Ok. So after trying 3 other recipes, I went back to the first recipe I used. The croissants that started off this whole blog! This recipe is from the first Tartine book. It wasn’t exactly like the first ones I made, but they were better than all the other ones. These are the closest approximation to croissants from a bakery that I’ve made.
Make the pre-ferment or poolish first with warm milk, yeast and bread flour.
Then once that passes the float test (an hour later!)
Mix in more yeast.
Then add warm milk/heavy cream.. as I didn’t have whole milk at the time.
Make a smooth ball and let it double in volume.
Then press into a rectangle and put in the fridge for 6 hours.
1 hour before, take out the butter and smash them flat; then back in the fridge, wrapped.
Roll the dough out on a floured surface.
Place the flattened butter on the rolled out dough, covering two thirds.
Fold like folding a letter. Roll it out and fold again then place in the fridge for about an hour. This is done 3 times. The last fold, I put it in the freezer for a couple of hours then into the fridge overnight.
Take it out in the morning, roll it out and cut into triangles.
Stretch the triangle out a little as you roll it into a croissant form.
Place on greased or lined cookie sheet.
Do not use a cookie sheet that has no edge! When baking, the butter will spill right off of it into the oven.. this is what happened to me..
Let rise until doubled, about 2-3 hours. Cooler the better but not warm enough to melt the butter out of the croissants. If this happens, which also has happened to me, they’ll become really greasy.
Look it all those pretty layers!
Prepare egg wash, and brush mixture on.
Bake until golden brown. Make sure when you take them off the pan, they feel light. I had to put some back in the oven because they weren’t baked all the way through..
Don’t these look like real croissants? yum!! To eat croissants all week, I put them in the freezer and bake some for about 10min in the morning.