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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Croissants Part 1   
    Categories: Breads   
         Yield: 8 Servings   
       
   MMMMM----------------------DETREMPE (DOUGH---------------------------   
     4 2/3 c  (605 g) A-P or bread flour;   
              More for dusting   
       1/3 c  (66 g) granulated sugar   
         1 tb + 1/2 ts (12 g) kosher salt   
     2 1/4 ts (7 g) active dry yeast   
       3/4 c  + 2 tb (214 g) water; room   
              Temp   
       1/2 c  (120 g) whole milk; room   
              Temp   
       1/4 c  (57 g) unsalted butter; in   
              - 1/2" pieces, chilled   
      
   MMMMM------------------BUTTER BLOCK & ASSEMBLY-----------------------   
     1 1/2 c  (340 g) unsalted European or   
              European-style butter;   
              Chilled   
              A-P flour; for rolling   
         1 lg Egg yolk   
         1 tb Heavy cream   
       
     TWENTY-FOUR HOURS BEFORE SERVING, START THE DETREMPE: In the bowl of a   
     stand mixer fitted with the dough hook, combine the flour, sugar, salt   
     and yeast, and stir to combine. Create a well in the center, and pour   
     in the water and milk. Mix on low speed until a tight, smooth dough   
     comes together around the hook, about 5 minutes. Remove the hook and   
     cover the bowl with a damp towel. Set aside for 10 minutes.   
        
     Reattach the dough hook and turn the mixer on medium-low speed. Add   
     the butter pieces all at once and continue to mix, scraping down the   
     bowl and hook once or twice, until the dough has formed a very smooth,   
     stretchy ball that is not the least bit sticky, 8 to 10 minutes.   
        
     Form the dough into a ball and place seam-side down on a lightly   
     floured work surface. Using a sharp knife, cut two deep perpendicular   
     slashes in the dough, forming a "+." (This will help the dough expand   
     into a square shape as it rises, making it easier to roll out later.)   
     Place the dough slashed-side up inside the same mixing bowl, cover   
     with plastic wrap and let rise at room temperature until about 1 1/2   
     times its original size, 45 minutes to 1 hour. Transfer the bowl to   
     the refrigerator and chill for at least 4 hours and up to 12.   
        
     AS THE DOUGH CHILLS, MAKE THE BUTTER BLOCK: Place the sticks of butter   
     side-by-side in the center of a large sheet of parchment paper, then   
     loosely fold all four sides of the parchment over the butter to form a   
     packet. Turn the packet over and use a rolling pin to lightly beat the   
     cold butter into a flat scant 1/2" thick layer, fusing the sticks and   
     making it pliable. (Don't worry about the shape at this point.) The   
     parchment may tear. Turn over the packet and unwrap, replacing the   
     parchment with a new sheet if needed. Fold the parchment paper over   
     the butter again, this time making neat, clean folds at right angles   
     (like you're wrapping a present), forming an 8" square. Turn the   
     packet over again and roll the pin across the packet, further   
     flattening the butter into a thin layer that fills the entire packet   
     while forcing out any air pockets. The goal is a level and   
     straight-edged square of butter. Transfer the butter block to the   
     refrigerator.   
        
     Eighteen hours before serving, remove the dough from the refrigerator,   
     uncover and transfer to a clean work surface. (It will have doubled in   
     size.) Deflate the dough with the heel of your hand. Using the four   
     points that formed where you slashed the dough, stretch the dough   
     outward and flatten into a rough square measuring no more than 8" on   
     one side.   
        
     Place 2 pieces of plastic wrap on the work surface perpendicular to   
     each other, and place the dough on top. Wrap the dough rectangle,   
     maintaining the squared-off edges, then roll your pin over top as you   
     did for the butter, forcing the dough to fill in the plastic and form   
     an 8" square with straight sides and right angles. Freeze for 20   
     minutes.   
        
     Remove the butter from the refrigerator and the dough from the   
     freezer. Set aside the butter. Unwrap the dough (save the plastic, as   
     you’ll use it again) and place on a lightly floured surface. Roll the   
     dough, dusting with flour if necessary, until 16 inches long,   
     maintaining a width of 8" (barely wider than the butter block). With   
     a pastry brush, brush off any flour from the surface of the dough and   
     make sure none sticks to the surface.   
        
     CONTINUES IN PART 2   
        
     By: Claire Saffitz   
        
     Yield: 8 croissants   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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