Submitted by : L’Atelier des Sens

Ingredients:

600g Flour
35g Soft butter
325g Cold butter
12g Baking yeast
200g Cold water
15g Full-cream milk powder
75g Powder sugar
12g Sea salt
20 Black chocolate bars
375g Milk
110g Sugar
60g Egg yolks
40g “Maïzena” or Corn flour
60g Butter
35g Pistachio paste

Method for 24 “croissants”:

  • Sift the flour in a bowl; add the salt, the sugar, the full-cream milk powder, the soft butter and the baking yeast diluted in 2/3 of the water.
  • Knead the dough by hand until all ingredients are amalgamated; do not do it for too long.
  • If the dough is too stiff and inflexible, add the remaining water.
  • Cover the bowl with plastic film and let the dough “Pointer” – that means it needs to double in volume – during 1h or 1h30min. , depending on room temperature. Ideal room temperature would be of 22°c.
  • After this “pointage” (doubled volume), “rabattez” the dough – take it out of the bowl and crush it with your fist to give its previous volume – Put the dough back in the bowl, film it and put it back to the fridge for a second “pointage” of 1h to 1h15min. After this delay repeat the action of crushing it with your fist. Then put it during 30 min. in the freezer.
  • When you are ready to prepare the “croissant” dough, work the 325g of butter by mixing to soften.
  • Spread out half of this butter on the lower two-thirds of the dough. (spread it with a roller-spin – with the folding on the left hand side – vertically, in order to obtain a rectangle with a length equal to 3 times the width) and do one simple “tour” with butter then a second one without butter (to do a simple “tour”, you must fold the lower third on the rectangle central third and the upper third on the central third) you will this way obtain a square.
  • After a 30 min stay in the freezer and 1 hour in the fridge, start all over again with the remaining butter. The dough is now ready!
  • Spread it with a roller-spin (2,5 mm thick) and cut triangles of 20cm high with a 12cm base (equivalent to 60g of dough for each croissant).
  • Roll the triangles starting from the base, curve the “croissants” and put them on a oven plate covered with silicon paper (5cm spaces between each) ; let them “lever” (need to bulk) during 1h30 min to 2h at room temperature.
  • After this resting time, brush them with the beaten egg yolks and the salt, let them bake during 20 min in a hot oven (220°c hot and low it to 190°c as soon as you put them in the oven).

Method for “Pains au Chocolat” :

  • Cut the dough in 13cm X 6,5cm rectangle, add a chocolate bar in the middle, fold them into 3 and brush them with the egg yolks and sea salt flour.
  • Bake them during 20 min in a hot oven (220°c hot and low it to 190°c as soon as you put them in the oven).

Method for “Escargot à la pistache” (pistachio rolls) :

  • Prepare the pistachio custard: Add half of the sugar in the milk. Heat it until boiling point. In a bowl, beat the egg yolks with the remaining sugar until the mixture whitens. Add the flour and the “maïzena” (corn flour).
  • Bring the milk to boiling point; add a little bit in the mixture in order to prevent lumps.
  • Pour everything in the milk and let it boil during 3 minutes, stirring well. Remove from heat.
  • Prepare the “mousseline” cream (light egg cream): add the butter to the hot custard. When the mixture is cold, beat it until you obtain a homogeneous cream. Add the “mousseline” cream with the pistachio paste.
  • Spread the dough with a roller-spin (2,5mm thick) and spread on it the pistachio cream, roll the dough and cut it in order to obtain 1,5cm sections.
  • Bake them during 20 min in a hot oven (220°c hot and low it to 190°c as soon as you put them in the oven).
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