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#11 Mon 21 Jan 13 8:18pm

wine~o

Forum champ
Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Make 15 All Butter Croissants for the Price of One!!

kiss

I can wait...just the recipe above (3 days) seems a bit excessive..

...BTW...I've never made croissants before (Still, I'm only 50..and still learning...)

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#12 Mon 21 Jan 13 10:01pm

Maree

Forum champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Make 15 All Butter Croissants for the Price of One!!

Does anyone remember the "fold, turn a third, refrigerate"(or something like that) pastry question prior last Christmas that we tried to explain?

That was the technique used in my croissant making attempt, 30+ years ago.


"Cook with love and laughter ..."
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#13 Mon 21 Jan 13 11:31pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Make 15 All Butter Croissants for the Price of One!!

Wine et O you are never too old to learn.
My little anecdote..
I started making my own croissants because my husband told me of what his Grand-Father (who owned a few boulangeries in Paris) was capable of making, to my husband there could be no other person who could make choux pastry or croissants as good as his Grand-Father.
I admit that i will not get up at 5am to feed 8 people the way he did when he retired and continued almost blind at the end of his life, his croissants, pain au chocolat, brioches were very well known.
I firstly tried choux pastry and my husband was astounded to find they tasted the same as when he was a boy, i tried the following croissants, from his Grand-Fathers papers and it seemed again that i fell into his Grand-Fathers steps/ways...

Recipe translated so if you have questions, do not hesitate...

For at least 8 persons, using two baking trays or one after the other....

500 g flour
20 g fresh yeast for bakery (cube) or 10 g of dry yeast
60 g sugar
10 g salt
200ml milk
2 eggs + 1 for browning
200 g butter

Butter must be at room temperature.

Put the flour in a bowl and make a well, crumble yeast. Add sugar and salt (salt should not touch the yeast directly). Add warmed milk and the eggs. Knead to obtain a soft dough into a ball and let rest for 1 hour in a warm place. The dough will double in volume.

Knead the dough a few times to make it fall. Place the dough in the refrigerator for 30 minutes.

Spread the dough on a floured surface. The butter should be about the same consistency as the dough: place in the middle while spreading , without touching the edges with the butter. Wrap the dough over the butter.

Streach and roll the dough to form a large rectangle that can be folded in 4 almost like an enveloppe, being careful not to let the butter escape/run. Fold the two longer ends towards the center, then fold in 2. Turn the dough so that the center becomes vertical and fold, roll again to form a large rectangle.

Allow to rest for 30 minutes in the refrigerator.

Finely spread the paste and roll into triangles, roll loosly starting from the lower point, then bring the upper points in to *holding hands*  baste with egg yolk diluted in a little water.

Put the croissants on a greased baking sheet and let stand 1 hour

Preheat oven and bake and bake about 15 minutes at 210

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#14 Tue 22 Jan 13 1:14am

Maree

Forum champ
From Newcastle, Australia
Member since Sat 10 Mar 07

Re: Make 15 All Butter Croissants for the Price of One!!

Thanks, Kye.


"Cook with love and laughter ..."
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#15 Tue 22 Jan 13 8:37am

wine~o

Forum champ
Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Make 15 All Butter Croissants for the Price of One!!

Thank you very much Kye...

Any particular flour ??

and what does "Finely spread the paste and roll into triangles, " mean ? what is this "Paste?"

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#16 Tue 22 Jan 13 11:23am

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Make 15 All Butter Croissants for the Price of One!!

wine~o wrote:

Thank you very much Kye...

Any particular flour ??

and what does "Finely spread the paste and roll into triangles, " mean ? what is this "Paste?"

Paste is the dough (missed that one).

Type 45 flour.

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#17 Tue 22 Jan 13 11:27am

wine~o

Forum champ
Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Make 15 All Butter Croissants for the Price of One!!

Type 45 flour  oops  oops

Showing my ignorance...What's that? is it available in the UK??

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#18 Tue 22 Jan 13 11:31am

wine~o

Forum champ
Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Make 15 All Butter Croissants for the Price of One!!

Just googled it and read wiki...it would seem type "00" would be the nearest equivalent...?

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#19 Tue 22 Jan 13 11:44am

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Make 15 All Butter Croissants for the Price of One!!

Its the flour that is the very finest and is used essentially for pastry.

Type 45 flour is for pastries, 55 is used for white bread, and types 65, 80, 110 and 150 are for various kinds of brown bread. Clearly, the higher the type, the browner the bread. smile

Type 45: Ash content below 0.50, extraction rate 67-70

I've been searching on the sites for some infos, it seems that in England plain flour is used to make pastry, thats why in English pastry recipes you are told to 'sieve' the flour.

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#20 Tue 22 Jan 13 11:45am

wine~o

Forum champ
Occupation Handyman
From Dorset u.k
Member since Tue 21 Oct 08

Re: Make 15 All Butter Croissants for the Price of One!!

and another question...could you make these up until "rest in the fridge for one hour"

the night before, and rest them over-night, so they'll be ready to finish in the morning ??

or would I be better to cook them and re-heat for breakfast in a low oven...

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