Croissants with Julia ChildPosted: January 18, 2013
I have a bit of a foodie crush on Julia Child. Maybe it is the dipping cadence of her voice, or her role as woman in the industry, or her height, or the fact that she loved bread and worked with Raymond Calvel, one of bakings greats. Whatever the reason, I get really excited when I come across something that lets baking and Julia Child collide. And these croissants are it!
I will admit, making croissants had me a little nervous. All the folding and butter, I was afraid I would end up with flat, pathetic blobs. But, I didn’t. They turned out great. Light and flakey…not perfect, but we loved eating every last one. It takes time, the first day is all about letting the dough rest, the second day your rolling-pin becomes your best friend, but it was fun and challenging and rewarding. A perfect way to spend a gray winter weekend. Not exactly, healthy, but everyone deserves a Julia Child inspired treat once in a while. So, treat yourself to a fabulous breakfast for dinner kind of day!
Adapted from From Julia’s Kitchen by Julia Child
What You Need:
3 tablespoons tepid water
2 teaspoons sugar
1 3/4 cups (8 ounces) all purpose flour
1 1/2 teaspoons salt
2/3 cup tepid milk
2 tablespoons vegetable oil
4 to 7 ounces (1 to 1 3/4 sticks) chilled unsalted butter
In a small bowl mix the yeast, water and sugar. Blend the milk and oil with the yeast mixture.
In a large bowl, mix the flour and salt. Add the yeast mixture. Mix until well combined, then turn it out onto your floured work surface.
Let it rest for a few minutes, then knead until the dough feels smooth and begins to draw back into shape when pushed out during kneading. You’ll probably need a dusting of flour during kneading, but try not to add too much.
Put the dough in a bowl and cover it with plastic wrap. Set aside until the dough has tripled in size, about 3 hours.
After the first rise, turn the dough out on a floured surface and fold it over a few times. Then put it back in the bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 1/2 to 2 hours.
After the dough has doubled, turn it out onto a floured plate, cover it with plastic wrap, and refrigerator overnight.
Take the butter out of the refrigerator and beat it with a rolling-pin to soften it so you can spread it. (This is a bit messy.) Do this quickly so it doesn’t get warm. Scrape the butter up with a dough scraper, fold it over, and whack it again if needed to get it soft. You can use the palm of your hand.
Turn the dough out onto a floured work surface. Roll it into an 14×8 inch rectangle and spread the butter over 2/3 of the dough. Fold the uncovered third over the buttered center, then fold the other side, like folding a brochure.
Lightly flour the dough, and roll it into a 10×16 inch rectangle. Fold it into thirds like you did before (no additional butter). Flour the dough, wrap it in plastic, and refrigerate it for at least 45 minutes.
Take it out of the refrigerator and roll it into a 10×16 rectangle. Fold in thirds as before. Then roll and fold one last time.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours. Prepare two baking sheets.
Roll the dough to a rectangle about 20×5 inches. Cut it in half and return half to the refrigerator. Roll the half you’re working with to about 15×5 inches. Cut it into thirds so you have three 5×5 pieces.
Cut your 5×5 piece diagonally into two triangles. Stretch the base with your fingers and roll the triangle toward the tip. Bend the two ends to form the curve of the crescent.
Place the roll on the prepared baking sheet. Continue until all the dough has been cut and rolled (makes 12).
Cover the baking sheets and let the croissants rise until they have tripled in size, about 2 hours. They should feel puffy and light.
Preheat the oven to 475 degrees. Brush the croissants with the egg wash and then bake at 475 degrees for 12 to 15 minutes. Let them cool on a rack for 10 minutes and serve.
Adapted from Cookistry.