\n When you\u2019re shopping for butter, here are a few I suggest:Organic Valley Cultured Unsalted 84% (it comes in 1\/2 pound blocks), Plugra, and Lands of Lakes for Baking (check for the butterfat listed on the box). Kerrygold is good, but is generally salted. It\u2019s also creamier and while delicious may be tricky for a beginner.Here\u2019s the PRINTABLE VERSIONCroissants and Pain au ChocolatMakes about 15 croissants or pain au chocolatFor the Dough:5-5 1-4 cups all purpose flour (600 gms)2 tsp salt (10 gm)1\/3 cup sugar (56 gm)1 TBSP instant yeast6 1\/2 oz cold milk\u00a0 ( 200 gm)1 cup water2 TBSP soft butterFor the Folding Butter:3 sticks cold (1 1\/2 cups) unsalted butter, the best you can find2 TBSP flour1 egg for brushing the croissantschocolate batons or bittersweet chocolate pieces for pain au chocolatFor the dough: \u00a0With a stand mixer fitted with the paddle or by hand, mix the ingredients (except cold butter and 2T flour) until shaggy.Gently knead for 1-2 minutes until smooth.\u00a0 Dough will be sticky.\u00a0 Place in lightly oiled bowl, covered with plastic wrap and chill overnight.The next day, cut the folding butter into \u00bd inch pieces, sprinkle with the 2 TBSP flour and pound between two pieces of parchment with a rolling pin or beat in mixer with flour until smooth.\u00a0 Be sure to keep the butter cool. \u00a0 Shape into a 6 x 6 inch square about \u00bd inch thick. Return to the refrigerator if your butter feels too soft.Place the dough on your lightly floured work surface.\u00a0 Roll the dough into a\u00a0 7×14 inch rectangle.\u00a0 The smaller end nearest you.\u00a0 Place the butter square on the bottom half of the dough, and fold the top half over the butter.\u00a0 Lightly seal the edges, and tap with the rolling pin to even out the thickness. \u00a0Roll the dough, keeping about the same width, to 15 inches in length. \u00a0 Fold the dough into thirds, as you would a letter.\u00a0 Tap the dough to even the thickness, and turn again so the fold is on the left side.\u00a0 You\u2019re just completed one turn!\u00a0Cover the dough lightly with plastic wrap and rest at room temperature for twenty minutes.\u00a0 If your room is warmer than 72 degrees, you can also rest the dough in the refrigerator.Make two more turns (waiting at least 20 minutes between turns). Remember, if your room isn\u2019t too warm, you don\u2019t need to return to the refrigerator after each turn.\u00a0 Each time you fold the dough, you\u2019re making more and more layers of butter and dough.\u00a0 When the butter heats and melts in the oven, the water in the butter will become steam.\u00a0 The steam pushes the layers of dough apart creating the flaky light layers of the croissants.9. For croissants, roll the dough into an 6 x 18 inch rectangle.\u00a0 Cut triangles with a bottom width of about 3 inches.\u00a0 Roll the triangle to lengthen, cut a 1\/2 inch slit on the bottom edge.\u00a0 Starting at the bottom, roll the dough towards the point, gently stretching the dough.\u00a0 Use both hands, splaying them apart as you roll.\u00a0 The slit will help widen the the dough and create a traditional shape.\u00a0 It will take about 3-4 rolls to reach the end.\u00a0 Place the croissants on a parchment lined baking sheet, point side down. \u00a0For pain au chocolat, roll rectangles measuring 3×4 inches.\u00a0 Place a chocolat baton or a line of chocolate in a row at the smaller ends.\u00a0 Roll\/fold each end the dough\u00a0 toward the center, then each end once again.\u00a0 This will create a scroll shape.\u00a0 Place the dough smooth side up, rolls down, on the baking sheet.10.\u00a0 Finish shaping the dough, cover and allow the pastries to rise at room temperature for 1 hour. \u00a0 While the dough is rising, preheat your oven to 350 degrees F.\u00a0 Just before baking, beat the egg in a small bowl with a fork.\u00a0 With a pastry brush, gently brush the tops of the croissants with egg wash.\u00a0 Try not let the egg to drip down the sides of the croissant onto the pan.\u00a0 This limits the puff in the oven.11.Bake at 350 degrees F, for 30 minutes.\u00a0 Rotate pan \u00bd way through if necessary. Transfer pan to a cooking rack, and allow pastries to cool at least thirty minutes.\u00a0 If you serve the croissants too soon, the butter will not cooled, and the pastry will have a greasy feel and taste.Morning Bun VariationRoll Dough into rectangle (after two turns)1 egg in 1 cup water\u00a0Brown Sugar\/Cinnamon\/Granulated Sugar (2 \u00bd tsp. cinnamon per 1 \u00bd # sugar half & half)Cut 2 inch slices into well-greased muffin cups, cut side down. \u00a0 Will stand about \u00bd inch over top of muffin cup.Bake immediately at 350 for 25-50 minutesRest a few minutes, then garnish by rolling buns in Sugar\/Cinnamon mixture (1# sugar, 2 \u00bd tsp cinnamon).Adapted from Artisan Breads Every Day, Peter Reinhardt\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
When you\u2019re shopping for butter, here are a few I suggest:Organic Valley Cultured Unsalted 84% (it comes in 1\/2 pound blocks), Plugra, and Lands of Lakes for Baking (check for the butterfat listed on the box). Kerrygold is good, but is generally salted. It\u2019s also creamier and while delicious may be tricky for a beginner.Here\u2019s […]<\/p>\n","protected":false},"author":1,"featured_media":1005,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-1004","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-snacks"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1004","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1004"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1004\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/1005"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1004"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1004"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1004"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}