croissants

IMG_9161The beige theme continues here on Tolley Bakes after last post’s focaccia…IMG_9168IMG_9162As this year’s GBBO drew to a close and the prompt to apply for the next series appeared on screen, the boyf nudged me not particularly subtly. As much as I love the show I don’t feel like I have nearly enough creativity or originality to compete with the bakers from the last series, nor do I have the knowledge to know what something like ‘rough puff’ is let alone how to make it.IMG_9157 (2)This is not a pity party, and I’ve been going through and updating some of my oldest posts {from back when this blog existed as a .blogspot blog on Google’s Blogger – those were the days!} and it’s amazing how much I’ve developed as a baker. I was happy back in those days to make the same 4 recipes over and again {and still am to be fair} but if I’d never challenged myself, I wouldn’t be here… making croissants 😛

I decided to challenge myself with these because:

  1. I was imagining myself in a technical challenge and being one of the bakers who looks quietly confident to camera and whispers ‘I’ve made this before’
  2. A friend is going to Melbourne next year and recently asked me for recommendations. Typing them up made me reminisce about Lune in Fitzroy, which was legit the most hipster bakery I’ve ever seen {the bakers do their thing in a glass box in the middle of a black warehouse} and did the most amazing croissants.

I have a beautiful cookbook called Patisserie Made Simple by Edd Kimber {GBBO’s first winner, when a Hollywood handshake was but a twinkle in Paul’s eye} and it chronicles his love of all things French pastry. This croissant recipe comes from Edd’s book and is a slightly easier, rough-puff version of croissants rather than the whole full puff pastry shebang, although one day I hope to conquer that too 🙂IMG_9134

Croissants

  • Servings: makes approx. 15 on the small side
  • Print

Notes

  • This recipe is from Edd Kimber’s book ‘Patisserie Made Simple’

Ingredients

  • 60ml milk
  • 60ml water {room temp.}
  • 125g plain flour, plus extra for dusting
  • 125g strong white bread flour
  • 7g dried fast-action yeast
  • 30g caster sugar
  • ½ tsp salt
  • 225g cold unsalted butter
  • 1 egg

Method

Mix together the milk and water in a small bowl and set aside.

Sieve the flours, sugar, yeast and salt into a large mixing bowl.

Measure out 125g of the butter and chop into small pieces, adding to the bowl of dry ingredients. Rub the butter into the dry ingredients using your fingers. Do this very lightly – there should still be visible flakes of butter in the mixture.

Tip the milk and water mixture into the bowl and stir very gently to combine {keeping those butter flakes whole is key}.

Once a shaggy dough has formed, dust a clean surface with flour and tip the dough out onto it. Use your hands to form it into a rough rectangle, then wrap in clingfilm and put into the fridge to chill for at least 45 minutes.

Put your remaining butter {100g} back into the freezer so that it goes hard.


Re-flour your surface and roll out the chilled dough into a long, thin rectangle using a floured rolling pin {approx. 15cm x 45cm}

Grate the frozen butter and sprinkle it evenly over the bottom two-thirds of the rectangle of dough.

Fold the top third over the middle third, then the bottom third up and over the other two layers. This is the first turn. Cover in clingfilm and put back into the fridge for 20 minutes.


Get the dough out of the fridge and turn it 90 degrees from last time. Roll out into a long rectangle once again and repeat the folding process {turn no.2}.

Re-cling-film and return to the fridge for another 20 mins.


Repeat the turning process once again, wrap up the dough in clingfilm and put it in the fridge for 8 hours {i.e. overnight} – 24 hours.


Roll the dough into a long rectangle {approx. 20 x 60cm, or just as big as your work surface will allow}. Cut this in half lengthwise, so you have two rectangles that are approx. 10 x 60cm long.

Cut each of these into triangles – the exact number depending on how many croissants you want to make / how big you want them to be. Edd’s book says you should get 4 x 12cm triangles out of each, giving you 8 in total.

Gently stretch the triangles to elongate them and then roll them up from the widest end.

Put them onto a baking tray lined with greaseproof paper and leave to prove for 2-3 hours or until doubled in size.


Preheat your oven to 180*C {fan-forced}. Brush the croissants with egg and bake for 18 – 25 minutes, depending on how big they are, until they are a deep golden brown.

Allow them to cool for 5 minutes before serving and feeling dead chuffed with yourself.

 

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