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Old 05-28-2007, 11:48 AM   #1
Way too much time on my hands!
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Chefgreg's Carbquik Croissants

Anyone remember these????

He gave us a recipe for 120 and Laurie divided the recipe by 10 to make it more "our size"..After being in Germany on vacation and experiencing real
chocolate croissants for breakfast..(I gained 7-8 pounds), I was wondering if anyone had ever tried this recipe..I might do it after I lose the weight I gained..

Croissants-Recipe Edited to make 12
Here are Chef Greg's Instructions, pared down to 12 croissants from 120 (1/10 recipe)

MILK - cold 4.8 oz.
YEAST 7/10 oz.
SALT 6.2 grams
BUTTER - 8/10 oz.

BUTTER 4.8 oz
CARBQUIK 3/10 oz.

Yields: 12 Croissants weighing 1.75 oz. each.


1. DOUGH: Mix the first 6 ingredients together - "Straight Dough Mixing Method". Mix on low speed for “5 minutes" until a smooth loose dough is formed - do not overwork the dough! Allow to rise for 30 minutes. Then pin-out the dough out into the size of a sheet-pan. Then place the dough onto a parchment lined and lightly Carbquiked sheet-pan, and ****** [CAN ANYBODY TELL ME WHAT ****** MEANS?--HELP] for 30 minutes.

2. BUTTER BLOCK (beurrage): Combine the remaining butter and Carbquik, and knead until pliable and lump free. Spread evenly over 2/3 of a parchment lined sheet-pan. Place in the refrigerate for 10 minutes.

3. When the butter and dough have reached the same consistency, place the dough on your work table, brush-off any excess Carbquik, and cover 1/2 of the dough evenly with the butter.

4. Fold the other half of the dough over to cover the butter, seal the edges well. You have completed the LOCK-IN. Turn 90 degrees.

5. Roll out to 3x the width of a sheet-pan, and as long. Complete the 1 3-FOLD. (THIS MEANS FOLD THE TWO SIDES IN TOWARD THE MIDDLE SO YOU END UP WITH A SHEET 1/3 THE SIZE OF WHAT IT WAS AFTER YOU ROLLED IT OUT). Refrigerate 30 minutes.

6. Complete the 2 3-FOLD (THAT MEANS REPEAT #5 ABOVE), refrigerate 30 minutes, and the final 3 3-FOLD (YEP, DO IT ONE MORE TIME!)(You will now have a total of 81 layers). Wrap tightly and refrigerate. Use the 2nd day
1. Pan 6 croissants per normal baking pan. Reverse the last row of croissants to prevent the tips from over-browning!
2. French egg wash (baste with equal parts yolks and cream) - before and after proofing.
3. Proof until doubled in size. When the sheet-pan is shaken, the croissants should jiggle.
4. Bake @ 425 F.

I won't have time to actually test this recipe for another couple of weeks. If anybody knows what "Relaxing the Dough" means, please let me know. Also if anybody has a chance to try this before I do, I'd love to hear how it works!
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Old 05-28-2007, 01:19 PM   #2
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I personally don't think I'd want to take the chance of wasting the ingredients. Too many things don't fit with how Carbquik as flour works. To be honest this sounds like a HC recipe that he just tells you to sub Carbquik for the regular flour. And we all know that almost never works especially when dealing with a yeast application.

Last edited by Kevinpa; 05-28-2007 at 01:20 PM..
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Old 05-28-2007, 01:30 PM   #3
Way too much time on my hands!
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17 grams = 4 teaspoons real sugar
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Old 05-28-2007, 02:33 PM   #4
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Bwaaaa haaaaa haaaaa!

You first, Carolyn! (sorry, couldn't resist).

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Old 05-28-2007, 02:41 PM   #5
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Retarding dough means to refrigerate it at a certain temperature. It is used for sourdough bread to allow the development of organic acids that give the bread its sour flavor. It is often used for pizza dough, too. It is done with laminated [folded] pastry dough in order to give it a very flaky texture. Hope this helps.


Retarding the dough means slowing down the bread's leavening process, and that is done by controlling the temperature. Allow the bread to go through its first rise and punch it down5, then put it in a cool place covered with plastic wrap to prevent it from drying out.


Retarding (Refrigerating)

The process of slowing down maturing or aging of perishable items such as fruits, flowers etc by reducing the temperature, generally in the range of 35-42°F or 2-5°C. In the context of baking, retarding plays a vital role in attaining desired dough characteristics. In pastry dough, retarding provides time to the ingredients to hydrate and relax. Pastry dough is retarded for at least 30 minutes, to obtain flaky and tender characteristics. In bread dough, retarding reduces the rate of fermentation, which influences the flavor, aroma and appearance of the finished stuff. Bread dough is retarded for 8-10 hours or overnight to attain the desired volume.
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