You know you wanna make these babies. And they’re way better than those non-gee-eff pop-the-can and lay ‘em out biscuits. Just look how pretty! But wait … Good news! You’ve … more
You know you wanna make these babies.
And they’re way better than those non-gee-eff pop-the-can and lay ‘em out biscuits. Just look how pretty!
But wait … Good news!
You’ve probably already made the dough!
Remember the Yeasted Custard-Filled Puff Pastry How-To? Yeah. Thought so. Good times.
Take that same dough, and make some croissants with it. It’s not exactly the same as croissant dough, but seriously. Who’s calling the Frenchie police on us?
So howdy do, Yeasted Puff Pastry Dough (recipe repeated below). Let’s make you irresistible again.
Here’s the 4-1-1.
Just roll out the dough (after it’s been turned and turned and then chilled for hours like proper according to the recipe) between 2 sheets of parchment paper, floured liberally, into a large rectangle about 1/4 inch thick. Then slice the rectangle in half, and place one rectangle squarely on top of the other. Using a pastry cutter or a sharp knife, cut triangles into the rectangle.
Lay the triangles in an even layer on a piece of floured parchment paper, about 2 inches apart.
Cut a slit about 3/4 of an inch long in the base of the rectangle.
Spread the sides open a bit. Make a silent dirty joke. Giggle to yourself like a mental patient. Oh, wait. Maybe that’s just me. Moving along…
Fold the two sides of the slit from the inside toward the outside of the rectangle, like so, and press down a bit to pinch it closed at the points of contact.
Roll away from yourself, toward the point.
…until you have a coiled cylinder.
Then push the ends toward one another to make a crescent shape.
Place the crescents about an inch apart on a rimmed baking sheet (you can buy USA Pan’s products on Amazon (full disclosure: there’s an affiliate link in there)).
Now go make some croissants. Or at least make the dough. And then chill it. It’ll keep until Thanksgiving Day. Then just roll it out, cut it, roll it all proper like we talked about, let it rise a smidge, and then bake it on Thursday. Serve ‘em fresh out of the oven.
- 2¼ cups all-purpose gluten-free flour (I use Better Batter)
- 1½ teaspoons xanthan gum (omit if using Better Batter)
- 2¼ teaspoons instant (rapid-rise or breadmaker) yeast
- 6 tablespoons sugar
- 1½ teaspoons kosher salt
- 2 sticks (16 tablespoons) unsalted butter, divided (4 tablespoons at room temperature, the rest chilled)
- ¾ cup milk, warmed to about 100 degrees F
- 2 extra-large eggs plus 1 egg yolk, divided
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, xanthan gum, yeast, 6 tablespoons sugar, salt and 4 tablespoons butter (divided into tablespoons). Beat on low for about 1 minute, until the butter is incorporated into the dry ingredients. Add the ¾ cup warm milk, the whole egg and 1 yolk, and mix until the dough just begins to come together. Place a large piece of plastic wrap on a flat surface, and dump the dough out onto the plastic wrap. Press the dough together, and cover tightly with the plastic wrap. Place in the freezer until firm, about 30 minutes.
- Once the dough has chilled, roll it out between two pieces of parchment paper into a rectangle that is about 10-by-15 inches, and about ¼ inch thick, no thinner (see photos). Dust with additional flour as necessary to prevent the dough from sticking to the parchment paper. Take the remaining 12 tablespoons (chilled) butter and divide into individual tablespoons, and then space evenly over ⅔ of the dough, leaving one short side bare (see photos). With the bare short side facing you, fold it over the middle third of the butter (as you would a business letter), then fold the remaining third over to seal in the tablespoons of butter (see photos).
- Roll the dough out again into a rectangle about 10-by-5 inches, and fold again in thirds (see photos). Cover with plastic wrap and place in the freezer for 15 minutes or until firm. Congratulations. You have just completed the first ‘turn.’
- Remove the dough from the refrigerator, uncover it, and place it horizontally on a fresh sheet of parchment paper. Cover with another sheet of parchment paper, and roll out again into a rectangle about 10-by-5 inches. Fold once more, business letter style, and return to the freezer for another 15 minutes or until firm. Repeat the process once more. After 3 turns, cover and place the dough in the freezer for about 30 minutes (or in the refrigerator for at least an hour), until firm.
- Once the dough has chilled once more, roll it out between two pieces of parchment paper into a smaller rectangle, this time about ⅜ inch thick. Using a pastry wheel or sharp knife, slice the dough in half, into two equal rectangles. Stack the rectangles on top of one another, with the edges squared. Using a pastry wheel or sharp knife, cut the dough into triangles that alternate top to bottom.
- On a large piece of parchment paper, separate and line up all the triangles in rows. For each triangle, with the base of the triangle facing you, slice a 1-inch slit vertically (see photo). Then, fold the two new points toward the outside edge of the triangle, away from one another. Press down gently to seal. Rolling away from you, roll up the dough toward the tip of the triangle until it is shaped like a coiled cylinder. Create a “U” shape by turning the edges toward one another (see photo). Repeat with the remaining triangles.
- Preheat the oven to 400 degrees F, and prepare a lined or nonstick baking sheet.
- Arrange the shaped croissants about 1 inch apart on the prepared baking sheet. Place in a warm, draft-free area to rise a bit (about 15 minutes). If they don’t rise much, don’t worry. Don’t bother waiting much longer. They will spring up in the oven.
- Brush liberally with the remaining egg, beaten with a splash of milk. Place in the center of the preheated oven and bake, rotating once during baking, until golden brown (about 15 minutes).