Active Time: 1 Hour 30 Minutes
Total Time: 3 Days
8-10 Crescent Rolls
In a small heavy bottom pot add the extra virgin olive oil and mono & diglycerides. Heat this mixture over low heat until it reaches 140°F. At this point the mono & diglyceride flakes will melt. Do not over heat the oil
Once the flakes have melted remove the pot from the heat and allow it to cool for 10 minutes.
Pour the oil into a blender and begin blending on medium speed and drip in the 15g of water slowly until the mixture is emulsified. This small amount of water will help give the lift to the layers of the croissant.
Reserve 30g of this oil mixture for the dough.
Line a 6×6 baking dish with plastic wrap. Pour the mixture into the baking dish. Freeze this solid.
In the bowl of a stand mixer equipped with a dough hook add the water, bread flour, Instaferm Gold, diastatic malt powder, vital wheat gluten, sugar, salt, and the reserved oil mixture.
Mix on low speed until it forms a loose dough then increase the speed and mix for 10 minutes.
Remove the dough from the mixer and place it in a bowl. Cover with plastic wrap and chill overnight.
The next day, dust a work surface with flour and remove the dough from the bowl. Roll the dough out into a 8 x 16 rectangle. Make this as even as possible.
Remove the frozen oil from the baking dish and gently peel off the plastic wrap.
Place the oil mixture on the left side of the rolled out dough leaving at least 2 inches on each side. Fold the dough over and seal the edges by pinching them together.
Lightly tap the dough and oil block with a rolling pin until it is even. Roll this gently until. it is about 18 inches long. Do your best to keep the edges sealed.
Fold the left third over onto the middle third and then do the same with the right third This is your first fold. Place the dough back onto the sheet pan and place 1 dimple in the top right corner of the dough to remind yourself that you have folded this dough once.
Cover and chill this dough for 2 hours, it will never feel as firm as butter but you want it to be cooled thoroughly
Once chilled remove the dough and rotate it 90 degrees. This way you are not rolling the dough out the same way twice. The fat in this recipe is not as sturdy as butter so be gentle when rolling out.
Repeat the steps of rolling the dough to 18 inches in as perfect of a rectangle as possible. Then perform a tri-fold as you did before. This time place 2 dimples to indicate that the dough has been folded twice. Cover and chill once more for 2 hours.
Perform the last fold by once again turning the dough 90 degrees, rolling to 18 inches, and performing a tri-fold. This time, you guessed it, three dimples!
Cover and Chill overnight.
The next day dust a work surface and roll the dough out into a 10 x 14 inch rectangle. Depending on the size of croissants you prefer, cut the dough into 5-6 vertical strips.
Use a pizza cutter to cut a diagonal line across the dough to make two long triangles. Do this with all the strips. Pre-heat an oven to 350°F.
Roll the croissants from the wide end to the narrow end. Be sure to leave the tip of the narrow end on the bottom as a means to seal it as it proofs and bakes.
Place all the croissants on a baking sheet lined with baking paper.
Proof these in a warm place (80F) for 2 hours or until they have doubled in size.
In place of egg washing we simply brush a small amount of extra virgin oil on top and sprinkle with flaked sea salt.
Bake for 20 minutes or until they have reached 205°F internal temperature.
Allow them to cool for 1 hour before serving.