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)
- 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.
- 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.