My standard croissant recipe calls for an 8-hour to overnight chill after the dough is mixed, then begins the process of layering the dough with the butter and rolling and folding it repeatedly. After all that, you have to chill the dough again before rolling it out to make the croissants. In this method, the mixing is accomplished in the food processor and the dough is rolled and folded once instead of several times. After a short rise, the dough is ready to be made into croissants. I’ve made puff pastry this way for years, so I knew the croissants would work out just as well, and they did.
Serve the croissants with your favorite preserves or marmalade—no butter is needed.
Keep the croissants loosely covered with plastic wrap the day they are made. Bag and freeze for longer storage. Defrost, reheat at 375°F (190°C) for 2 minutes, then cool and serve.
© 2008 Nick Malgieri. All rights reserved.