I put the leftover croissant dough in the refrigerator instead of the freezer last night and it ended up proofing a bit. I wasn't sure whether it was too late to put it in the freezer so I went ahead and baked the rest of it this morning. I looked in the pantry to see what deliciousness I could stuff into the them. Chocolate? Check! Reno liver spread? YES please! Chocolate and liver mixed together? Um. No. I was giggling at the title of this post because it sure does read that way. I wouldn't recommend mixing the two flavors unless you're in an adventurous mood or just plain nutty. Other flavors good for stuffing are ham and cheese, almond paste, and corn beef and potatoes.
These are really easy. First, roll out the dough into a rectangle and cut 3 inch wide strips of dough. Then put a spoonful or pate or chocolate chips at the top of each strip and roll the dough into a coil. Make sure the seam side is down otherwise it will puff and unravel in the oven. Brush the tops with egg wash and let rise. Bake at 350 degrees for 20 minutes. Let them cool before eating. This will give the butter enough time to set. I know it's tempting, but leave it alone! You want it to set to achieve that flaky shattering shards effect of the dough upon first bite. Drooling yet ;)
I dunno what "proofing" is. I think your recipes should have difficulty levels, so if I ever get brave enough to try one I'll know which would be best for me.
ReplyDelete"Proofing" is the final dough-rise step before baking, and refers to a specific rest period within the more generalized process known as fermentation.
ReplyDeleteJudging a level of difficulty can vary from person to person, but I think compared to baking cookies, making croissant dough is difficult. This is my 3rd attempt at making them and I still need more practice.
A great book for the beginner baker is The America's Test Kitchen Family Baking Book. The recipes are foolproof and it's full of hundreds of step by step illustrations.
Be brave and try a recipe you find enticing! The more you practice the less challenging it will be.
Chocolate Filled Croissants are a favorite of mine here in Germany, especially when we travel to various countries. They always taste a little bit different in each country. It makes me want to be adventurous in baking my own.
ReplyDelete