Baked goods thread. Can I have a piece now? No, wait!

Very nice Jack. My wife always says, "Do you see where your kids get it from?" When I put my cream on my Pie. Yours looks as much as mine. Although you did leave the sides a little uncovered there! LOL

 

Yeah, I left them uncovered so you could see there was pie in there.

 

Did you make the croissant dough yourself or did you purchase it? I love fresh croissants especially fresh ones but I haven't made them myself yet.

 

Myself, of course. Refrigerator croissant dough is awful.

 

Share the recipe? or is it a family well kept secret?

 

This is my own recipe, a lot of hard work went into it. It is written for sourdough. Just add another 77g of flour and 77 grams of water. Toss in about 6g of yeast as well.

Sourdough Croissants
(Makes approximately 12 Croissants)

Ingredients
Dough
143g Sourdough Starter
286g Warm Skim Milk
15g Salt
57g Butter
14g Sugar
476g All Purpose Flour

200g Butter (See Instructions)

Optional (For Pain au Chocolat)
113g Almond Bark, Coursley Chopped

Egg Wash
1 Egg
3g Sugar
15g Milk

1. Place the 200g butter on counter to soften.
2. Place dough ingredients (save for the 200g butter) into bread machine in the order listed and run on the dough setting. Let breadmaker run only through it's first mix cycle and then check dough. If it is well mixed and has formed a soft, round ball continue onto next step. If crumbly, add water. If soupy, add flour. Restart breadmaker and let run through first mix.
3. Shape dough into a rectangle, wrap with cling film and place in refrigerator.
4. Once 200g butter has softened, place it between sheets of wax paper and shape into a 5" by 5" square. Place into fridge to harden.
5. Once both the dough cools and the butter hardens (about 2-3 hours), remove from fridge and on a lightly floured surface roll dough into a 6" by 12" rectangle.
6. Place the butter on one side of the dough and quickly brush water around the butter to outline it. Fold the other side of the dough over (like closing a book) to completely enclose the butter.
7. Roll the dough back out to 6" by 12" and fold in thirds (like a letter). Repeat. Return dough to it's cling film and place back into the fridge until cool (another 1-2 hours).
8. Return dough to a floured surface and repeat step 7 three times.

For Croissants
9. Roll dough out to approximately 10" by 12" and cut into six 5" by 4" pieces. Cut each piece into two by slicing diagonally from corner to opposing corner. Brush with water and roll into croissant shape.
10. Place on greased pan and brush with egg wash mixture. Bake in 400 degrees oven for 20-25 minutes.

For Pain au Chocolat
9. Roll dough out to approximately 16" by 12" and cut into two 8" by 12" pieces. Brush with water and cover with almond bark chunks.
10. Roll up to make 12" long log shapes. Cut each log into six 2" pieces.
11. Place the pieces on greased pan (like a circle standing on edge) and brush with egg wash mixture. Bake in 400 degrees oven for 20-25 minutes.

 

Thanks for the recipe. I will label it Jack the Knife croissant dough in my recipe book. I will have to try it during my Christmas break.

 

Enjoy! I do mine in the bread machine (to make the dough itself) and just let it run through the first mix-- about 7 mins. It hasn't really warmed up by then, so I can wrap it right around the softened butter and flatten it out with my hands, fold in thirds and put in fridge or freezer to chill, depending on how much time I have. When I made it for the pie, I would guess it took 90 mins total from when I started measuring ingredients until I put in oven. I used the freezer method.
Would have been two hours if it was something that needed to rise.

 

Guess the wood species. I made this one today for the wife's birthday get together tonight. Not really a party, a few family members are sick this week, so just some friends heading over. Woodwidow, this does have vanilla in it. Marzipan fungusy mushroomy things.

 

I'll never be able to guess the species unless it really looks like alder but I love marzipan and would hate to eat any of your mushroom fungi things as they are a work of ART. Did the vanilla make a difference to the blandness of the cake recipe?

 

It tasted fine. There was a little vanilla called for in the recipe, I just added a wee bit more.

It is supposed to be a birch log. Still eating the leftovers for breakfast with coffee.

 

In my hurry to post a drooling smiley I forgot to guess the species! I had as Birch though. Nice job!

 

Baked a fresh blue berry crumb pie

 

I showed the cake to my coworker last night, told him it was birch. Does that count?

 

Someone mentioned Pioneer Woman Cooking TV show the other day.

Flat apple pie, and Pop pulled pork from that show. Also a gluten free apple crisp for my wife, she is celiac.

Good food after a few hours moving snow around.

 

Pioneer Woman cooking TV show. Just a recent show or are we going back aways?

That looks good!

 

Ding ding ding. Winnah heyah too.

 

http://www.foodnetwork.com/the-pioneer-woman/index.html

She's got a blog too.

 

Todays effort from the wife and 4 year old.