Sunday, July 6, 2008

Butter Croissants

Having the time to spare on this long weekend, I decided to make some more puff pastry dough and try my hand at making some homemade croissants. I only made 6 or so before I got bored with that shape and tried my hand at a couple others. I don't actually know the names for the other shapes, and google didn't help me, so if anyone can let me know what it is that I've made - please let me know!

I made sure to specify that these croissants came out tasting very buttery. Were I to make them again, I'd add some sugar or some other flavor to them. They're just a bit too strong on the butter side, so you have to eat them along with something sweet or savory.

Recipe for the puff pastry:
2 c. all-purpose flour
1/2 T. salt
1/2 c. cold water
2 sticks butter, shredded and chilled

In a food processor, combine the flour and salt, then pulse to combine. Add the water all at once and pulse until the dough forms into a ball. Turn out and knead just to bring together any excess flour, the dough should not be over-worked. Chill in the refrigerator for 30 minutes, then roll flat. Add the shredded butter to two-thirds of the dough and fold like an envelope (see Danish Braid for more specifics on turns). Chill 30 minutes between every two turns, or more frequently if your dough begins to warm, butter squirts, or you take a long time to roll the dough. I started with a double-turn, then added four more single turns for my puff pastry. Roll flat, then chill for an hour (I covered mine in plastic wrap and let it chill overnight).

To form the croissant shape, cut a right triangle about the length and width of your hand. Take the narrow end and face it to you. Begin rolling the far end, and as it comes closer begin to stretch the dough so it thins. This can take a bit of practice, and I'm sure there are instructional videos available for free online - those could explain it much better than words.

With the leftover puff pastry dough, I just made some other random shapes as I mentioned before. I'm positive that these have been made before and have names, so if anyone could tell me what they're called, again please let me know.


Preheat the oven to 350┬║F. When ready, throw it into the bottom third of the oven for 25 minutes, or until golden brown on top. No matter how delicious they look right out of the oven, it is best to let these cool until nearly room temperature before devouring. Yields approximately 1 dozen croissants.

I enjoyed snacking on this delicious flaky buttery goodness. The recipe will definitely be repeated, though I'll switch up some shapes and find some fruits and/or preserves for fillings. Who couldn't love puff pastry?

4 comments:

ostwestwind said...

Great looking croissants, in German you say crescent rolls, if they are not made with puff pastry. Unfortunately I can't help you with the other shapes, we would say "Teilchen", which means just bun in any shape

Ulrike from K├╝chenlatein

Madam Chow said...

I love all those shapes - they really show off the flakiness of the dough!
Madam Chow
http://www.mzkitchen.com

Elle said...

I wish I was your neighbor. I'd be banging on your door to let me in and have some of those. Coffee and citrus curd supplied by me.

They look fantastic!

Debyi said...

Your croissants look amazing.