Baking with Stabby: Basic croissant recipe

Attention! I will start my batch of these bad boys on Tuesday, December 21, mid-morning PST avec live-blog.

Please note that the amounts may vary slightly on the baking day-of due to humidity, but have all this on hand. Also, I’ll be live-blogging this with pics so you can see when I modify, why, and where.

DOUGH
1.5lb milk / 680g lait
1 tsp dry yeast / Cuillère à café levure boulangere
2 lbs flour / 900g farine
5 oz sugar / 150g sucre
salt / sel
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20oz butter / 600g beurre – I use the Irish butter, Kerry Gold I think it is.
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If you are making pain au chocolate:
bittersweet chocolate / couverture/nutella

I’m also using 1c of BiL’s home made pumpkin pie filling
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EGG WASH
1 egg, 2 yolks / 1 oeuf, 2 jaunes
water, eau

First Step:
combine warm milk with yeast – set aside
mix flour with salt and sugar
add milk and stir with a wooden spoon enough to combine, do not overwork
wrap dough in plastic and refrigerate for 8 hours

Second Step
Cut butter into 8 pieces, pound thin, refrigerate
Roll half of the dough into a rectangle on a floured counter.
Incorporate half of the butter with one single turn and two double turns
wrap in plastic, refrigerate overnight, repeat with the second half of dough and butter

Third Step
Roll half of each package to form a rectangle 3mm thick. Cut triangles for croissants and rectangles for pain au chocolat.
Form the croissants, brush with eggwash, let proof until risen, bake at 375F for 12 to 15 minutes.

A bientot!