Croissants from Aster Marfa
Ingredients
- DAY ONE INGREDIENTS
- 1 cup skim milk
- 1 Tbsp yeast
- 1⅓ cup all-purpose flour
- DAY TWO INGREDIENTS
- 2 cups whole milk, divided
- 1 Tbsp butter, melted
- 1 Tbsp yeast
- 6 cups all-purpose flour, plus more for dusting
- ⅓ cup white granulated sugar
- 1 Tbsp salt
- 6 sticks unsalted butter, chilled in refrigerator
- DAY THREE INGREDIENTS
- 2 eggs, beaten
Instructions
- DAY ONE INSTRUCTIONS: Pre-Ferment
- In a small saucepan, bring 1 cup of skim milk to just below room temp.
- Add 1 Tbsp of yeast and 1⅓ cup of all-purpose flour.
- In a medium bowl, mix together, cover, and let sit in the refrigerator overnight.
- DAY TWO INSTRUCTIONS
- Take your pre-ferment and put it in the bowl of your stand mixer fitted with a paddle attachment.
- Add 1 cup of whole milk, 1 Tbsp of melted butter, and 1 Tbsp of yeast. Mix until blended.
- Add 6 cups of all-purpose flour, ⅓ cup of white granulated sugar, 1 Tbsp of salt, and 1 cup of whole milk. Mix until blended.
- Place in a bowl and cover with plastic wrap (we use shower caps) and let it rise at room temperature for 20 minutes.
- After that rest, roll out the dough on a floured surface to make a 27"x12" rectangle. Fold the rectangle on itself in thirds.
- Prep a small baking sheet with parchment paper and flour. Place the folded plaque in this and wrap it in plastic.
- Place the wrapped plaque in a refrigerator for 4 hours.
- After 4 hours, it is time to laminate. Cut the chilled, unsalted butter into cubes and put in your stand mixer. Beat on high with the paddle attachment until the butter is whipped.
- While the butter is being whipped, remove your plaque from the refrigerator and roll it out on a floured surface until it is 27"×12".
- Spread the butter on ⅔ of it, leaving one side uncovered. Fold the uncovered side over the middle and fold the opposite side over that. Roll it out again to 27"×12", fold it on itself, then put it back in its baking pan, wrap in plastic wrap, and return to refrigerator for 90 minutes.
- After 90 minutes, roll it out one more time and fold it on itself again.
- Cut it in half and wrap each half in plastic wrap and put it into the freezer for at least 2 hours (it can stay in there for about 2 weeks until the night before you need to use it).
- When ready to bake, be sure to remove the plaque from the freezer the night before and put it in the refrigerator.
- DAY THREE INSTRUCTIONS:
- The next morning, roll it out and shape it as demonstrated in the episode.
- Beat the eggs, and brush the shaped croissants with eggwash.
- Set the croissants on a baking sheet and let rise for an hour.
- Preheat the oven to 425℉.
- When proofed, put croissants in the oven and immediately drop the temp to 375℉.
- Bake for 9 minutes, then rotate the pan and bake for 9 minutes more.
Tried this recipe?Let us know how it was!