MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Croissants Part 3
Categories: Breads
Yield: 8 servings


: DIRECTIONS CONCLUDE (Finally)

Separate the rectangles, then use the ruler and wheel cutter to slice
a straight line from opposite corners of one rectangle to form two
long, equal triangles. Repeat with the remaining rectangles to make 8
triangles. Trim the short side of each triangle at a slight angle,
making them into triangles with longer sides of equal length.

Working one triangle at a time, grasp the two corners of the shorter
end, the base of the crescent, and tug gently outward to extend the
points and widen the base to about 3". Then, gently tug outward from
about halfway down the triangle all the way to the point, to both
lengthen the triangle and thin the dough as it narrows. Starting at
the base (the short end), snugly roll up the dough, keeping the point
centered and applying light pressure. Try not to roll tightly or
stretch the dough around itself. Place the crescent on one of the
parchment lined baking sheets, resting it on the point of the
triangle. If the dough gets too soft while you're working, cover the
triangles and freeze for a few minutes before resuming rolling. Space
them evenly on the baking sheets, four per sheet. Very loosely cover
the baking sheets with plastic wrap, so the croissants have some room
to expand.

Three and a half hours before serving, open the oven and stick your
hand inside: It should be humid but not hot, as the water in the
skillet will have cooled. You want the croissants to proof at 70 to
75 degrees. (Any hotter and the butter will start to melt, leading to
a denser croissant.) Place the baking sheets inside the oven and let
the croissants proof until they're about doubled in size, extremely
puffy, and jiggle delicately when the baking sheet is gently shaken,
2 to 2 1/2 hours. Resist the urge to touch or poke the croissants as
they proof: They're very delicate. Try not to rush this process,
either, as an underproofed croissant will not be as light and
ethereal.

Remove the baking sheets from the oven and carefully uncover them,
then transfer to the refrigerator and chill for 20 minutes while you
heat the oven. Remove the skillet from the oven and heat to
375ºF/190ºC.

In a small bowl, stir the yolk and heavy cream until streak-free.
Using a pastry brush, gently brush the smooth surfaces of each
crescent with the yolk and cream mixture, doing your best to avoid
the cut sides with exposed layers of dough.

Transfer the sheets to the oven and bake for 20 minutes. Rotate the
baking sheets and switch racks, and continue to bake until the
croissants are deeply browned, another 10 to 15 minutes. Remove from
the oven and let cool completely on the baking sheets.

By: Claire Saffitz

Yield: 8 croissants

RECIPE FROM: https://cooking.nytimes.com

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