MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Croissants Part 1
Categories: Breads
     Yield: 8 Servings

MMMMM----------------------DETREMPE (DOUGH---------------------------
 4 2/3 c  A-P or bread flour (605 g);
          - more for dusting
   1/3 c  Granulated sugar (66 g)
     1 tb Kosher salt (12 g); +1/2 ts
 2 1/4 ts Active dry yeast (7 g)
   3/4 c  Water (214 g); +2 tb,
          - room temperature
   1/2 c  Whole milk (120 g);
          - room temperature
   1/4 c  Unsalted butter (57 g);
          - chilled, in 1/2" pieces

MMMMM------------------BUTTER BLOCK & ASSEMBLY-----------------------
 1 1/2 c  Unsalted European or
          - European-style butter
          - (340 g); 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" 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

 Recipe by Claire Saffitz

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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