Baking Classics: Croissants

How To Make Croissants & Danish Pastry Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. French Pastry Pin Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Southern Entertaining ButtermilkLIpstick Pastry Chef TV Cooking Personality How To Make Laminated Dough Pastry Dough Croissant Dough Classic Baked Goods Pastries Breakfast Danish Pastry Birmingham AlabamaBaking Classics

The Technique

Croissants 

Although typically thought of as a classic French pastry, the croissant is Austrian in origin created over 300 years ago. A croissant of quality is prepared using yeast, sugar & a good bit of butter– the latter of which aides in producing their signature flakiness. Buttermilk Croissants offer a distinct variation to this time honored pastry by inserting added taste notes for lovely flavor. There is some chill time necessary that may make it seem as though they are difficult to prepare but it’s simply not so. However planning ahead & reading through the recipe before beginning will be helpful. Learn how to make classic croissants in your very own kitchen. 

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applications

Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickButtermilk Croissants
makes 32

 1/4 cup warm water
1 {1/4-oz} packet active dry yeast
4 Tbsp sugar, divided
3 cups all purpose flour
1 1/2 tsp kosher salt
1 1/3 cups room temperature buttermilk
1 lb unsalted butter, frozen
1 egg, lightly beaten

 Whisk together the water, the yeast & 1 tablespoon of the sugar. Set aside. Whisk together the flour, the remaining 3 tablespoons of sugar & the salt in the bowl of a stand mixer. Add the buttermilk & the yeast mixture. Mix on Low speed 1 minute with a dough hook. The dough will be very soft & cling to the sides. Increase the speed to Medium. Blend 5 minutes. Sprinkle the dough generously with flour around the top & the sides. Use a rubber spatula to shimmy between the edges as it will be sticky. Allow it to tumble onto a well floured surface. Generously dust the top of the dough with flour & knead several times until smooth & elastic. Use a rubber spatula to begin the process then switch & use your hands. Dust with flour as necessary to prevent any sticking. The dough will feel light but springy. Shape it into a ball & place in a lightly greased bowl. Spray the dough surface with cooking spray. Cover with plastic wrap. Chill 8 hours or overnight. 

Press the air out of the dough all over the surface. Transfer to a well floured surface. Press & shape the dough into a 10 x 15-inch rectangle. Run two sticks of the frozen butter down the large holes of a box grater. Place it in the center third portion of the dough in an even layer leaving a 1 1/2-inch border at the top & the bottom. Fold the dough into thirds, then make a 1/4 turn counterclockwise. The last fold should be closest to you. Roll the dough into a 10 x 15-inch rectangle. Place the dough in the freezer. Run the remaining two sticks of the frozen butter down the large holes of a box grater. Remove the dough from the freezer & place the butter in the center third portion of the dough in an even layer leaving a 1 1/2-inch border at the top & the bottom. Fold the dough into thirds. Make a 1/4 turn counterclockwise. The last fold should be closest to you. Roll the dough into a 10 x 15-inch rectangle. Fold the dough into thirds. Make a 1/4 turn counterclockwise. Wrap the dough in plastic & chill 1 hour. It should measure approximately 9 x 4 1/2-inches. If the dough becomes warm & the butter is exposed at anytime during the process, cover & chill 30 minutes before proceeding.

Remove the dough from the refrigerator. Place the dough on a well floured surface. Roll the dough into a 10 x 15-inch rectangle. Fold the dough into thirds. Make a 1/4 turn counterclockwise. Repeat the process two additional times. The dough will have a total of 6 turns. Wrap the dough in plastic & chill 8 hours or overnight.

 Cut the dough in half. Wrap one piece in plastic & chill. Roll the dough into a 15 x 18-inch rectangle. Trim the edges. This will not only aide in producing neat, crisp croissants but it help the dough rise properly in the oven. Cut the dough in half crosswise & lengthwise. Then repeat the process to create 8 rectangles that measure approximately 3 1/2 x 7 1/2-inches. Cut the rectangles diagonally to form 16 triangles. Stretch each triangle to measure approximately 9 inches. Place them on a well floured surface. Cut a small notch in the center of the short side. Roll a small piece of the dough scraps into an oval & place just beyond the cut. Roll the dough over the oval portion. This will help create the signature lift in the center of the croissant. Continue rolling the dough towards the point. Dab a bit of egg wash on the point. Roll the dough over it so that it is under the pastry. Place on the parchment paper-lined half sheet pan & curl the edge slightly towards the point. Repeat with the remaining pieces of dough & space 2 inches apart. Brush the egg wash over the shaped dough. Let rise in a draft free spot 1 1/2 to 2 hours or until an increase by a half their original size has been achieved. Repeat the entire procedure with the remaining chilled dough. 

Position one of the wire racks on the lowest position in the oven. Place a loaf pan filled with 1 1/2 inches of water on the rack. Position the remaining rack in the center. Preheat the oven to 425 degrees. Add 1/2 cup ice to the loaf pan & close the door quickly. Place the first pan of dough in the oven. Bake 10 minutes. Reduce the oven temperature to 350 degrees & bake an additional 10 to 12 minutes or until golden brown. Repeat with the remaining pans of dough. Cool 30 minutes.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Croissants

Once the butter has been incorporated into this irresistible laminated dough, buttery-rich, flaky croissants are just a short technique away. Although the butter is folded & rolled into the dough in two steps as opposed to just one when preparing Buttermilk Croissants, Tutorial No. 2: Danish Pastry Dough offers a visual guide as to how it should be accomplished properly. When complete, rolling, cutting, shaping & proofing may then take place before baking them.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applicationsrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking ApplicationsNo. 1

Once the butter has been added to the dough using the fold-&-roll technique, it will be ready for a good, long final chill. The dough will have a total of 6 turns at this stage of the process.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applications1a

Remove the dough from the refrigerator & place it on a lightly floured surface. 

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applications1b

Cut the dough in half. Wrap one piece in plastic & chill.

The Essential Guide To Classic Breakfast Pastries & Breads By Rebecca Gordon. The Basics. Homemade Pasta Dough By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Southern Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon Southern Hostess Southern Entertaining ButtermilkLipstick Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Pasta DoughNo. 2

A pastry wheel is the ideal tool to use when it’s time to cut the dough. 

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applications2a

Roll the dough into a 15 x 18-inch rectangle. Trim the edges. This will not only aide in producing neat, crisp croissants but it help the dough rise properly in the oven. Cut the dough in half crosswise & lengthwise. Then repeat the process to create 8 rectangles that measure approximately 3 1/2 x 7 1/2-inches. Cut the rectangles diagonally to form 16 triangles.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applications2b

Stretch each triangle to measure approximately 9 inches. Place them on a well floured surface.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applications2c

Cut a small notch in the center of the short side.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applications2d

Roll a small piece of the dough scraps into an oval & place just beyond the cut.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applications2e

Roll the dough over the oval portion. This will help create the signature lift in the center of the croissant.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applications2f

Continue rolling the dough towards the point. Dab a bit of egg wash on the point.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applications
2g

Roll the dough over the point so that it is under the pastry. Once rolled, croissant dough may be shaped by either slightly turning the ends inward or by having the ends meet & pressing them together for a more rounded shape after they are baked. 

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking ApplicationsNo. 3

Place on the parchment paper-lined half sheet pan & curl the edge slightly towards the point. Repeat with the remaining pieces of dough & space 2 inches apart. They will seem small in size at this point but they will spread a good bit during baking.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applications3a

Brush the egg wash over the shaped dough.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking Applications3b

Let rise in a draft free spot 1 1/2 to 2 hours or until an increase by a half their original size has been achieved. Repeat the entire procedure with the remaining chilled dough.

How To Make Buttermilk Croissants By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess Birmingham Alabama Publisher Lifestyle Digital Magazine Instructional Cooking ApplicationsNo. 4

 Position one of the wire racks on the lowest position in the oven. Place a loaf pan filled with 1 1/2 inches of water on the rack. Position the remaining rack in the center. Preheat the oven to 425 degrees. Add 1/2 cup ice to the loaf pan & close the door quickly. Place the first pan of dough in the oven. Bake 10 minutes. Reduce the oven temperature to 350 degrees & bake an additional 10 to 12 minutes or until golden brown. Repeat with the remaining pans of dough. Cool 30 minutes. Serve with Old-Fashioned Strawberry Jam, Classic Lemon Curd or split them & fill with country ham. 

The Tune
“At Last” Etta James

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet.  

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

, ,

No comments yet.

Leave a Reply