Autumn — Chapter Eight.
A brioche croissant cross.
(Playing with fire)
What if we added a rustic touch and a floral note to a Croissant?
“As if Croissantsaren’t hard enough.”
Croissant: “We are not hard; all we need is time and care.”
The Actors
- One cup of flour
- Half cup Rye flour
- ½ cup milk
- 2 tablespoons Honey
- ½ teaspoon Salt
- 1 tablespoon yeast
- 115 g cold butter (for lamination)
- Egg wash
The Story
First, we warm the milk just enough to wake the yeast. Add the honey (along with the yeast) and let them rest de côté.
Mix the flours with the salt and incorporate the liquid mixture. Work them until they form a smooth dough. Cool it while preparing the butter.
Prepare the dimensions first by folding the baking sheet, then place the butter inside.
With a rouleau,create a butter rectangle.
Étalezthe cooled dough, and enclose the butter rectangle like a sealed letter. And send it to the fridge.
I only did two tours, one doubleand one simple(two folds: one double, one single).
Not much work yet enough to have un beau feuilletage.
Make sure to cool it between each folding session.
Before baking, shape them; it is okay if they are not perfect, or add some chocolate to a couple.
They are forgiving.
Let them rise for one last hour. Egg wash them and bake for 15-25 minutes at 190 °C.
The Curtain Call
It is better to do it the day before, because we want croissants chauds ready the moment we wake up.
Epilogue
Rye Honey Croissant: Calling us Croissants mayire plus d’un.
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