croissants, pt 3

Since there’s no way I can keep eating six croissants each weekend without literally dying, I froze half of the last batch of croissants I made. Stuck them in the freezer on a quarter sheet after shaping them, then stored them all together in a freezer-safe Ziploc bag. I was curious whether or not they would hold up, but then, you can buy perfectly good frozen puff pasty, so worth a shot.

I’ve discovered that the ambient temp of our kitchen makes it so that proofing baked goods takes at least twice as long as expected. Last time, when I made croissants, I proofed them overnight after taking them out of the fridge for approximately eight hours (in an off-oven to protect from croissant-stealing cats), and they still seemed a little under-proofed. Which seemed ridiculous, but pastries don’t lie.

Anyway, all that lead up to say, Adam and I forgot about the frozen croissants for about a week and rediscovered them last night. We set some out at around 6p to defrost and proof overnight so we could have them for breakfast.

Then we forgot about them again.

I went to go make lunch for myself, started making some tea, and then thought OH SHIT THE CROISSANTS.

They had been proofing for something like 17 hours at that point. SEVENTEEN HOURS. They had developed a bit of a skin, but actually looked okay? So, needing lunch anyway, I baked them up, and they turned out… surprisingly well.

IMG_20190911_121730

The edges are a little dark, but that’s never stopped me before. Nom.

They caught a bit, because I was distracted by reading a book, but the structure of the interior was the best it’s been so far. Still not perfect (nothing’s perfect, of course), but much more airy and open and honeycombed than previous batches.

IMG_20190911_121805.jpg

Yeah, look at that crumb structure.

Here’s to happy accidents, I guess?

croissant, the first

img_20190811_145509

I made croissants for the first time this weekend! They ended up being underproofed, womp womp. But the good thing about baking trial and error is that your errors are often still pretty tasty, and these were no exception. You can’t go too wrong with butter and dough.

The recipe I used this go around came from¬†The Art of French Pastry by Jacquy Pfeiffer and Martha Rose Shulman. It was a pretty straightforward, two-day affair. I found croissants intimidating before because they seemed involved, but there isn’t too much active time. Most of the time was resting and chilling.

This was also my first attempt at laminated dough, and it wasn’t as difficult as I had imagined. I should have let the dough warm up just slightly before rolling and cutting and shaping, because the butter was a bit too cold and cracked during that final stage. And my folds weren’t as neat as they could have been.

I’m prepping for another attempt this upcoming weekend. This time, I’m using Dominique Ansel’s recipe from Masterclass (if you’re curious, here’s a referral link). This one requires prepping a levain, so I started that process as well. I’d never made a fermented starter of any kind before, so that in of itself has been fascinating.

I can feel the mild obsession creeping in. A flurry of baking approaches.