New DB challenge - Croissants!

Blog-checking lines: The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

Recipe Source: Mastering the Art of French Cooking, Volume Two. Julia Child and Simone Beck.

Wow this month's challenge was so interesting making croissants, croissant pastry is intriguing it is a mixture of "puff pastry" and "yeast bread dough", technically croissant pastry is a laminated dough, that is you basically make a yeast bread dough and then you make a butter puff pastry with it, using four turns and folds. Very interesting.

We were very lucky to have a wonderful member txfarmer she had experimented with croissant over a two month period and her postings in the "The Fresh Loaf" web site were invaluable well worth a look see these links link one, link two and link three.

I make my croissants with honey glazed. Mmm... it was so perfect!)) My family was very glad to tasted homemade croissants.



Ingredients
¼ oz (7 gm) of fresh yeast, or 1¼ teaspoon (6¼ ml/4 gm) of dry-active yeast (about ½ sachet)
3 tablespoons (45 ml) warm water (less than 100°F/38°C)
1 teaspoon (5 ml/4½ gm) sugar
1 3/4 cups (225 gm/½ lb) of strong plain flour (I used Polish all-purpose flour, which is 13% protein)
2 teaspoons (10 ml/9 gm) sugar
1½ teaspoon (7½ ml/9 gm) salt
½ cup (120 ml/¼ pint) milk (I am not sure if the fat content matters. I used 2%)
2 tablespoons (30 ml) tasteless oil (I used generic vegetable oil)
½ cup (120 ml/1 stick/115 gm/¼ lb) chilled, unsalted butter
1 egg, for egg wash

Directions:

1. Mix the yeast, warm water, and first teaspoon of sugar in a small bowl. Leave aside for the yeast and sugar to dissolve and the yeast to foam up a little.
2. Measure out the other ingredients
3. Heat the milk until tepid (either in the microwave or a saucepan), and dissolve in the salt and remaining sugar
4. Place the flour in a large bowl.
5. Add the oil, yeast mixture, and milk mixture to the flour
6. Mix all the ingredients together using the rubber spatula, just until all the flour is incorporated
7. Turn the dough out onto a floured surface, and let it rest a minute while you wash out the bowl
8. Knead the dough eight to ten times only. The best way is as Julia Child does it in the video (see below). It’s a little difficult to explain, but essentially involves smacking the dough on the counter (lots of fun if you are mad at someone) and removing it from the counter using the pastry scraper.
9. Place the dough back in the bowl, and place the bowl in the plastic bag
10. Leave the bowl at approximately 75°F/24°C for three hours, or until the dough has tripled in size.

11. After the dough has tripled in size, remove it gently from the bowl, pulling it away from the sides of the bowl with your fingertips.
12. Place the dough on a lightly floured board or countertop, and use your hands to press it out into a rectangle about 8 by 12 inches (20cm by 30cm).
13. Fold the dough rectangle in three, like a letter (fold the top third down, and then the bottom third up)
14. Place the dough letter back in the bowl, and the bowl back in the plastic bag. (Photo 8)
15. Leave the dough to rise for another 1.5 hours, or until it has doubled in size. This second rise can be done overnight in the fridge

16. Place the double-risen dough onto a plate and cover tightly with plastic wrap. Place the plate in the fridge while you prepare the butter.
17. Once the dough has doubled, it’s time to incorporate the butter
18. Place the block of chilled butter on a chopping board.
19. Using the rolling pin, beat the butter down a little, till it is quite flat. (Photo 11)
20. Use the heel of your hand to continue to spread the butter until it is smooth. You want the butter to stay cool, but spread easily.

21. Remove the dough from the fridge and place it on a lightly floured board or counter. Let it rest for a minute or two.
22. Spread the dough using your hands into a rectangle about 14 by 8 inches
23. Remove the butter from the board, and place it on the top half of the dough rectangle
24. Spread the butter all across the top two-thirds of the dough rectangle, but keep it ¼ inch (6 mm) across from all the edges.
25. Fold the top third of the dough down, and the bottom third of the dough up.
26. Turn the dough package 90 degrees, so that the top flap is to your right (like a book).
27. Roll out the dough package (gently, so you don’t push the butter out of the dough) until it is again about 14 by 8 inches (35 cm by 20 cm).
28. Again, fold the top third down and the bottom third up.
29. Wrap the dough package in plastic wrap, and place it in the fridge for 2 hours. (Photo 23)

30. After two hours have passed, take the dough out of the fridge and place it again on the lightly floured board or counter.
31. Tap the dough with the rolling pin, to deflate it a little
32. Let the dough rest for 8 to 10 minutes
33. Roll the dough package out till it is 14 by 8 inches (35 cm by 20 cm).
34. Fold in three, as before
35. Turn 90 degrees, and roll out again to 14 by 8 inches (35 cm by 20 cm).
36. Fold in three for the last time, wrap in plastic, and return the dough package to the fridge for two more hours (or overnight, with something heavy on top to stop it from rising)

37. It’s now time to cut the dough and shape the croissants
38. First, lightly butter your baking sheet so that it is ready
39. Take the dough out of the fridge and let it rest for ten minutes on the lightly floured board or counter
40. Roll the dough out into a 20 by 5 inch rectangle (51 cm by 12½ cm).
41. Cut the dough into two rectangles (each 10 by 5 inches (25½ cm by 12½ cm)) (Photo 24)
42. Place one of the rectangles in the fridge, to keep the butter cold
43. Roll the second rectangle out until it is 15 by 5 inches (38 cm by 12½ cm).
44. Cut the rectangle into three squares (each 5 by 5 inches (12½ cm by 12½ cm))
45. Place two of the squares in the fridge
46. The remaining square may have shrunk up a little bit in the meantime. Roll it out again till it is nearly square
47. Cut the square diagonally into two triangles.
48. Stretch the triangle out a little, so it is not a right-angle triangle, but more of an isosceles.
49. Starting at the wide end, roll the triangle up towards the point, and curve into a crescent shape.
50. Place the unbaked croissant on the baking sheet
51. Repeat the process with the remaining squares of dough, creating 12 croissants in total.
52. Leave the tray of croissants, covered lightly with plastic wrap, to rise for 1 hour

53. Preheat the oven to very hot 475°F/240°C/gas mark 9.
54. Mix the egg with a teaspoon of water
55. Spread the egg wash across the tops of the croissants.
56. Put the croissants in the oven for 12 to 15 minutes, until the tops are browned nicely
57. Take the croissants out of the oven, and place them on a rack to cool for 10 minutes before serving.

Daring Bakers' Challenge: Candylicious!

Hello! 
This challenge was my second.
I was very glad, when I saw this challenge, because my best friend celebrate birthday at august. I made for her white chocolate truffles with rose water and rose water caramel. For my family i made watermelon and srtrwberry pate de fruit beause we have season of watermelons in Russia now. It`s was really great! I never made candy, so it was very exciting for me.

I wanted that my gift for Dasha was girly and looks beautiful, and i hope I was able to.

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy! 

Fallen friends & chocolate almond mousse bars

I think it is very important, to have such friends, seeing that even for a few years, can call and simply ask "how are you ?".
Do not lose touch with those who've then in high school, institute, went to a dance group ... True, this is rare, except that the university comrades still somehow accompany people through life.
 My mom was lucky: after 20 years, she still keeps in touch with classmates, constantly communicating with those with whom she studied at the institute. Of course, occur infrequently, have all their work, work, someone has moved.  But every encounter is always full of joy.





One day, as time and place, this meeting with my mother's school friend. And quite by accident, speaking with on the phone about an hour, my mother spontaneously offered to meet and walk a bit. And why not? And he took me with him, and Julia, his daughter Nastia, we broke up into pairs, hour later communicated with each other.
I must say that Julia absolutely amazing person. She is bright and interesting speech, which makes conversation with her is fun, smart, and still-wonderful cook. Several years ago, my mother even got down to baking, she borrowed a few recipes. And not a single failure! sponge cake, custard cake with butter cream ... All that we have loved ever since.
Skirted around our local lake, plenty of forest air breathed, we are happy, separated only in the 11th hour of the evening. And then, perhaps, because all procedures were frozen:)





Already preparing to go to bed, my mother held out her "how I want something with cream!" Why not, while impressions are fresh and there is inspiration? And the next morning coffee accompanied by chocolate cake with a delicate creamy mousse. 

Rice pudding with honey roasted apricots

For a week I was haunted by memories: exactly one year ago at this very moment I returned from vacation. Contrary to expectations, I was not delighted with the constant unbearable heat, not great food at the hotel and just what I'm really homesick, did not allow to relax. Every other day we went to the local market, where to buy themselves dairy products, honey, fruits and vegetables, and other not wanted.
Fruits ... Perhaps, but the sea is what I remember with great affection: figs, melons, fresh peaches and apricots, huge bunches of grapes, it was paradise! I'm sure of two weeks, I gained a vitamin with an annual supply. And, going home, most of the luggage took a hefty package of fragrant fruit and a few jars of local honey.

After arriving in his native city and breathing the cool morning air from St. Petersburg, I realized that there was nothing snacking on the road will not: and, going into the apartment and smiled a happy smile, I took off and things began to prepare myself the breakfast, which I dreamed.
For me, the perfect start to the day with deststva were toast, which my grandfather brought me to the bed, sumptuous pancakes or porridge-oats, millet, rice ... Probably, I'm ready to have their plates! So at that time, looking at the shelves and found some rice in an open pack, I made it his. She opened a jar of honey brought .... And then I thought it was the most delicious food in the world. Honest.
And today, in memories of those days, I wanted to unite all the flavors together: honey, ripe apricots and my favorite milk rice.

Peach, Gooseberry and Red Currant Galettes

This summer I am not in the country as often as in past years. And, one might say, even just do not go. Too much studying (yeah, do not miss any opportunity to acquire the necessary knowledge before entering), family circumstances in which I think the best stay at home. But, nevertheless, without fresh fruits and vegetables
I did not stay very happy when I see the big baskets, imported from suburban area, literally filled with vitamins, Cut Flowers , as modest and discreet, and really bright, striking colors.



Eaten enough, we begin the most enjoyable yet complex process of harvesting these oh- jams and marmalades! To be honest, having spent half the night, filling glass jars with colored jam, only forces are to ensure that lie down and then go to sleep ... But the next day to find the bottom of the basket just a handful of each kind of fruit, I, in spite of being tired, I can not deny myself the pleasure  have my breakfast with fresh pastries . The main thing is that the freezer was a piece of dough, then loved for half an hour you can get something amazing flavorful and easy-such as biscuit.

Recipe adapted from Cannelle et Vanille and changed a little: as a basis, I took my favorite Pate Sucree and nectarines instead of peaches, a couple who had found in the refrigerator.

July Daring Bakers' challenge-fresh fraisier!

Hello Evryone!
 Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
July DB challenge was my first, and it`s be realy cool! Thanks for Jana of Cherry Tea Cakes-What could be better in summer than fresh berries?
When I made my cake, strawberries in Russia is over, I'm a little upset. But he passed the shop windows, my eyes fell on the bright clusters of grapes ...
As a result, my cake I made with him. Let it was not easy, but it looked really impressive!
Since my family loves the chocolate biscuits, I made a base out of it. Also, amazingly fragrant mint syrup.
In the morning I could not wait when I can try my creation. God, what a taste! Light, bright, really summer. If it were not for the family, I probably would have eaten all:))
Thank you, Jana!)


 

Tres leches cupcakes

I confess: muffins on our table-frequent guests. And indeed, got the ingredients in advance of the refrigerator, dry mixed with liquid, sprinkled with berries, and after 20 min fresh muffins for morning coffee is ready. But here cupcakes .... Did not even once. Is that ate at the cafe.

But then I finally got his hands:) With buttercream in this heat, I decided after all not to get involved and replaced it with a nice little fluid coating, and made the basis, based recipe and notorious pie that way, I also never done before. And it was ... Delicious:) was thinking: what would be done?)

Guinness ice cream

So:
In the baking of alcohol we face often enough: for the cake and dried fruit in brandy soaked, and add rum to the cream, and sauces are based on vodka and wine can be found often enough ...
And what about ice cream?
In love for him to admit I never tire of. A particularly important, it is now, in the summer.
The abundance of different kinds of ice cream, sorbets and frozen desserts in the friend-tape just run up your eyes! And today I want to show a rather interesting version of chocolate ice cream with a dark beer, which gives the dessert a noble bitterness.