No recipe that includes the phrase “mix up 7 sticks of butter” can go wrong …
An old school craftsman like (read fucking load of work in a cold kitchen) old school old world croissant recipe.
Making a milk/yeast/dough batter, letting it rise for a few hours in a cool spot.
Mixing in some milk and yest, then flower, salt, sugar to make the dough, letting it rise an hour or so in the mixer bowl, finishing mixing it, letting it rise overnight in a bowl in the fridge.
Forming it into a rectangle, letting it rise for the day in the fridge.
Whipping butter until it becomes pliable and chilling it, then laminating the dough with butter: rolling out the dough, spreading the whipped butter on it, folding it over in thirds, turning it, rolling it out, folding it in thirds, letting it rest in the fridge for a few hours, turning it, rolling it out, folding it in thirds.
Phew! The basic dough plaque is done. I cut it in thirds, vacuum sealed them and popped them in the freezer.
To use, I’m going to pop a chunk out, let it defrost overnight, roll it out, cut it, form it in croissants, proof them for a few hours, brush on a heavy cream/egg yolk wash, and bake them.
I have high hopes: you can see how nicely the butter and dough are laminated in the pictures.