home > article > How To Make Chocolate Croissants Without Taking An Entire Day - Day 2
- by Nancy, February 11, 2010
What we are adding to our recipe today:
3 sticks sweet unsalted butter, softened at room temperature to pliable consistency but still cool, not greasy (about 1/2 - 1 hour sitting out of refrigerator.)
3 T. all-purpose unbleached flour
more flour as needed for rolling dough
For a complete list of ingredients, click here.
Another reminder: For tomorrow, Saturday, February 13th, please also have one egg available for egg wash to seal the croissant. Alternatively, you can use water or milk.
If you are just coming upon this post and want to join in making chocolate croissant with Nancy for Valentines Day, click here and then here to get up to speed, then return to follow today’s directions.
For the rest of you who have already been following these posts, welcome to day 2.
Above you see the three sticks of sweet unsalted butter that we are going to add to our recipe. I hope you remembered
to take your butter out about a half hour to an hour ago so that it is still cold but pliable, and not oily or greasy. It is very important that the butter still be cool to the touch, otherwise this next part of the recipe will be extremely difficult and present problems. The butter should be the consistency of cool clay or play-dough - able to be handled but not squishy or warm at all.
When it’s the right temperature, knead it or mix it with a dough hook or paddle attachment on low speed in the bowl of an electric mixer, or by hand with a wooden spoon, until it is still cool and soft but free of lumps.
Now take 3 T. flour and spread it on a wooden pastry board or the surface where you like to roll dough.
Transfer the lump-free, smooth, cool butter from the bowl to the floured surface. Coat the butter with the flour and gently knead it in. If at any point the butter becomes too soft to handle, refrigerate it and come back to work again. If you work quickly however, and your butter was not too warm to begin with, you should not have a problem. Set the butter aside, in the fridge if you think it might start getting too soft during the next step.
Now spread more flour on your work surface if needed. Remove the dough we made yesterday from the refrigerator, unwrap it and place it on the floured surface. Roll it into a rectangle 1/4 inch thick. It’s not so important what the dimensions of your rectangle are; it’s more important that it be rectangle shaped and 1/4 inch thick. Try to make it look somewhat like mine, above. Let the dough sit while you do the next step.
Place the lump-free, cool butter you prepared between two sheets of plastic wrap and roll it to approximately the size of 2/3 of your dough rectangle.
Take off the top sheet of plastic from the butter and flip the butter onto the dough so that it covers the bottom 2/3 of the dough. Then remove the other sheet of plastic wrap.
It should look like this now.
Fold the top of the dough down, as shown above, so that it comes to the center of the dough.
Fold the bottom of the dough up to meet the top, like this.
Now fold the dough again at center to make four layers. If at any point the dough gets too hot or soft to work with properly, refrigerate it until it is cooler.
Turn the dough so that the fold is at the left, like a book with the binding on the left.
Now repeat, rolling out this folded dough into a rectangle 1/4 inch thick, then folding the top down to the center, the bottom up to the center, and then folding in the center to make the four layers. Turn the dough once more so that the fold is on the left.
Repeat all the steps a third time, from rolling out 1/4 inch thick to turning the dough so that the fold is on the left. These are called, for obvious reasons, “turns” in pastry lingo, and it is these turns that make the yummy buttery layers in croissant dough.
When you have made all three turns of the dough, wrap it in plastic and refrigerate it again overnight. Have questions or problems? Use the comments link under the title of this article to write to me.
See you tomorrow!