RECIPE 9.18
CROISSANTS
The flakiest croissants are made with the highest
percentage of butter. This formula is among the richest, with nearly 30
percent more butter than Parisian Croissants (page 290).
To complete the layering in only three turns, this formula uses a
combination of the single book fold and the double book fold. For the
best flavor development and to ease handling, retard this dough
overnight before proofing and baking the finished products.
Yield: 35 Croissants, approximately 2½ oz. (75 g) each
Method: Rolled-in dough
Fermentation: 12 to 15 hours under retardation.
Proofing: Approximately 1 hour.
Dough:
Yield: 35 Croissants, approximately 2½ oz. (75 g) each
Method: Rolled-in dough
Fermentation: 12 to 15 hours under retardation.
Proofing: Approximately 1 hour.
Dough:
Granulated sugar
4 oz.
120 g
12%
Salt
1 oz.
30 g
3%
Dry milk powder
1 oz.
30 g
3%
Egg
1.6 oz. (1 egg)
50 g
5%
Water, ice cold
18 fl. oz.
540 ml
56%
Vanilla extract
0.15 fl. oz. (1 tsp.)
5 ml
0.5%
Instant yeast
1 oz.
30 g
3%
Bread flour
2 lb.
960 g
100%
Unsalted butter, softened
1 lb. 14 oz.
900 g
94%
Total dough weight:
5 lb. 8 oz.
2665 g
276%
Egg wash:
Heavy cream
2 fl. oz.
60 ml
Eggs, lightly beaten
3.2 oz. (2 eggs)
100 g
- 1 Combine the sugar, salt, milk powder, egg, water and vanilla in the bowl of a mixer fitted with a dough hook. Stir until blended.
- 2 Add the yeast, the flour and 2 ounces (60 grams) of the butter to the mixing bowl. Mix 3 to 4 minutes on medium speed to make a smooth but soft dough.
- 3 Place the dough on a paper-lined sheet pan and refrigerate to chill thoroughly, approximately 30 minutes to 1 hour.
- 4 Mix the remaining butter in the bowl of a mixer fitted with the paddle attachment on low speed until pliable and lump-free, but still firm. Roll the butter into a 10-inch (25-centimeter) square between two sheets of plastic wrap or parchment paper. Keep the butter cold.
- 5 After the dough has chilled, place it on a lightly floured work surface and roll it into a rectangle, 11 inches × 21 inches (28 centimeters × 53 centimeters). Place the butter, which should have the same consistency as the dough, on the left side of the dough rectangle. Fold the right side of the dough over the butter and press on the ends to seal them closed.
- 6 Place the dough with a folded edge parallel to the edge of the table and roll the dough lengthwise until it is ½ inch (1.2 centimeters) thick. Fold the dough into thirds, making a single book fold.
- 7 Refrigerate until the dough is cold and firm, approximately 30 minutes to 1 hour. Roll the dough out into a rectangle approximately ½ inch (1.2 centimeters) thick, then fold into a double book fold. Cover well with plastic wrap and refrigerate.
- 8 Roll out and fold the dough into thirds, making a single book fold again. Refrigerate 1 hour.
- 9 Position the dough with the seamless side toward you and roll lengthwise to 15 inches (38 centimeters) wide and ⅛ inch (3 millimeters) thick.
- 10 Using a pastry wheel, cut the dough lengthwise in half to obtain two strips. Cut the strips into uniform triangles approximately 7½ inches (19 centimeters) long with a base width of 4½ inches (11 centimeters).
- 11 Roll the croissants from base to point, with the point tucked underneath the croissant, and bend the ends toward the center. Place the croissants on paper-lined sheet pans. Cover the croissants and retard in the refrigerator overnight.
- 12 Remove the croissants from the refrigerator and proof them until increased 70 percent in volume. Place the croissants in a proof box set to a maximum temperature of 80°F (27°C) with 80% humidity.
- 13 Combine the heavy cream and beaten eggs. Brush the proofed croissants with the egg wash. Bake at 425°F (220°C) until golden, approximately 18 to 20 minutes.