Just proof them until they are well puffed up and doubled in size. You can leave them in a warmer place, but not too warm as you do not want the butter to melt. Mine was at around 22C (72F), so that is why it took so long. This will depend on the temperature of your kitchen. You should end up with 12 altogether counting one that is made from the scraps we cut off. Measure out and mark the dough in 4cm (1.6in) increments. Trim the top and bottom and trim one side. Roll the dough out until it is around 50cm (20in) long. Croissants, danish pastries or even sausage rolls. From here you can make any number of different things with this dough. This time fold one third over and then the second third over the first. Unwrap the dough and roll it out in the direction of the two open ends. Scoop it in a piping bag and leave in the fridge for later. Do not whisk it too much as it does not take a lot to be at the right consistency. Make the vanilla cream by whisking together the cream, vanilla syrup, and icing sugar until thick.Leave it out of the fridge otherwise it will be too hard to pipe later. Whilst the dough is chilling you can scoop the caramel sauce in a piping bag with a nozzle.Fold the other side to meet the first one in the middle. Roll out the square dough until it is almost 3 times the length.Either leave it in the fridge until you need it or leave it out on the table to become soft. You should be able to easily press your finger into the butter without it sticking to your finger. It should be pliable not brittle, but also not too soft. *Make sure the butter is at the right consistency. Points of the butter should fit between the sides of the dough. It must be sized according to the butter. Leave to cold proof for at least 12 hours. Wrap the dough up and place it in the fridge along with the butter and the salted caramel.Tip it out on your table and knead for around 5 minutes.Mix well to dissolve any large salt and sugar crystals and to hydrate the yeast. In a bowl combine the milk, yeast, salt, and sugar. Pour it into a bowl and leave it in the fridge uncovered. Lastly add the cold butter in batches and whisk it in. Be careful not to fling any hot sugar around. If the temperature is right, take the caramel off the heat and pour in the warm cream whist whisking.Lift the pot off the heat when checking the temperature to prevent it from coming up too quickly. The higher the temperature the more bitter the caramel. As soon as the sugar has melted completely check the temperature. Once the second batch has melted add the last 1/3 of sugar. Instead of stirring the sugar swirl the pot around. Once the first batch of sugar has melted add another 1/3 of it.Trust me you do not want any accidents with molten sugar! Make sure you do not have kids or pets or anyone for that matter in the kitchen when making this. The sugar can melt and come up to temperature rapidly. In a larger pot add 1/3 of the sugar and leave to melt on medium-high heat. Whilst the cream is warming up melt the sugar.Bring over to the stove and leave on medium heat to come up to a simmer. In a small pot combine the double cream, vanilla syrup, and sea salt. The easiest step of the process is the cinnamon sugar.And the caramel sauce must cool down and set in the fridge. We must make the dough and cold proof it. I would suggest starting in the evening and continuing the next day. We are using icing sugar because it contains starch and will make the cream keep its shape better. *To learn more about dough temperature control click here.Ħ0g (2.1oz) icing sugar. Watch the video down below for detailed instructions.Ħg (0.2oz) instant dry yeast, 7.2g (0.25oz) active dry yeast or 18g (0.6oz) fresh yeast And the caramel sauce would go perfectly on some vanilla ice cream. The caramelized bananas can be eaten with yogurt for breakfast. And if you want you can simply make croissants with it. The croissant dough itself could take up a whole video. My mission is to show you how to make all the individual elements. Fill them with your favourite fillings and make them your own. You do not have the use caramel sauce or any of the other toppings. The best part is that you can customize these cruffins any way you please. The dough, the salted caramel, the cream, the caramelized bananas, and a cinnamon sugar dusting. There are several elements to this cruffin. If you have never made croissant dough before, then this will be the perfect guide. It is amazing.Īnd of course, we are making it all by hand. Filled with salted caramel, topped with vanilla whipped cream, and caramelized bananas. I decided to make this into the British classic banoffee style. Crispy on the outside, smooth in the middle.
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