My Hand Laminated Croissant Technique

I've got a hand laminated croissant here that I made for our lamination 101 class this weekend and uh so in this class we learned how to do this by hand here let's cut it open there you go so I'm going to show you how we do this we're using this New Zealand butter here and it doesn't come in sheets so I'm going to pound it between two sill Pats here uh pounding it first of all makes it a lot more flexible um and then I just get it to the shape that I want so this allows us to use the butter when it's a lot colder this gives us more working time and at this point I'm just going to make it into a rectangle so scraping it also helps with the flexibility helps me get it even but um the flexibility is key there so I'm going to go around scraping it keeping it keep making it more Square this butter is straight out of the fridge um this need e and butter is very flexible so I can use it quite cold now grab my dough and I need my dough to be the height of my butter and twice the width I don't concern myself too much with what the actual dimensions are I just make sure the block and the dough match that's a little bit too wide so I'm going to keep it super Square turn the butter on give it a little pat down so it sticks to the dough comes off the sill Pat peel it off and then again I'm going to scrape this side first of all making sure it's even and second of all making sure I don't have any um cracks or anything in the butter making sure it's nice and flexible so I can bend it and it's not going to crack so that's key if it cracks when you bend it uh depends on your butter you might need to let it be a little bit warmer or you might need to scrape it a little bit more to get it flexible and then at this point I put the sides over top get them to meet in the middle now for when I'm doing this on the sheeter I'm not going to do this but for hand rolling I'm just going to seal this over the top to keep uh squeeze out from happening and this is going to get trimmed anyway so get that sealed up and I'm going to work it a little bit with the rolling pin again make sure it's nice and square make sure there's no air bubbles in there now I'm going to I don't want it sticking to the counter so I'm going to rub a bit of flour on there there both sides and then I'm going to begin rolling it out but but fairly gently at the beginning otherwise with when the butter block is so thick um it's easy to get it all squeezing out and I don't want that to happen so I'm going to begin quite gently making sure it's really even don't push extra hard on one spot um or you'll crack through the butter keep it squared up okay now that it's a little bit thinner I'm going to add more pressure and I'm only going to be rolling towards me so I'm going to start in the middle and it's my body weight here that's going to roll it I'm going to lean onto it with an even pressure and roll it towards me like this then I'm going to turn it around do the same thing you want it to be really even so I'm starting in the middle here and rolling it towards me now again I'm not particularly worried about the exact dimensions here depends on your table as to how far you're able to actually roll this out comfortably but if you can roll it out a little farther that's better let me turn around one more time and then I am going to trim it and the goal here is to get a solid line of butter all the way through so you can see here there's a nice line of butter I've got a little bit of these Corners here that are not solid so I'm going to just see how far back I have to go a little bit farther and now my butter line goes all the way through okay and I'm going to trim the other side I'm going to go a little far farther back here and we use these trimmings to either turn into a Brio or turn into um a different pastry so I'm not too concerned about a little extra trimming uh I want the layers to be perfect okay so now I've got these trimmed and I'm going to meet these in the middle for a double fold or a book fold um usually people are offsetting these like this and then folding it but I find if I put them in the middle like this right in the middle uh make sure they're lined up just right and I leave a little space here smush that middle then when I'm going to fold the book over the ends um will will line up perfectly for the layers so if you look in here now I've got those in right up to the edge there so that's what I'm doing here and then I'm going to continue and I do these folds back to back um you have to have a good recipe that's nice and extensible um and again I'm going to start slowly and what you'll notice is when you roll on the top you're going to have to flip it over and the top has expanded more than the bottom so you got to do this a few times till they're going to stay even so that you don't have to trim too much so I'm going to roll this up to the edge I'm going to flip it over again and here you can see again the bottom has gone out further the more these don't line up um the more you're going to have to trim off I'm thinning this part out because it's a little bit longer and then the wide part will come longer there see now it's even on this side okay now that I've got it pretty much lined up top and bottom I'm going to start applying more pressure so again I'm going to put it here start in the middle squeeze real hard towards me I can sense that it's sticking to the table a little bit little more flour it doesn't matter we can brush this off later again start in the Middle come towards me you want to go real hard here because the less rolling you do uh the less you're going to work the butter into the dough so I'm really leaning my body into it okay I've got a decent length here now just going to try and square this up as much as possible so I can minimize my trims make sure these are even so now that I'm trimming this part I'm going to look for four layers of butter and that's what you got there four layers so then you can see you've done your folds properly this one's going to be a little off on that corner that's actually pretty good so there's my four there and I'm going to repeat that fold I just got to get a brush you want to get the flower off of here um so that the layers will adhere to each other and again I'm going to meet these in the middle this time for the second fold I'm going to meet them a little closer because it's uh just works a little better that way I don't leave as big of a gap here make sure they're squared right up and perfectly centered again I'm going to push right down here and flatten this out real flat and then I'm going to fold it in half and when you're done you'll see you've got four on this side and Eight on that side and this is my book here so I've done for croissant I like to do two double folds or book folds or four folds I prefer to call them four folds cuz you're folding it into four and that makes more sense than a book or a double um so there you go that's how you laminate it

Channel: Rise Baking Lab - Elevate Your Baking

Views: 4,085

Keywords:

Id: zSwGxB4BPtQ

Length: 9min 8sec (548 seconds)

Published: Mon Jan 22 2024