\/li>
                  • 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.<\/span><\/div><\/li>
                  • 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.<\/span><\/div><\/li>
                  • Arrange the croissants on a baking sheet, leaving plenty of room for them to expand. Gently cover the croissants with plastic wrap.<\/span><\/div><\/li><\/ul><\/div>

                    Proofing<\/h4>
                    • 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.<\/span><\/div><\/li><\/ul><\/div>

                      Egg Wash and Baking<\/h4>
                      • Preheat oven to 400\u00b0F.<\/span><\/div><\/li>
                      • Whisk together the egg, water, and salt. Strain, if desired. Just before baking, brush the croissants gently with the egg wash.<\/span><\/div><\/li>
                      • Bake the croissants for about 20 minutes, or until deep golden brown.<\/span><\/div><\/li><\/ul><\/div>

                        Croissant Dough Storage and Handling<\/h4>
                        • Within 48 hours of making the croissant detrempe, you may choose to:<\/span><\/div><\/li>
                        • Wrap it well and freeze it up to 1 month for later use.<\/span><\/div><\/li>
                        • Begin the lamination process.<\/span><\/div><\/li><\/ul><\/div>

                          Fully Laminated Dough<\/h4>
                          • Within 48 hours of finishing the lamination of the croissant detrempe, you may choose to:<\/span><\/div><\/li>
                          • Wrap it well and freeze it up to one month for later use.<\/span><\/div><\/li>
                          • 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.<\/span><\/div><\/li>
                          • 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.<\/span><\/div><\/li><\/ul><\/div>

                            Tips for Success<\/h4>
                            • 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.<\/span><\/div><\/li>
                            • Allow frozen croissant detrempe, fully laminated dough, or cut shapes to thaw overnight in the refrigerator before using.<\/span><\/div><\/li>
                            • 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.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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                              <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

                              Butter & Keeping it Cold Makes a Difference Laminating dough by hand has always seemed so time-consuming and intimidating. But not anymore! The virtual online class I took from King Arthur Baking made it much easier than expected! My first batch browned so nicely, and the texture was perfect! I can’t believe I made them …<\/p>\n","protected":false},"author":2,"featured_media":813,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":195,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","footnotes":""},"categories":[182],"tags":[290],"class_list":["post-825","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-croissants"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/xtrayummy.com\/index.php?rest_route=\/wp\/v2\/posts\/825","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/xtrayummy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/xtrayummy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/xtrayummy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/xtrayummy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=825"}],"version-history":[{"count":10,"href":"https:\/\/xtrayummy.com\/index.php?rest_route=\/wp\/v2\/posts\/825\/revisions"}],"predecessor-version":[{"id":839,"href":"https:\/\/xtrayummy.com\/index.php?rest_route=\/wp\/v2\/posts\/825\/revisions\/839"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/xtrayummy.com\/index.php?rest_route=\/wp\/v2\/media\/813"}],"wp:attachment":[{"href":"https:\/\/xtrayummy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/xtrayummy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=825"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/xtrayummy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}