Croissant Dough and Croissants-Julia Childs Pt 2

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Title: Croissant Dough and Croissants-Julia Childs Pt 2
Yield: 24 Servings
Categories: Pastry, Roll

Ingredients:

See part 1


for at least 2 hours. FOR THE THIRD TURN: Start agian with a 14 inch side
running from your left side ti your right. Roll the dough into a rectangle
24 to 26 inches long by 14 inches wide. Fold the left and right sides of
the dough into the center, leaving a little space in the centrer, and then
fold one side over the other as though you were closing a book. This is the
famouse double turn, also known as "the wallet". Chilling the dough: Brush
off the flour, wrap the dough in plastic and refrigerate for 2 hours. At
this point the dough is ready to be rolled, cut and shaped into croissants.
Storring: The dough can be frozen for up to 1 month. Thaw overnight, still
wrapped, in the refrigerator. CROISSANTS ROLLING THE DOUGH: Generously
flour a work surface. Position the dough so that it resembles a book, with
the spine to your left and the opening to your right. For easy handling,
cut the dough in half horizontally so that you have two pieces about 7
inches long and about 6 1/2 inches wide: wrap and chill one half while you
work with the other half. Flour the dough and roll it into a rectangle
that's 24 to 26 inches long and 15 to 18 inches wide. This takes a lot of
rolling. Keep the work surface and the dough well floured and have
patience. If necessary turn the dough so that the long side runs from left
to right along the counter. Carefully fold the top half of the dough down
to the bottom. The dough is now ready for cutting. CUTTING THE DOUGH:
Working with a pizza cutter or a large, very sharp knife, cut triangles
from the dough. This is done most easily by making a diagonal cut on the
left hand side to geet the pattern started; save the uneven piece of dough.
MEasure off a 3 to 4 inch base and begin cutting the triangles, always
cutting from bottom to top. You'll have another scrap when you reach the
other end-you'll use these scraps when you shape the croissants. Unfold
each pair of triangles and cut them in half to seperate. You should have 10
to 12 maybe 14 triangles; set them aside while you clear the work surface
of all flour. Line two large baking sheets with parchment paper. SHAPING
THE CROISSANTS: Moisten your hands with a wet towel. Working with one
triangle at a time, gently stretch the base to widen it slightly, then,
holding the base of the triangle in one hand, run the fingers of the other
hand down to the point of the triangle. Use your thumb to pull and stretch
the dough until it's almos twice the original length-have courage and tug;
the extra length is what allows you to make a large croissant with
sufficient rolls to show off it's layers of dough. Place the treiangle,
point toward you, at arm distance on the work table this will give enough
space to roll the croissant into shape with-out having to lift it in
mid-roll) Pull off a little piece of the reserved scrap dough, mold it into
a small football shape and center it on the wide top part of the
triangle-this will help make the "belly" of the croissant plump. Fold about
1/2 inch of this wide end over itself and press the ends down once to
secure. With you palms and fingers positioned over the flattened ends of
the croissant and the heels of your hands on the flat work surface, roll
the croissant toward you-try to keep your hands moving down and out to the
sides as you roll- ending with the point of the triangle tucked under the
croissant. A well shaped croissant-and it takes practice to achieve
one-will sport at least six clearly accountable sections, or ridges, from
rolling. Place the croissants on one of the baking sheets, leaving room for
them to triple in size without touching one another. Repeat with the other
half of the dough. Glazing and rising: Give the croiossants a last gentle
plumping, carrefully turning the ends down and toward the center to produce
the classic croissant shape. Brush the croissants with egg wash and allow
them to rise, uncovered, at room temperature for 3 to 4 hours, until
tripled in size and spongy. (Reserve egg wash, covered in the
refrigerator.) The ideal place for rising is a turned off oven (one with a
pilot light is fine) containing a pan of hot steamy water. To test that
they are properly risen, wet your fingers and squeeze the end of a
croissant:It should offer no resistance and feel almost hollow. Baking the
croissants: Arrange the oven racks to divide the oven into thirds, and
preheat the oven to 350 f. Brush the croissants once again with egg wash
and bake for 12 minutes. Rotate front to back and bake another 4 to 6
minutes, until the croissants are deeply bronzed. Cool on racks. As
tempting as they are croissants should not be eaten as soon as they come
from the oven. The dough-and the layers within need time to set.
Recipe by: Washington Post-4/9/97-Baking with Julia Posted to MC-Recipe
Digest V1 #560 by Walt Gray on Apr 10, 1997