There is a video about the whole process, which you might want to watch.The recipe is very traditional, though there are some that add an egg. Not this one, just flour, sugar, milk, salt and of course, a lot of butter.
I have made french all butter croissants dozens and dozens of times. Back when I was living my other life, that included a big kitchen and a lot of step kids, making croissants was fairly normal.
When you're a baking freak like I am, having a lot of teenage mouths willing to devour anything you make is like a dream come true. So I would bake a ridiculous amount of whatever I wanted since it always found a willing tester. Or many.
Have enough counter space ready, a good rolling pin, a knife to cut the triangles, enough time to let the dough mark the step and not the other way around, read the recipe thoroughly before starting.
And it's important to mark the dough by making an indentation with your thumb between folds so not to loose track of them. You don't want to find yourself in the middle of the kitchen, trying to figure out if you are going to make the final turn or if you already made it. So you mark the dough. Just press your thumb when the fold is done. After the second turn, press your thumb twice. And so on.
evaporates as steam during baking.
I simply put the butter in pieces over a piece of plastic (I use freezer sheets), sprinkle the flour, add another sheet on top and pound with the rolling pin. You pile it up again and repeat. It takes three or four times for the flour to mix. But the mess is minimal as you can see in the pictures.
|Ready to go into the fridge before adding to the dough|
I used a top-brand butter, so there was no reason for this to happen. And though I never used this recipe before, it doesn't appear to have a different ratio of butter than others. One of those mysteries.
When you cut the triangles, be sure to use a sharp kitchen knife. The cuts should be precise and neat, no sawing motions, or you'll disturb the layers and it will affect the puffiness.
And I still have half of this recipe in the freezer. We have to tackle variations on this dough, like pain au chocolat and almond croissants. I'm so looking forward to that.