The January was the month of growing at home. At least 6 different recipes tested (all French), including 2 retested, not to mention it, my favorite, the Head of the talented American Julia Child, quite rightly dubbed "The French Chef". In January and February, I think I I've used directly or indirectly from this recipe a dozen times! Winter is the ideal time to practice making croissants, the dough does not support ambient temperatures are too hot, and must be refrigerated several times (I use the garage where the average temperature in January is to about -10 ° C).
If you have never made croissants before, perhaps you wonder if it's as difficult as they say, or on the contrary it as easy as some think? In my experience, pass a good growing but that is not of great finesse, or a crescent-type heavy enough brioche and puff pastry rather than light is not very complicated. Though. Properly incorporate the butter between layers of dough is a blow to take. There are references in temperature or consistency of the dough or butter to be had. By training, it happens relatively quickly understand how it works. But a successful growing more similar to that of your best baker at the supermarket, still requires some practice. It's quite a job, which I call an art when you put the passion!
Before obtaining a crescent that corresponds to the idea that I was doing crescent ideal home, I exercised with miscellaneous income. I've often been disappointed by the lack of light crescent (my lack of practice was no less at fault than the recipe), but in the meantime, I was driven. I chose a variety of recipes, all attractive (except one), but never as fine as that of Julia Child. A United States Army would therefore be better than the French croissants ;-) In fact, Julia Child was formed in Paris with French master. In his book "Mastering the Art of French Cooking", Volume 2, it transmits her art as she has learned. The result is growing well layered, super lightweight, and good taste of butter. Is that all? Yes, but believe in my experience "tester for revenues growing" is a lot! The only fault I found this recipe is the amount of dough, just a bit. Since then, but this is not the subject of this post through this practice, I went to my own adaptation of croissants and pain au chocolate sourdough ... exquisite!
The croissants and pains au chocolat Julia Child
Ingredients for a dozen small croissants or pain au chocolate:
- 1 + 1 / 4 teaspoon yeast Baker's dried (or 8.5 g of fresh yeast - not tested this recipe yeast)
- 3 tbsp warm water
- 1 teaspoon sugar
- 1 cup + 3 / 4 cup flour, 250 g
- 3 teaspoon sugar
- 1 and 1 / 2 teaspoon salt
- 2 / 3 cup warm milk, or 160 ml
- 2 tbsp oil
- 110 g butter of Isigny butter or extra late, cold *
- chips or chocolate bars bitter mid
- 1 egg yolk
- 1 / 2 tbsp water
* Note for readers in the U.S. population: most delicate in making croissants is to incorporate the butter properly between the dough layers. More butter is "dry", the easier it is to work. The task is more difficult with the standard American butter contains more water than butter French standard (80% fat for butter at least 82% of American cons MG minimum for French butter). These two points make a big difference both for the incorporation of butter between layers of pastry and taste. The U.S. European style butter brand Plugra contains 82% fat. It is ideal for the croissant dough. For reasons of economy we can choose to use both types of butter in mixing them together at the time of step "into the butter," for 50% each.
Method:
- Mix the ingredients:
In small bowl, whisk the yeast and sugar in warm water. Wait a few minutes, bubbles will appear at the surface, the yeast is activated, it is ready.
Pour flour into a mixing bowl of good size. Dissolve sugar and salt in warm milk. When the yeast is active, add to milk. Pour this mixture and oil on the flour. Mix with a silicone spatula by cutting the dough that forms the edge of the spatula and pressing the edges of the container. Make sure that the flour is well incorporated.
Transfer this dough on a lightly floured work plan and let stand 2-3 minutes. Meanwhile, rinse the container. This rest period allowed the flour to absorb a little more liquid. The dough is soft and sticky.
- Knead the dough: knead
Start pulling the dough using a spatula or a pastry blender, and folding it in half. Repeat this downtrend butt 8 to 10 times. That's all the dough needs to give it enough body, but it does not really activate the gluten in the dough may make it difficult to work.
- First fermentation:
Transfer the dough to the bowl cleaned and lightly oiled, cover with plastic wrap and let ferment 3 to 4 hours or depending on the room temperature, until dough has at least tripled in volume. Or, place in refrigerator at 4 ° C overnight.
- Second fermentation:
degas the dough directly into the bowl gently tearing the dough edges of the receptacle, with a silicone spatula or with his fist. Transfer to a lightly floured work plan. Roll into a rectangle about 20 by 30 cm (8x12 inches), fold in three like folding a letter. Put the dough in the bowl, cover and let simmer 1 hour or until dough has doubled in size. Degas again gently detaching the pulp walls of the bowl and move on a slightly floured silicone mat, and fold the carpeting to enclose the dough. Or, place dough on a lightly floured plate and cover tightly. Or, flour the dough lightly, wrap paper cooking and seal it in a freezer bag. Refrigerate 20 minutes.
If you choose the delayed fermentation cold, it is not required to proceed to the second fermentation.
can also choose to make a delayed fermentation at this stage rather than for the first fermentation.
- Stir in butter:
The butter must be prepared to be spread over the dough so spread out thereafter. Place the butter on a silicone mat is the ideal, or on paper cooking. Beat with a rolling pin to soften it and give it a rectangular shape by pulling it with a pastry blender if necessary. Its size should be size 2 / 3 of dough rectangle that you will spread, the less good one centimeter, or about 20 cm by 16. With practice, we know roughly how big to make butter, and anyway, it easily accommodates the size of the rectangle of butter just before applying it on the dough, once it is lowered. - Towers:
Transfer the dough on a floured surface, or ideally on a silicone mat, dusted. Lay it in a rectangle 20 out of 35 cm (8 inches of 14).
Spread butter on 2 / 3 of the rectangle of dough gently detaching the silicone mat or parchment paper. We must let the free edges of butter on a good centimeter. 
Fold the rectangle into 3 starting with the third non-buttered. 
sure to gently pull the dough to even match the corners of the square that appears. 
Proceed lap # 2: roll the dough into a rectangle long enough, fold in three. 
Enclose dough in the silicone mats, or transfer to a plate or in a freezer bag and refrigerate at least 30 minutes, 1 hour 30 minutes and up to 2 hours. Gluten will be deactivated and the dough will be easier to extend. Remove dough from refrigerator, the flour and flatten a little jabbing with the rolling pin. Let stand 8-10 minutes to relax the gluten.
Flour again slightly in terms of work or a silicone baking mat, and make the rounds 3 and 4, the same way that the towers 1 and 2: lower in a rectangle and fold in 3, to renew the turn # 4 .
Forward well wrapped dough in refrigerator 20 minutes.
- Cut and form crescents and chocolate buns:
With practice, you'll know which technique is best for you to cut triangles or rectangles growing pains au chocolat. After extensive testing, here's how I chose to proceed. Whether for croissants or pain au chocolate, I spread the dough into a long rectangle that I divide in half lengthwise. I then cut each strip is 2 triangles for croissants, or rectangles for chocolate croissants. Julia Child suggests another division that is cut a very long rectangle 2 in width, then each of the 2 rectangles 3 squares, then each square diagonally into 2. We get 12 triangles. The principle in all cases is to refrigerate the dough portion is on hold. This is the basic principle of the croissant dough you understood: it does wonders with a dough cold, but it is a disaster as soon as it warms.
Roll dough into a long rectangle or too thin nor too thick. Cut the rectangle into 2 lengthwise. 
Cut each strip into triangles or crescents, or rectangles to chocolate croissants. 
Or cut into triangles and rectangles a band in another. - Roll the dough into croissants or pain au chocolate:
Croissants:
can simply roll the triangles by drawing a little on the base to make it longer, then the tip while rolling without too tighten, as called Julia Child, or:
Recover Falls pulp (eg those that are removed to form 2 triangles fine on each end of the rectangle). 
Pull a little of each side of the base. 
Take a scrap piece of dough, place it above a small cut that favors the extension of the base of the triangle. 
Roll loosely and then, when the base is wound, 
finish rolling at your fingertips with one hand, drawing the tip of the triangle of dough up, with other hand. Bend the ends to make a crescent shape. The pain au chocolat:
Lower just over the rectangle of dough. Place a chocolate bar or some chips on the edge. 
Fold on nuggets and add a second layer of chocolate (not sure if these are nuggets). Drive to the end. 
The board is placed below the pain au chocolat. - the final push:
Place the croissants or pain au chocolate progressively on a baking sheet lined with baking paper. Cover with lightly oiled plastic wrap to prevent the dough from sticking. Place the plate in the hottest spot of the room (but not too hot anyway, because of the butter) until the dough has properly inflated so that it looks light and flexible under pressure.
- Cooking:
Preheat oven to 450 F or 230 C. When the oven is hot, whisk egg yolk with water. Apply this mixture over the croissants, with a very soft pastry brush. Bake 5 minutes then reduce temperature to 400 F or 205 C for another 7-12 minutes, depending on the size croissants. Julia Child calls for constant cooking at 475 F or 245 C. Cover loosely with aluminum during cooking if top is browning too much.
Cool on a rack at least 30 minutes before serving, ideally 1 hour, not only to avoid getting burned, but also for taste, because the water vapor in the hot growing dilutes the flavors. Croissants are excellent on the same day, especially between 1 and 3 hours after leaving the furnace. They are much worse the next day. To keep a little longer, they should be frozen in a sealed bag when they have completely cooled, but not more than a month of preference. To thaw, bake frozen croissants at 400 F or 205 C for 5 minutes.
Breads Chocolate
The Croissants
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