GOLDEN VALLEY, Minn. — Top women chef's and restaurateurs from around the country will soon be here in the Twin Cities for their 2019 National Conference. They are kicking things off with a party and the public is invited to participate.
Anyone can attend the opening party, Tastes of the Twin Cities by purchasing a $75 ticket at WomenChefs.org. The event features appetizer bites from Ann Kim (Young Joni, Hello Pizza, Pizzeria Lola), Karyn Tomlinson (Corner Table, Queen of Pork) and Christina Nguyen (Hola Arepa, Hai Hai), all nominees for Best Chef Midwest James Beard Award this year. Also, special one night only craft cocktails by Lakesha Novicky (Constantine), Sarah Rothstein (Demi, Spoon & Stable), Megan Luedtke, (Martina), and Katy Dimick (Hola Arepa) and supported by Marco Zappia.
Guests who attend will have the opportunity to interact with our local culinary community, plus the visiting national conference goers and WCR Board Members.
Find all information at: www.womenchefs.org
Croissant
Ingredients:
Method:
• Create a starter, called a starter. The advantage of the starter is to obtain a
more natural fermentation, which results in a more developed yeast taste.
Take the temperature of the flour and the room and finally adjust it with
your liquid. Mix the water with the yeast in a mixing bowl.
• Cover the water and yeast mixture with the first amount of bread flour and let
it ferment until cracks form on the surface of the flour. It is important not
to disturb the starter while it is starting.
• Scale 462g of butter, shape it into a rectangle, and place it in the cooler.
• Mix the salt, sugar, 73g of soft butter, and the milk in a small bowl so the salt
has a buffer of fat around it and does not kill the yeast upon direct contact.
• Then add the rest of the flour and your salt, sugar, and butter mixture to the
starter.
• Mix with the hook in first gear for 1 minute, until the dough is almost
homogenized. Do not over mix.
• Place the dough in a bowl and cover with plastic wrap. This is called the
detrempe.
• Let rise for about 30 minutes until it doubles in volume in a warm place 75ºF.
Water 180 g
Dry yeast 13.5 g
Bread flour 133 g
Sugar 53 g
Sea salt 16 g
Milk 233 g
Soft butter 73 g
Bread flour 600 g
Butter for book 462 g
Total weight 1763.5 g
• Remove the dough from the proofer and press out the first gasses. Then place
it in the cooler until very cold.
• Roll the dough out into a rectangle.
• Place the rectangle of soft butter on the dough. Fold the dough down over the
butter and place it back in the cooler until both are the same temperature.
• When you start to incorporate the layers, press on the dough with the rolling
pin. It is best to press down, lift, and press down again, so you get a more
even distribution of butter instead of rolling on the dough and pushing the
butter out to the edges. Roll the dough into a rectangle and give two
single folds. Your dough should be 3 times as long as it is wide when
rolling it out.
Note: The key to this procedure is to make sure that the dough and the butter
are cold yet still pliable. A butter that is too cold will crack and break in
small lumps. A butter that is too soft will ooze out from the dough.
• Place the dough in the cooler and roll just before you leave for the night, wrap
the dough in plastic wrap.
• Roll the dough into a rectangle and give one single fold.
• Roll out lengthwise to 1/8 inch until you obtain a rectangle.
• Cut two even strips with a knife or pizza cutter. Cut even triangles (each at
50g) out of each strip.
• Stretch each piece slightly prior to rolling the croissant. Place 20 croissants
on each sheet pan with the tips towards the center of the pan so they do not
burn.
• Egg wash the croissants lightly, but not the edges. Place the croissants in the
proof box 82.4ºF, 85% humidity until they double in volume. Take out
and let rest for 15 minutes. Egg wash again.
• Bake at 350ºF for 6-7 minutes (convection oven – vent closed) and for 6-7
minutes (vent open).