Croissants

Yields: 120 Croissants weighing 1.75 oz. each.

METHOD:

1. DOUGH (detrempe): Mix the first 7 ingredients together - "Straight Dough Mixing Method". Mix on low speed for 5 minutes, then 2 minutes on medium speed, until a smooth loose dough is formed - do not overwork the dough! Allow to rise for 30 minutes. Then pin-out the dough out into the size of a sheetpan. Then place the dough onto a parchment lined and lightly floured sheetpan, cover with plastic wrap.  Freeze for 10 minutes, then refrigerate for 30 minutes.

2. BUTTER BLOCK (beurrage): Knead Butter together with Flour until pliable and lump free. Spread evenly over 2/3rds of a parchment lined sheetpan. Place in the refrigerate for 10 minutes.

3. When the butter and dough have reached the same consistency, place the dough on your work table, brush-off any excess flour, and cover 2/3rds of the dough evenly with the butter block.

*Ideal working dough temperature throughout the entire makeup process is 55F degrees.  Keep the dough cold at all times.

4. Fold into 3rds like a Letter sealing the edges well.  You have completed the LOCK-IN. Turn 90 degrees.

5. Roll out to 3-times the length of the sheetpan and as wide. Complete the 1st Turn: LETTER FOLD.  Cover and freeze for 10 minutes, then refrigerate 30 minutes.

6. Turn dough 90 degrees.  Complete the 2nd Turn:  LETTER FOLD.  Cover and freeze for 10 minutes, then refrigerate 30 minutes.  Turn the dough 90 degrees.  The final 3rd Turn:  LETTER FOLD (total of 135 layers of butter). Cover and freeze for 10 minutes, then refrigerate overnight.   Use the 2nd day.

GUIDELINES:

1. Pan 20 croissants per sheet pan. Reverse the last row of croissants to prevent the tips from over-browning!

2. French egg wash (equal parts yolks and cream) - before and after proofing.  Using a fine pastry brush, apply egg wash to only the top layers, do not allow egg wash over the laminated layers.

3. Proof until doubled in size. When the sheetpan is shaken, the croissants should jiggle.

4. Bake @ 375 F