I cannot explain how happy I am about finding this croissant recipe. I have been impressed with Jeffery Hamelman ever since I first saw his book at a King Arthur class years ago. I believe though, that this is the first time I have baked anything of his. Well, I am impressed. This recipe went very smoothly and you cannot deny the results...
The laminating process is just like for puff pastry. The only real difference is that the dough is yeasted. You make a dough square. (I rolled out the edges to aid in the closing process.) Then you place a square of pliable butter in the middle and close like an envelope.
You repeat the rolling and folding process twice, placing it in the freezer in between. Then it refrigerates overnight. This morning I had to roll it out to 44 inches. I had to turn it diagonally to fit it on my island. After that, you trim the edges and cut the shapes. Their description on cutting the triangles worked perfectly. They all came out the right size.
They rise for about an hour and a half, and then they get baked off. You really should let them get really dark. I probably took them out a tad early. My oven tends to burn the bottoms, so I got worried. They were SO wonderful. Super flaky and buttery. The chocolate ones were great as well. They were Ryan's favorite. I really hope some of you will try these. They are well worth it.