BBQ Bacon
is One Chatty Farker
While on my staycation this past week I took the opportunity to try making croissants. Always wanted to give it a try so I figured what the hell.
I made the dough, flattened it out a bit and put it into the fridge to cool.
The previous day I had spread the butter out on plastic wrap to get it formed.
After 30 minutes, the dough came out and I flattened it out to the desired shape and added the butter.
Then it was the fold, flatten, fold, turn, flatten and fold then back into the fridge to cool.
Then the next day the dough was brought out, flattened and folded again, then shaped.
Then it was trimmed to the desired shape.
For the bits that were trimmed off, I rolled them up and put them on the baking sheet. No need to waste it.
Then I cut it into 4 x 4 squares then cut it diagonally, flattened then rolled it into a classic croissant shape. We put some almond paste in some and mini peanut butter cups in others and the majority as plain.
They then spent the next hour relaxing on the counter before they went into the oven. 375 for about 20 minutes and they were ready to come out. There was a bunch of butter melted and pooling around the croissants, but after they sat for a couple of minutes, the butter was re-absorbed into the croissants.
The peanut butter cup croissant.
These didn't turn out as I hoped. They were pretty dense and not overly flaky. I think another couple fold, turn and flattens to give them another bunch of layers would have helped and maybe a little more time to allow them to rise before cooking would have helped.
They tasted delicious and turned out decent enough to want me to try again to see how they will work out.
Thanks for looking.
Dean
I made the dough, flattened it out a bit and put it into the fridge to cool.
The previous day I had spread the butter out on plastic wrap to get it formed.
After 30 minutes, the dough came out and I flattened it out to the desired shape and added the butter.
Then it was the fold, flatten, fold, turn, flatten and fold then back into the fridge to cool.
Then the next day the dough was brought out, flattened and folded again, then shaped.
Then it was trimmed to the desired shape.
For the bits that were trimmed off, I rolled them up and put them on the baking sheet. No need to waste it.
Then I cut it into 4 x 4 squares then cut it diagonally, flattened then rolled it into a classic croissant shape. We put some almond paste in some and mini peanut butter cups in others and the majority as plain.
They then spent the next hour relaxing on the counter before they went into the oven. 375 for about 20 minutes and they were ready to come out. There was a bunch of butter melted and pooling around the croissants, but after they sat for a couple of minutes, the butter was re-absorbed into the croissants.
The peanut butter cup croissant.
These didn't turn out as I hoped. They were pretty dense and not overly flaky. I think another couple fold, turn and flattens to give them another bunch of layers would have helped and maybe a little more time to allow them to rise before cooking would have helped.
They tasted delicious and turned out decent enough to want me to try again to see how they will work out.
Thanks for looking.
Dean
