Every other Friday, we'll be sharing dessert projects that demand a little extra time and effort. Because weekends are the sweetest part of the week.
There is nothing finer than a warm, buttery pastry on a cool fall morning. So I propose that, this weekend, you tackle classic French croissants at home.
You may think that homemade croissants are too hard or complicated to pull off. While I admit that this recipe takes a bit of time and planning to pull off, I promise you that the reward of fresh homemade croissants is worth every ounce of effort.
There are three main components to this recipe; the preferment, which provides structure and flavor to the finished pastries; the main dough; and the roll-in butter, which is responsible for all of the delicious layers characteristic of a great croissant.
All three parts of these croissants can be made over the course of a day and a half; you can also put them together a little at a time over the course of a few days if that's more your speed. Just be sure to read through the entire recipe at least once before you get started to make sure you allot enough time for the rising and resting times.
For the Preferment and Dough
6 ?ounces nonfat milk
1 ?tablespoon active dry yeast
6 1/4? ounces all purpose flour
1? tablespoon plus 1 teaspoon active dry yeast
14? ounces whole milk
28 ?ounces all purpose flour
2 1/2 ?ounces sugar
1? tablespoon plus one teaspoon salt
1 ?tablespoon unsalted butter, melted
For the Roll-in Butter and Egg Wash
22? ounces unsalted butter, cool but pliable
2 ?ounces heavy cream or milk
Photos by Yossy Arefi