Saturday, September 13, 2014

Mini croissants by Puff pastry

In baking, a puff pastry(In arabic: العجينة المورقة or in frensh:La patte feuilleté) is a light, flaky, unleavened pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a dough which is spread with solid fat and repeatedly folded and rolled out. It is sometimes called a "water dough" or détrempe.

The gaps that form between the layers are a result of the puff pastry rising as the water evaporates into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges. (From Wikipedia).
From the time I was in college until about 3 years ago, croissants were flaky, layered, buttery rolls of heaven, no matter where I bought them or who made them, Today I made my favourite croissant by puff pastry, this is my first time I try to make it and i succeed.
It was soft crunchy and yummy! The best Mini Croissants from Gourmet dish kitchen by simple way :)

500 g of white flour
250 ml of cold water
1 tsp salt
400g of margarine lamination cut into pieces and very cold
 How to make the Mini croissants by puff pastry!?
In a bowl; put the flour and the frozen butter then; mix it just by the tips of your fingers...
after that; add the mix of water and salt and also mix it just by the tips of your fingers.
Until you have an incoherent dough.

Knead your dough by hand for 5 minutes.
Using a small dusting of flour and yeast (for 100 g of flour we need 25 g of yeast),

roll out the rectangle to 9 x 20 inches. Using a dry pastry brush, brush off any excess flour -- otherwise it will get trapped and start to brown, eventually discoloring your dough.

Fold your dough into thirds, like you're folding a letter, and repeat: Roll to 9 x 20 inches, brush off excess flour, and fold into thirds. Chill for an hour.

You will repeat this whole process (roll, fold, roll, fold, chill) two more times, each time chilling the dough for 1 hour, for a total of six folds.
It is helpful to make indentations with your finger on the dough to keep track of were you are at with your folds. (One indentation for the first fold, two for the second, and so on.)
You can keep this dough in the fridge 24 hours.

This puff pastry is a base of a lot of pastries and desserts; today I Am using my puff pastry in the gourmet croissant recipe from gourmet dish kitchen.
With the rolling pin, make a rectangle by pressing firmly along its length and with a knife make triangles and a small scrap of dough at each end, as you see in the picture..

 Hold a dough triangle so that the short notched side is on top and gently elongate without squeezing or compressing the dough

Lay the croissant on the work surface with the notched side closest to you. With one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end.
(you can make small triangles, medium or big depending on your taste)
(also you can fill it with chocolate or anything else or you can keep it classic without
Put the croissants in the oven-tray on 170C°/388F° for 15 mins.

Puff Pastry Perfection: More Than 175 Recipes for Appetizers, Entrees, & Sweets Made with Frozen Puff Pastry Dough!!

Puff Pastry Perfection is more than just another collection of baked goods. It is a burst of extraordinary flavors that surprise and delight, along with foolproof instructions to make home cooks into baking heroes.
Puff pastry is the royalty of pastries—crisp, flaky, and especially light, it literally rises to any occasion. And although preparing homemade puff pastry is a labor-intensive process, Puff Pastry Perfection shows that a package of frozen puff pastry sheets makes the magnificence of puff pastry accessible to home cooks everywhere.

Oh, the enchanting creations that await! Frozen puff pastry can be used to quickly and easily render classics such as napoleons, cream puffs, strudels, turnovers, palmiers, mille-feuille, and French tarts. It can be twisted into appetizer sticks, cut into tartlet shapes, used as a quick pie or quiche crust, folded over savory appetizer fillings, molded over casserole fillings to create one-step pot pie "lids," or rolled and slice into elegant, but oh-so-easy cookies.

The result? How about portobello napoleons, wasabi shrimp puffs, dried cherry and almond baked brie, or spicy cumin cheese straws for starters? For supper consider chile relleno quiche, puff pastry po' boys, pizza bianco with prosciutto, arugula and parmesan or chipotle and cheese beef pot pie. Next, the sweets: miniatures such as ginger-lime sugar twists, southern pecan crisps, fresh mango napoleons, and puff pastry cinnamon rolls, all perfect for teatime or an anytime nibble. And finally the grand desserts: from lemon-blackberry cobbler to chocolate-walnut strudel to caramel apple dumplings, there's a sweet treat for every taste and occasion.