Viennoiserie

I started my last class for my first trimester of college. Viennoiserie is the name of my class and it just means enriched breads. A few of the things we will make in this class are croissants, danishes, scones and doughnuts.Yesterday we muffins and the dough for brioche. Today we finished the brioche and made the dough for croissants. Brioche is just dough that is shaped in a little tin and then has a ball of dough on top. Why you would go through the trouble of putting a little ball of dough on top, I have no idea. We put pepper jack cheese in ours and it was pretty good.Today we made the croissant dough and it gets really complicated.

Croissant Dough

 2 # 10    oz.     Water (cold)

        5    oz.     Sugar, gran.

        2.5 oz.     Salt

        5    oz.     DMS

        3.5 oz.     Yeast, fresh

5 #                   Bread Flour

        5    oz.     Butter, soft

Roll-in fat:

3 #                   Butter

        2.5 oz.     Bread Flour

Straight dough mixing: 3 minutes 1^st speed then 8 minutes 2nd speed.                                                                    

Cover and chill the dough for 30 to 60 minutes. Combine the 3 # butter (room temperature) with the 2.5 oz. flour. Roll out the dough to a rectangle, then spread the roll-in fat over two third of the dough. Give the dough a 3-fold. Cover and refrigerate for 20-30 minutes. Roll out the dough 3 more times (rotate 90 degrees at the start of each rolling process), and give it each a 3-fold. Refrigerate after each fold for 20-30 minutes. Cover and retard the dough over night. Roll out the dough to 1/8 - 1/4 inch in thickness, cut into triangles and shape to a croissant (fillings can be added as well as toppings). Place on a paper lined sheet pan 3 x 5, egg wash and proof to about 75 %.

Egg wash again and bake at 375 degrees F. until golden brown. No second egg wash is needed if the croissants have a topping.