{"id":101,"date":"2012-04-06T03:44:00","date_gmt":"2012-04-06T03:44:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2012\/04\/06\/croissants-number-1\/"},"modified":"2020-08-17T02:04:52","modified_gmt":"2020-08-17T02:04:52","slug":"croissants-number-1","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2012\/04\/06\/croissants-number-1\/","title":{"rendered":"Croissants Number 1"},"content":{"rendered":"
\"\"<\/a><\/div>\n

Why Number 1? Because I plan on trying again with a slightly different method and recipe. I’ve put a few of the changes into the method below, though this isn’t what I did when I made the croissants in the picture, but is what I will do next time.<\/p>\n

Croissants are incredibly time consuming to make and certainly not for the faint hearted. I do love them for breakfast and since I have the whole of the Easter break at home to do as I wish, I thought I’d give them a go.<\/p>\n

You must start either the day before you will be eating them. I started making the dough at around 4pm.<\/p>\n

This recipe is one from Brooke, whose blog, My Little Thermomix<\/a> has some wonderful recipes.<\/p>\n

Croissants Number One<\/b>
\n500g bakers flour
\n50g castor sugar
\n25g powdered milk
\n30g butter, room temperature
\n1 tsp salt
\n2 tsp dried yeast
\n350g water<\/p>\n

250g butter, room temperature, extra
\nflour, extra
\negg wash made with 1 egg and 2 Tbsp water<\/p>\n

Place the first lot of ingredients in the TM and mix for 4 1\/2 \u00a0minutes, dough setting. The dough will be soft and elastic.
\nTip into a greased bowl and refrigerate for an hour. After half an hour, roll out the butter between two sheets of plastic wrap until it’s about 1 cm thick. Refrigerate for 30 minutes.<\/p>\n

Tip dough onto a floured surface and sprinkle a little flour over the top. Roll into a long rectangle, twice the size of the the butter, away from you. (Brooke recommends rolling into a square. I think a rectangle would be better.)\u00a0Place the flattened butter in the centre and bring the top third of the dough down, brushing away the flour with a pastry brush. Bring the bottom third over this, again brushing away flour.
\nWrap in plastic wrap and refrigerate 30 minutes to an hour.<\/p>\n

Roll into a long rectangle again on a floured surface. \u00a0Flour rolling pin to prevent sticking. Fold into three again and refrigerate for 30 minutes to an hour.<\/p>\n

Brooke recommends doing the rolling, folding and refrigerating twice more. I think this made the dough a little tough.<\/p>\n

Wrap in plastic wrap and refrigerate overnight.<\/p>\n

Next morning, cut dough in half and refrigerate the other half.
\nRoll into a long rectangle away from you on a floured surface. Neaten edges. Cut triangles with equal sides and roll up from base. Place on baking tray with seam down. Brush with beaten egg and prove in a warm place until doubled, about an hour.
\nRepeat with remaining dough.<\/p>\n

Heat oven to 190C. Brush croissants with egg wash and bake for 15 to 20 minutes until a deep golden brown.
\nServe with butter & jam, cheese & ham or smoked salmon & avocado.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Why Number 1? Because I plan on trying again with a slightly different method and recipe. I’ve put a few of the changes into the method below, though this isn’t what I did when I made the croissants in the picture, but is what I will do next time. Croissants are incredibly time consuming to…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":450,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[160,177],"tags":[29],"class_list":{"0":"post-101","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bread-scones-pastry","8":"category-thermomix","9":"tag-baking","10":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2012\/04\/Croissants-1.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-1D","jetpack-related-posts":[{"id":157,"url":"http:\/\/thermogourmand.com.au\/index.php\/2011\/02\/16\/challenge-tuesday-week-1\/","url_meta":{"origin":101,"position":0},"title":"The Challenge – Tuesday Week 1","date":"February 16, 2011","format":false,"excerpt":"On our way home from Busselton, my sister and I stopped in at Spotlight in Bunbury only to find a man in a ute calling out \"Free Stuff!\" Spirit Radio were giving away free bread, rolls and croissants. Well, foraging is allowed, so we grabbed a loaf of bread, croissants,\u2026","rel":"","context":"In "Odds 'n Ends"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2011\/02\/8971.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":156,"url":"http:\/\/thermogourmand.com.au\/index.php\/2011\/02\/16\/challenge-wednesday-week-1\/","url_meta":{"origin":101,"position":1},"title":"The Challenge – Wednesday Week 1","date":"February 16, 2011","format":false,"excerpt":"Breakfast this morning was easy as I had the croissants that we received for free from the Spirit Radio guy in Bunbury. Breakfast Bacon, Cheese and Tomato Croissants No need to provide a recipe for these as they're simple! 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