MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Croissants Part 3
 Categories: Breads
      Yield: 8 Servings


  :       DIRECTIONS CONCLUDE (Finally)

  Separate the rectangles, then use the ruler and wheel cutter to
  slice a straight line from opposite corners of one rectangle to form
  two long, equal triangles. Repeat with the remaining rectangles to
  make 8 triangles. Trim the short side of each triangle at a slight
  angle, making them into triangles with longer sides of equal length.

  Working one triangle at a time, grasp the two corners of the
  shorter end, the base of the crescent, and tug gently outward to
  extend the points and widen the base to about 3". Then, gently tug
  outward from about halfway down the triangle all the way to the
  point, to both lengthen the triangle and thin the dough as it
  narrows. Starting at the base (the short end), snugly roll up the
  dough, keeping the point centered and applying light pressure. Try
  not to roll tightly or stretch the dough around itself. Place the
  crescent on one of the parchment lined baking sheets, resting it on
  the point of the triangle. If the dough gets too soft while you're
  working, cover the triangles and freeze for a few minutes before
  resuming rolling. Space them evenly on the baking sheets, four per
  sheet. Very loosely cover the baking sheets with plastic wrap, so
  the croissants have some room to expand.
  
  Three and a half hours before serving, open the oven and stick your
  hand inside: It should be humid but not hot, as the water in the
  skillet will have cooled. You want the croissants to proof at 70 to
  75°F. (Any hotter and the butter will start to melt, leading to a
  denser croissant.) Place the baking sheets inside the oven and let
  the croissants proof until they're about doubled in size, extremely
  puffy, and jiggle delicately when the baking sheet is gently
  shaken, 2 to 2-1/2 hours. Resist the urge to touch or poke the
  croissants as they proof: They're very delicate. Try not to rush
  this process, either, as an underproofed croissant will not be as
  light and ethereal.

  Remove the baking sheets from the oven and carefully uncover them,
  then transfer to the refrigerator and chill for 20 minutes while
  you heat the oven. Remove the skillet from the oven and heat to
  375°F/190°C.

  In a small bowl, stir the yolk and heavy cream until streak-free.
  Using a pastry brush, gently brush the smooth surfaces of each
  crescent with the yolk and cream mixture, doing your best to avoid
  the cut sides with exposed layers of dough.

  Transfer the sheets to the oven and bake for 20 minutes. Rotate the
  baking sheets and switch racks, and continue to bake until the
  croissants are deeply browned, another 10 to 15 minutes. Remove
  from the oven and let cool completely on the baking sheets.

  Recipe by Claire Saffitz

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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