2 tsp instant dry yeast (1/4 oz package) (if not using instant, you'll have to proof it)
2 fl oz warm water
6 fl oz warm whole milk
1 tbs sugar
1/2 tsp salt
10 oz bread flour
8 oz (2 sticks) firm butter
1 egg yolk beaten with 1 Tbsp. milk for egg wash
In the large bowl of a stand mixer, dissolve the yeast in warm water; add the milk, sugar, salt and bread flour.
Beat with the dough hook for about 5 minutes or until the dough is elastic and pulls away from the sides of the bowl.
Cover and let rise in a warm place until doubled in volume (about 90 minutes).
Scrape dough onto a lightly floured baking sheet, cover with plastic wrap, and refrigerate until the dough is very cold (about 30 minutes).
Meanwhile, cut the 2 sticks of butter crosswise into thin slices, place in bowl and return to refrigerator.
Sprinkle your work surface lightly with additional flour and roll the chilled dough into a rectangle about 10" x 15" and 1/4" thick.
Arrange the butter slices, slightly overlapping, on the middle 1/3 of the dough rectangle.
Fold the top 1/3 over the butter and then the bottom 1/3, forming a rough square. Seal the edges and roll out into a rectangle about 10" x 20" and 3/8" thick.
Flour the work surface and the dough as necessary to prevent sticking, using as little flour as needed.
Fold the dough in thirds again making another rough square. Wrap the dough in plastic wrap and chill for about 30 minutes.
Roll and fold the dough again, then wrap and refrigerate for 15-30 minutes.
Roll and fold the dough again, then wrap and refrigerate overnight.
On a lightly floured surface, roll the dough into a rectangle about 1/8" thick. Cut into 4" squares and then cut the squares in half, forming a triangle.
For each triangle: Make a 1" cut in the center of the base of the triangle. Pick up the triangle and gently stretch the point until the croissant is about 2" longer; place the dough back onto the counter and gently stretch the slit on the bottom apart and start rolling from the bottom towards the point stretching the dough slightly as you roll. Tuck the point under and place the croissant on a parchment lined baking sheet.
Cover the croissants and let rise at room temperature until they are doubled in size and puffy.
Preheat the oven to 400°.
Brush the croissants gently with the egg wash and bake in the preheated over for about 20 minutes or until the croissants are golden brown.
Remove from the oven and cool slightly before serving.
Enough to fill 24 croissants.
4 oz. almond paste
2 Tbsp. sugar
1 stick unsalted butter, room temperature
1 large egg
Zest of 1/2 lemon
1 tsp. vanilla extract
3 Tbsp. all purpose flour
Sliced almond
Method:
Break or crumble the almond paste into small pieces and place in the bowl of a food processor.
Add the sugar and pulse until the almond paste is chopped.
Add the butter and mix until well blended.
Scrape down the bowl, add the egg, vanilla, and zest and blend well.
Add the flour and blend until evenly mixed.
Do not slit the dough triangles; put a scant 1 Tbsp. of the filling about 1/2" from the bottom of the triangle and using fingers gently spread the filling along the triangle keeping away from the edges.
Roll the dough from the base to the point stretching slightly.
Proof the croissants as in the basic recipe; brush with egg wash and sprinkle with sliced almonds. Bake as directed.
Enough to fill 24 croissants.
6 thin slices of ham, cut in quarters
1 1/2 c (about 6 ounces) Swiss, cheddar, or gruyere cheese, grated
Method:
Do not slit the croissant and roll or fold the ham so that it is slightly smaller than the base of the triangle.
Sprinkle a scant 1 Tbsp. cheese on top of the ham, roll the dough from the base to the point, stretching slightly, tuck the point under, and proof as in the basic recipe.
Brush with the egg wash, sprinkle with a little of the remaining cheese and bake as directed.
Enough to fill 24 croissants.
Small lumps of semi-sweet chocolate
Method:
Place chocolate about 1/2" from the base of the triangle and with a slight border from the edge, roll the croissants as in the basic recipe.
Proof, brush with egg wash and bake.
After removing from the oven sprinkle the croissants with powdered sugar.