December 26, 2021 - 12:43pm
Classic croissants for Christmas brunch
Reverted back to classic recipe after Thanksgiving sourdough buttermilk adventure. So used pate fermentee with whole milk and water in equal parts. Definitely produced perfect croissants after 2 hour proof at 75 df. Loving the proofing function on the new oven. Baked at convection 375 for 15-18 minutes…a change in strategy to reduce burns I’d been getting with 400-425 bakes. 2.5 kilo dough just about brought the KitchenAid to its knees so going to have to scale down a bit…maybe limit batch to a mere 2 dozen :-|
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That's a lot of work. I've only every made a single batch and it's quite the thing to keep everything cold while laminating etc. in a warm apt.
Also tricky with the sourdough based recipe I used most recently. But the flavour was worth it.
I've also made yeast based croissants with buttermilk powder that also had a nice tangy flavour. Never did both together though.
I've used the foodprocessor with frozen butter chunks, and the traditional butter packet method. Not sure one was better than the other.
Also tried lots of different butters but never felt the pricey ones made that much difference despite costing 3x more.
Did you get the honeycomb crumb? I'm always thrilled to slice one open and see a honeycomb inside and eat with some homemade jam.
Unfortunately, the butter is a bit much for me these days.