I've been thinking all week about laminating the croissant dough in my freezer. I finally got to it, and yes I need a lot more practice. The dough was very elastic and difficult to roll out (unless it was because my rolling pin wasn't warmed up - not literally!) If I had more time I could have rested the dough more between folds. I was waiting 20-30 minutes for this dough.
Here's some pictures of the dough rolled out.
Here's a cross section to show the laminations. I used three 3-folds for this dough.
The butter started to break when I was rolling it out. Next time I'll try mixing the butter with some flour to prevent the cracking. I suppose I could also try getting some butter with high butterfat, but I'm not even sure where to get that or how much more expensive it would be.
I ran out of time and didn't make crescents, I ended up making pockets, basically folding the dough over once like a pain au chocolate...well, kinda.
They turned out looking very pretty, but they were too heavy as I had problems proofing and baking. But here they are.
Here's some pictures of the dough rolled out.
Here's a cross section to show the laminations. I used three 3-folds for this dough.
The butter started to break when I was rolling it out. Next time I'll try mixing the butter with some flour to prevent the cracking. I suppose I could also try getting some butter with high butterfat, but I'm not even sure where to get that or how much more expensive it would be.
I ran out of time and didn't make crescents, I ended up making pockets, basically folding the dough over once like a pain au chocolate...well, kinda.
They turned out looking very pretty, but they were too heavy as I had problems proofing and baking. But here they are.
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