green tea croissants...

It's been a long time since I made croissants in school. Like many people, I didn't really pay attention to the texture and taste until I got to eat some of the best croissants in France. There was no turning back since.

Last week, I did some research on the recipes and techniques, then started to make my homemade croissants. The result was not acceptable. I tried it again yesterday, did some small change and combined two different techniques together. The result was ok, but not what I was looking for. Next time, I will need to let the dough rest overnight after the first turn, to relax and develop the gluten structure. It will take a while to make the next one since I am not allowed to eat anything that contains too much butter. I can say a croissant a day will make my day, but it's definitely not a good idea for health issue. :(

makes 9 croissants (approximate 50 g each)
adaped from Chef Michel's recipe

For the dough:
- 1.5 g instant yeast
- 75 g water
- 75 g all-purpose flour
- 125 g bread flour
- 50 g all-purpose flour
- 7.5 g milk powder
- 3.5 g instant yeast
- 5 g salt
- 20 g sugar
- 5 g invert sugar
- 50 g water
- 25 g egg

Butter Block
- 125 g unsalted butter, room temperature

Egg Wash
- 1 egg


1. Make the poolish sponge by stirring all ingredients together in a bowl until all of the flour is hydrated. Cover the bowl with plastic wrap and ferment at room temperature for 2 hours.
2. To make the dough: Sift all dry ingredients together in a mixer. Add poolish, invert sugar, water and egg, then mix on low low speed with the dough hook until the dough forms a ball. Cover the bowl with plastic wrap and let it rise until doubled in size.
3. To make butter block: On a parchment paper, mold the butter into 10" x 8" and chill for 5 minutes.
4. Punch down the dough, and roll out into 16"x 9" rectangle shape. Remove the butter from the fridge and place on the left 2/3 side of the dough (see picture # 1). Fold the right (1/3 of the dough) over the butter, then fold the left (1/3 of the dough).
5. Roll out the dough into 16" x 9" and do the double fold (see picture # 2 and 3). This completes the first turn. Wrap and chill for 30 minutes.
6. Roll out the dough into 16" x 9" and do the single fold (see picture # 4). This completes the second turn. Wrap and chill for 30 minutes.
7. Roll out the dough into 16" x 9" and do the single fold. This completes the final turn.
8. Roll out the dough into 20" x 9".  Cut into 9 triangles (see picture # 5), then roll into croissant shape (see picture # 6).
9. Cover loosely with plastic wrap and proof until doubled in size.
10. Brush each croissant with egg wash, then bake at 350 degrees for 30 minutes or until golden brown.

1 comment:

OysterCulture said...

Love the sound of these croissants, I bet they are amazing


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