Wondering how croissants are made? This video shows you how in 10 steps, with a great soundtrack to boot!
If you decide to try this, you’ll need the dough recipe (included below from James Peterson’s book Baking). You can see pictures of the process on the chef’s blog here.
from Baking, by James Peterson
3 1/2 cups all-purpose flour
1 cup barely warm water
1 teaspoon active dry yeast
1/3 cup heavy cream
1 teaspoon salt
1 3/4 cups cold unsalted butter (3 1/2 sticks)
In a medium bowl, mix 1 cup of the flour with the water and yeast just until the lumps of flour are broken up. Set the bowl aside and let rise for 1 hour. (I couldn’t see a noticeable rise in mine after an hour but there were bubbles all over the surface.)
Add the remaining flour, the cream and salt and knead the mixture for 1 minute. Cover the bowl with plastic wrap and let rest for 20 minutes.
Knead the mixture by hand for 10 minutes or in a stand mixer fitted with the dough hook (on low speed) for about 20 minutes. The dough should be smooth and elastic by the time you finish kneading. (I kneaded mine with the mixer and it was a breeze. I did give the mixer a brief 2 minute rest after 10 minutes out of an abundance of caution to make sure it didn’t overheat, but the motor never got very warm so it probably wasn’t necessary. The dough is silky and smooth and just gorgeous after it’s been kneaded.) Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Check out James Peterson’s book….a best seller in the categories of pastry and bread. He knows his stuff!
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