Sunday, November 6, 2011

French croissants (Julia Child's recipe)

First of all... This is the link
I adore Julia Child, I think she is precious!!!!
Here they are...

Well, I will just write all the ingredients here and will try to describe what I did, but mostly, you can just open the link and follow Julia.
1 Tsp dry yeast
1/4 Tsp salt
1/2 Tb sugar
1/4 cup warm water (not more than 110 degrees, otherwise you’ll kill the yeast)
Mix the ingredients with the warm water until dissolved, and let it sit for 5 min.
The Dough
2 cups of flour
1 Tb sugar
3/4 Tsp salt
1/3 to 1/2 cups tepid milk
 4 Tb vegetable oil
Blend all the above in a mixing bowl (don’t forget the yeast mix)
It’ll be somewhat sticky at first but after a good rapid fold and knead with the heels of your hands it will become elastic, smooth and will not stick to your hands.
Cut the top of the dough with the scissors and put in in a bowl, cover the bowl with a towel or plastic and place it in the warm place. Leave it for 1 1/2 hour.
Then, punch it down a little bit, wrap it in wax-paper or plastic and chill it for about 20-30 minutes. The chilling is important as it makes working the dough much easier.
1 stick of salted butter
and beat it with a rolling pin, punch it before it becomes like a dough mixture.
Now...Roll your dough into an approximate 9″ diameter circle, then form the butter into a 5″ square and place it on the top of your dough. Fold it like an envelopeand roll into a long rectangle.
Then fold the edges again and roll it, repeat 4-5 times, it creates the layers of the croissant.
After your 5-th rolling, place your dough envelope to the fridge for another hours or so.
Now the magic begins...
After the dough has chilled, roll it into a 12″ long by 5″ wide rectangle and cut it in thirds.
Now take one of the thirds and roll it into a 5-1/2″ square and cut it on the bias.
Roll the triangles out to extend to about and shape it as much as you can into a isosceles triangle (where two sides are equal in length). Now starting at the base, roll up the dough towards the tip of the triangle, then bend it into a crescent moon form, and place it on a buttered baking sheet, don't put them too close to each other.
Beat 1 egg and brush your croissants with it.
Preaheat your oven at 450 degrees and bake your croissants for about 15 minutes. Keep an eye on them...Done!!!! Yumm!!!

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