Oh La La!!! The Bread Baking Babes do France!

Well, they do croissants, anyway….

And as many variations thereof as there are Babes in the kitchen.

It was my bright idea to do croissants.  I've always wanted to, you see….

One day I saw this incredibly easy recipe in a magazine.  I was a little embarrassed to propose something to the Bread Baking Babes that was so simple (according to the article)…

But it was after the busy holidays and I thought everyone deserved a break. 

Rumor has it that the actual making of the croissants wasn't  quite as easy as the recipe author indicated.

Quelle surprise!

First, let me show you my croissants: 

They're inside my oven….

Which is inside the box….

They're perfect.  You'll just have to trust me on this.

You see…. I don't actually have a kitchen yet. 

There had been hope back in September when I said: "I'd love to be the Babe Host in January!!! The timing will be perfect!  I'll be all settled into my new kitchen!"

So,  along with the recipe that started it all, I'll just show you some photos of other Babes' Bread….
(I'll be adding photos as they are posted…)

To see variations on the this recipe – and to read about the trials and tribulations of croissant making check out the other Babes.


Bake My Day, I Like to Cook, Living on Bread and Water, Lucullian Delights,  My Kitchen in Half Cups, Grain Doe, Notitie van Lien, The Sour Dough, Cookie Baker Lynn

That's also how you'll find out what pic belongs to which Babe…

The Dough, for Croissants, Pain au Chocolat, etc….

Copied fairly accurately from an article in France Magazine, 'Pastry from Heaven', by Michelin-star chef, Michel Roux.
Croissant
dough is somewhat similar to puff pastry, in that a slab of butter is
incorporated into the mixture and the dough is rolled and turned, but
it actually belongs to the family of yeasted doughs, like brioche.

This
classic dough is used to make various sweet and savory pastries. You
can freeze unbaked croissants and Pains au Chocolat, after shaping but
before brushing with egg, for up to 2 weeks. Separate with waxed or
parchment paper so you can remove as many as you like.

Ingredients (I only have weights)

Yield: 1.1kg dough, enough for 14 – 16 croissants Time: 9 – 13 hours

25g fresh yeast

250ml whole milk
500g plain flour
12g fine salt
50g sugar
275g butter, cold but not too hard
Egg Wash – 1 egg yolk mixed with 1tbs milk

Dissolve
the yeast in the milk. Put flour, salt and sugar in the bowl of an
electric mixer with dough hook and mix on low. Gradually pour in the
milk/yeast mixture.

Stop working the dough as soon as it comes away from the sides of the bowl. It should not become too elastic.

Cover the bowl with cling film and leave to rise in a warm place (24C, 75F) until doubled, 45 – 60 minutes.

Punch
down dough by flipping it over with your hand, but do not overwork it.
Cover the bowl again and refrigerate for at least 4 hours but not more
than 8.

Punch down dough by flipping again and place on lightly floured surface.

Shape
the dough into a ball and cut a 3cm (1 1/4") cross in the center. roll
out the 4 sides to make flaps. Bash the butter with a rolling pin to
make a rectangle and place in the center of the dough. Fold the flaps
over to completely enclose the butter.

First Turn:
Lightly flour the work surface, roll the dough out to a 60 X 30cm (24 X
12") rectangle. Fold in thirds, wrap in cling film and refrigerate 30
minutes.
Second Turn: Give the chilled dough a quarter turn, roll out into the rectangle, fold, wrap and refrigerate as above, 30 minutes.
Third Turn:
Roll the dough in the opposite direction as before, into the rectangle,
fold wrap and refrigerate at least 30 but no more than 60 minutes.

The dough is now ready for use.

Croissants

Cut
a cardboard template, 9cm (3.5") base, 18cm (7") to the point. Lightly
flour work surface and roll dough out to 65 X 40cm (26 X 16")
rectangle. Lift it slightly off the surface to aerate it to keep it
from shrinking. Trim sides with a sharp knife to make straight edges,
then cut in half, lengthwise. Using the template as a guide, cut into
triangles.

Lay 1 triangle on the work surface. Make a 1cm (1/3")
cut in the middle of the base and pull the 2 base points slightly to
separate; then pull the top point slightly. Roll the croissant from the
base to the point. Place on a baking sheet and turn the base points to
form a crescent (You could lay a piece of ham on the base before
rolling for a savory croissant) Repeat with the rest of the triangles.

Lightly but thoroughly brush with egg wash.

Put
the croissants, on a baking tray, in a warm, preferably slightly humid,
place (24 – 30C, 75 – 86F) to rise for 2 hours, or until almost doubled.

Brush with egg wash again, and bake in a preheated oven (170C, 340F) oven for 12 – 14 minutes.

Remove,
slather with lots and lots of butter and eat… (That last bit isn't
actually part of the instructions – just my own idea… Depending on
time of day, consume with either hot chocolate, coffee or red wine.
Sharing optional)

Pains au Chocolate

40 – 44 sticks of dark chocolate, 4g each

Roll
dough into 52 X 46cm (21 X 18") rectangle (It will be a bit thicker
than for croissants) Trim rectangle to make straight sides then cut,
lengthwise into 4 long strips, about 11cm (4 2/3") wide. Cut across
every 7cm (2 3/4") to make small rectangles.

On 1 rectangle,
place 1 stick of chocolate on the short end, about 4cm (1 1/2") from
the edge. Roll the dough over the chocolate once. Place another stick
at the edge of the roll and roll the dough over again. Roll over again.
Place on try and brush with egg wash. Let rise, brush again and bake as
for croissants.

When done, cool on a wire rack, without touching, before serving. (The chocolate would be very, very hot)

Croissant Baguette with Pesto

480g croissant dough
100g pesto
10g pine nuts
Egg Wash

Roll
dough into 40 X 20cm (16 X 8") rectangle and trim. Place on greaseproof
paper, with long side facing you. Brush a 4cm (1 3/4") border of egg
wash around edges on short sides and 5cm (2") on the long side away
from you.

Spread pesto within border of egg wash. Using the
paper to help, lift the dough and roll into a baguette shape. Roll onto
a baking sheet, brush with egg wash and leave to rise in a warm place
for 45 – 60 minutes.

Brush with egg wash again, then, with sharp
knife, make eight 1cm (3/4") incisions, on the diagonal, along the
length of the baguette. Sprinkle with pine nuts and bake for 20 minutes
at 180C (350F). Reduce the oven temperature to 160C (325F) and bake
another 15 minutes.

Allow the baguette to rest on the baking
sheet for 15 minutes before serving. Remove to cutting board and serve,
slicing with serrated knife at the table. It is very fragile and best
served warm (His words, not mine).

If you would like to join us being a Bread Baking Buddy this month here’s how:

Now, go forth and admire all the perfect croissants being gobbled up enjoyed by the Babes!

Except for this Bad Babe, who is now going to sit in the corner… (But the corner by her new stove where it's warm)
Regularly scheduled house update tomorrow.