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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Mix : .5 oz yeast w/ 3.5 cups flour, 1.25 + cups water, salt, and 1/3 cup white sugar. Knead and let rise for 2 hours. Meanwhile, take 3 sticks of soft ish butter and squish into a rectangular block in between two pieces of saranwrap. Refrigerate this. After the dough is risen to twice its size, punch down, and roll out with flour to the size of more than twice the butter rectangle. do an envelope fold with the butter in the middle and then roll out that whole thing and do the envelope fold again. put in the fridge for 30 min. repeat twice. let sit over night. in the morning, roll out (with a very floured surface) into 20 pastries. bake 375 for 15-20 min.
2. pain au chocolate : rectangles with bars of bittersweet chocolate, hazelnuts
3. croissant: triangle (make 1 in cut bisecting shortest side)
4. cinnamon roll/ pain au rasin : spread dough w/ hydrated raisins, cinnamon/ sugar, pecan/walnuts, top with syrup or powdered sugar + milk glaze
5. almond: pinwheels (cut square from corners and put everyother in the middle, fill with a processed mixture of .5 stick butter (unsalted), .75 cup finely ground blanched and unblanched almonds, .5 cup powd sugar. after, add 1 T cornstarch and 1 t almond extract till ball like mixture.
6. jam and cream: spread sweet cream cheese in the middle of the square and fold in all edges then add jam on top
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