This recipe comes from Paula Peck's book, "The Art of Fine Baking."
It's like many other croissant recipes except you don't let the dough
rise at all. I'm wondering why you would need to use yeast in the
recipe if you're not going to allow the dough to proof. The recipe
even says the dough shouldn't rise until you put it in the oven.
Yeast cells die at around 140° F. At a baking temperature of 475° F
the yeast is going to be killed within minutes. So what's the point
in using it? The recipe sounds more like puff pastry than croissants.

2 (1/4 ounce) packages dry yeast or 1 ounce fresh yeast
1 tablespoon sugar (you can increase this to 2 tbsp)
2 teaspoons salt
4 cups bread flour
1 1/2 cups cold unsalted butter, divided, cubed, and softened
1 cup cold milk (approx)
2 egg yolks, mixed with
2 teaspoons cream

1. It is important to use only a small amount of yeast in croissants
so that the dough never rises before it is placed in the oven. If dry
yeast is used, follow directions on package. If fresh yeast is used,
cream it with sugar and salt to make a syrup.

2. Place 3 1/2 cups flour in a large bowl. Make a well in the center.
Add yeast, sugar, salt, and 2 tablespoons of the butter (cut into
pieces and softened) and enough cold milk to make a medium-firm dough—
NOT as firm as bread dough, but not sticky. Knead dough for a few
minutes, only until smooth, not elastic (You can use a stand mixer
initially & finish kneading by hand on a floured surface until the
dough is smooth, about 3-4 minutes.) If the dough is kneaded too long,
the croissants will not be tender and flaky. Place dough to rest in
the refrigerator for 10 minutes. .

3. While dough is resting, shape butter into a flattened brick,
rolling it in some of the remaining flour to prevent sticking. Place
butter on a sheet of wax paper. Sprinkle it with flour and cover with
another sheet of wax paper. Then roll out butter into a square ¼ inch
thick. Cut square in half. Wrap pieces in wax paper and place in
refrigerator.

4. Remove dough from the refrigerator and roll it out on a cloth well
dusted with flour or a well-floured surface, making a rectangle about
3 times longer than it is wide. Brush excess flour from surface of
dough. Place a piece of butter in the center. Fold ONE end of dough
over butter. Place remaining butter on top. Fold second end of dough
over butter. Press edges together to seal.

5. Place dough on cloth so that the short ends are parallel to the
edge of the table nearest you. Roll out on floured cloth into a long
rectangle as before. Brush off excess flour. Fold both ends to meet in
the center. Then fold once more, in half, as if you were closing the
pages of a book, making 4 layers.

6. Press all edges together. Wrap and chill for one hour. Place dough
on floured cloth, again being sure that the short ends are parallel to
the edge of the table nearest you. Roll out dough into a long
rectangle. Fold ends to meet in the center, then fold once again as
before.

7. Chill dough at least 2-3 hours, or until it is very cold.

8. Cut dough in half. Roll out each half separately into a sheet 1/8
of an inch thick (chill half not being worked on). Cut into long
strips 5 inches wide. Divide strips into triangles using a sharp
paring knife or a pizza cutter. Roll up widest side of the triangles
toward opposite point fairly tightly, stretching slightly as you roll
to make them longer. DO NOT try to shape further for now. First, chill
rolls in freezer for ½ hour.

9. Then, removing only 4-5 at a time, make each into a thinner,
longer, and more compact shape by rolling it firmly against the
surface with open palm of hand. Place on a greased baking sheet,
curving each into a croissant. Chill again until very cold (you could
actually freeze the formed rolls at this point).

10. Set oven to 475°F Brush rolls with egg yolks mixed with cream.
Place in preheated oven for 5 minutes. Reduce heat to 400°F Continue
baking about 8-9 minutes longer, or until croissants are golden brown.
Let cool (and complete carry-over baking) before eating.

On Sat, 16 May 2009 15:46:05 -0700 (PDT), wrote:

> This recipe comes from Paula Peck's book, "The Art of Fine Baking."
> It's like many other croissant recipes except you don't let the dough
> rise at all. I'm wondering why you would need to use yeast in the
> recipe if you're not going to allow the dough to proof. The recipe
> even says the dough shouldn't rise until you put it in the oven.
> Yeast cells die at around 140° F. At a baking temperature of 475° F
> the yeast is going to be killed within minutes. So what's the point
> in using it? The recipe sounds more like puff pastry than croissants.
>

i'm not a baker, but doesn't yeast have a taste of its own?

your pal,
blake

blake wrote on Sun, 17 May 2009 16:01:02 GMT:

>> This recipe comes from Paula Peck's book, "The Art of Fine
>> Baking." It's like many other croissant recipes except you
>> don't let the dough rise at all. I'm wondering why you would
>> need to use yeast in the recipe if you're not going to allow
>> the dough to proof. The recipe even says the dough shouldn't
>> rise until you put it in the oven. Yeast cells die at around
>> 140° F. At a baking temperature of 475° F the yeast is going
>> to be killed within minutes. So what's the point in using
>> it? The recipe sounds more like puff pastry than croissants.
>>
> i'm not a baker, but doesn't yeast have a taste of its own?

I don't bake tho' my wife used to be enthusiastic about it. Her recipe
books were written by James Beard. Concerning croissants (going by
memory from a book examined in a bookstore), one of the best selling
bread books lists croissants as a sour-dough recipe. The book is "Breads
from the La Brea Bakery{" by Nancy Silverton (not a known relative!)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

> wrote in message
...
This recipe comes from Paula Peck's book, "The Art of Fine Baking."
It's like many other croissant recipes except you don't let the dough
rise at all. I'm wondering why you would need to use yeast in the
recipe if you're not going to allow the dough to proof.
__________________________________________________ __
You do proof them!
If you are a keen baker, get "The Baker's Manual" by Amendola & Rees. It's
an invaluable handbook to have around. No photos but that doesn't matter.
There are recipes in there for all the basics and more besides.

" wrote:
>
> This recipe comes from Paula Peck's book, "The Art of Fine Baking."
> It's like many other croissant recipes except you don't let the dough
> rise at all. I'm wondering why you would need to use yeast in the
> recipe if you're not going to allow the dough to proof. The recipe
> even says the dough shouldn't rise until you put it in the oven.
> Yeast cells die at around 140° F. At a baking temperature of 475° F
> the yeast is going to be killed within minutes. So what's the point
> in using it? The recipe sounds more like puff pastry than croissants.

If you've ever had a real French croissant, they tend toward flakey,
rather than doughy. Although they aren't quite like true puff pastry
either. Not letting them rise much makes sense to me. Unfortunately my
only French-language cookbook doesn't have a recipe for croissants in
it.

Julia Child's recipe in 'The French Chef Cookbook' starts with a yeast
dough, then layers it like puff pastry. Her recipe lets it rise after
that point, so perhaps the best of both worlds



A
>
> 2 (1/4 ounce) packages dry yeast or 1 ounce fresh yeast
> 1 tablespoon sugar (you can increase this to 2 tbsp)
> 2 teaspoons salt
> 4 cups bread flour
> 1 1/2 cups cold unsalted butter, divided, cubed, and softened
> 1 cup cold milk (approx)
> 2 egg yolks, mixed with
> 2 teaspoons cream
>
> 1. It is important to use only a small amount of yeast in croissants
> so that the dough never rises before it is placed in the oven. If dry
> yeast is used, follow directions on package. If fresh yeast is used,
> cream it with sugar and salt to make a syrup.
>
> 2. Place 3 1/2 cups flour in a large bowl. Make a well in the center.
> Add yeast, sugar, salt, and 2 tablespoons of the butter (cut into
> pieces and softened) and enough cold milk to make a medium-firm dough—
> NOT as firm as bread dough, but not sticky. Knead dough for a few
> minutes, only until smooth, not elastic (You can use a stand mixer
> initially & finish kneading by hand on a floured surface until the
> dough is smooth, about 3-4 minutes.) If the dough is kneaded too long,
> the croissants will not be tender and flaky. Place dough to rest in
> the refrigerator for 10 minutes. .
>
> 3. While dough is resting, shape butter into a flattened brick,
> rolling it in some of the remaining flour to prevent sticking. Place
> butter on a sheet of wax paper. Sprinkle it with flour and cover with
> another sheet of wax paper. Then roll out butter into a square ¼ inch
> thick. Cut square in half. Wrap pieces in wax paper and place in
> refrigerator.
>
> 4. Remove dough from the refrigerator and roll it out on a cloth well
> dusted with flour or a well-floured surface, making a rectangle about
> 3 times longer than it is wide. Brush excess flour from surface of
> dough. Place a piece of butter in the center. Fold ONE end of dough
> over butter. Place remaining butter on top. Fold second end of dough
> over butter. Press edges together to seal.
>
> 5. Place dough on cloth so that the short ends are parallel to the
> edge of the table nearest you. Roll out on floured cloth into a long
> rectangle as before. Brush off excess flour. Fold both ends to meet in
> the center. Then fold once more, in half, as if you were closing the
> pages of a book, making 4 layers.
>
> 6. Press all edges together. Wrap and chill for one hour. Place dough
> on floured cloth, again being sure that the short ends are parallel to
> the edge of the table nearest you. Roll out dough into a long
> rectangle. Fold ends to meet in the center, then fold once again as
> before.
>
> 7. Chill dough at least 2-3 hours, or until it is very cold.
>
> 8. Cut dough in half. Roll out each half separately into a sheet 1/8
> of an inch thick (chill half not being worked on). Cut into long
> strips 5 inches wide. Divide strips into triangles using a sharp
> paring knife or a pizza cutter. Roll up widest side of the triangles
> toward opposite point fairly tightly, stretching slightly as you roll
> to make them longer. DO NOT try to shape further for now. First, chill
> rolls in freezer for ½ hour.
>
> 9. Then, removing only 4-5 at a time, make each into a thinner,
> longer, and more compact shape by rolling it firmly against the
> surface with open palm of hand. Place on a greased baking sheet,
> curving each into a croissant. Chill again until very cold (you could
> actually freeze the formed rolls at this point).
>
> 10. Set oven to 475°F Brush rolls with egg yolks mixed with cream.
> Place in preheated oven for 5 minutes. Reduce heat to 400°F Continue
> baking about 8-9 minutes longer, or until croissants are golden brown.
> Let cool (and complete carry-over baking) before eating.