The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Croissants and pains au chocolat: is there anything more thrilling to conquer?

Bakingfanatic's picture
Bakingfanatic

Croissants and pains au chocolat: is there anything more thrilling to conquer?

Being something of a croissant and pain au chocolat addict, in terms of both eating and making, I make a batch at least fortnightly. Is there much more thrilling in baking than when all that careful and loving work yields those magical layers as they bake?

I am sure I am not alone in that I could happily sit and watch them flake up through the oven door?

I made this batch the other day and took most of them into work: mercifully they were devoured, with just a few stray flakes remaining!

Over the years I have tried every croissant recipe out there to get the one that works best for me: each time I start with a very soft, unkneaded initial dough that has been chilled for a few hours, followed by 3 standard envelope turns, with at least an hour's chilling after each, and an overnight chilling prior to rolling out for the final time and shaping/proving.

Plus about 30mins chilling for the proved croissants/pains au choc: the chilling always seems to enhance the level of flake and gives a more honeycombed, open interior. And a highish bake initially (200C, fan) for about 10 mins, before turning down to 175C to finish. (full recipe is as a blog post.)

 

 

 

 

embth's picture
embth

That's 2 weeks, right?  Oh, chocolate croissants every two weeks would be a lot of fun, but probably not in keeping with those pesky New Years resolutions!   Nice baking,  fantastic croissants.  Thanks for posting the photos.

drogon's picture
drogon

FOuRTeen NIGHTs ...

Or 2 weeks...

-Gordon

Bakingfanatic's picture
Bakingfanatic

A pleasure. Yes usually make them every 2 weeks - so therapeutic to make - but often most of them find their way into work or to neighbours - and some frozen for breakfast heating periodically. But these are a weakness to eat!

drogon's picture
drogon

I have a go at laminated dough every now and then - I think the results are acceptable now - but "domestic quality". More practice needed. Not actually made anything inedible yet though, so that's a bonus ;-)

One of the shops I bake for is keen to try "Saturday Specials" and Brioche is going down well (and on occasion Chelsea buns) so they might get some freshly baked croissants soon... 

-Gordon

Bakingfanatic's picture
Bakingfanatic

:) lucky bakery. Mmm Brioche are wonderful. Naughty but wonderful. Now I havent had Chelsea Buns in ages...they take me back: used to bake these often.