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lfc
Whole Wheat Croissants
Yield: 24 servings
2 tb Yeast 1 1/2 tb agave ( or honey if you don't have it )
3/4 c Water, warm 2 c Butter, 1/2" pieces
1 3/4 c Whole wheat pastry flour 1 Egg
1/2 c Water 1 tb Water

Combine yeast and warm water, stirring a little to dissolve yeast. Let sit
about 10 minutes. Add 1/2 of flour; add water and honey; whisk until
smooth. Cover bowl and let stand 1 1/2 hours.

Combine remaining flour with butter, and flatten butter pieces. Pour yeast
batter into flour mixture; fold together with spatula; just moisten flour
without breaking butter pieces.

Turn dough onto lightly floured surface. Pat dough down and roll into a
18" x 12" rectangle; if too sticky, sprinkle with flour. Use a metal
spatula to fold 1/3 of dough toward center; then fold from other side, 1/3
of dough over first 1/3. Lift folded dough off work surface, and scrape
surface clean. Sprinkle work area with flour and repeat, rolling and
folding 3 more times. Dough must be hard; if not, freeze for 45 minutes.

Pat dough into rectangle. Cut into parts, 1 part for each 4 croissants.
For instance, for 24 croissants: cut in 1/2 lengthwise, then cut each half
into 3 pieces, for a total of 6 (4x6=24). Work with one piece at a time,
holding others in refrigerator until ready to use. Roll each piece
individually into 5 1/2" x 14" rectangles. Cut into two 5 1/2" x 7"
pieces. Cut each piece diagonally to form 4 triangles; roll from wide end
to point. Place on ungreased cookie sheets. Curve ends to crescent shape.

Beat egg with water; brush croissants with this and set them aside 1 hour.
Reglaze with egg/water mixture. Bake at 375 degrees until puffed and
brown. Let cool slightly and serve.
shel1210
OH MY!!!! Can this really be true?!?! biggrin.gif biggrin.gif I love croissants. Have you tried them yet? I can't wait until I have time to make them!


Thank you, thank you, thank you!!!

O.k....can you tell I'm a little excited? rolleyes.gif
geriks
Where do you get whole what pastry flour? Is this different than just whole wheat flour?
shel1210
QUOTE (geriks @ Wed, 27 Aug 2003 15:45)
Where do you get whole what pastry flour?  Is this different than just whole wheat flour?

I find mine in the organic section of our Giant Eagle store...I can't remember the brand name right off hand.

The ww pastry flour is lighter than the regular ww flour and makes baked goods turn out better.

Hope you can find some! biggrin.gif
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