Am I a little nutty for adding buckwheat flour to my croissants? Maybe a little. These croissants are a little nutty, too. The standout flavor is definitely butter, but unlike standard croissants, these ones take you to unchartered territory, where buckwheat and butter can be found living in harmony.
In all seriousness, these croissants are very tasty. As I made them my mind wavered from concernedly questioning the addition of buckwheat, to excitedly exclaiming how cool it would be if the grey sheet of dough in front of me actually resulted in flaky croissants. I wanted to believe that the buckwheat had the potential to puff and crisp up alongside it’s totally opposite pal, all-purpose flour, but I was afraid it might smell my eagerness and desperation, so I tried to remain level-headed, disinterested and cold. Of course, I was practically inflating my insides with giddiness.
From the outside (i.e. as you view videos of professional pastry chefs making 10 kg’s worth of croissants on Youtube), making croissants yourself sounds unattainable. After enough video viewing and jaw dropping you will realize that it would be inaccurate to say you lack the capabilities/utensils/ingredients to make croissants (unless you really don’t have a rolling pin, flour, or butter in your home), but it would be 100% true to say that the flaky pastry requires a lot of time. And not just plain ol’ waiting-for-the-brownies-to-bake kind of time, but actual fiddling and rolling and turning time. It’s kind of like you’re on babysitting duty for several hours; you check to see if it’s risen, you check to see if it’s too cold, and you really hope that it isn’t sitting in a big yellow puddle when you check on it for the last time. If your schedule can’t allot you a handful of hours over a two day period, then homemade croissants may sadly be out of the question (although you can find same-day croissant recipes on the internet).
The first time I made croissants I was not nearly prepared enough. The weather in Melbourne was hot and slimy, but I didn’t think much of it, I’ll just work super quickly, I told myself, not realizing how difficult it is to super quickly roll out delicate layers of melting-by-the-millisecond butter and soft dough. My work did result in a batch of croissants, but they were a
little lot on the wonky side. Buttery and tasty, yes, but lacking the visibly layered interior that makes croissants the stuff of reveries. This time around I was determined to at least inch a little bit closer to golden flaky galore. And I did. Just a little bit.
It is summertime in Tokyo and the worst time of the year to make croissants. Some days it feels like the temperature won’t stop climbing; the sun is out to scorch and turn naively proofing croissants inside out. In an effort to bypass the unforgiving hot weather, I began my croissant-making in the early hours of the morning, waking at 6 AM to roll out and fold the dough twice before the clock even struck 9. I also turned the air con way up and chilled my rolling pin and cutting board in the freezer before working with the dough. I can now say with certainty that attention to detail truly pay offs (in the form of crispy, buttery pastries).
If you finish reading this thinking, yeah, I’m never going to attempt croissants, I’ve probably done a good job of over exaggerating how lengthy and intricate the process it. There are no handstands and juggling clowns involved, not even the metaphorical ones. There is, however, a little bit of dough handling (rolling, turning, folding, x2) and a fair bit of waiting. Here is a simple breakdown of events:
1. Make dough. Allow dough to rise for 45-60 minutes. Roll, fold, and set dough in fridge overnight or for at least 8 hours.
2. The next day, create the sheet of butter. Allow the butter to chill further if it is melting. Roll dough, sandwich butter in between, and roll again. Perform one book fold and refrigerate for 15-20 minutes.
3. After dough has chilled, roll and perform one letter fold. Allow the dough to rest in the fridge for 15-20 minutes before performing one more letter fold. After the last fold, allow the dough to chill for 1 hour.
4. Roll the dough out one last time. Cut into two rectangles and then slice into four triangles. Trim off blunt edges. Roll each triangle into a croissant. Brush each croissant with egg wash. Cover and let proof at room temperature (22-25 C) for 30-45 minutes until puffier.
5. Preheat oven to 190 C as croissants proof. Bake croissants for 20-25 minutes. Enjoy croissants while they are warm.
See? It’s not that challenging of an endeavor. There’s no doubt that it’s one hell of a finicky pastry, and there may be a longer than ideal waiting period in between making the dough and baking it, but a little bit of waiting and a lot of bursting-at-the-seams excited anticipation is supposed to be healthy for the mind, body, AND soul. I know because I made these croissants, ate them, and feel just about as good as they look: glowing!!!! But with good vibes, not butter. Okay, and maybe a little bit of butter.