food « madcaow

I like Croissants. We buy them pretty much every weekend for breakfast so i thought i would see if i could make them myself! Shouldn’t be too hard i thought. Well as it turns out, it probably isn’t too hard, just that it takes THREE DAYS to make the dough. Three days. i had no idea. Anyway, i found a pretty good video on youtube by a chef called Pino Ficara, he makes it look incredibly easy and i am about to find out.

Here is the video:

Now his measurements aren’t entirely easy to get so here they are translated into sensible metric.

350ml whole milk, warm (38ºC) – i think 38ºC might be a tad too warm for the yeast so i would say somewhere between 25 and 30ºC should be OK
1 teaspoon dry yeast
450gram all purpose flour (heckers or king arthur) – i’ve no idea what these brands of flour are so i am using just ordinary plain flour
1/2 tsp salt
70gram sugar
285gram butter (plugra or french butter) – just using normal supermarket butter, i am sure this will be my downfall.
for egg wash: 1 eggs, 2 yolks, 1 pinch of salt, 1 pinch of sugar, 2 tbsp whole milk

Here they are in crazy talk:

12oz whole milk, warm (100F)
1 tsp dry yeast
1 lb ap flour (heckers or king arthur)
1/2 tsp salt
2.5oz sugar
10oz butter (plugra or french butter)
–

Ok so what i did was pretty much follow that video. Mixes all the ingredients together and wrapped the dough in plastic wrap. This is what i got. Crappy photo sorry got only phone camera here.

croissant_dough

Nicely wrapped up bundle of dough. It is now in the fridge for the next 8 hours. See you then.

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