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Final Project

making croissants
by

Angela Bergeron

on 10 September 2012

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Transcript of Final Project

from scratch Making Croissants and bowls, spoons, whisks, etc. Step 1: Gather Ingredients Day 1 Detrempe is French for "water dough"- it's like a puff pastry. Step 2: Start the Dough (detrempe) Beurre is French for butter, so the beurrage is a block of butter that goes inside the pastry. Step 3: Make the Beurrage Put the detrempe and beurrage in the fridge for 15 minutes so they are both cool and the same consistency. start making chocolate chip cookies for back to school night. In the meantime... (this is not a necessary step for croissant making) Yes, croissants are made by wrapping dough around 1/2 pound of butter. Step 4: Wrap the Buerrage in the Detrempe Then you roll it out and fold it into thirds. It is important to keep the butter cold enough that it doesn't melt out of the dough. Step 5: Refrigerate After 20 minutes, roll the dough again, fold into thirds again, and refrigerate again. Then, after another 20 minutes, do that all again. Steps 6, 7 & 8: Roll, Fold, Refrigerate, Repeat Cut the dough in half, wrap it in seran wrap and freeze for 24 hours (up to 4 days) Step 9 & 10: Cut and Freeze The frozen pizzas are not necessary in croissant making. finish up the chocolate chip cookies Oh... and... Day 2 Step 11: Refrigerate 8 hours
Roll out dough and cut After freezing for 24 hours, refrigerate 8 hours. Roll out the dough and cut in half. Put it in the refrigerator another 15 minutes. Step 12: Cut dough and roll into crescent shapes Put croissants on parchment paper with a warm glass of water in a warm place to rise. Step 13: Prepare the Eggwash Brush one beaten egg over the croissants. Then put the croissants in the preheated oven. Step 14: Bake Bake at 375 degrees Fahrenheit for 10 minutes then 350 for 15 more minutes. Step 15: Enjoy
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