Small Batch Croissants
Breaking in my new Compact Sheeter from Brod and Taylor with one of my favorite treats - Croissants!
I will be following the Small Batch Croissant recipe on the Brod and Taylor website to create six hopefully flaky delicious croissants. I just unboxed my compact sheeter and cannot wait to get started.
The Recipe
This small batch recipe is not a quick small batch recipe. It is a 2-3 day bake, after the final fold and just before cutting the dough is the break for Day 3. I did it in two days. There are short videos at some of the steps which was helpful, especially when using the sheeter for the first time. Also, helpful since I'd not made croissants in over a year to refresh my memory on how the dough and butter book should look. Yes, there are other recipes that use frozen shredded butter instead of a butter book but with a sheeter, why not use a book?!
Compact Dough Sheeter 12"
I was a lucky winner of a Gift Card to Brod and Taylor. I used it to purchase the Compact Dough Sheeter 12" which is perfect for small batch baking. It quickly assembles. The board doesn't fold but the rest of the machine disassembles in mere minutes. You will need roughly 32.5 in L x 19 W x 8 H plus 6 in on each side. Given my small kitchen I had to set up on my dining room table. It was sooo easy to roll the dough through and adjust the thickness.
Thank you Brod and Taylor!
Proofing
The recipe uses Brod & Taylor's Proofer. I don't have it. I used my oven. I heated it to 200 degrees F and then turned it off. Placed the dough in with a pan of water underneath. I also covered them with plastic wrap and a tea towel. Make sure the oven is OFF.
You'll also notice in the recipe it has the croissants on two quarter sheet pan. That is the size that fits in the proofer. Since I don't have a proofer, I used a half sheet pan.
Delicious Outcome
It has been way too long since I made croissants and I do believe this is my best batch yet.
Recipe: Small Batch Croissants from Brod and Taylor
Equipment Used: