goodbelly bakery

I am a first timer!

What I mean by that, is I’ve never even thought of making croissants until this.

I grew up with the “I can do anything” gene, so, naturally, for my first attempt at making croissants I decided on a toasted almond and strawberry flavored batch, inspired by a croissant from Welton’s Tiny Bakeshop in Charleston, SC.

I enjoy croissants, but sometimes find them to be boring. Don’t burn me at the stake for that! Every time I eat a chocolate croissant, I eat it for the chocolate, not the pastry itself. Because of this, I really wanted the almond flavor to come from the dough, and to not just rely on the filling to carry it to the finish line.

I experimented a little and ended up making the croissants with a toasted almond compound butter block, and incorporating almond extract into the dough.

I know I just said I didn’t want the filling to carry these to the finish line… but guys… the filling??????? SO GOOD. One thing I need to refine is how to get the filling in middle without so much.. mess. Each half of every croissant had a layer of homemade strawberry jam, and a healthy plop of almond pastry filling.

Here’s where I went wrong:

1. My original plan for the pastry filling was to make a traditional frangipane, however, as a first timer, I did not realize that frangipane has eggs that need to be baked, and thus, almond croissants are typically twice baked. That was not in my plan or in my journey, so instead of a traditional frangipane filling, I substituted eggs for heavy cream to make a no-bake version of the filling.
2. I accidentally used… way? Too much milk. I ended up just adding flour until it was less sticky. Next time I will incorporate the milk slowly instead of dumping it all in there at once and hoping for the best.

This was truly a labor of love, but oh my gosh so worth it! I ate five out of eight on the first day they were done. Lol. Two sticks of butter down the ole gullet. Whateves! Do what makes you happy or whatever they say.

Also apologies but I didn’t take anyyyy photos! Of the process. Hopefully my written directions suffice.

Ingredients

For the Dough

• 300 g. Bread Flour
• 200 g. All-Purpose Flour
• ~300g. Warm Whole Milk (2/3 c. + 1/2-2/3 additional)
• 13 g. Salt
• 40 g. (~ 3 tbsp) Granulated Sugar
• 5 g. Active Yeast
• 1/4 tsp. Almond Extract

For the Butter Block

• 220 g. Unsalted Butter
• 10 g. Toasted Almond Flour
• 1/4 tsp. Almond Extract

For the Croissant Filling

• 100 g. Unsalted Butter
• 100 g. Granulated Sugar
• 100 g. Heavy Cream
• 100 g. Toasted Almond Flour
• 1 Tsp. Vanilla
• 1/2 Tsp. Almond Extract
• 2 Tsp. Cornstarch

For the Strawberry Jam

• 2 LB Strawberries
• 200 g. Sugar
• Juice of half of a lemon

Directions

1. Mix flour, salt, 30 g. sugar (2 tbsp + 2 tsp) in a medium bowl
2. In a large bowl, whisk active yeast, 2/3 c. warm milk, 10 g sugar (1 tsp), wait 5-10 mins until proofed – it should be foamy and will smell like bread.
3. Melt 3 Tbsp. butter, add 1/4 tsp almond extract, and mix into the yeast mixture
4. Add the flour mixture to the liquid mixture, slowly incorporate another 1/2 to 2/3 cup of warm milk, until the dough is shaggy
5. Knead either by hand or with a stand mixer that has a dough attachment, 5-10 minutes
   • A good test for gluten development is taking a golf ball sized lump from the dough, stretching it in front of a window, and if you can see light through it without it breaking apart first, you have enough gluten development!
6. Put the dough in a bowl, cover with saran wrap, and let rest in the fridge for 2 hours

TIME FOR THE BUTTER BLOCK:

1. Toast your almond flour on a stove over medium-low heat, consistently moving around to prevent burning. It goes from zero to 100 quickly, so keep your eye on it! 3-5 minutes.
   • It should deepen in color and smell nutty
2. Move to a small bowl and let cool
3. Using a paddle attachment and a stand mixer, beat 220 g. (2 sticks) of unsalted, room temp butter until smooth
4. Add the almond flour and 1/4 tsp. of almond extract
5. Beat until fluffy
6. Grab parchment paper and smooth the butter into a rectangle, pop in the fridge until ready to use.

BACK TO THE DOUGH – LAMINATION STATION HERE WE COME

1. Wait this is so funny because like no one is reading this hahahahah love all you guys ❤
2. take your dough out of the fridge and roll into a rectangle
3. Take the butter block out of the fridge and place in the middle of the rectangle. The dough should be long enough to fold the ends over the butter to cover it completely. The ends of the dough should meet in the middle
4. Create “trenches” in your dough
   • use a rolling pin and press down to create a trench in the dough. Repeat along the length of your dough to disperse the butter evenly when you roll
5. Roll the dough back into a 12×24 rectangle
6. Take the right side of your rectangle and fold it in, so the edge is in the middle of the dough.
7. Do this with the left side of your dough as well.
8. Fold the right side overtop the left. It should resemble a skinny book.
9. Wrap with saran wrap and chill in the freezer for 45 minutes
10. Repeat #5-9 of this section 2 more times
    • proof/lamination time schedule:
      • 2 hour proof in fridge
      • First round of roll and fold
      • 45 minute rest
      • Second round of roll and fold
      • 45 minute rest
      • Third round of roll and fold
      • 45 minute rest

ROLLING ON A RIVER (COUNTER. COUNTER IS BEST)

1. Roll another rectangle out for the final time. I know. So sad.
2. Divide the dough into four equal sections, hamburger style (like how you fold paper) to make four vertical cuts along the width (not the length)
3. You should have four separate rectangles.
4. With each rectangle, cut from the top left corner to the bottom right. Now you should have eight triangles.
5. Roll each triangle up starting at the widest end.
6. Booyah baby now we’re in business! You should have 8 croissants. Or things that resemble croissants.
7. Pop the croissiants onto a baking sheet, lightly cover with saran wrap and let rest in the refrigerator for 2 hours or overnight (I did overnight)

JAM JAM WHO’S YOUR MA’AM

1. MAKE THE STRAWBERRY JAM!
2. To be honest, this was my first time doing this as well. I used a recipe from Food52, My Mother’s Strawberry Jam – Food 52
3. In brief summary, place a plate in the freezer. Chop your strawberries! Take the tops off and quarter them, place them in a medium sized saucepot. Over low heat, add the sugar and lemon juice and stir. Continue cooking over low heat for 30 minutes. If you place the jam on the frozen plate, it should move slowly. Stir in 1 tbsp. of butter to the jam once done.

ALMOND FILLING

1. Can make day of baking, or day before. Keep in fridge and give ample time to come to room temp.
2. Using a stand or handheld mixer, cream 100g unsalted butter
3. Add 100g granulated sugar, cream until fluffy
4. Slowly incorporate 100g heavy cream and 1 tsp vanilla
5. Toast 100g almond flour the same way it was toasted for the butter block and add to the mixture, along with 2 tsp cornstarch.

THE FINAL TEST…..

1. Remove the croissants from the fridge and take off the saran wrap
2. Make an eggwash – 1 egg + 2 tbsp milk or water (I used milk)
3. Brush the tops of the croissants with the eggwash
4. Fill a bowl with hot water and place in the bottom of a cold oven (DO NOT TURN IT ON)
5. Let the croissants proof in the oven for 2 hours (DO NOT TURN THE OVEN ON)
6. After 2 hours, remove from the oven, brush with eggwash again, and let them come to room temp for 30 minutes. Preheat the oven to 375
7. Bake at 375 for 20-25 minutes
8. HUZZAH! You should have croissants! Or things that resemble croissants! Congrats! I was so excited when I took them out of the oven I know you will be too.
9. Fill them up! I cut each croissant in half, spread jam on both sides, with a single layer of almond filling on one half. I tried to keep them together and did not cut them all the way through. Boy it was messy. Not sure how to remedy but will try again! Trust.

Yay hope you love! I loved!

Thanks for reading xoxo