*Homemade Croissants (Final Fantasy)

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by TheLoveAddicts
by TheLoveAddicts
                                    
                                              The Ultimate Final Fantasy XIV Cookbook
Phase One
- Butter Block
- 10 Tbsp (140g) Unsalted Butter
1. Prepare a piece of parchment paper by drawing a 4 inch square on the backside of it. Cut the butter into equally thick pieces. Arrange the butter into the square on the parchment paper. Fold the parchment paper over the butter and make sure it is square shaped. Take a rolling pin and smooth the butter into the square shape, merging the butter together into one solid piece. Wrap in plastic wrap and place in the refrigerator for at least 30 minutes to keep cold.
Phase Two
- Dough
- 3 Tbsp (45g) Water
- 1/4 Cup + 2 Tbsp (90g) Whole Milk
- 1/2 Tbsp (6g) Yeast
- 1 3/4 Cups (250g) Bread Flour
- 2 Tbsp (30g) Sugar
- 1/2 Tbsp (6g) Salt
- 1 Tbsp (5g) Almond Extract
- 1 1/2 Tbsp (20g) Unsalted Butter, Melted
2. Heat the water and milk between 100°F to 110°F. Add the yeast and allow to bloom, about three minutes. Combine the bread flour, sugar, and salt in a large bowl. Add the yeast mixture, almond extract, and melted butter.
3. Mix until it comes together. Transfer to a floured surface and knead until smooth. Placed in a bowl, cover, and let rest for 10 minutes.
4. Take the rested dough and lightly pull on the edge of the dough to the center and pat down. Repeat this around the entire dough. Flip over (smooth side facing up), cover, and rest for another 10 minutes. Once again, pull the edges to the center and pat down again. Flip, cover again, and rest for another 25 minutes.
5. Transfer the dough to a sheet of parchment paper and roll out to a rough 7 inch square. Fold the parchment paper over the dough into a 7 inch square. Use a rolling pin to make sure the dough fills the parchment square and is even. Wrap with plastic wrap and place in the refrigerator for 18 to 24 hours.
Phase Three
- 1 Egg
6. The next day, flour a countertop. Remove the dough from the plastic and parchment wrapping and place the dough onto the floured countertop. Lightly flour the top of the dough. With a rolling pin, roll each of the corners.
7. Take the butter block out of its wrappings and place it in the center diagonally. Fold each of the dough corners over the butter like sealing an envelope. Lightly tap with the rolling pin and let rest for three minutes.
8. Flip the dough over so the smooth side is facing upwards. Lightly press down the dough with the rolling pin. Roll out the dough to a 16-inch-long rectangle
9. Take the bottom of the rectangle and fold it three-fourths of the way up. Take the top of the dough and fold it to have both edges touching one another. Take the new bottom of the rectangle and fold it to the new top. Turn it go° and lightly tap down with the rolling pin. Wrap in plastic wrap and let rest in the refrigerator for go minutes.
10. Remove the dough from the refrigerator, take it out of the plastic wrap, and place on a floured countertop. Make sure the dough is positioned in the long direction, vertically from you. Take a rolling pin and tap down on the dough once more. Roll out the dough to a 16-inch-long rectangle.
11. Take the top of the rectangle and roll it two-thirds of the way down. Fold the bottom edge of the dough up and over. You should end up with a rough square shape at this point. Once again, wrap in plastic wrap and place in the refrigerator to rest for 1 hour.
12. Remove the dough from the refrigerator, take it out of the plastic wrap, and place on a floured countertop. This time, roll the dough to a large rectangle that is ¼ inch (6 mm thick (should be about 12-by-9 inches (30-by-23 cm) wide).
--- If the dough resists, cover it with a kitchen towel and let rest for 5 minutes. This will help relax the gluten ---
13. Cut marks at the bottom and top 4 inches (10 cm) apart from one another. Using either a large chef's knife or a pizza cutter, connect the bottom mark to the top to cut into three rectangles. Cut each of those rectangles diagonally into two large triangles making six pieces in total. Take one of the triangles and tightly roll the widest edge to the thin part, making sure the tip is in the center.
14. On a baking sheet with parchment paper, place the rolled triangle tip-side on the bottom, to prevent it from unrolling when it bakes. Repeat this with the remaining triangles, making sure to give each of the croissants about 3 inches (7½ cm) of space between each other. Cover with a kitchen towel and let rest in a warm spot for 1 hour, or until the croissants have doubled in size.
15. Preheat an oven to 390°F (199°C). Whisk an egg for an egg wash. Carefully brush each of the proofed croissants. Make sure to not apply any pressure that could cause the croissants to deflate. Place the baking sheet in the oven and reduce the heat to 350°F (177°C). Bake for 18 to 25 minutes or until golden brown and cooked through.