How to make croissants and other flaky things

pastries

I’M BACK! With those flaky pastry recipes I promised.

I’m going to keep this part short because it’s not cool when I gum up instructional posts with my long windedness and run-on sentences but know that pastry-making is SUPPOSED TO BE FUN. They might not be the best looking pastries on the first round (and, like me, that might frustrate the hell out of you) but - if you divide the dough into thirds - there are two more rounds to help sharpen your pastry-shaping skills.

HAPPY PASTRY MAKING, BABES! <3


For the croissants

A lot of pastry makers will instruct you to get out a ruler and cut the triangles into even segments but I don’t have time for that (and you probably don’t have time for that, either). I roll the dough into a rectangle and cut it in half, then cut the two smaller rectangles in half diagonally. The result is croissants that are slightly irregular but I’m totally ok with that. If you’re not ok with irregular croissants, break out that ruler.

For the chocolate croissants

Do not make the same mistake I made the first go and try to use 70% dark chocolate. Because the dark chocolate will turn grainy and your chocolate croissants will not be nearly as good as the ones filled with the sugar-laden, semi-sweet stuff. You can get chocolate batons or you can do what I did and just use chocolate chunks (because when would I ever use chocolate batons again?).

For the cherries + cream Danishes

I made the mistake of imprinting and filling the Danishes before moving them to the prepared baking sheet. Do not be like me (moving them was a PITA). Move then imprint and fill.


You can also use the laminated dough to make other pastries like apricot bow ties, almond croissants, apple turnovers, or raspberry pinwheels (just to name a handful). Laminated dough can also, apparently, be used as pie crust (!) or to wrap apples.

croissants
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chocolate-croissants
danishes
danishes
pastries

Notes: I cut the dough into thirds so that I can make a variety of pastries, but also so that the dough is easier to work with. Even if you don’t want to make a variety of pastries, I would still recommend working in thirds. I like my croissants on the basic side but feel free to stuff them with whatever things your belly desires. Like I noted above, the chocolate croissants should only be made with semi-sweet chocolate as anything above 55% will likely turn grainy in the oven. The tart cherries + cream Danishes can be made with any fruit (apricots, stewed berries, etc.) but I highly recommend seeking out tart cherries (in water).

croissant

CROISSANTS

1/3 recipe laminated dough

Preheat oven to 400˚F. Line a small baking sheet with a silicone mat or parchment paper; set aside. On a flat surface sprinkled with flour, roll the dough out into an 8x16” rectangle. Cut into half then cut the halves diagonally. Slightly stretch the irregular triangles then, starting at the long end, roll them up. Place on the prepared baking sheet and cover with plastic. Proof for 30-45 minutes, or until doubled in size (proofing time will depend on the temperature in your house; keep them near the preheating oven while proofing and they should proof in 30-45 minutes). Bake at 400˚F for 16-18 minutes, or until golden brown. Allow to cool on baking sheet for 5 minutes then transfer to a wire rack. Devour ASAP. Will keep for 24 hours in an airtight container. Reheat in a countertop oven to crisp up.

Yield: 4 croissants


chocolate-croissant

CHOCOLATE CROISSANTS

1/3 recipe laminated dough
Semi-sweet chocolate chunks (or chocolate batons)

Preheat oven to 400˚F. Line a small baking sheet with a silicone mat or parchment paper; set aside. On a flat surface sprinkled with flour, roll the dough out into an 8x10” rectangle. Trim the edges so that the corners are square. Cut into four segments then line the short end of each segment with a row of chocolate chunks (or chocolate batons). Roll dough 1/3 of the way then add more chocolate and roll up completely. Place on a small baking sheet and cover with plastic. Proof for 30-45 minutes, or until doubled in size (proofing time will depend on the temperature in your house; keep them near the preheating oven while proofing and they should proof in 30-45 minutes). Bake at 400˚F for 16-18 minutes, or until golden brown. Allow to cool on baking sheet for 5 minutes then transfer to a wire rack. Devour ASAP. Will keep for 24 hours in an airtight container. Reheat in a countertop oven to crisp up.

Yield: 4 croissants


Danishes

TART CHERRIES + CREAM DANISHES

Cream filling
1/2 container (75g) Greek-style almondmilk yogurt
1/4 cup (40g) coconut cream
(read this)
1 tablespoon (10g) potato starch

You’ll also need
1/3 recipe laminated dough
1/2 can tart cherries
Pure maple syrup

Prepare the cream filling by adding the potato starch to a small bowl and whisking in a small amount of the yogurt; 2 tablespoons will probably do it, you want to add the smallest amount possible - just enough to form a sturdy, clump-free paste. Add the remaining yogurt and coconut cream, and whisk until combined. Transfer to an airtight container and refrigerate until it’s ready to be used (will keep for up to three days).

Preheat oven to 400˚F. Line a small baking sheet with a silicone mat or parchment paper; set aside. On a flat surface sprinkled with flour, roll the dough out into an 8x12” rectangle. Trim the edges so that the corners are square. Cut into six even segments then space evenly on the prepared baking sheet. Using the bottom of a small glass, imprint the dough (this creates a shallow well to contain the cream filling). Spoon cream (I use about 2 tablespoons per danish) into wells then top with cherries (more cherries = better). Cover with plastic and proof for 30-45 minutes, or until doubled in size (proofing time will depend on the temperature in your house; keep them near the preheating oven while proofing and they should proof in 30-45 minutes). Bake at 400˚F for 14-18 minutes, or until golden brown. Allow to cool on baking sheet for 5 minutes then transfer to a wire rack. Devour ASAP. Will keep for 24 hours in an airtight container. Reheat in a countertop oven to crisp up.

Yield: 6 danishes


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