Post by SeaDragon on Dec 1, 2017 13:46:54 GMT 10
"Real" Croissant Dough
Recipe from The Cook and The Chef (ABC TV), Wednesday, 1 August 2007: Season 2 Episode 25
Although Simon’s ‘cheat’ method worked, this recipe is probably more reliable!
Ingredients:
Makes 20
600g bakers flour
370g milk*
30g fresh yeast
60g sugar
10g salt
270g chilled butter rolled into a square
Method:
Dissolve yeast in milk. Sift dry ingredients together. Mix the milk and yeast into the dry ingredients to form a dough. Rest for half an hour.
Roll the butter into a flat square about 1 cm thick. Roll the dough mixture out to about 2 cm thick. Place the square of butter in the centre of the rolled dough. Fold over each edge like an envelope. Roll out the first fold into a rectangle, then fold in 3’s.
Cover and rest in the fridge for about half an hour each time. You will need to do 3 single folds, resting between times (this builds up layers of flaky pastry).
Once you have rested the final time, roll about to about 3/4 cm thick. Cut into 11 x 21 cm triangles. Roll up from the large end to the smallest. Place on a baking tray and prove. Brush with egg wash and bake at 220°C for 15 mins.
You can fill these with chocolate or almond marzipan if desired.
****************************************************************
Additional Tip (not in the original recipe):
* Scald the milk, then cool to lukewarm before using helps to dissolve the yeast.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 1 August 2007: Season 2 Episode 25
Although Simon’s ‘cheat’ method worked, this recipe is probably more reliable!
Ingredients:
Makes 20
600g bakers flour
370g milk*
30g fresh yeast
60g sugar
10g salt
270g chilled butter rolled into a square
Method:
Dissolve yeast in milk. Sift dry ingredients together. Mix the milk and yeast into the dry ingredients to form a dough. Rest for half an hour.
Roll the butter into a flat square about 1 cm thick. Roll the dough mixture out to about 2 cm thick. Place the square of butter in the centre of the rolled dough. Fold over each edge like an envelope. Roll out the first fold into a rectangle, then fold in 3’s.
Cover and rest in the fridge for about half an hour each time. You will need to do 3 single folds, resting between times (this builds up layers of flaky pastry).
Once you have rested the final time, roll about to about 3/4 cm thick. Cut into 11 x 21 cm triangles. Roll up from the large end to the smallest. Place on a baking tray and prove. Brush with egg wash and bake at 220°C for 15 mins.
You can fill these with chocolate or almond marzipan if desired.
****************************************************************
Additional Tip (not in the original recipe):
* Scald the milk, then cool to lukewarm before using helps to dissolve the yeast.