Croissants Pain Au Chocolat Pain Raisin And Danish Recipes

Steps:

• Prepare the dough: Melt the 3 tablespoons butter in a small saucepan over low heat. Allow the butter to cool to room temperature. It should appear milky and should be pourable and warm to the touch. In a small bowl, dissolve the yeast in the cold water. Place the flour, salt, sugar, milk, and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer on medium speed and mix just until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat on medium-high speed until the dough is well combined and no longer sticks to the sides of the bowl, about 1 minute.
• If the dough is too soft, add more flour, one tablespoon at a time until it is firmer. (The dough is too soft when it cannot hold its shape.) If the dough is too hard, add cold water one tablespoon at a time until it has softened. (The dough is too hard when it is difficult to mix in the mixer.)
• Remove the dough from the mixing bowl. If the dough is slightly sticky and ropy, knead it with your hands for about 30 seconds, until it is smooth. Pat it into a ball. Place the dough on a lightly floured baking sheet, cover with plastic wrap, and let it proof at room temperature for about 30 minutes. (This will start the fermentation process).
• Place the dough on a lightly floured work surface and roll it out to an 8 by 15-inch rectangle about 1/4 inch thick. Wrap the rectangle in plastic wrap and refrigerate for 2 hours. The cold retards the rising process, which allows for a slow fermentation. A slow fermentation helps develop the flavor of the dough.
• Remove the dough from the refrigerator, unwrap the rectangle, and place it with a long side facing you on a lightly floured work surface. Spread the softened butter evenly over the right two thirds of the dough. I like to use a large offset spatula to do this. Incorporate the butter by folding the (butterless) left third of the dough over the center, then fold the right third of the dough to the left. Now it should resemble a folded letter.
• Roll this out into another 10 by 30-inch rectangle about 1/8-inch thick. Give the dough a book fold, or double fold, by folding each short end to the middle so they meet but do not overlap. Then fold one half over the other half and, if necessary, rotate the dough so that the seam is on your right. (This process is called a book fold because the folded dough resembles a book and a double fold because the dough is folded onto itself two times.)
• Wrap the folded dough in plastic wrap and let it rest in the refrigerator for a minimum of 2 hours. (At this stage I usually let the dough rest overnight and finish it in the morning.)
• The following procedure is the final step before you form the croissants or pain au chocolat. Remove the dough from the refrigerator, unwrap it, and place on a lightly floured work surface. Roll it into a 10 x 30-inch rectangle and turn it so a long side faces you. Give the dough a single fold by folding the left third of the dough over the center. Then fold the right third of the dough to the left. Now the dough should resemble a folded letter.
• Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll out the dough into a 10 by 36-inch rectangle about 1/4-inch thick. Keep the thickness even and the edges straight. This will make it easier to cut the croissants or pain au chocolat.
• These puff pastry items are best eaten the day they are made.
• Follow instructions for basic dough, above.
• With a sharp chef's knife, cut the dough into 3 1/2 by 4 1/2-inch rectangles. Lay each rectangle on a lightly floured work surface, with a long side facing you, and place about 1/2 tablespoon of the chopped chocolate in the upper third of each one. Fold that third of the dough over the chocolate.
• Place about another 1/2 tablespoon of the chocolate along one seam of the folded dough. Fold the bottom third of the dough over the chocolate. (At this stage, they can be frozen for up to one week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.)
• Turn over the pain au chocolat so the seams face down. This will keep them from opening as they bake. Place them on a parchment paper-covered baking sheet; they will get bigger as they proof and bake, so space them about 2 inches apart. Loosely cover the baking sheet with plastic wrap and allow the pain au chocolat to proof at room temperature until they have doubled in size and appear light and full of air, 1 1/2 to 3 hours depending on the temperature of the room and of the dough.
• Preheat the oven to 400 degrees. Make an egg wash by whisking together the egg yolks, whole egg, and milk in a small bowl until well combined. With a pastry brush, very gently coat the croissants or pain au chocolat completely with egg wash. Bake until golden brown, about 10 minutes. I love to eat both of them fresh out of the oven. If you have any leftovers, they can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. Thaw at room temperature and warm in the oven before serving.
• Follow instructions for basic dough, above.
• Use a sharp chef's knife to cut out triangles with a 2 1/2-inch base and 10-inch sides. Lay each triangle on a lightly floured work surface with the tip facing you. Gently pull the tip toward you; this light stretch adds layers to the finished croissant without adding density. Use the palms of your hands to roll each triangle up from the base to the tip. (At this stage, they can be frozen for up to one week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.)
• Place the rolled croissants on a parchment paper-covered baking sheet. The croissants will get bigger as they proof and bake, so space them about 2 inches apart. Loosely cover the baking sheet with plastic wrap. This keeps the croissants from developing a skin while proofing and traps the heat released during fermentation, which helps them to rise. Allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; this can take anywhere from 1 1/2 to 3 hours depending on the temperature of the room and of the dough.

Steps:

• Heat the oven to 350 degrees F. Unfold the pastry sheets on a lightly floured surface. Roll each into a 10-inch square. Cut each into 4 (5-inch) squares, making 8 in all.
• Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg. Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg.
• Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets for 10 minutes. Remove the pastries from the baking sheets and let cool completely on wire racks. Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth. Stir in the confectioners' sugar. Stir in the water, adding additional water, if necessary, until desired consistency. Drizzle the icing over the pastries

Steps:

• In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
• Once the dough starts to clump, turn it out onto a clean counter.
• Lightly knead the dough and form it into a ball, making sure not to over-knead it.
• Cover the dough with plastic wrap and refrigerate for one hour.
• Slice the cold butter in thirds and place it onto a sheet of parchment paper..
• Place another piece of parchment on top of the butter, and beat it with a rolling pin.
• Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
• Transfer the butter layer to the refrigerator.
• To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
• Roll out each corner and form a 10-inch (25 cm) square.
• Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
• Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
• Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
• Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
• Fold the top half down to the middle, and brush off any excess flour.
• Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
• Cover and refrigerate for one hour.
• Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
• After the final turn, cover the dough with plastic wrap and refrigerate overnight.
• To form the croissants, cut the dough in half. Place one half in the refrigerator.
• Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
• With a knife, trim the edges of the dough.
• Cut the dough into 4 rectangles.
• Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
• Place the croissants on a baking sheet, seam side down.
• Repeat with the other half of the dough.
• Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
• Place the croissants in a warm place to rise for 1-2 hours.
• Preheat oven to 400°F (200°C).
• Once the croissants have proofed, brush them with one more layer of egg wash.
• Bake for 15 minutes or until golden brown and cooked through. Serve warm.
• Enjoy!

Steps:

• Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting.
• Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use.
• Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal.
• Roll the dough out to a 6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes.
• Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
• Repeat step 5, chilling for 30 minutes.
• In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
• Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal.
• Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Brush the top of the pastries with the remaining egg yolk mixture.
• Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.