Classic Croissants

4½ c all-purpose flour
¼ c granulated sugar
2 tsp salt
2¼ tsp yeast (1 pkg)
1½ c lukewarm water
3 sticks unsalted butter
2 large eggs, lightly beaten

In a large bowl, mix 4 c of the flour, sugar, and salt. Dissolve the yeast in the lukewarm water and add it to the dry ingredients. Mix only until you have a very soft, coarse consistency, about one minute. Don’t over-mix or toughen the dough; it is better to add just a bit more water than to over-mix. The dough should be slightly sticky. Place it in a large greased bowl and cover. Chill for at least 3 to 4 hours.

Note: This basic croissant dough also can be risen at room temperature for about 1½ hours, however it is much easier to handle a chilled dough during the turning process. Chilling the dough also allows you to leave it in the refrigerator overnight, to be used any time the next day.

Knead the remaining flour with the butter (as for puff pastry) and shape it into a 5-inch square. Dust with flour and move aside. Remove the risen croissant dough carefully (without folding or over-working it) and drop it onto a well-floured surface. Roll a flap from each of the 4 corners (as for puff pastry) and wrap up the softened butter.

Croissants are turned 4 times, however each turn for this dough creates only 3 layers. Because of its softer nature, the croissant dough can be “book” turned 2 times at first. A one-hour rest is needed before the last 2 turns, however the dough will wait in the refrigerator, even overnight if desired. After 4 turns the croissant dough must be refrigerated at least 3 or 4 hours before using.

All or part of the dough may be rolled out for shaping. If making a dozen, roll to a rectangle that measures 21x7 (or 21x8) inches and is ⅛-inch thick. Keep in mind that the triangular wedges to be shaped into croissants should be about 7 or 8 inches long and 3 inches across the base.

Use a pastry wheel to cut the shapes. Trim all the edges before cutting. Croissants that are too small or large don’t bake through properly nor have the same keeping qualities.

Place the croissant shapes on a lightly greased cookie sheet or on a sheet lined with parchment paper, leaving at least 2 inches between each one. Brush each with the beaten egg. Wait 30 minutes and glaze again.

Allow the finished shapes to rise one hour at room temperature, or until they are noticeably bigger. Don’t allow the croissants to rise in too warm a spot.

Bake at 350° for 30 minutes or until nicely browned.

Variation - Chocolate Croissants

1 batch Classic Croissant Dough
12 oz semisweet chocolate
1 large egg, slightly beaten

Roll out the dough to a rectangle that measures 8x15 inches and is about ¼-inch thick. Cut twelve 5x2-inch rectangles, using a pastry wheel. Brush around the edges of each rectangle with beaten egg and then place about 1 oz of chocolate in the center of each rectangle.

Fold up the rectangles lengthwise, wrapping the chocolate in the dough. Press the edges down to seal well, then brush the pastries with egg glaze. Snip through the top of the dough to make a steam vent with scissors. Place pastries about 2 inches apart on a lightly greased or parchment-lined baking sheet. Let pastries rise for 30 minutes.

Bake at 350° for 30 minutes or until nicely browned. Let cool on a rack, then serve.

Makes ~ 12

Source
The Joy of Pastry