The Not So Perfect Buttery Croissants
Posted April 22, 2012on:
I have always wanted to wake up to the smell of freshly baked buttery croissants and good coffee. So I was crazy enough to attempt making croissant dough on a Sunday so that I could wake up early on Monday morning to shape and bake croissants in time for breakfast. It’s really difficult to make croissants very well. To start, you have to laminate yeast dough with butter, lots of butter. But the problem is, you have to make sure the butter is cold enough between each lamination. I was not patient enough and the thin layers of butter began to melt and was squeezing out of the dough. It was just messy! It turned out alright though despite their irregular sizes and slightly burnt bottom. It was hours of hard work but the smell of butter was worth it!
- Start with a yeast dough and roll it out like a rectangle.
- Arrange slabs of very cold butter in the middle.
- Fold the dough to enclose the butter.
- Turn 45 degrees.
- Roll out into a rectangle.
- Fold again to laminate.
- Wrap dough and let it chill for at least 1 hour.
- Repeat steps 4-7 several times, per the recipe.
- Let the dough proof overnight in the fridge.
- Roll out the dough, cut and shape per recipe.
- Let the shaped croissants proof again in the fridge.
- Bake at 425 F until golden brown.