These were made using a recipe in the France Magazine article "Pastry from Heaven" by Michelin-star chef, Michel Roux.
There is a lot of butter in croissant dough. The dough is mixed using milk, yeast, flour and salt (ie: no butter at all) and allowed to rise. It is then formed into a ball, a cross slashed into the center and the corners are pulled outward like a flower. The butter is placed in a brick in the center and the "petals" are folded overtop to completely enclose the butter. (Did I remember to take a picture of the butter going in the center? Alas, no. I was too excited that everything was working so well that I forgot.) After the butter is sealed inside, the dough is then rolled out with a rolling pin and folded into thirds and placed in the fridge for 30 minutes before being rolled out and folded again.
The rolling step is repeated 3 times. This photo was taken after the 2nd rolling, as can be seen from the two poke marks in the corner. Obviously, in the home kitchen, this marking step isn't really necessary but if several pieces of croissant dough are being prepared, I can see why this poking method is used.
After the 3rd time of folding and rolling, the croissants and pains au chocolat are shaped and placed on a parchment papered cookie sheet. (I reuse parchment paper several times.)
The shaped dough is traditionally brushed with an egg wash. Because I had already bucked tradition by adding a bit of whole wheat flour to the dough, I continued bucking and omitted the egg to use a plain milk wash.
How brilliant are these croissants just out of the oven!?
Cafe au lait, croissant, pain au chocolat and home-made apricot jam. The dark chocolate used was from a 75% bar. It added the perfect sweetness to the bread. Personally, I would not use anything sweeter. (Please also see the photos used for Wordless B&W Wednesday.)
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain