And it is close to my birthday. For the last several weeks I have been collecting recipes and techniques wherever I could find them. This one for croissants and particularly the dough is intriguing. I have made the version form the Virginia bakery that they call pastry dough which makes great coffee cakes. This dough could be a great substitute and I will try it after I get home from what is developing into another great trip to Oregon to visit my sister.

Croissant Dough

in food processor — 2 ¼ C flour, 2 tsp. yeast, 1 ½ tsp. salt,2 Tbsp. Sugar

Mix the dough: In a medium bowl or 2-cup liquid measure, whisk together the water, milk, and egg. In a food processor, blend together the flour, yeast, salt, and sugar until well combined. Add the cold butter, and pulse 10 to 12 times at 1-second intervals, until the butter is in small pea-sized pieces. Transfer the contents of the food processor to a large bowl. Add the water-milk-egg mixture, and, using a spatula, stir until you have a wet, sticky mass. Cover the bowl and refrigerate for at least 2 hours (but ideally for 24 hours) or up to 4 days.

Roll it out: Turn the dough out onto a lightly floured work surface and divide it into two equal portions, each roughly 384 grams. Pat each portion into a rough square. Set one aside while you begin working on the next: using flour as needed, roll the square out, flipping it as needed to prevent sticking, until you have a shape 10- to 11-inches wide/tall — it’s OK if, at this point, it looks a little misshapen. Fold the dough envelope-style: the top third down over the dough, then the bottom third up. Then fold the right third of the dough from right to left and then from left to right, to ultimately create a square. (see photos for reference). You’ve now completed one set of folds. Repeat this process 3 more times: roll the dough out into a large, thin square, then fold the dough envelope-style from top to bottom and from right to left. By the end of the four sets, the dough will be smooth, and there should be little to no visible signs of butter flecking the dough.

Chill it: Transfer the folded dough to an airtight container and transfer to the fridge for at least 30 minutes (but ideally 24 hours) or up to 2 days. At this point, the dough can be frozen. Repeat with the remaining portion of the dough.

Make pastries: From here, proceed with any of the recipes suggested above or any recipe calling for a croissant-like dough.

for the croissants — flour for dusting 2 egg yolks 2 tablespoons heavy cream pinch sea salt

To make croissants: Using flour as needed and working with one portion at a time, roll the dough into an 8×12-inch rectangle. Cut the dough in half vertically to create two long rectangles, each 4 inches wide. Then cut each rectangle diagonally to create 4 triangles. Starting at the flat end, coil up each triangle into a croissant shape, ending with the tip tucked underneath. Transfer the croissants to a parchment-lined sheet pan. Cover them with a pan — I use a turned-over 10×14-inch pan — to prevent them from drying out. Repeat with the remaining dough.

Proof: Let the croissants proof at room temperature (ideally between 75ºF and 80ºF) for roughly 2 hours. If your kitchen is colder, this may take longer; if it’s warmer, it may take less time. The coils are ready to bake when they have nearly doubled in size and feel marshmallowy to the touch.

Prepare the oven and make the egg wash: Preheat the oven to 425ºF. If you have two ovens, preheat both of them — I prefer to bake one pan of croissants at a time to ensure they bake/brown evenly. In a small bowl, whisk together the yolks, heavy cream, and salt. Working with one pan at a time, brush each croissant with the egg wash, then wait 5 minutes. If you are working with one oven, wait to brush the other set of croissants until the first pan is nearly finished baking.

Bake the croissants: Transfer the pan to the oven, immediately lower the temperature to 400ºF, and bake for roughly 15 minutes, or until the croissants are golden brown to your liking. Remove the pan from the oven and transfer the croissants to a cooling rack. Let the croissants rest briefly before serving. Repeat with the remaining pan of croissants.

---

The final product that I want to try is what Virginia Bakery called a fruit pocket. When I made these last, Cheryl was still alive.

I rolled out a piece of dough to about a 9 inch by 9 inch square. I used parchment paper to line an 8 inch square pan. The square of dough I laid across the 8 inch pan turned 45 degrees and allowed it to flop over the edge of the pan. Tuck the dough into the corners and pour in your favorite fruit filling and fold the corners into the middle. Pinch the corners shut as necessary to contain the fruit goodness and let everybody rest and proof for a few minutes – maybe 30. Fire up the oven to 400^oF. When the bell goes off pop the fruit pocket in the oven for 30 – 40 minutes. Your choice of brownness.

Drizzle your favorite icing on top or yellow crumbs or cinnamon crumbs or whatever takes your fancy.

I love August with my sister.

Carpe Diem.