Even though I did sort of just complain about the time it takes to make these guys I have to say I very much enjoyed the process. It came at the end of a long and somewhat eventful week and I needed to let the anxiety and stress I have been harboring go. There is something relaxing about baking for me, I feel at ease and focused in the kitchen a nice change from reality. Like photography or printmaking the process and technique is what guides me I am not worried about the outcome just the steps to get there. In life it is so easy to lose sight of the process because well there isn't one and its very easy to lose your way. I lost my way but somehow baking has kept me a float and has gotten me back on track it just took some time and way to many pounds of butter.
The recipe I used was from an old Gourmet which I am still mourning the passing of. It was really one of my favorite food magazines. I really liked the writing, the recipes and the photos. I also enjoyed reading about all the amazing places all over the world with delicious food. I of coarse was cheap and never actually subscribe to gourmet but my mom was a long time reader and I always looked forward to is arrival in her mail. I was like a scavenger for it each month reading it before she even got her hands on it. Over the years many a meals have been made from the pages of that magazine. Luckily recipes are still available online and you can even purchase back issues!
CROICROISSANT DOUGH
MAKES ABOUT 2 3/4 LB
1 1/2 cups whole milk, heated to warm (105°F–110°F)
1/4 cup packed light brown sugar
1 tablespoon plus 1/4 teaspoon active dry yeast (from two 1/4-oz packages)
3 3/4 to 4 1/2 cups unbleached all-purpose flour
1 tablespoon kosher salt
3 sticks (1 1/2 cups) cold unsalted butter
SPECIAL EQUIPMENT: a standing electric mixer with dough hook, 2 kitchen towels (not terry cloth), a ruler, a pastry brush
MAKE DOUGH:
Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over.) Add 3 3/4 cups flour and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.
Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.
PREPARE AND SHAPE BUTTER:
After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with other towel. Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.
ROLL OUT DOUGH:
Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 16- by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.
MAKE FIRST “FOLD”:
Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.
Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. (You have completed the first "fold.") Chill, wrapped in plastic wrap, 1 hour.
MAKE REMAINING “FOLDS”:
Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).
RECIPE BY NANCY SILVERTON
MAKES 24 PASTRIES
SPECIAL EQUIPMENT: a ruler, a pastry brush, parchment paper, 2 or 3 garbage bags (unscented), a spray bottle with water
ROLL OUT AND CUT DOUGH:
Cut dough in half and chill 1 half, wrapped in plastic wrap. Roll out other half on a lightly floured surface, dusting with flour as necessary and stretching corners to maintain shape, into a 16- by 12-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.
Arrange dough with a short side nearest you. Cut in half horizontally and chill 1 half. Cut remaining half vertically into thirds, forming 3 rectangles. Cut each rectangle diagonally in half to make 2 triangles, for a total of 6 triangles.
SHAPE CROISSANTS:
Holding short side (side opposite tip) of 1 triangle in one hand, stretch dough, tugging and sliding with other hand toward tip to elongate by about 50 percent.
Return to work surface with short side of triangle nearest you. Beginning with short side, roll up triangle toward tip. (Croissant should overlap 3 times, with tip sticking out from underneath; you may need to stretch dough while rolling.)
Put croissant, tip side down, on a parchment-lined large baking sheet. (Curve ends inward to make a crescent shape if desired.)
Make more croissants with remaining 5 triangles, then with remaining rolled-out dough, arranging them 2 inches apart on baking sheet. Repeat rolling, cutting, and shaping procedures with chilled piece of dough.
LET CROISSANTS RISE:
Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching croissants, and tuck open end under baking sheet.
Let croissants rise until slightly puffy and spongy to the touch, 2 to 2 hours.
BAKE CROISSANTS:
Adjust oven racks to upper and lower thirds of oven and preheat to 425ºF.
Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put croissants in oven, then spritz again before closing door. Reduce temperature to 400ºF and bake 10 minutes without opening door.
Switch position of sheets in oven and rotate sheets 180º, then reduce temperature to 375ºF and bake until croissants are deep golden, about 10 minutes more.
COOKS' NOTE: Baked and cooled croissants keep 1 month: First freeze them, uncovered, on baking sheets until firm, then wrap them snugly in foil before returning to freezer. When ready to serve, remove foil and bake (not thawed) on a baking sheet in a 325ºF oven 5 to 10 minutes.
RECIPE BY NANCY SILVERTON
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