Early New Year’s Eve’s Croissants
Mon dieu, j’ai oublié du pain pour le petit déjeuner! Croissants within two and a half hours? Almost. I found the recipe in Gontran Cherrier’s book very easy to do and the results are almost as good as the ones using an overnight-retardation of the dough or shaped croissants. The dough is stretched into one direction only, not rolled out. Since I wasn’t too sure about it, I rolled it out just a little (shouldn’t have taken my mouth so full in a former post where I said I followed recipes to the letter). Odd, but it worked. I’m surprised. Voilà des croissants. Bonne année!
Gontran Cherrier’s Croissants (makes 10 smallish ones)
Dough
- 250g flour, Type 550
- 1 tsp instant dry yeast
- 130g water
- 1 tsp salt
- 30g sugar
- 25 melted butter, cooled
Mix everything together and knead until a smooth dough is formed. Let rest in the fridge for 20-30 minutes.
Fat
- 125g butter
Flatten the piece of butter into a rectangle. Put in the fridge with the dough for 20-30 minutes.
Synposis: Roll out the dough into a rectangle, enclose the piece of butter ++STOP++ Stretch out the dough into one length ++ STOP++ Fold in by thirds ++ STOP++ Rest in fridge for 20 minutes ++STOP++ Repeat folding twice with a 20-minute rest in fridge in between and after the last time ++STOP ++ Roll out, cut out triangles, let rise for 75 minutes ++ STOP++ Brush with eggwash ++STOP++ Heat oven to 210°C, put in croissants and reduce heat to 180°C ++ STOP ++ Bake for 15 minutes.
Beautiful — I would not have believed you could get such an excellent result with only 20 minutes’ rest between folds. Happy New Year!
Susan/Wild Yeast
2 January 2009 at 19:44
I have to try this one, too.
Looks like there are a lot of those small animals called Calories sitting in my wardrobe to tighten my clothes by night…
Katrin
2 January 2009 at 22:18
@Susan: Me neither, and I will definitely going to make it again. Have an excellent 2009 yourself, Susan.
@Katrin: I keep those animals as pets, makes life easier. For the croissants, next time I will make the dough a bit stiffer, so the layers will appear a bit more ‘plastic’ and accentuated. Maybe I shouldn’t change it too much or I will end up with the traditional overnight-recipe again, though. It has its appeal the way it is.
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