{"id":2140,"date":"2015-04-29T21:44:57","date_gmt":"2015-04-30T01:44:57","guid":{"rendered":"http:\/\/recipephany.com\/?p=2140"},"modified":"2023-06-03T12:44:27","modified_gmt":"2023-06-03T16:44:27","slug":"croissant-crazy","status":"publish","type":"post","link":"https:\/\/recipephany.com\/?p=2140","title":{"rendered":"Croissant Crazy"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"http:\/\/test.recipephany.com\/wp-content\/uploads\/2015\/04\/IMG_8616croissantsm.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3071\" title=\"Recipephany croissants with jam\" src=\"http:\/\/test.recipephany.com\/wp-content\/uploads\/2015\/04\/IMG_8616croissantsm.jpg\" alt=\"\" width=\"600\" height=\"400\" srcset=\"https:\/\/recipephany.com\/wp-content\/uploads\/2015\/04\/IMG_8616croissantsm.jpg 600w, https:\/\/recipephany.com\/wp-content\/uploads\/2015\/04\/IMG_8616croissantsm-300x200.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/a><\/p>\n<p>I just tried this recipe and was thunderstruck. Here were high, flaky croissants, the kind I\u2019d expect to pull out of a butter-stained bakery bag rather than right out of my oven. The French call it <em>un coup de foudre<\/em>\u2014love at first sight\u2014and I\u2019ve fallen hard for this recipephany.<\/p>\n<p>My dreams of baking authentic croissants go way back to my advertising copywriting days at \u201cThe Pit.\u201d <a title=\"How to Fowl-Up a Chicken\" href=\"http:\/\/recipephany.com\/?p=439\" target=\"_blank\" rel=\"noopener\">(See \u201cHow to Fowl-Up a Chicken.\u201d<\/a>) In a desperate attempt to escape that basement sweatshop, I came within a gluten-strand of opening a bakery with a \u201cBest-in-Boston\u201d croissant baker who happened to live downstairs from us. In a moment of over-caffeinated inspiration, I named the prospective bakery Croissant Crazy (\u201ckwassahn kwazy\u201d) and eyed an empty storefront in Brookline Village. I had second thoughts, though, about the drudgery, pre-dawn work hours and the perils of partnership with a stranger. So when my favorite client, Baxter Travenol, offered me a plum job and promised to bankroll my MBA, I stuck with both my professional career and amateur baking status.<\/p>\n<p>As close as I got to selling croissants, I remained clueless about making them. The recipes I tried yielded doughy crescents more Poppin\u2019-Fresh than French.<\/p>\n<p>Last week I flipped through Joanne Chang\u2019s <em>Flour<\/em> cookbook and discovered her recipe. Founder of the successful and trendy Boston bakery called simply Flour, she devotes nearly 2,000 words to her well-honed method. With sincerity and generosity, she reveals how the pros do it. Her recipe leaks the plans for perfect croissant lamination\u2014delicate multilayers of butter and silky-smooth dough. Thanks to her, I\u2019m finally in on the lightly-floured secret handshake of the French pastry chef.<\/p>\n<p>Croissants are as much origami as baking. And origami begs for diagrams. Chang didn\u2019t include any, so I\u2019ve drawn them to show the folding and cutting steps at a glance. Since they won\u2019t fit on this post, please see the full <a href=\"http:\/\/test.recipephany.com\/wp-content\/uploads\/2015\/04\/recipephanycroissants2.pdf\">Recipephany Croissant Recipe<\/a>.<\/p>\n<p>Be precise, use a ruler, and fold along the dotted lines. If you\u2019re like me, you\u2019ll love playing with the dough, but there\u2019s also a lot of waiting. Don&#8217;t skimp on the long rises\u2014they improve texture and deepen flavor. And\u2014here&#8217;s the secret to flakiness\u2014once you fold the dough into a package, don&#8217;t start by rolling it out. First press firmly with the rolling pin up and down over the length of the dough, which will create ridges and flatten it down close to the right size. Then roll out the dough just to smooth the ridges and get to the final size. This distributes the butter evenly between the layers and prevents the top layer from stretching beyond the others. You\u2019ll be rewarded with delicious paper-thin layers and a lovely flurry of tasty brown flakes.<\/p>\n<p>For ease and simplicity, I changed Chang\u2019s procedure slightly so I could use my food processor. I also pounded out the slab of butter with a rolling pin rather than using a mixer because it seemed tidier. But I stuck to her origami technique and recommend you do the same.<\/p>\n<p>Have fun and go croissant crazy!<\/p>\n<p><a href=\"http:\/\/recipephany.com\/wp-content\/uploads\/2015\/04\/recipephanycroissants2.pdf\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3073 alignleft\" title=\"Recipephany Croissant Recipe\" src=\"http:\/\/test.recipephany.com\/wp-content\/uploads\/2015\/04\/recipephanycroissants2.png\" alt=\"\" width=\"392\" height=\"510\" srcset=\"https:\/\/recipephany.com\/wp-content\/uploads\/2015\/04\/recipephanycroissants2.png 392w, https:\/\/recipephany.com\/wp-content\/uploads\/2015\/04\/recipephanycroissants2-230x300.png 230w\" sizes=\"auto, (max-width: 392px) 100vw, 392px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I just tried this recipe and was thunderstruck. Here were high, flaky croissants, the kind I\u2019d expect to pull out of a butter-stained bakery bag rather than right out of my oven. The French call it un coup de foudre\u2014love at first sight\u2014and I\u2019ve fallen hard for this recipephany. My dreams of baking authentic croissants go way back to my advertising copywriting days at \u201cThe Pit.\u201d (See \u201cHow to Fowl-Up a Chicken.\u201d) In a desperate attempt to escape that basement sweatshop, I came within a gluten-strand of opening a bakery with a \u201cBest-in-Boston\u201d croissant baker who happened to live downstairs from us. In a moment of over-caffeinated inspiration, I named the prospective bakery Croissant Crazy (\u201ckwassahn kwazy\u201d) and eyed an empty storefront in Brookline Village. I had second thoughts, though, about the drudgery, pre-dawn work hours and the perils of partnership with a stranger. So when my favorite client, Baxter Travenol, offered me a plum job and promised to bankroll my MBA, I stuck with both my professional career and amateur baking status. As close as I got to selling croissants, I remained clueless about making them. The recipes I tried yielded doughy crescents more Poppin\u2019-Fresh than French. Last week I flipped through Joanne Chang\u2019s Flour cookbook and discovered her recipe. Founder of the successful and trendy Boston bakery called simply Flour, she devotes nearly 2,000 words to her well-honed method. With sincerity and generosity, she reveals how the pros do it. Her recipe leaks the plans for perfect croissant lamination\u2014delicate multilayers of butter and silky-smooth dough. Thanks to her, I\u2019m finally in on the lightly-floured secret handshake of the French pastry chef. Croissants are as much origami as baking. And origami begs for diagrams. Chang didn\u2019t include any, so I\u2019ve drawn them to show the folding and cutting steps at a glance. Since they won\u2019t fit on this post, please see the full Recipephany Croissant Recipe. Be precise, use a ruler, and fold along the dotted lines. If you\u2019re like me, you\u2019ll love playing with the dough, but there\u2019s also a lot of waiting. Don&#8217;t skimp on the long rises\u2014they improve texture and deepen flavor. And\u2014here&#8217;s the secret to flakiness\u2014once you fold the dough into a package, don&#8217;t start by rolling it out. First press firmly with the rolling pin up and down over the length of the dough, which will create ridges and flatten it down close to the right size. Then roll out the dough just to smooth the ridges and get to the final size. This distributes the butter evenly between the layers and prevents the top layer from stretching beyond the others. You\u2019ll be rewarded with delicious paper-thin layers and a lovely flurry of tasty brown flakes. For ease and simplicity, I changed Chang\u2019s procedure slightly so I could use my food processor. I also pounded out the slab of butter with a rolling pin rather than using a mixer because it seemed tidier. But I stuck to her origami technique and recommend you do the same. Have fun and go croissant crazy!<\/p>\n","protected":false},"author":1,"featured_media":3070,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[215,7,5,239,96],"tags":[240],"class_list":["post-2140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breads","category-breakfast","category-desserts","category-pastries","category-technique","tag-flaky-croissants"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Croissant Crazy - Recipephany<\/title>\n<meta name=\"description\" content=\"Make high, flaky croissants, the kind you&#039;d expect to pull out of a butter-stained bakery bag rather than right out of your own oven.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/recipephany.com\/?p=2140\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Croissant Crazy - Recipephany\" \/>\n<meta property=\"og:description\" content=\"Make high, flaky croissants, the kind you&#039;d expect to pull out of a butter-stained bakery bag rather than right out of your own oven.\" \/>\n<meta property=\"og:url\" content=\"http:\/\/recipephany.com\/?p=2140\" \/>\n<meta property=\"og:site_name\" content=\"Recipephany\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/recipephany\" \/>\n<meta property=\"article:published_time\" content=\"2015-04-30T01:44:57+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-06-03T16:44:27+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/recipephany.com\/wp-content\/uploads\/2015\/04\/IMG_8600croissantssmall.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Diane Brody\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Diane Brody\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2140#article\",\"isPartOf\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2140\"},\"author\":{\"name\":\"Diane Brody\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/#\\\/schema\\\/person\\\/ceb5256036c2109ed88f1857793eff60\"},\"headline\":\"Croissant Crazy\",\"datePublished\":\"2015-04-30T01:44:57+00:00\",\"dateModified\":\"2023-06-03T16:44:27+00:00\",\"mainEntityOfPage\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2140\"},\"wordCount\":531,\"commentCount\":7,\"publisher\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/#organization\"},\"image\":{\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2140#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/recipephany.com\\\/wp-content\\\/uploads\\\/2015\\\/04\\\/IMG_8600croissantssmall.jpg\",\"keywords\":[\"Flaky croissants\"],\"articleSection\":[\"Breads\",\"Breakfast\",\"Desserts\",\"Pastries\",\"Technique\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"http:\\\/\\\/recipephany.com\\\/?p=2140#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"http:\\\/\\\/recipephany.com\\\/?p=2140\",\"url\":\"http:\\\/\\\/recipephany.com\\\/?p=2140\",\"name\":\"Croissant Crazy - 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She ran Brody Marketing (brodymarketing.com) for high tech and biotech companiess. She has an MBA with honors from Boston University, and a BA with distinction from Simmons College in communications. 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