Then put it back in the bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 1/2 to 2 hours.After the dough has doubled, turn it out onto a floured plate, cover it with plastic wrap, and refrigerator overnight.Take the butter out of the refrigerator and beat it with a rolling-pin to soften it so you can spread it. Then roll and fold one last time.Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours. Julia Child's Croissants My most recent adventure in the kitchen was inspired by an episode of "The French Chef" with Julia Child. The crumb is open with a clear honeycomb effect.I am fairly happy with the crumb, but there's always room for improvement. I suppose I could bake one and have my answer before the time comes. Blend the milk and oil with the yeast mixture.In a large bowl, mix the flour and salt. Thank you for helping us improve PBS Video.Get recipes, watch hundreds of episodes of her classic shows, read tributes from celebrity chefs, and more. In the meantime, climb under your rock in Minneapolis (talk about a big fish in a small pond syndrome) and enjoy your small town self-imposed celebrity status and continue making your non-existant croissants.Please desist from lowering the currently high standard of comment prevalent on this very valuable site. I know, sounds funny but it's my 1st time using fresh yeast and I only had a couple of days before it expired, which was barely enough time for me to use it. Anyway, here's the picture.Scientist eh? Or try a recipe from the master herself - watch Julia Child make croissants here. And it's good to have flakey crust? (=This is completely stupid and foolish thinking. -Varda.I never thought the size of the croissants matter, but it did. During the 4th folding, I remembered I needed to do a wallet. ),Very much appreciate your contribution PaulZ. Too few folds lead to thick crunchy layers.The yeast is dormant if you keep the dough refrigerated.
Happy Friday:).Fill in your details below or click an icon to log in:Enter your email address to follow this blog and receive notifications of new posts by email.Hiking the Interior: Wickersham Dome and Upper Grapefruit Rocks,Container Gradening: food at my finger tips,Rosemary Soft Pretzels with Cheddar Cheese Dipping Sauce,Ice on the Lake: Backpacking along Lake Superior. These look perfect!! I just got to try this! PBS is a 501(c)(3) not-for-profit organization.Copy a link to this video to your clipboard.PBS Food: Recipes, Cooking Shows, and More!#CookForJulia: Honor Julia Child's Legacy,Buy "Baking with Julia" Cookbook from ShopPBS. Set aside until the dough has tripled in size, about 3 hours.After the first rise, turn the dough out on a floured surface and fold it over a few times. During this episode, Julia explained the "in's and out's"of croissant-making, in a way that made the long laborious process seem effortless and fun! Bulk rise made the dough extra strong - again, harder to roll out, but crumb is better.

What's science? Croissants are very giving :).Deleted my post as I feel it may have been off topic. There are many steps to the recipe, and in between each step, the dough has to rest for 1-2 hours. Furthermore, I trained under, and was mentored by, the ex-pastry chef of the then 3* Michelin Four Seasons George V Hotel in Paris. Fold in thirds as before. … However, if we use the same dough to make small croissants, each layer of dough is too thick for the size, which means the dough won't be rolled up as many times, the crumb won't be as layered. I don't think I am 'croissant material', but with your detailed instructions, I might just give it another try.Thanks for your work - very impressive and I am both not surprised and also in awe of you working on this over 6 months.

Surprising for someone who has "produced hundreds of laminated doughs" and not one single pictorial frame of any work produced?

Bon appetit! Croissants with Julia Child Posted: January 18, 2013 | Author: becominganomad | Filed under: Baking, Food | Tags: Croissants, Food, Home Baking, Julia Child, Recipes | 3 Comments I have a bit of a foodie crush on Julia Child. That means theory (what you propose and say) can be tested (resulting in evidence). Likewise, I noticed that when I cut the croissants smaller, there weren't so much air holes inside. I love your conscientious persuit of the perfect croissant it makes me feel less concerned about my search for big holes in my Sourdough.
Flour the dough, wrap it in plastic, and refrigerate it for at least 45 minutes.Take it out of the refrigerator and roll it into a 10×16 rectangle. (Not a pleasant task to clean up - literally - at 2 in the morning.) Not exactly, healthy, but everyone deserves a Julia Child inspired treat once in a while. So your croissants look scrumdidlyumptious ! I had given up ever having the heavenly croissants I had in France  in the states--Trust me Costco's come from the underworld. I'll have to give these a whirl.

Cut it in half and return half to the refrigerator.