Croissant Date!

(makes 10-12)

Saying you make croissants is no small deal. 

This is a fiddly business and a full day event, and definitely one fun date idea! Ever since we started going out i kept hearing about Paul's famous croissants, every time we bump into or meet up with his friends, someone would inevitably ask "Have you tried his croissants?"

 Not that i'm superficial, but if your boyfriend happens to be a pastry chef of sorts, well, i think it's only dutiful to taste-test the goods myself and take an interest in his hobbies :)

Original recipe from Bourke Street Bakery

Ingredients:
470g strong flour (10-12g protein/100g)
30g brown sugar
60g dried yeast (or 35g fresh yeast, chilled)
7g salt
275mL milk, chilled

Either flour is fine, though "00" is 'softer' (less protein) and trickier, but potentially more delicious, whilst Baker's flour is a bit tougher but can be a bit more on the crunchy side.. 

Method:
Phase 1: Making the dough (30min)
1. Combine the dry ingredients (flour, brown sugar, salt and yeast).

2. Mix in the milk until well combined.
3. Knead for 5-10min until the dough bounces back when pressed in, is slightly moist and can be stretched without breaking.
4. Seal in an air-tight freezer bag and refrigerate for at least 2 hours, preferably overnight.
NB. The dough will expand in the fridge so give it some room in the freezer bag.

Phase 2: Laminating (1hr)
Prep: Leave the butter out of the fridge for 1-2hrs to allow it to soften.
5. Cut the block of butter length-wise with 1cm width, and lay into a square shape (approx 14cm x 14cm) on a piece of baking paper approx 35cm long.
NB. Place the butter to one side of the middle, as you need to fold the baking paper over it.
6. Mould the butter with a rolling pin and hands until it is the right size without gaps in between. Set aside in a cool place.

7. Take the dough out of the fridge and on a lightly floured surface, roll out the dough until a 15 x 30cm rectangle. 

8. Place the butter on one half and fold the dough over it, making sure no air is in between the butter and the dough.
9. Quickly pinch together the sides of the dough to avoid butter escaping from the sides.

10. Quickly roll out the dough until it's approx 15 x 40cm.
NB. You don't want any butter to escape and you also don't want the dough to rise too much. If the the butter is melting or the dough is getting too fluffy then put it back in the fridge before proceeding to roll it out.
11. Fold the dough into thirds, squash it down a little then place it back in the air-tight freezer bag and refrigerate for 15min.

The dough may rise in the fridge and be puffy when you take it out 

12. Keeping the folds facing you, gently roll the dough out length-wise to approx 40cm again. Fold into thirds again, seal into the freezer bag and refrigerate for a further 15min.

NB. Fold the edge that is potentially leaking butter/looks most unstable into the middle first.
Also, if there are small tears that start to occur from air bubbles, then you need to put some flour on it and roll over it gently. 
13. Repeat step 12 again to laminate for the final time and leave for another 15min!

Phase 3: Cut & Roll! (20min)
Prep: Have 2 trays lined with baking paper and clear some space in the fridge in case the dough needs to be refrigerated in between cutting and rolling. Decide what kind of pastries you want to cut them into.
14. Take the dough out of the fridge and roll out until it's between 0.7cm to 1cm thickness.
NB. It'll be quite a fat and long rectangle (maybe approx 25 x 45cm). 
15. Using a pastry cutter, cut into the appropriate shape for the pastry you want. For croissants, you want long triangles. Depending on how soft the pastry is when you have finished this, you may need to refrigerate it on the tray again. Otherwise, refrigerate half whilst you work on one half.

Div-vying up the property into chocolate croissants and croissants - tough choices!

16. Place the triangle with the base closest to you. Stretch out the tail by pushing the dough up with one hand and pulling the tip with the other. Press gently down to flatten and even out the dough at the base.
17. Using the pastry cutter, slice approx 1cm in the middle of the base, then fold by pulling out the base corners as you roll the croissant up. Pull in the corners, turning them towards the middle to form a horn-shape.
NB. You want to extend the base out as much as possible and thin out the tail. You also need to work as quickly as possible because once the butter starts to melt the dough can fall apart, stick to the table and be hard to roll!

18.  Once you've filled one tray, set aside and cover with a damp cloth and continue with the second tray.
19. Leave the dough to rise for another 1hr 30min in a warm location, until it has doubled in size.

Some alternatives:
Chocolate croissants (Pain au chocolat)

1. Start with an elongated trapezium shape, with a wider top
2. Place a thin stick of chocolate at the top and roll it in, then add another piece of chocolate and roll up into a log.

Sultana snails

1. Place a long strip flat on the bench. Line up the sultanas and sprinkle with cinnamon and caster sugar.
2. Roll up into a snail-shape.

Phase 4: Bake, fill and eat! (25min)
20. Preheat the oven to 180˚C.
21. Brush the top of the croissants with milk.
22. Bake for 15-20min, until golden-brown. Cool for 3-5min and enjoy!!

Serve plain, fresh out of the oven

Serve with prosciutto and brie

Pain au chocolat, for dessert!