Croissants and Puff Pastry - two things I’d like to try if I had a whole weekend with no interuptions, meals to prepare, or household chores to do!
Boy, isn’t that the truth!! I’ll get around to them eventually, I suppose, but it won’t be any time real soon…
Actually, it is not that difficult to fit making laminated doughs into your schedule if you will be home most of the day… I think it was in the Silver Palate cookbook that the description went something like,“If you read through, except for 20 minutes at a time, it is doing its thing in the refrigerator while you are out playing tennis.” I teach making these doughs to Saturday-Sunday students and sometimes we start them one weekend and do not get back to them until the next weekend. Assuming you have space in your fridge, that’s a pretty lenient schedule. Sort of like a beef stew that gets better the longer it simmers unattended, the puff will only benefit from relaxing gluten and cooling butter if you don’t make the turns “exactly on schedule.”
The payoff of course is unbelievable. And the thing is, once they are shaped, croissants do not necessarily have to be proofed and baked off all at once. Shape them, freeze half and let the other half rise and bake. The other half sits in your freezer until the occasion that you really need to impress someone with your baking skills! Then defrost, let proof and bake.