Les Croissants Délicieux de Madame Linke - PDF

Les Croissants Délicieux de Madame Linke Les croissants take some time to make, so they are probably best done as a weekend project or any time you have an entire day free. They are worth it though! :)

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Les Croissants Délicieux de Madame Linke Les croissants take some time to make, so they are probably best done as a weekend project or any time you have an entire day free. They are worth it though! :) Les ingrédients: 3 1/2 cups de farine (flour) 1 teaspoon de levure (yeast) 1 cup de eau (water) 1 1/2 cup de lait concentré sucré (sweetened condensed milk) 1 teaspoon de sel (salt) 1 1/4 cups de beurre (butter) (must be butter; margarine and other butter-like products will NOT have the right texture) Other kitchen items you will need: - Plastic wrap - A stand mixer with a paddle and dough hook - Rolling pin - A clean counter (for rolling out the dough) - Knife (for cutting out the croissants) - Baking pan (for placing the shaped croissants) - Timer - Lots of patience :) 1. Put the water and yeast in a mixing bowl. Add 1 cup of the flour and mix on low just long enough to break up lumps of flour. Let it rise for une heure. 2. Then mix in the remaining flour, the condensed milk, and salt. Knead for une minute with a dough hook (most stand mixers come with a hook that attaches to the mixer). Cover and let rest for vingt minutes. 3. Then knead with the dough hook for about vingt minutes, or until the dough is smooth and elastic. During the kneading process, if the dough looks too wet, sprinkle in more flour. Then put in the refrigerator for trente minutes. 4. Take out the butter from the fridge. Roll out a piece of plastic wrap on the counter and place the sticks of butter on top of it. Then put another piece of plastic wrap on top of the butter and pound it lightly with the rolling pin, shaping the butter into close to an 8- inch square. Because the butter is cold, it might take a few minutes of pounding to shape it. 5. After trente minutes, roll the dough into a 9 by 18 rectangle (or at least as close as you can get to a rectangle). 6. Place the butter on one end of the rectangle. Align the sides of the butter and the dough with the sides of your hands. 7. Fold the other half of the dough over the butter. Pull the other half of the dough so that the butter is covered by the other half of the dough, if needed. 8. Press gently on one side of the square with one hand while firming up the edge with the other to even out the square. 9. Press along the edges of the dough to seal in the butter. 10. Gently pound the dough with the rolling pin to stretch the dough and the butter in it. If butter starts to ooze out of the dough, donʼt worry. 11. Roll the dough into a 9-18 inch rectangle. Fold the rectangle into thirds like youʼre folding a letter. This way, you will end up with three layers. This is the first turn. 12. Cover the dough with plastic wrap and refrigerate for at least une heure. Continue in this way until you have given the dough 4 turns total. 13. After the dough has had 4 turns (about quatre heures later), roll the dough onto a floured surface into a rectangle. If the dough is sticking to the rolling pin and/or counter while rolling, sprinkle some more flour on the work surface. 14. Cut the large rectangle of dough in half so that you have two squares of dough. Youʼll know that you have done enough turns with the dough when you see layers as you look at the dough from the sides. 15. Use your knife to cut triangles in one of the halves of dough you have just cut. 16. Then cut a slit at the base of each triangle. Shape the croissant by bending the two ends in so theyʼre facing each other. 17. Roll on both sides of the slit, pressing and pinching as you go. Continue rolling while turning your hands away from the center of the croissant, to get that classic shape. 18. Continue rolling until the dough looks like a log. Roll with the little tail held in place under the log. 19. Repeat steps for the other dough half. 20. Arrange the croissants on a sheet plan, making sure to tuck in the sides for the croissant shape. 21. Cover the croissants with plastic wrap and wait until they are at least doubled in size, either overnight in the fridge or for trois heures in a cool place. If the croissants havenʼt doubled in size, donʼt worry too much. Theyʼll puff up in the oven while baking. 22. Preheat the oven to 375 degrees. Brush the croissants with a mixture of one beaten egg and a touch of water and bake for trente minutes, or until they are puffed and golden brown. 23. Let them cool to room temperature before serving. I recommend having these with any fruit jam (strawberry seems to taste the best though) and some juice or tea for a classic French breakfast! :) 24. And last but not least... Bon appétit!
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