Martha Stewart Makes Croissants 4 Ways | Martha Bakes S2E6 "Croissants"

[Music] today we're going to learn how to make quasal it's a complicated process it takes a lot of time but it is certainly worth it when you see the final result so we start with one quarter cup plus two tablespoons of warm water about a hundred degrees don't make it hot just warm and this recipe really works best if you have fresh cake yeast 17 grams or 0.6 ounces the little package of fresh yeast is 0.6 ounces and to give the yeast a little something to eat while it proofs uh two teaspoons of sugar just sprinkle that right over the yeast and let this soften let it proof you can push it around with a wooden spoon so there and that should start to bubble and you'll see it get a little bit foamy now in one and a third cups of lukewarm milk again about 100 degrees add one tablespoon of salt and one tablespoon plus one teaspoon of sugar this is going to be added to the yeast and so now three and a half cups of all-purpose flour i'm using a hecker's flour which i like very much there's also a very good flower called king arthur that does very well one so dip and measure two three and a half and add the warm milk with sugar to the flour mixture and a quarter of a cup of canola oil or grape seed oil and flavorless vegetable oil this keeps the dough soft and malleable and so now stir this up makes a very sticky wet dough this is the beginning of our hustle it's so exciting and now you can turn this out on a lightly floured surface and get every little bit out we're going to use this bowl again for the first rising of the dough so keep it handy and use a bench scraper i love this plastic on the marble and just move it around and sprinkle a little bit more flour on it and what you want to do is get a soft dough that's not too too sticky but that will hold its shape a little bit mmm boy is this beautiful oh see it's already a good dough don't put too much flour into it just enough so you can lift the dough like this and plop it back into the bowl and now this is going to be covered with plastic wrap be very certain that you put the plastic down on the dough first you don't want air really getting to the dough and then another piece of plastic over the bowl pretty airtight and this should be put into a warm place slightly warmer than normal and let it rise until it's tripled in size for about three to four hours and look what's happened the fermentation and the yeast has caused gases to rise pushed the plastic wrap this is the plastic wrap made it into something like a balloon like a membrane there deflate it i love doing that take the plastic off oh it smells so good oh and i i love the smell of yeast this is what really gets you when you start to make bread is the smell of the yeast and now scrape this down it's sticky and bubbly this is what it's supposed to be and turn this out onto a lightly floured surface again and you're going to roll this into an 8 by 12 inch rectangle it's a beautiful dough i have a big ruler this is great to have when you're doing a lot of baking and a great rolling pin flour your pin and roll out basically 8 by 12. what you want to do is get it flat enough so that you can then fold it into third now fold this into thirds and put it back in the bowl cover it again with plastic and let this rise again in similar conditions about 70 75 degrees for approximately two hours but you can also put it in the refrigerator overnight so now this dough has already now had two major risings oh yes it's very nice and it's developing its texture and now we're going to incorporate butter into the dough and that's done by a series of folds with a soft butter pat you need 14 ounces of butter and we're going to soften that with one tablespoon of flour in our mixer with a flat beater [Applause] you add one tablespoon of flour that gives it just a little bit of body otherwise it'd be a little greasy okay so let that get nice and soft and lumpless we don't want any lumps we just want a soft butter and the dough we're going to roll into a rectangle by 16. such nice dough try to get it all the same thickness 16 by 11. always feels good when it turns out exactly right so there that's nice and soft and we're going to spread this butter over two-thirds of the dough very nice okay now fold this over this way and then this over this way and you wrap this in plastic and put this right in the refrigerator and chill it oh for half an hour or so until i can roll it again and now this is turn number two this has been chilled it's risen a little bit in the refrigerator okay the butter is in here and we must put this on a floured surface and roll this into a rectangle 20 inches by 9 inches and fold this into thirds you don't want to leave this excess flour working very nicely put this back in for at least a half an hour and we'll do our final turn which is two turns instead of thirds we're doing it into quarters so after an hour and a half this is what it looks like put this on a well floured surface and this is going to be the final turning it's a really lovely dough and roll this into a rectangle 20 inches by nine inches now we're going to fold this into half and half like this and then you fold this one over like that so it's really four layers and this is going to be wrapped up yet again put this into the refrigerator for at least an hour and a half possibly two hours and then you're going to be ready to roll out your dough and cut it and form it into quasal well here's our final dough i'm going to roll it out just a little bit so that i can cut it in half reserving half for interesting filled quasal and the other half for the traditional crescent-shaped rolls that we all crave with our breakfast cappuccino and now here is our half a dough bring in a piece of parchment paper at this point and roll the dough to 16 by 20 inches okay so this is great put this on a flat sheet if you have it a proofer sheet and again just put that in the fridge to chill a little bit more then we're going to cut it into the triangles that will form the crescents so here's our big rectangle of croissant dough so now cut this into half lengthwise and we're going to start forming our croissant i'm going to mark every 5 inches 5 10 15 and then up here every two and a half inches and we're going to cut this into our kosong triangles so pull the tail which is the point and stretch the base and roll tightly and quickly before the dough gets soft and form it into a crescent so now if you want to change the regular croissant into something a little more extraordinary you can add almond paste a quarter of an ounce of almond paste folded right in the bottom of the kossol and roll it up as you would the regular and let that rise and now before they start to rise wash them with an egg with a teaspoon of water mixed in just try to cover just the upper surface of the croissant and then to allow them to rise you must cover them with plastic wrap use two or three of these juice glasses upside down like that and cover with a big sheet of plastic wrap this way the plastic will not touch the crosstalk while it's rising and these have to then be placed in a warm spot until they're doubled in size now look what's happened the yeast continues to work and you can see that the first egg wash is still there but we need to put on a second so again with a light brush and a light hand just coat that surface again trying not to deflate the pretty lively dough the ovens are preheated to 425 degrees so there we have our almond castle and our regular coastal and they are going to go right now into the oven set your timer for 15 minutes oh look how beautiful they look they look fantastic well look at these aren't they gorgeous they're light and flaky and perfectly tender kossel [Music] so here we have a piece of dough it's the rolled dough all chilled and it's best to use something like a pizza wheel a sharp knife might pull so it's nice to use a wheel and we want three inch pieces here let's see so we can mark five and two three which is right that'll do and i'm just going to cut them after years of practice i cut pretty straight lines now here's another tool that one would use to make croissant this is my original croissant cutter when you roll this it cuts exact triangles it's a fabulous tool that if you have one you could use it so here on the parchment paper are rectangles these measure seven by three and two teaspoons of chocolate right here i've cut this up with a with a serrated knife this is the best semi-sweet chocolate uh some bakeries use like an actual chocolate bar um but i don't like what it looks like so i just cut up my chocolate like this [Music] and roll this up tightly making sure the chocolate stays inside and before you get to the edge use a little bit of water as glue along the last edge and keep that last edge underneath like that these will be the best pano chocolate you've ever tasted these two will have to rise until double before you put them into the oven you can also make little rolls like this with gruyere cheese in them and put a little egg wash right on the very top so now this two will have to be covered with plastic wrap until they are doubled in size nice warm place to rise the panda chocolate are doubled in size maybe even a little more and these are going to go right into the same 425 degree oven after they get their second egg wash these look utterly delicious [Music] set your timer for 15 minutes a little bit longer and here are the wonderful panos chocolate coming out of the oven light but crispy filled with the best chocolate you're going to love serving these to your family and friends for a holiday weekend or breakfast anytime [Music] and here's another nice use for the croissant dough little ham and cheese rolls which are just delicious we're using a cheese compte and a little piece of french ham and you just roll these up use a little water as glue on the end and that's what you would do you can use puff pastry for this too but this works so well and it is so tasty i use the mandolin to slice the cheese and the ham was pre-sliced by the butcher a very good bayonne ham and these will again double in size and be baked with an egg glaze a great hors d'oeuvre very nice at breakfast time very tasty and you can make these any size you can make these the same size as the panel chocolate and you could even make them into the crescent shapes as mini coison we used a five inch base for our regular cross sewing you could use a three inch base for the triangles you could go larger for giant croissant so now just egg wash these little ham and cheese rolls space them nicely on a parchment lined baking sheet and cover and let rise until doubled in bulk and now i am just brushing the final egg wash they too have doubled in size and they're going to go into the same 425 degree oven and these will take oh probably a little less maybe 10 minutes so now you can arrange your mini ham and cheese croissant like this with a bowl of grainy mustard right in the middle and serve those as a delectable hors d'oeuvre they're very delicious and you can make them ahead of time keep them in the fridge put them in the oven right before your guests arrive they'll be very very pleased [Music] so today we learned how to make a light and flaky and perfectly tender croissant croissant dough that can be turned into plain croissant like this that one can eat with just a little bit more butter and a little bit of jam oh so delicious [Music] or almond kosong pano chocolat which is the chocolate costal or ham and cheese mini size enjoy and i hope you try croissant after watching me make them on martha bakes

Channel: Martha Stewart

Views: 310,627

Keywords: martha stewart, croissants, Ham and Cheese Mini Croissants, Pain Au Chocolat, Almond Croissants, pastry, flaky, bread, breakfast, Hors d’oeuvres, baking, bake, Recipe, how to, how to make, food, quick, easy, martha bakes, classic episodes, original episodes, martha stewart living

Id: yI7seAhaVEc

Length: 19min 44sec (1184 seconds)

Published: Sun Mar 21 2021