The art of french pastry phần 296
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washasecondtime,
beingverycarefulnotto
deflatethem,astheyare
veryfragileatthispoint.If
youpokethembymistake
withyourbrushthey
mightdeflateforgood.If
thebristlesofyourbrush
areniceandsoft,youwill
avoidthis.Bakethem1
sheetpanatatimefor18
to20minutes,until
goldenbrown.Remove
fromtheheatandallow
tocoolfor30minutes
beforeserving.
IT’SDONEWHENIT’SDONE
Thebakedcroissants
shouldbegoldenbrown
onthetopandbottom.
Theinsideshouldbe
moistbutnotdoughy.
STORAGE
Iprefertoeatthesewhen
theyarefreshlybaked.
Therawcroissantscanbe
frozenrightawayonce
shaped,thoughIdonot
recommendfreezing
themforlongerthan1
month.Todefrostthem,
placethemonasheet
panandletthemdefrost
atroomtemperaturefora
fullhourandahalf.Then
brushthemwitheggwash
andplacetheminawarm
placeuntiltheyriseand
doubleinvolume.
Thebakedcroissants
canbefrozenfor1month
aswell.Todefrostthem,
placethemonasheet
panandletthemfully
defrost.Thisshouldtake
about2hours.Bakethem
for1minuteat
450°F/230°Cjusttocrisp
themupagain.
NOTE:Toscale
150gramsof
butteryoushould
cutablockof
butterlengthwise
into3piecesand
youwillseethat
eachpiecewill
probablyread
verycloseto150
grams,sinceall
blocksofbutter
are454grams.
